Name: From-Scratch Venison Stroganoff
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cubed lean venison - 2 pounds; All-purpose flour - 3 tablespoons; Canola oil - 3 tablespoons; Sliced mushrooms - 1 (8 ounce) package; Onion, diced - 1; Tomato sauce - 1 (15 ounce) can; Garlic powder - ½ teaspoon; Salt - 1 teaspoon; Pepper - 1 teaspoon; Worcestershire sauce - 1 tablespoon; Sour cream - 1 (8 ounce) container

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - From-Scratch Venison Stroganoff

1. Cubed lean venison - 2 pounds

2. All-purpose flour - 3 tablespoons

3. Canola oil - 3 tablespoons

4. Sliced mushrooms - 1 (8 ounce) package

5. Onion, diced - 1

6. Tomato sauce - 1 (15 ounce) can

7. Garlic powder - ½ teaspoon

8. Salt - 1 teaspoon

9. Pepper - 1 teaspoon

10. Worcestershire sauce - 1 tablespoon

11. Sour cream - 1 (8 ounce) container

How to cook deliciously - From-Scratch Venison Stroganoff

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened.

3. Stage

Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally.

4. Stage

Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.