Ingredients
- 400 g venison thinly sliced into strips
- 250 g mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves of garlic minced
- 2 tbsp olive oil
- 250 ml beef or vegetable broth
- 250 ml sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- salt and pepper to taste
- Fresh parsley chopped, for garnish
- 250 g cooked egg noodles or rice for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the venison strips and cook until browned on all sides. Remove the venison from the skillet and set it aside.
- In the same skillet, add the butter and chopped onion. Sauté the onion until it becomes translucent, then add the minced garlic and sliced mushrooms. Cook for about 5 minutes, or until the mushrooms are browned and tender.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for another 2 minutes to remove the raw flour taste.
- Pour in the beef or vegetable broth and stir until the mixture thickens and becomes smooth.
- Reduce the heat to low, and return the cooked venison strips to the skillet. Add the Dijon mustard, Worcestershire sauce, salt, and pepper. Simmer for about 10-15 minutes, stirring occasionally, until the venison is cooked to your desired level of doneness.
- Stir in the sour cream and cook for an additional 2-3 minutes, ensuring the sauce is heated through. Adjust the seasoning with salt and pepper to taste.
- Serve the Venison Stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley.Enjoy your delicious Venison Stroganoff with these metric measurements!
Nutrition Facts
Venison stroganoff
Amount per Serving
Calories
644
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
189
mg
63
%
Sodium
480
mg
21
%
Potassium
837
mg
24
%
Carbohydrates
57
g
19
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
36
g
72
%
Vitamin A
734
IU
15
%
Vitamin C
5
mg
6
%
Calcium
109
mg
11
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.