Venison Stroganoff Creamy Mushrooms (Print-Friendly Version)
Venison strips and mushrooms cooked gently in a rich, creamy sauce with onions. Comforting, flavorful, and hearty.
# Ingredients List:
→ Main
01 -
450 grams venison steaks or roast
02 -
2 tablespoons olive oil
03 -
1 medium onion, sliced into thin strips
04 -
250 grams mushrooms, sliced
→ Seasonings
05 -
0.5 teaspoon granulated garlic
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
→ Sauce
08 -
500 millilitres beef broth, divided
09 -
2 tablespoons all-purpose flour
10 -
75 grams sour cream
11 -
1 tablespoon Worcestershire sauce
# How to Make It:
01 -
Place venison on a cutting board, cover with plastic wrap, and pound with a meat mallet until thin. Slice into thin strips.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion and mushrooms for 7 minutes, stirring occasionally. Transfer to a plate and reserve.
03 -
Add remaining olive oil to the skillet over high heat. Add venison strips and cook for 5–6 minutes, stirring constantly. Season with salt, black pepper, and granulated garlic during the last minute.
04 -
Pour in 250 millilitres beef broth to deglaze the skillet, scraping up any browned bits from the pan bottom.
05 -
Stir well, reduce heat to low, cover, and simmer for 20 minutes.
06 -
In a bowl, whisk together the remaining 250 millilitres beef broth, all-purpose flour, sour cream, and Worcestershire sauce until smooth.
07 -
Pour the sour cream mixture into the skillet. Return the sautéed onions and mushrooms to the pan. Stir to combine and simmer for 15 minutes, stirring occasionally.
08 -
Serve hot accompanied by egg noodles or mashed potatoes.
# Extra Tips:
01 -
For best results, use venison that is trimmed of connective tissue. Do not overcook the meat to preserve tenderness.