FROM-SCRATCH VENISON STROGANOFF
A venison spin on a classic dish my mother used to make. A wonderful dish. This is an oven dish, though a slow cooker or stovetop cooking can be done with this dish. It's wonderful served over rice or noodles.
Provided by cybes
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.
- Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.
- Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.
Nutrition Facts : Calories 266 calories, Carbohydrate 9.2 g, Cholesterol 98.2 mg, Fat 13.9 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 5.1 g, Sodium 632.1 mg, Sugar 3.4 g
VENISON STROGANOFF
I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.
Provided by Miss Erin C.
Categories Deer
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
BEEF CHUCK STROGANOFF
Make and share this Beef Chuck Stroganoff recipe from Food.com.
Provided by David J Rust
Categories Roast Beef
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat and gristle from the beef and slice, against the grain, 1/4" bits no longer than 3" long or wide.
- Mince the garlic.
- Place the sliced beef in a plastic, sealable bag and add half the minced garlic, the Worcestershire sauce, the red wine, and a few grinds of fresh, black pepper. Marinade in the refrigerator for 1-2 hours.
- Peel and french-cut the vidalia onions.
- Clean the morels. (NOTE: If using dried morels, re-hydrate them at this stage, reserving the soaking liquid.).
- In a high-sided skillet with a tight fitting lid, heat the oil over medium heat and saute the onions and remaining garlic.
- Remove the meat from the marinade but reserve the liquid. Pat the meat dry with a paper towel, season with salt and pepper, and toss in the flour.
- Raise the temperature beneath the skillet to medium-high, add the meat, and saute until browned.
- Add the morels (and any reserved liquid), the marinade, and the beef broth. Bring to a simmer and cover, lowering heat to low. Cook, covered, for 45 minutes.
- Remove the cover and reduce until the liquid is thick and coats the back of a spoon. Taste and re-season with salt and black pepper.
- Stir in the sour cream and incorporate evenly. Stirring occasionally over medium-high heat, reduce until desired consistency is reached.
- Taste and adjust seasoning. OPTIONAL: Sprinkle with finely chopped parsley.
- Serve over hot egg noodles.
Nutrition Facts : Calories 675.5, Fat 34.5, SaturatedFat 13.9, Cholesterol 139, Sodium 325.6, Carbohydrate 53.5, Fiber 3.1, Sugar 5, Protein 32.2
CLASSIC BEEF STROGANOFF
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 11
Steps:
- Cut beef across grain into about 1 1/2x1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg
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