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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Venison or Beef Strogonoff Recipe

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This recipe for Venison or Beef Strogonoff is from Cesena Sister's 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:  
2lbs Venison or Beef
1/2 stick margarine
4 tbsp oil
1/2 c. Jack Daniel’s
flour
1 can cream of mushroom or cream of chicken soup
1 large can of mushrooms with juice
½ bell pepper; diced
Add to taste:
Paprika
Worchester sauce
“Kitchen Bouquet” (optional)
Add milk if too thick.
Directions:
Directions:
Brown deer in margarine with salt and pepper. After it's good and brown you can de-glaze with Jack Daniel’s for a few minutes then put a flame to it to burn off alcohol.

Add:

1 can cream of mushroom or cream of chicken soup
1 large can of mushrooms with juice
½ bell pepper; diced
Add to taste:
Paprika
Worchester sauce
Salt
Pepper and “Kitchen Bouquet” (to darken gravy)
Add milk if too thick.

Pour over noodles or rice.
Personal Notes:
Personal Notes:
* Recipe of a German friend of ours who doesn’t measure or state how long to simmer. Simmer till tender.

 

 

 

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