Name: Venison Stroganoff
Yield: 4
Ingredients: 1 lb lean venison round steak (approx. 3/4-inch thick); 1 4 oz can sliced mushrooms (drained, reserve liquid); 2 Tbsp butter; 2 Tbsp ﬂour; 1-1/4 cups water; 1 1 oz pkg onion soup mix; 1-1/2 cups milk; 1/2 cup sour cream; Buttered noodles (cooked (enough to serve 4 people))

Venison Stroganoff

I’ve been making this recipe since I was in high school in the early 1970’s.

Course

Main Dish

Servings

Ingredients

1 lb lean venison round steak approx. 3/4-inch thick
1 4 oz can sliced mushrooms drained, reserve liquid
2 Tbsp butter
2 Tbsp ﬂour
1-1/4 cups water
1 1 oz pkg onion soup mix
1-1/2 cups milk
1/2 cup sour cream
Buttered noodles cooked (enough to serve 4 people)

Course

Main Dish

Servings

Ingredients

1 lb lean venison round steak approx. 3/4-inch thick
1 4 oz can sliced mushrooms drained, reserve liquid
2 Tbsp butter
2 Tbsp ﬂour
1-1/4 cups water
1 1 oz pkg onion soup mix
1-1/2 cups milk
1/2 cup sour cream
Buttered noodles cooked (enough to serve 4 people)

Instructions

Cut venison steak into thin strips approx. 2 inches long.
Brown the steak strips and mushrooms in butter in a large skillet.
Mix the flour and water together and stir into the browned meat.
Add the reserved mushroom liquid and onion soup mix.
Bring to a boil, while stirring, to thicken.
Gradually stir in the milk and let simmer gently for 30–40 minutes.
Add the sour cream just before serving and heat through.
Serve over buttered noodles.

Recipe Notes

Recipe courtesy of Mary Sternberg, Mason, WI.

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