Stroganoff is a comfort food around my house. Oddly enough, I never seem to make it nearly enough, probably because we seldom have sour cream and mushrooms at the same time in the refrigerator. The other day I made a conscious decision to have those ingredients available and made a wonderful venison stroganoff. It tasted awesome and is sure to be a favorite of yours.
The ingredients are relatively simple, but blended together, the taste is fantastic. Check it out.
Venison Stroganoff
This venison stroganoff recipe is simple to make and tastes oh so good. The trick is having sour cream and mushrooms on hand. Any edible mushrooms will work in this, but it's classical made with white button mushrooms. I suspect that morels or wild edible mushrooms will work well.
Servings: 2 persons
Ingredients
- 1 tsp garlic powder
- 1/2 tsp nutmeg ground
- 1 tsp salt
- 1/4 tsp black pepper ground
- 1/4 cup flour
- 4 tbsp butter
- 1 lb venison round steak cut into cubes
- 8 ounces sliced mushrooms
- 2 cups water
- 1 tbsp Worcestershire sauce
- 1 tbsp beef bouillon
- 1 cup sour cream
- 3 cups cooked rice or noodles
Instructions
- Mix garlic powder, salt, pepper, nutmeg, and flour in bowl
- Add venison round and coat thoroughly
- Heat butter in deep frying pan on medium heat until melted
- Add venison and flour mixture to pan
- Add mushrooms
- Cook until meat is brown and flour makes a paste
- Add water, Worcestershire sauce, and bouillon, and stir to mix well
- Cook on medium about 20 minutes or until sauce thickens, stirring frequently
- Add sour cream and heat until bubbly
- Serve over rice or noodles
