Again looking for a venison stroganoff recipe that is interesting? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious venison stroganoff should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of venison stroganoff, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare venison stroganoff delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings required exist for make

1. Take 1.5 pounds venison tenderloin cubed. Or meat of your choice
2. Prepare 2/3 cup sour cream
3. Prepare 3 tbsp butter
4. Prepare 2 tbsp olive oil
5. Use 10 oz mushrooms sliced
6. Prepare 1 lg onion
7. Prepare 2 tbsp dijon mustard
8. Prepare to taste S/P
9. Prepare 2 cups beef broth
10. Prepare Chives if wanted

Directions: Boil water and cook pasta according to package directions. Meanwhile, coat the bottom of a pan in oil and heat over high heat. Add sliced venison and sear—do not overcook. Sprinkle with salt. (I spread the meat out in the pan and only browned one side, leaving the top pink.

Instructions to make Venison Stroganoff:

1. Brown meat in skillet with tbsp of butter and 2 tbsp olive oil, while that's browing start the water for egg noodles,when water comes to a boil add noodles
2. Sautee onions and mushrooms with remaining 2 tbsp butter until mushrooms are golden in color. Take off heat and set aside
3. If you want, drain excess liquid from meat(I personally do)and mix in all other ingredients, including the onions and mushrooms to the meat and stir
4. Make a flour slurry to thicken, 4 tbsp of flour with 4-6 oz of warm water. Whisk until blended, then add to meat and other ingredients and stir.
5. Bring meat and other ingredients to a slow boil medium high heat for about 15 mins, add noodles mix together and serve. Enjoy
6. Done and ready to serve!

I do this while I make the spaetzle. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. Venison Stroganoff - Cubed venison is slow cooked in a creamy base to make this rich, comforting dish. Over medium to medium-high heat, add the olive oil.

I say thank you for using the recipe that I convey on here. We have high hopes we Hope it’s useful and good luck!