VENISON STROGANOFF
From gator19 14 years ago
- 120 minutes to make
- Serves 46
Can't even tell it is venison!
Ingredients
- 4 cups of venison preferably cubed steak or any other cut of venison; cut into strips shopping list
- (Note: beef cubed steak or beef round steak may be substituted if venison is not available) shopping list
- 1 large onion - chopped shopping list
- 1 large bell pepper – chopped (optional) shopping list
- 2-3 cloves of garlic minced shopping list
- 2 cups sliced button mushrooms (2 cans drained canned mushrooms will work) shopping list
- 1 can each; beef stock and beef consommé shopping list
- 2 tbsp. flour shopping list
- salt to taste (note: watch the salt due to beef stock and consommé already being salty) shopping list
- pepper to taste shopping list
- 2 c. sour cream shopping list
- One bag of egg noodles shopping list
How to make it
- Sauté onions, peppers, mushrooms, and garlic in olive oil until onions become translucent. Separately, lightly brown meat, do not overcook.
- Combine meat, vegetables, stock and consommé preferably in an electric skillet. If an electric skillet is not available any large pot will work.
- Slow cook for at least for a couple of hours to let the flavors blend and to tenderize the meat.
- Mix flour and seasonings with sour cream, add to mixture and stir well to blend in. Let this simmer for another 45 minutes or so.
- Prepare egg noodles according to directions. Once egg noodles are done, serve the stroganoff over the noodles.
- I realize this is not one of your “quick meals” but the slow cooking does it justice so give it a chance and enjoy!
People Who Like This Dish 4
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