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Venison (Or Beef ) Mushroom Stroganoff
5.0(6)Make and share this Venison (Or Beef ) Mushroom Stroganoff recipe from Food.com.
by Sharon123·published 2003-01-12
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Add cubed meat and knead meat into flour mixture.
03Heat corn oil and one tbsp butter in a skillet over medium heat.04Shake excess flour from meat and set pieces into heated oil; brown meat on each side.05When meat is almost brown on remaining side, pour chopped onions over meat.06Cover five minutes, then mix with a wooden spoon.07Add one cup beef (or chicken) bouillon and soy sauce to meat.08Simmer 15 minutes on low heat, stirring occasionally.09Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.10Allow the meat to simmer on low heat foran additional 30 to 35 minutes.11Stir occasionally.12Don't be in a hurry, as cooking time affects the tenderness of the meat.13When done, the meat should be covered with a thick, brown gravy.14Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.15Heat to simmer.16Add fresh, sliced mushrooms and simmer five minutes.17Meanwhile, prepare egg noodles in a separate pan, following instructions on label.18Add mushroom soup to steamed mushrooms.19Simmer 5 minutes, then add sour cream; simmer another 5 minutes.20Finally, fold the meat mixture into the mushroom mixture.21Simmer an additional 5 minutes, stirring occasionally.22Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.23Enjoy!24(Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).