Where’s the can of soup and packet of seasoning?
You don’t need them. The seasoning are very basic. Just onions, garlic, salt, pepper, paprika, worchestershire sauce, sour cream, chicken stock and an optional white wine.
Where does Stroganoff Come from?
This cookbook, “A Taste of Russia”, can tell you all you want to know, Pepé and I are too busy cooking and eating, but the short answer is Russia. Check out the link, it’s pretty interesting.
Wine Paring Inside and Out
I’m not selling myself as a wine expert, but I know what I like and I know what tastes good both inside this stroganoff and out (on the table). I always use a dry white wine for the sauce, but red goes nice with the venison (or beef).
“You don’t have to be an expert to drink wine”
— Olivia Wright, Winemaker, Knotty Vines (a division of Rodney Strong)
I recently attended a Wine Media Conference in Oregon where Knotty Vines was one of the amazing sponsors. This is a newer division of Rodney Strong with a young and fresh attitude. I truly enjoyed their wine. It’s a great daily wine that won’t break the bank and tastes great.
Oh, and you can cook with it too because you should never cook with wine you wouldn’t drink. If it tastes bad, so will your dish.
“Wine is not rocket science, wine is about enjoyment”
— Olivia Wright, Winemaker, Knotty Vines (a division of Rodney Strong)
Scroll down below recipe for Step-by-Step instructions
Other Venison or Chanterelles Recipes
Homemade Venison Bangers
Wild Chanterelle Mushroom Tart
Best Way to Preserve Chanterelle Mushrooms
Venison & Chanterelle Stroganoff
Equipment
- Skillet
Ingredients
- 1/3 Pound Venison (or beef sirloin, sliced across the grain into 1/4” (0.635cm strips))
- 1/4 Pound Chanterelle Mushrooms (or 1/2 cup my duxelles recipe, or other mushrooms)
- 1 Large Garlic Clove (1+ teaspoon minced)
- 1 Tablespoon Butter (unsalted)
- 1 Tablespoon Flour
- 3/4 Cup Yellow Onion (chopped)
- 1/2 Cup Sour Cream
- 1/4 Cup Dry White Wine (optional – can use more stock instead)
- 1/2 Cup Chicken Stock (bone broth) (or beef, homemade or store-bought))
- 1/2 Teaspoon Worcestershire Sauce
- 1/2 Teaspoon Paprika
- 3 Ounces Wide Egg Noodles
- Salt and Lots of Black Pepper
- Garnish with chopped parsley or chives (optional)
Instructions
- Start a large pan of salted water boiling and have egg noodles ready to boil.
- Heat large skillet on medium high and add butter. Once butter is almost done melting, add venison strips and cook for a 2-3 minutes on each side. No need to cook the meat all the way through, you’ll be adding it back to the pan later. It’s ok if it’s still a little rare even in the final dish… Just like beef. Once venison is seared a bit on both sides, remove from pan and set aside.
- Add onions to the pan, season with a large pinch of salt and cook for a few minutes, then add the minced garlic and chanterelles. If you’re adding a cooked duxelle instead of fresh, you can wait until the onions have cooked before adding that.
- Once mushrooms and onions are cooked (slightly browned), stir in the flour and cook for another couple of minutes (keep stirring and be careful not to burn).
- Stir in the sour cream.
- This might be a good time to add those noodles to the boiling water and cook those according to package directions.
- Pour the wine and stock into the sauce, and add worchestershire sauce, paprika, and black pepper. Let this simmer for a bit to thicken up, taste and adjust seasoning if needed.
- Add venison back into the pan and stir to combine. I see recipes that call for cooking the meat in the sauce for 30 minutes, but please don’t do this as it will be like eating a shoe. Venison and beef are best when barely cooked.
- Spoon sauce and meat over cooked egg noodles or add the strained noodles to the pan and mix all together.
Notes
Nutrition
Step-by-Step Instructions:
Start a large pan of salted water boiling and have wide egg noodles ready to boil.
Heat large skillet on medium high and add butter. Once butter is almost done melting, add venison strips and cook for a 2-3 minutes on each side. No need to cook the meat all the way through, you’ll be adding it back to the pan later. It’s ok if it’s still a little rare even in the final dish… Just like beef. Once venison is seared a bit on both sides, remove from pan and set aside.
Add onions to the pan, season with a large pinch of salt and cook for a few minutes, then add the minced garlic and chanterelles. If you’re adding a cooked duxelle instead of fresh, you can wait until the onions have cooked before adding that.
Once mushrooms and onions are cooked (slightly browned), stir in the flour and cook for another couple of minutes (keep stirring and be careful not to burn).
Stir in the sour cream.
This might be a good time to add those noodles to the boiling water and cook those according to package directions.
Pour the wine and stock into the sauce, and add worcestershire sauce, paprika, and black pepper. Let this simmer for a bit to thicken up, taste and adjust seasoning if needed.
Add venison back into the pan and stir to combine. I see recipes that call for cooking the meat in the sauce for 30 minutes, but please don’t do this as it will be like eating a shoe. Venison and beef are best when barely cooked.
Spoon sauce and meat over cooked egg noodles or add the strained noodles to the pan and mix all together.
Bon Appétit
