This venison stroganoff recipe is so easy to make, and it is comfort food 101. You can serve it over spaetzle or traditional egg noodles. You can use a variety of cuts to make this dish; the key is to thinly slice the meat so that it is tender. You can also tenderize the meat prior to slicing if you wish. Suggested cuts for this dish would be top sirloin, the loin—a.k.a. the backstrap, top or bottom round, or eye of round. The key to this dish is the sweet Hungarian paprika. It has a distinct flavor, unlike traditional paprika, which could also be used. It is not recommended to use smoked paprika in this dish as it can overpower it. Try this simple take on a classic dish!
Total prep time: 10-15 minutes
Total cook time: 15-20 minutes
- 1.5 lbs. Venison (thinly sliced)
- Salt and black pepper to taste
- 8 oz. mushrooms (sliced, portobello preferred)
- 1 Large onion (chopped)
- 2 tbsp. Butter
- 1/2 cup beef (or venison) stock
- 12oz Sour cream
- 1 tbsp. Paprika (Hungarian preferred)
- 2 cups Flour
- 2 Eggs
- 1.5 cup Water
- 1 tbsp. kosher salt
- 1 tsp. pepper
Set sliced steak and sour cream on the counter for an hour and allow it to come up to room temperature. Season steak with your favorite steak seasoning or salt and black pepper to taste and allow it to sit for 20 minutes. While the seasoned steak is resting, add 4-5 qt. of water to an 8 qt. pot and bring it to a boil. To make the spaetzle batter, add flour, salt, and pepper to a large bowl, stir to incorporate, then add the eggs and water and mix with a fork to incorporate.
Once the water is ready, season it with a tbsp of salt. We use a spaetzle maker to drop batter into the pot. If you do not have a spaetzle maker, you can use a colander with large holes or use two large tablespoons, using one to scrap the batter off the other and drop it into the pot. Boil the spaetzle until it floats and then boil for one additional minute. Using a spider or slotted spoon, scoop out floating spaetzle and drain it in a colander. Repeat the spaetzle-making steps above until all batter is used. Once all the spaetzle is in the colander, rinse with water and allow to drain.
Preheat your skillet to med-high heat. Once heated, add a tab of butter and the mushrooms and season with salt and pepper. Sauté for approximately 6-8 minutes until the mushrooms lose their moisture and begin to gain some color. Remove from skillet and reserve. Add onions, season with salt and pepper, and sauté for 4-5 minutes, stirring often to avoid getting too much color too quickly. When onions start to become translucent, remove from skillet and reserve with mushrooms. Then, add a tab of butter and your venison, and Sauté for 2-3 minutes. Once the steak is cooked through and has some color, add back in the mushrooms, onions, and beef stock, and allow it to reduce by half (~5 minutes). Reduce heat to low, add sour cream, and stir to incorporate. Then add in the paprika and stir to incorporate. Remove from heat. Serve over the spaetzle and enjoy!
--Wild Game Cook