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
Course: MainCuisine: Russian, FrenchDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
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
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