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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Russian Stroganoff Recipe

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This recipe for Russian Stroganoff is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. Venison or Beef tenderloin cut in 2" strips
1/4 c. Butter
2 med. Onions, sliced
2 c. Mushrooms, sliced
1/4 c. Brandy
1/2 t. Thyme
Salt & Pepper
1 c. Sour cream
Directions:
Directions:
Melt half the butter and fry onions over low heat until golden. Remove onions; add mushrooms and cook 2 minutes or until liquid evaporates. Remove mushrooms. Add remaining butter, raise heat and quickly fry venison in two batches until lightly browned. Turn meat frequently and remove batches as they cook. When rice is ready, put venison back in pan, add brandy and flame as you shake meat. Turn down heat, season, add onions and mushrooms and cook two or three minutes. Pour in sour cream, heat to bubbling, taste for salt and pepper and serve. I also serve over wide egg noodles.

 

 

 

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