Stroganoff is an easy dish to prepare, with rich, flavorful sauce. Made with onions, mushrooms, and historically beef, it is a great recipe to try with your favorite venison.
It has been around for centuries and has been tweaked and perfected by many cultures. Originating in the 19th century Russia, the dish was named after P. Stroganov, a Russian Count and diplomat.
You can experiment with flavors, and use mini bella, brown or wild foraged mushroom instead of white. If you don’t have any sherry at home, try red wine. This recipe is made with a hearty amount of gravy, because lets face it; who doesn’t like gravy?
• 4 cups mushrooms, sliced
• 2 large onions, sliced
• 3 Tbsp olive oil
• ¼ cup butter
• 2 lbs elk (any venison) steak, cut into ¼-inch strips against the grain
• 3 Tbsp flour
• Salt and pepper to taste
• 1 tsp dried mustard
• ½ cup dry sherry (can substitute red wine for different flavor)
• 1½ cups consommé or beef broth
• 1 cup sour cream
• Broad egg noodles, cooked and buttered
• 1 Tbsp fresh chives or parsley, chopped fine
1. Sauté mushrooms and onion in the olive oil, then remove from the pan.
2. Melt the butter on medium heat, brown meat, and quickly remove.
3. Add flour, salt and pepper, and stir to form a roux.
4. Add mustard, sherry, and consommé. Stir until at a light boil.
5. Turn the heat to simmer, and add the mushrooms, onions and meat. Bring back to a simmer for 20 minutes.
6. Add sour cream and stir until smooth, but do not boil.
7. Serve over buttered egg noodles.
8. Garnish with chives or fresh parsley.