VENISON STROGANOFF with BUTTERED noodles - Easy 30 Minute RECIPE
Beef stroganoff is one of those classic dishes. I'm guessing if you are a meat eater, you have enjoyed stroganoff in some form at some point in your lifetime. It's an an old recipe that was originally concieved through the minds of French chefs using flavors from Russia for some high class folks with the last name of Stroganov back in the 1800s. There are so many variations of it now that it barely resembles the original version. That's not always a bad thing. I've cooked this dish at least 10 different ways in my lifetime and this is by far my favorite way to do it. Obviously this recipe could be used with beef, but today we have replaced the cow with deer. I hope you enjoy my Venison Stroganoff recipe. Thanks for watching!
Ingredients List:
4 Tbs unsalted butter
Olive oil
3/4 cup sour cream
1.5 cups beef stock
1-2 Tbs Dijon mustard
2 Tbs all purpose flour
1 Tbs of Wash your sister sauce
16 oz mushrooms of your choice
1 medium onion
Egg noodles
1/3 cup of white wine
3/4 Tbs minced or chopped garlic
1.5 - 2.0 pounds venison steak
Directions:
Cut venison steak of your choice against the grain, about 1/4 inch thick and season with salt and pepper.
On medium high heat, quickly sear/fry the meat in oil. Work in batches to avoid the temperature of the pan drop too much. Do not overcook.
Once complete, set to the side.
lower the temp to medium and put in 2 Tbs. of butter, followed by one medium onion. Cook for 2 minutes or until they start to sweat. Then add 16 oz of thickly chopped mushrooms.
Slowly caramelize the onion and mushroom mixture. This could take 10-15 minutes depending on how thick you sliced them.
Once caramelized, add 1 Tbs of Dijon Mustard and stir to coat. Then add the minced garlic and cook for a minute or two.
Then add 1/3 cup cooking wine, brandy, or Marsala wine. Your choice. Cook and stir for about 2 minutes
Then add 1.5 cups of beef stock, 3/4 Tbs of Worcestershire sauce. Stir, bring to a simmer, then add 2 Tbs. of all purpose flour to thicken the sauce. Add salt and pepper to taste and simmer for 5 minutes.
Lower the heat and add 3/4 cup of sour cream.
Then fold your venison back into the sauce.
Plate over egg noodles (I also like to add some some smoke paprika on top) and enjoy!
30 Minute Beef Stroganoff!!
You can totally make this. I show you step-by-step everything that is involved. This will quickly become a favorite in your house too! Here is a complete list of all the things you need:
12 to 16 ounces filet mignon
(2) 16 ounce containers of sour cream
8 tablespoons of all-purpose flour
2 cups of water
8 teaspoons of beef granules/powder
1/2 to 1 teaspoon of black pepper
2 - 3 tablespoons real butter
1 large white onion
3/4 to 1 teaspoon of minced garlic
Large package of wide noodles
That is it! Complete cooking instructions are in the video. Good luck and happy eating!
This video made using TubeBuddy. Here is a link if you want to see what it is all about:
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Das berühmte französische Fleischrezept, das in nur 30 Minuten zubereitet wird! Schnell und einfach!
Ein schnelles Abendessen, das jeder lieben wird! Saftige Rindfleischstreifen in einer köstlichen Soße erstickt! Sie können mit alltäglichen Zutaten großartiges Essen zubereiten, auch wenn Sie wenig Zeit haben. Dies ist ein 30-minütiges Abendessen-Rezept für geschäftige Nächte! Probieren Sie dieses einfache, aber sehr, sehr leckere Rezept aus und lassen Sie es mich in einem Kommentar wissen: „Wie gefällt es Ihnen?“. Frieden und Liebe! Haben Sie einen köstlichen Tag! ???? ????
Zutaten:
2 EL Olivenöl
700 g / 1,5 lb Rib-Eye-Steak ohne Knochen
1 große Zwiebel
300 g / 10 oz. Pilze
2 Tassen / 500 ml Rinderbrühe
3 EL Butter
2 EL Mehl
1 EL Dijon-Senf
3 EL Sauerrahm
Mit Salz und schwarzem Pfeffer würzen
Schnittlauch (optional)
Als Beilage können es Nudeln nach Wahl, Kartoffelpüree, Kalikohlpüree, brauner Reis oder was auch immer Sie mögen ????
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SCHREIBEN SIE EINEN KOMMENTAR oder stellen Sie mir eine Frage zum Rezept. Ich werde mehr als glücklich sein, Ihnen zu antworten.
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Abonnieren Sie Lieblingsrezepte:
It's a STROGANOFF Kind of Day, A 30 Minute One Pot Ground Beef Meal
It's a STROGANOFF Kind of Day, A 30 Minute One Pot Ground Beef Meal
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Jamie's Quick Beef Stroganoff
Jamie's back with this incredible beef stroganoff recipe. Prime cuts of sliced steak in a delicious creamy yogurt and mushroom sauce livened up with an onion pickle and a dash of brandy. An really quick and tasty dish for all the family.
This easy recipe is from Jamie’s 15 Minute Meals television series - first aired on Channel 4 in 2012. If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 62 of Jamie's 15 Minute Meals book or take a look at the ingredient list below for the basics:
Rice
1 mug (300g) of 10 minute wholegrain or basmati rice
1/2 s bunch of fresh thyme
200g baby spinach
Pickle
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
Stroganoff
300g mixed mushrooms olive oil
3 cloves of garlic
2x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
1 lemon
1 swig of brandy
4 heaped tbsp fat-free natural yoghurt
1 swig of semi-skimmed milk
Links from the video:
Jamie’s Mexican Tomato Soup |
More Food Tube videos |
Music:
Brightlight City |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
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More great recipes |
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Easy 30-minute Beef Stroganoff
You will need:
1 pound ground meat
1-12 oz. Package of egg noodles
1-10 oz. Can of Cream of Mushroom/Cream of Celery soup
1/2 to 3/4 C. Sour Cream
4-5 Cups Beef Broth
1-2 T. Garlic
1 medium onion diced
Salt & Pepper to taste
3-4 Bay leaves (optional)
Directions:
1. Brown ground meat in a pan,once browned add onion and continue to cook until translucent. (Medium to medium high heat)
2. Add garlic,salt,pepper & optional bay leaves and mix well and cook for 3 to 5 minutes.
3. Add Can of Cream of Mushroom/Cream of Celery
soup. Mix well until thickend.
4. Add beef broth and stir. Turn heat to high.
5. Add egg noodles,mix and cover, and bring to a boil.
6. Reduce heat to low and simmer 6 to 8 minutes.
7. Once thickend remove from heat and mix in sour cream. Let it rest for 10 to 15 min and serve.