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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This recipe is a combination of my Mom's beef stroganoff and a recipe I found for venison stroganoff. Ingredients:
1 lb venison steak |
3 tablespoons flour |
4 tablespoons oil |
3 tablespoons butter |
2 cups sliced mushrooms |
1 large onion |
6 ounces tomato paste |
16 ounces sour cream |
1 3/4 cups beef broth |
1/4 cup white wine |
16 ounces cooked egg noodles |
Directions:
1. Cut the venison into strips or bite-sized pieces (your preference) and chop the onion (set the onion aside). Coat the venison in the flour and brown the venison in the pot with 2 tablespoons oil and the butter. Remove the venison from the pot and add in the remaining oil, the mushrooms and the chopped onion. Saute until soft. Add in the tomato paste, sour cream, beef broth and wine and stir to blend. Add the venison back to the pot, stir and simmer for about 5 minutes.
2. Then, put the pot into the oven and bake at 375 degrees (fahrenheit) for about 1.5 hours. Remove and serve with the cooked egg noodles.
3. Enjoy!
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