"The belly rules the mind."--Spanish Proverb

Venison Stroganoff Recipe

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This recipe for Venison Stroganoff, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank Montalbano
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb venison steak
1/2 lb mushrooms
3 Tbsp butter
1/2 pint sour cream
1 Tbsp flour
salt and paprika to taste

Directions:
Directions:
Cut the steak in thin strips about 1/4" wide and 1" long. It should be cut across the grain; this makes it even more tender.

Melt the butter in a heavy frying pan or skillet, one that has a cover. When the butter is bubbling add the cut-up steak and cook slowly, covered. The meat should be stirred occasionally. At the end of 15 minutes add the mushrooms which have been peeled and broken into rather small pieces. Cover and cook the meat and mushrooms for 10 minutes longer.

Now put the meat and mushroom mixture into the top of a double boiler over a low flame. Melt another Tbsp of butter in the frying pan, and when it is melted add the flour. When the flour and butter are smooth add the sour cream and stir over a very low flame for 3-4 minutes. Pour the sauce over the meat mixture in the double boiler and simmer for 10-15 minutes. season to taste with salt and paprika. Do not overseason; the flavor of the steak, mushrooms and butter should not be lost.

Serve the stroganoff in a ring of boiled rice, with noodles, or on baking powder biscuits. The biscuits should be larger than usual, about 3" in diameter. If you are going all out, you can make rounds of puff-pastry about 3" in diameter, heap the meat mixture on the pastry and top with smaller rounds of puff pastry.

 

 

 

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