Beef or Venison Stroganoff
A rich and savory dish featuring tender strips of beef or venison in a creamy mushroom sauce, served over a bed of mashed potatoes or egg noodles.
Ingredients
| 2 | lbs beef steaks or 2 lbs venison steak, ½ inch thick |
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| 1/2 | lb fresh mushrooms, coarsely chopped |
| 2 | medium onions, halved and sliced |
| 2 | garlic cloves, minced |
| 1/4 | cup butter |
| 1 1/2 | cups water |
| 2 | teaspoons instant beef bouillon or 2 beef bouillon cubes |
| 1 | teaspoon salt |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon paprika |
| 1/2 | cup water |
| 1/4 | cup flour |
| 1 | cup milk |
| 1 1/2 | cups sour cream |
Instructions
| 1. | Begin by cutting the beef or venison steaks into 1/2 inch wide strips, approximately 1 1/2 inches long. |
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| 2. | In a large skillet, sauté the coarsely chopped mushrooms, sliced onions, and minced garlic in butter until tender, taking care not to brown them. Once tender, remove the mixture from the pan. |
| 3. | Using the same skillet, brown the steak strips until they are cooked to your desired level. |
| 4. | In a bowl, combine water, instant beef bouillon or beef bouillon cubes, salt, Worcestershire sauce, and paprika. Add this mixture to the skillet and bring it to a boil. |
| 5. | Cover the skillet and let the ingredients simmer for 5 minutes. |
| 6. | In a separate bowl, whisk together water and flour until smooth. Stir this mixture into the skillet. Add the cooked vegetables and continue to cook for 1 minute, stirring constantly. |
| 7. | To the skillet, add milk and sour cream. Heat the mixture while stirring until smooth. Be cautious not to let the mixture boil. |
| 8. | Serve the beef or venison stroganoff over a bed of creamy mashed potatoes or delicate egg noodles. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 454 kcal |
| Protein | 25.6 g |
| Fat | 34.5 g |
| Carbohydrates | 10.4 g |
| Fiber | 0.8 g |
| Sugar | 1.8 g |
Published on Jul 19, 2024 by Luminița