Venison Stroganoff Recipe
Venison stroganoff with deer meat in a thick gravy with cream of mushroom soup, or made from scratch homemade is delicious comfort food.
Servings: 4
Equipment
- 1 skillet
Ingredients
- 1 lb venison thinly sliced
- 2 tbsp olive oil
- 1 small onion sliced
- 3 tbsp minced garlic
- 1 cup mushrooms sliced
- 2 tbsp all purpose flour omit if using cream of mushroom soup
- 1/2 cup beef broth or less if using condensed soup, just enough to thin it out
- 3 tbsp sour cream
- 1/2 tsp salt to taste
- 1/2 tsp coriander
Instructions
- Heat one tablespoon of oil and fry the venison for 5 minutes over medium heat, stirring. Each piece should be covered with a crust. Then transfer the venison to a plate.
- In the remaining frying oil, fry the onions and mushrooms for 7 minutes, stirring. Add garlic, fry for another 1 minute.
- Add flour and stir, fry for another 2 minutes. Pour in the broth and stir until all the lumps of flour are broken up. Then add salt and spices. Stir and cook covered for another 3 minutes.
- Add sour cream, stir and bring to a boil, wait 3 minutes. Add venison, stir and cook for 5-7 minutes. Try the meat - it should be soft. If it is not soft enough, cook for another 10-15 minutes, adding water or broth if necessary if sauce gets too thick until the meat is as tender as you'd like.
Nutrition
Serving: 1oz | Calories: 244kcal | Carbohydrates: 6g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 102mg | Sodium: 465mg | Potassium: 494mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg