Most stroganoffs call for mushrooms, so use fresh ones for the best taste. And if you don’t like mushrooms, leave ’em out. I add parsley and blue cheese to the top of mine not only as a garnish, but the blue cheese adds that ‘kick.’
- 2 lbs venison carefully trimmed and sliced thinly across the grain into strips
- 2 tablespoons olive oil
- salt and pepper
- 3/4 cup butter
- 1 large yellow onion diced
- 4 cups mushrooms quartered
- 5 garlic cloves minced
- 1 teaspoon worcestershire sauce
- 3/4 cup game or beef stock I like to bring it to a boil and thicken with a little cornstarch mixed with cold water
- 2 fresh sage leaves minced (or sub pinch dried sage leaves)
- 1/3 cup sour cream
- 4 cups wide noodles cooked and warm
- 2 tablespoons red bell pepper finely diced
- 1/2 cup blue cheese crumbles
- minced parsley
- Heat oil in a large skillet over medium-high. Season meat with salt and pepper and brown evenly, but not past medium-rare.
- Remove meat and transfer to a bowl. Melt butter in pan and add onions. Cook for 5 minutes.
- Add mushrroms. Cook for 4 minutes more.
- Add garlic, Worcestershire, broth and sage leaves
- Reduce heat to low and simmer, uncovered, until liquid is reduced to about 1/2 cup.
- Stir in sour cream and heat while stirring often, for 3 - 4 minutes or until sauce is bubbly.
- Return venison to pan to warm.
- Mound noodles on plates, top with stroganoff mixture and top with red bell pepper, blue cheese crumbles and parlsey.