Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

venison stroganoff

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

This is based on a recipe I got from a friend in the early 70s. Cooking has really evolved since then - original used catsup as well as canned mushrooms b/c in those days fresh ones were not common to find, at least not where we lived at the time. A note on venison - using margarine helps to tenderize the venison. However if you're using tenderloin, it's probably just as easy to use equivalent butter or oil. This also works with beef, but we love it with venison. Feel free to use real garlic and add to onions, then just regular salt to season.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For venison stroganoff

  • 2 lb
    venison (i use tenderloin)
  • 1/4 c
    margarine
  • 6-8 oz
    mushrooms, sliced
  • 3 c
    condensed beef broth (or bouillon)
  • 1 c
    onion, sliced
  • 3 Tbsp
    tomato paste
  • 1 Tbsp
    worcestershire sauce
  • 1 1/2 tsp
    garlic salt, or to taste
  • 1/4 tsp
    pepper, or to taste
  • 1/3 c
    flour (or gluten-free alternative)
  • 2 c
    sour cream, light or regular

How To Make venison stroganoff

  • 1
    Cut venison into thin, bite sized strips. Heat margarine in large skillet and sauté venison until starting to brown. Add sliced onions and mushrooms; continue to stir until onions start to wilt and mushrooms release their liquid.
  • 2
    Add tomato paste, garlic salt, Worcestershire sauce and beef broth. Or use equivalent amount of water and beef bouillon. Simmer until venison is cooked through. Adjust seasonings to taste.
  • 3
    In a separate container, mix flour with some of the liquid from the pan and make a slurry. Slowly add back to pan and cook until thickened. When almost ready to serve, stir in sour cream and heat gently.
  • 4
    Traditionally served over wide egg-noodles. But rice or potatoes would also work.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT