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Venison Steak Stroganoff Recipe

Venison Steak Stroganoff Recipe

The only stroganoff recipe you’ll ever need, made with venison or beef! Ultra-creamy and rich sauce, rustic egg noodles, and tender meat come together in the most delicious way with this classic comfort food.

Venison Steak Stroganoff Recipe

5 from 105 votes
Recipe by Great Lakes Course: MainCuisine: Russian, FrenchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 1 lb Venison backstrap (or beef steak of your choice)

  • 4 Tablespoons Butter

  • Olive oil

  • Kosher salt

  • Black pepper

  • 1 Yellow onion, halved and thinly sliced

  • 4 cloves Garlic, minced

  • 1/2 lb White mushrooms, sliced

  • Fresh chopped parsley

  • 4 Thyme sprigs

  • 1/4 cup Dry white wine

  • 1 cup Beef stock

  • 1 Tablespoon Tomato paste

  • 1 Tablespoon Beef paste

  • 1 Tablespoon All-purpose flour

  • 1/4 cup Heavy cream

  • 2 teaspoons Soy sauce (or Worcestershire sauce)

  • 2/3 cup Sour cream

  • 8 oz Wide egg noodles

Directions

  • Season all sides of steak with salt and pepper.
  • Melt 2 Tablespoons of butter and about 2 Tablespoons of olive oil in a large skillet. On high heat, sear all sides of the steak until nicely browned with a light crust. Remove meat from skillet and set aside.
  • Melt 2 more Tablespoons of butter in skillet, and add onions and mushrooms. Season with a pinch of salt and pepper. Saute until tender.
  • Add garlic and cook another minute.
  • Deglaze with white wine. On medium heat, cook until almost all wine is reduced.
  • Stir in tomato paste, beef paste, soy sauce, and flour. Then stir in the beef stock, followed by the heavy cream.
  • Add fresh thyme sprigs. Simmer for 10-15 minutes on low heat.
  • In a separate pot, get water boiling and cook egg noodles.
  • Slice steak with a sharp knife as thinly as possible, against the grain.
  • Remove and discard thyme sprigs from skillet. Stir in the sliced steak. Cook for 5 minutes.
  • Turn off heat, and stir in sour cream.
  • Strain egg noodles, and then stir into the stroganoff.
  • Serve. Garnish with fresh chopped parsley.

Recipe Video