Venison Stroganoff

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  • 5 (1)
60 MIN
4 SERVING
Medium

PROTEIN

316g

CARBS

137g

CALORIES

2885kcal

SUGAR

22g

cholesterol

506mg

FAT

60g

Ingredients

Serving

venison ( cut into thin strips against the grain )

900 g

pepper

1/4 tsp, ground

salt

1/4 tsp

butter

4 tbsp

shallot ( or red onion, diced )

3 tbsp chopped

clove garlic ( finely chopped )

3 cloves

cremini mushrooms ( or shitake mushrooms, sliced or diced )

455 g

beef stock

2 cup

worcestershire sauce

1 tbsp

cognac ( or red wine )

30 g

sour cream

3/4 cup

dijon mustard ( spicy )

1 tbsp

fresh dill ( chopped )

15 g

paprika

1 tbsp

flour ( more info in step 10 )

1 tbsp

egg noodles ( more info in step 11 )

2 cup

Venison Stroganoff

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  • 5 (1)

Instructions

Step 1

Season meat with a sprinkle of salt and pepper.

Step 2

Heat two tablespoons of butter on medium-high in a large cast-iron skillet and when it is hot, brown meat on each side until barely pink.

Step 3

Transfer meat to a dish and set aside. Do not drain juices.

Step 4

In the same skillet, add the rest of the butter and sauté shallots and garlic just until translucent.

Step 5

Add mushrooms with a sprinkle of salt and pepper and sauté until mushrooms start to brown and liquid evaporates.

Step 6

Add broth, cognac, and Worchestershire. Simmer until liquid coats mushrooms, about 10 minutes.

Step 7

Stir in sour cream and mustard.

Step 8

Add reserved browned meat and any accumulated juices.

Step 9

Stir in dill and paprika.

Step 10

If you desire a thicker sauce, stir in a slurry of flour mixed with water until desired thickness.
(1 tablespoons flour (gluten free or all-purpose) mixed in a slurry with 2 tablespoons water to thicken if desired)

Step 11

Serve hot as a thick stew, over egg noodles, or over mashed potatoes.
(Egg noodles or other noodles of your choice or prepared mashed potatoes)

Day 22 of 40

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