#Venison #Mushroom #Stroganoff #Recipe #Dinner #Delicious #Easy
Venison and Mushroom Stroganoff Recipe
This delicious venison and mushroom stroganoff is a hearty and comforting meal. It is made with savory mushrooms and tender venison cooked in a creamy sauce and served over a bed of egg noodles. The flavors are rich and indulgent, and this dish is sure to please even the pickiest eaters.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound venison, cubed
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 1/2 cup sour cream
- 1/4 cup fresh parsley, minced
- Salt and pepper to taste
- 1 pound egg noodles
Directions:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
- Add the venison and mushrooms and cook until the venison is no longer pink and the mushrooms are tender, about 5 minutes.
- Stir in the tomato paste, Worcestershire sauce, and Dijon mustard. Cook, stirring, for 1 minute.
- Add the beef broth and bring to a boil. Reduce the heat to low and simmer until the sauce has thickened, about 5 minutes.
- Stir in the sour cream and parsley and season with salt and pepper. Cook for 1 minute.
- Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions.
- Drain the noodles and serve with the venison and mushroom stroganoff. Enjoy!