Venison Steak Stroganoff
This comforting and delicious twist on a classic dish features a rich, hearty flavor that pairs perfectly with a creamy sauce and tender mushrooms.
It’s ideal for those evenings when you want something warm and satisfying.
This meal is an easy way to elevate your dinner routine with a touch of gourmet flair without being complicated to make.
Whether you’re new to cooking with venison or a seasoned pro, this dish is sure to become a favorite in your recipe collection.
Enjoy it with family or friends for a cozy and memorable meal.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Ingredients:
- 4 venison steaks (6 oz each), thinly sliced
- 2 tbsp butter
- 1 large onion, thinly sliced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
- Egg noodles or rice for serving
Method:
- Season venison slices with salt and pepper.
- In a large skillet, melt butter over medium-high heat. Add venison and cook until browned. Remove and set aside.
- In the same skillet, sauté onion and mushrooms until softened.
- Add garlic and cook for 1 minute.
- Pour in beef broth, bring to a simmer, and cook until reduced by half.
- Stir in sour cream, Dijon mustard, and Worcestershire sauce. Return venison to the skillet and cook for another 5 minutes.
- Serve over egg noodles or rice, garnished with fresh parsley.
Ingredients
- 4 venison steaks (6 oz each), thinly sliced
- 2 tbsp butter
- 1 large onion, thinly sliced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
- Egg noodles for serving
Instructions
- Season venison slices with salt and pepper.
- In a large skillet, melt butter over medium-high heat. Add venison and cook until browned. Remove and set aside.
- In the same skillet, sauté onion and mushrooms until softened.
- Add garlic and cook for 1 minute.
- Pour in beef broth, bring to a simmer, and cook until reduced by half.
- Stir in sour cream, Dijon mustard, and Worcestershire sauce. Return venison to the skillet and cook for another 5 minutes.
- Serve over egg noodles, garnished with fresh parsley.
