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KeepItSimpleAnnaSue

Easy Venison Stroganoff Recipe with Sour Cream

This creamy and flavorful recipe is so flavorful and great for beginners. The addition of sour cream gives it that extra something that we all want when enjoying this hearty and cozy dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 12 oz. baby bella or white mushrooms, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1½ lbs. venison tenderloin (sirloin works too) (sliced thinly)
  • 3 tbsp. all-purpose flour
  • 1 tsp. paprika
  • 1 tbsp. dijon mustard (optional)
  • 2 tsp. Woscestershire sauce
  • 1 tsp. ground black pepper
  • 2 tsp. salt (use less if that is too much for your taste)
  • 2 tsp. seasoning of choices (Grill Mates Montreal Steak Seasoning is a great option)
  • 2 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 1/4 cup red wine vinegar
  • ⅔ cup sour cream
  • cooked egg noodles - how much you made depends on how much you want (1/2 bag to the whole bag)

Equipment

  • large skillet
  • large pan for cooking egg noodles

Method
 

  1. Slice the mushrooms (if whole).
  2. Slice the tenderloin (no need to tenderizer) or sirloin (will need to tenderizer if using) across the grain into slices that are ½ in. thick.
    You can tenderize the sliced sirloin by putting into a large baggie and using a meat tenderizer or something of the sort to lightly pound the venison so that it flattens and tenderizes.
  3. Slice the onion into thin slices. Cut those slices in half.
    close-up-on-sliced-onion-in-womans-hand.jpg
  4. Place the sliced meat into a large zip lock bag, add in 2 tablespoons of all-purpose flour, 1 tsp. paprika, 2 tsp. Grill Mates Steak Seasoning, and 2 tsp. salt. Seal the top and shake until the venison is covered in seasoning. You will need to massage the meat around in the bag to help distribute the seasoning.
  5. Heat 1-2 tablespoons of olive oil over medium heat in your skillet.
  6. Add the venison in single layers and sear for 30-60 seconds per side. This might take 3-4 rounds. You don't want them overlapping or touching.
    thinly-sliced-venison-tenderloin-seared-in-a-skillet.jpg
  7. Put the cooked venison on a plate and set it to the side.
    seared-venison-tenderloin-pieces-on-a-blue-plate.jpg
Onion and Mushroom Time
  1. Add 1-2 tablespoons of butter to the same pan and let it melt over medium heat.
  2. Add in the onions and cook for 4 minutes.
  3. Add in the sliced mushrooms and a largish pinch of salt. Cook for 10 minutes. Stir often. You are going for a nice brown color.
    browned-onions-and-mushrooms-in-a-skillet.jpg
  4. Stir in the garlic, 1 tablespoon of flour, and 2 tablespoons of butter. Stir until the butter is melted.
  5. Stir in ¼ cup of red wine vinegar and cook for about 2 minutes, until it is mostly absorbed. You can turn the heat down a bit.
  6. Add in ⅔ cup of sour cream and 2 teaspoons of Worcestershire sauce. Stir until the sour cream is mixed in well.
    creamy-venison-stroganoff-topping.jpg
  7. Add the cooked venison back into the pan and heat for another 2 minutes.
  8. Serve over egg noodles and you are set! Enjoy!