Venison Stroganoff Recipe

Name: Venison Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb venison steak; 3 tablespoons flour; 4 tablespoons oil; 3 tablespoons butter; 2 cups sliced mushrooms; 1 large onion; 6 ounces tomato paste; 16 ounces sour cream; 1 ¾ cups beef broth; ¼ cup white wine; 16 ounces cooked egg noodles

Servings: persons

1 lb venison steak
3 tablespoons flour
4 tablespoons oil
3 tablespoons butter
2 cups sliced mushrooms
1 large onion
6 ounces tomato paste
16 ounces sour cream
1 ¾ cups beef broth
¼ cup white wine
16 ounces cooked egg noodles

1
Cut the venison into strips or bite-sized pieces (your preference) and chop the onion (set the onion aside).
2
Coat the venison in the flour and brown the venison in the pot with 2 tablespoons oil and the butter.
3
Remove the venison from the pot and add in the remaining oil, the mushrooms and the chopped onion.
4
Saute until soft.
5
Add in the tomato paste, sour cream, beef broth and wine and stir to blend.
6
Add the venison back to the pot, stir and simmer for about 5 minutes.
7
Then, put the pot into the oven and bake at 375 degrees (fahrenheit) for about 1.5 hours.
8
Remove and serve with the cooked egg noodles.
9
Enjoy!

1246

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb venison steak, 3 tablespoons flour, 4 tablespoons oil, 3 tablespoons butter, and more.

Yes, Venison Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Stroganoff

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