A venison stroganoff recipe should be flexible. This is a great start on this old time German favorite. Add your own personality according to your preferences or traditions. Then share your own version on the recipe submission form.
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There is no "one way" to make stroganoff! We want to try yours!
The photo at right was made with ground elk and about a cup of Shitake mushrooms were added.
1 lb. Elk Steak/Roast (or Venison) chopped small, or 1 lb. Ground Game Meat
4 oz Fresh Mushrooms sliced
5 Green Onions chopped small
1 10.75 oz. can Cream of Mushroom Soup
½ c. Sour Cream
1 Tbs Dry Red Wine (like Merlot)
1 tsp Fresh or Minced Garlic
1 tsp Thyme
1 tsp Beef Base or Bouillon Granules. (Add a little according to flavor being careful not to over salt.)
1 to 2 Tbsp Olive oil for sautéing
Sauté meat in skillet until browned, drain. Separately sauté onions and mushrooms, then add to meat.
Add remaining ingredients, rub thyme between fingers to release flavor. Taste and add salt and pepper, if needed. Stir, and cook on low for 15 min. Serve over noodles or rice.
*Add a little milk, or beef stock if sauce is too thick. Add more or less seasoning according to flavor preference.
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