venison beef stroganoff recipe

Written BySheba G Updated On
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The Best venison beef stroganoff recipe

I’ve been making this venison beef stroganoff recipe for years, and it’s always a hit with my family. The dish originated in Russia, where it’s known as ‘beef stroganov’ after Count Pavel Stroganov, a 19th-century aristocrat who popularized the dish.

Over time, I’ve modified the recipe to include venison instead of beef, which adds a rich, gamey flavor that my family loves. The key to this recipe is the technique of cooking the meat and mushrooms in a mixture of butter and oil, which creates a rich, savory sauce that coats every bite.

I love serving this over egg noodles or rice, and it’s always a staple at family gatherings and special occasions. Plus, it’s a great way to get some lean protein into our diets – venison is lower in fat than beef and is packed with iron and other essential nutrients.

My kids love helping me cook this recipe, too – they get excited about getting to use the big skillet and stirring up the sauce. It’s a fun meal to make together as a family.

Venison Beef Stroganoff

Venison Beef Stroganoff

4.9 from 968 votes

A rich and savory stroganoff made with tender venison steak, mushrooms, and a creamy sour cream sauce. This hearty dish is perfect for a comforting dinner and can be prepared in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stroganoff

1 pound venison steak, thinly sliced against the grain
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, thinly sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream
1 tablespoon chopped fresh parsley for garnish

For Serving

12 ounces egg noodles, cooked according to package directions
Butter for noodles (optional)

👨‍🍳Directions

1In a small bowl, combine the flour, salt, and pepper.
2Toss the venison slices in the flour mixture until evenly coated.
3Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
4Add the venison in a single layer and cook for 2 to 3 minutes per side until browned.
5The meat should be seared but not fully cooked through.
6Transfer the venison to a plate and set aside.
7Reduce the heat to medium and add the sliced onion to the skillet.
8Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened and translucent.
9Add the mushrooms and cook for another 5 minutes until they release their liquid and begin to brown.
10Stir in the minced garlic and cook for 1 minute until fragrant.
11Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom of the pan.
12Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
13Return the venison to the skillet along with any accumulated juices.
14Reduce the heat to low and stir in the sour cream until fully incorporated.
15Simmer gently for 2 to 3 minutes, but do not let it boil.
16The sauce should be creamy and the venison tender.
17Taste and adjust seasoning with additional salt and pepper if needed.
18Serve the stroganoff over hot cooked egg noodles.
19Garnish with chopped fresh parsley for a pop of color and freshness.

🔧Equipment

Large skillet
Cutting board
Chef’s knife
Measuring spoons
Measuring cups
Wooden spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

For a more tender result, marinate the venison in buttermilk for 2 hours before cooking. If venison is not available, you can substitute with beef sirloin or tenderloin.

Watch Video Of How Venison Beef Stroganoff Works

This venison beef stroganoff recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event. My family loves it because it’s easy to make and tastes amazing.

Plus, it’s packed with nutrients from the venison and veggies. I love that I can make big batches of it and store leftovers for later too.

❓ Frequently Asked Questions About Venison Beef Stroganoff

Q: What type of venison works best in this recipe?

For this recipe, you’ll want to use leaner cuts of venison such as tenderloin or backstrap. Avoid using overly gamey cuts like shanks or neck meat.

Q: Can I substitute beef broth for the wine?

While you can use beef broth as a substitute for wine, keep in mind that it will change the flavor profile of the dish slightly. If you choose to use beef broth, reduce the amount used to about half what’s called for in the recipe.

Q: How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. When reheating, make sure the meat is cooked through before serving.

Q: Can I make this recipe without mushrooms?

Yes, you can omit the mushrooms if you’re not a fan or if you’re looking for a lower-carb option.

Q: Is it necessary to serve with egg noodles?

No, you can serve with any type of pasta or even rice if you prefer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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