Venison or Beef Mushroom Stroganoff
Transform your dinner table into a cozy feast with this Venison or Beef Mushroom Stroganoff, a hearty and comforting classic with a gourmet twist. Perfect for showcasing tender slices of venison or beef, this recipe combines the earthy richness of cremini mushrooms with a luscious, creamy sauce infused with paprika and Worcestershire for a depth of flavor you’ll savor in every bite. Quick to prepare, with just 15 minutes of prep and 30 minutes of cook time, this dish is ideal for both weeknight dinners and special occasions. Served over perfectly cooked egg noodles and topped with freshly chopped parsley, this stroganoff is the ultimate cold-weather comfort food that’s sure to impress. Whether you’re indulging in wild game or sticking to beef, this recipe guarantees a restaurant-quality meal right in your own kitchen!
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Recipe Information
Ingredients
- 1 pound venison or beef, thinly sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 0.75 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 12 ounces egg noodles
- 1 quart water (for boiling noodles)
- 1 teaspoon salt (for boiling noodles)
Instructions
Season the venison or beef slices with 1 teaspoon of salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned meat and cook in batches for 2-3 minutes per side until browned but not fully cooked through. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become golden brown.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Stir in 2 teaspoons of Worcestershire sauce and return the browned meat (and any accumulated juices) to the skillet. Simmer everything together for 8-10 minutes until the meat is tender and the sauce has thickened.
Remove the skillet from the heat and stir in the sour cream until fully incorporated. Adjust seasoning with additional salt or pepper, if needed.
Meanwhile, bring 1 quart of water to a boil in a large pot, adding 1 teaspoon of salt. Cook the egg noodles according to the package instructions, drain, and set aside.
Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
