Food and Nutrition


| Share

Venison Stroganoff

This healthy recipe comes from NDSU Extension Service.


  • 2 pounds venison steak cut 1/2-inch thick
  • 2 cups fresh mushrooms, chopped
  • 1 cup finely chopped onion
  • 3 tablespoons butter or margarine
  • 3 beef bouillon cubes
  • 1 cup boiling water
  • 2 tablespoons tomato paste
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 2 large bay leaves, crumbled
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1/2 cup water
  • 1 cup dairy sour cream
  • 4 cups cooked rice


Cut steak into strips about 2 1/4 inches long. In large skillet, sauté mushrooms and onion in
butter or margarine till golden brown. Remove and set aside. Brown meat on all sides (15
minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add next six ingredients.
Heat. Simmer 45 minutes or until tender. Combine flour and water. Slowly stir into meat
mixture. Cook, stirring constantly, till mixture comes to a boil. Reduce heat. Add mushrooms,
onions and sour cream. Heat but do not boil. Serve over hot rice or chow mein noodles.

Makes 4-6 servings.

Filed under: saute, main dishes, wild game
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.