Ingredients with Measurements:
- 1 pound venison, cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper to taste
- 8 ounces egg noodles
Special Equipment Needed:
- Large skillet
- Pot for boiling noodles
Step-by-Step Instructions:
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add venison strips and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
3. Add onion and garlic to the skillet and cook until softened, about 3-5 minutes.
4. Add mushrooms and cook until they release their liquid, about 5-7 minutes.
5. Sprinkle flour over the vegetables and stir to combine.
6. Slowly pour in beef broth, stirring constantly to prevent lumps.
7. Add Worcestershire sauce and bring to a simmer.
8. Return venison to the skillet and simmer for 10-15 minutes, until the sauce has thickened and the venison is cooked through.
9. Stir in sour cream and season with salt and pepper to taste.
10. Cook egg noodles according to package instructions.
11. Serve stroganoff over cooked egg noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking venison and vegetables
- Simmer for sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- Beef or pork can be substituted for venison
- Vegetable broth can be substituted for beef broth
- Greek yogurt can be substituted for sour cream
Variations:
- Add diced tomatoes or tomato paste for a richer sauce
- Add chopped parsley or dill for added flavor
- Use different types of mushrooms, such as shiitake or portobello
Tips and Tricks:
- Don't overcook the venison or it will become tough
- Use a sharp knife to cut the venison into thin strips
- Make sure to stir constantly when adding the broth to prevent lumps
Storage Instructions:
- Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat stroganoff in a skillet over medium heat until heated through
Presentation Ideas:
- Serve stroganoff in a large serving dish with a sprinkle of chopped parsley on top
Garnishes:
- Chopped parsley or dill
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon
Suggested Side Dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thin, add more flour to thicken it
- If the sauce is too thick, add more broth to thin it out
Food Safety Advice:
- Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat
Food History:
- Stroganoff originated in Russia in the 19th century and was traditionally made with beef
Flavor Profiles:
- Savory, rich, creamy
Serving Suggestions:
- Serve stroganoff over cooked egg noodles for a classic presentation
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian