Venison stroganof


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


  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

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