From Scratch Venison Stroganoff Recipes

FROM-SCRATCH VENISON STROGANOFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
• Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
• Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.

VENISON STROGANOFF

Steps:

• Season venison with salt and pepper, refrigerate for 2 hours.
• In a large skillet, saute onion and mushrooms in butter until tender.
• Remove from skillet and set aside.
• In the same skillet, brown venison, adding more butter if necessary.
• Remove meat and stir in flour.
• Gradually add broth, stirring constantly.
• Stir in sherry, tomato paste and mustard to make a smooth gravy.
• Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
• Just before serving, stir in sour cream and heat until bubbly.
• Serve over hot noodles, rice or potatoes.

VENISON STROGANOFF

Steps:

• Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.

CLASSIC BEEF STROGANOFF

Steps:

• Cut beef across grain into about 1 1/2x1/2-inch strips.
• Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
• Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
• Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

BEST VENISON STROGANOFF EVER

Steps:

• Cut meat into 3/4 inch cubes, brown in butter, and add tomato sauce and mushrooms.
• Cover and simmer 30 minutes.
• Add other ingredients, stir together, and simmer one hour. Extra liquid may be added to thin the consistency, if desired. Serve over rice.

VENISON STROGANOFF

Steps:

• In 12-inch nonstick skillet, melt butter over medium-high heat. Add venison; cook 5 to 7 minutes, stirring frequently, until browned. Using slotted spoon, transfer to medium bowl. Add mushrooms to skillet; cook 5 to 7 minutes, stirring frequently, until softened. Return venison to skillet.
• Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 13 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Stir in spinach; cook until wilted.

TANGY VENISON STROGANOFF

Steps:

• Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender. , In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles.