Description
A comforting and hearty ground venison stroganoff blended with creamy sauce, perfect for chilly evenings.
Ingredients
- 1 pound ground venison
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Egg noodles or rice for serving
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, and sauté until onions are translucent.
- Add ground venison and cook until browned.
- Stir in sliced mushrooms, cooking until softened.
- Sprinkle flour over the meat mixture and stir to combine.
- Slowly add beef broth, stirring continuously until the mixture thickens.
- Reduce heat to low and stir in sour cream until well blended.
- Season with salt and pepper to taste.
- Serve hot over egg noodles or rice, garnished with fresh parsley.
Notes
For a vegetarian alternative, replace venison with mushrooms or tempeh. Store leftovers in an airtight container for up to three days.