Venison (or Beef) and Wild Mushroom Stroganoff

Though I make this recipe with venison backstrap, which is naturally very low in fat, you can easily make a delicious variation with beef tenderloin or even hamburger!
Creamy, saucy and delicious Stroganoff is thought to have its origins in old Russia. and brought abroad by soldiers returning from war.


I know that many people cook dishes like this one with canned condensed soup mixed, but I hope once you learn the trick of, 2 tbs butter and 2 tbs flour starter, starting a roux, you will never find reason to ever buy processed gravies, soups, or sauces again! It really is simple. Start your flour in a fat (butter, oil, or fat) and you will never find a lump again.

Venison and Wild Mushroom Stroganoff
30 minutes

1-2 lbs venison backstrap or tenderloin
OR
1 2 1/2-pound piece beef tenderloin or sirloin, well trimmed, meat cut into 2x1x1/2 inch strips
5 tbs butter
5 tbs flour, using 2 tbs first, and 3 tbs later.
1/4 cup ketchup
1/2 medium onion, finely chopped
1 pound wild mushrooms, or cremini
1 clove garlic
1 1/2-2 cups (12-16 oz) organic beef broth
2 tablespoons Cognac or brandy (optional)
2-3 tbs Worcestershire sauce, to taste
3/4 cup sour cream
1 tablespoon chopped fresh Italian parsley(optional)


12 ounces wide egg noodles
4 tbs butter
1 tablespoon paprika


Cut tenderloin strips or medallions. Pat meat dry with paper towels. Sprinkle with salt and pepper, and flour lightly with first 2 tbs flour. Heat oil and butter in heavy large skillet over medium-high heat. Once hot, working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Set aside.

Add 1 tbs olive oil in same skillet over medium heat. Add chopped onions and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 5-7 minutes. Add garlic in last minute. In the middle of skillet, clear an area and melt 3 tbs butter, and 3 tbs flour, letting it melt into each other. Remove all of the flour taste by browning lightly for about three minutes. Whisk in beef broth. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in sour cream, Worcestershire . Add meat that was set aside, and any accumulated juices. Simmer over medium-low about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Put back in pan, and add remaining 2 tablespoons butter; toss to coat. Divide noodles among plates. Top with beef and sauce. Sprinkle with paprika. Serve with finely chopped fresh Italian parsley.