Stroganoff is an eastern European dish with lots of history. Sauteed meat, gravy and sour cream are the base of the dish, and many variations include mushrooms and onions. The flavor builds by simmering the ingredients before finishing it with sour cream to create a rich-tasting gravy.
This recipe is quick and easy to make, and the longer you let it simmer, the better it gets. Different variations of the dish exist, and making stroganoff with ground meat simplifies the recipe while maintaining all of the flavors. If you are looking to use more ground venison in your freezer, this is a new option that will please the entire family or hunting camp.
• 4 Tbsp olive oil
• 2 lbs ground venison
• 2 garlic cloves, pressed
• 2 large yellow onions, sliced thin
• ¼ cup butter
• 1 lb. mushrooms, sliced
• ¼ cup flour
• ½ cup sherry
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Dijon mustard
• 3 cups beef broth
• salt and pepper to taste
• 1 cup sour cream
1. Heat a large, deep skillet over medium-high heat and add 2 tablespoons of olive oil. Brown the meat and add the garlic before finished. Remove from pan.
2. Add the remaining olive oil back to the pan and add the onions. Cook them slowly until caramelized. Remove from pan.
3. Add the butter to the skillet and sauté the mushrooms. Once cooked, sprinkle with the flour and stir. The flour will thicken the gravy.
4. Add the sherry to the mushrooms, and bring it to a simmer.
5. Add the meat and onions to the mushroom pan. Add the Worcestershire sauce, Dijon mustard, beef broth, salt and pepper to taste.
6. Let the mixture simmer for anywhere from 30 minutes to an hour, stirring frequently.
7. Stir in sour cream just prior to serving and heat through. Serve over hot egg noodles.
*Note: If you simmer the stroganoff for more than an hour, more beef broth or sherry may need to be added.
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