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Venison Steak Stroganoff Recipe

Venison Steak Stroganoff Recipe

The only stroganoff recipe you’ll ever need, made with venison or beef! Ultra-creamy and rich sauce, rustic egg noodles, and tender meat come together in the most delicious way with this classic comfort food.

Venison Steak Stroganoff Recipe

Recipe by Great Lakes
5.0 from 105 votes
Course: MainCuisine: Russian, FrenchDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 1 lb Venison backstrap (or beef steak of your choice)

  • 4 Tablespoons Butter

  • Olive oil

  • Kosher salt

  • Black pepper

  • 1 Yellow onion, halved and thinly sliced

  • 4 cloves Garlic, minced

  • 1/2 lb White mushrooms, sliced

  • Fresh chopped parsley

  • 4 Thyme sprigs

  • 1/4 cup Dry white wine

  • 1 cup Beef stock

  • 1 Tablespoon Tomato paste

  • 1 Tablespoon Beef paste

  • 1 Tablespoon All-purpose flour

  • 1/4 cup Heavy cream

  • 2 teaspoons Soy sauce (or Worcestershire sauce)

  • 2/3 cup Sour cream

  • 8 oz Wide egg noodles

Directions

  • Season all sides of steak with salt and pepper.
  • Melt 2 Tablespoons of butter and about 2 Tablespoons of olive oil in a large skillet. On high heat, sear all sides of the steak until nicely browned with a light crust. Remove meat from skillet and set aside.
  • Melt 2 more Tablespoons of butter in skillet, and add onions and mushrooms. Season with a pinch of salt and pepper. Saute until tender.
  • Add garlic and cook another minute.
  • Deglaze with white wine. On medium heat, cook until almost all wine is reduced.
  • Stir in tomato paste, beef paste, soy sauce, and flour. Then stir in the beef stock, followed by the heavy cream.
  • Add fresh thyme sprigs. Simmer for 10-15 minutes on low heat.
  • In a separate pot, get water boiling and cook egg noodles.
  • Slice steak with a sharp knife as thinly as possible, against the grain.
  • Remove and discard thyme sprigs from skillet. Stir in the sliced steak. Cook for 5 minutes.
  • Turn off heat, and stir in sour cream.
  • Strain egg noodles, and then stir into the stroganoff.
  • Serve. Garnish with fresh chopped parsley.

Recipe Video