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Find a Business or PersonVENISON STROGANOFF
VENISON STROGANOFFSaute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles. |
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VENISON STROGANOFFFry venison, onion, celery, salt and pepper until done, about 1/2 hour or more. Have noodles already cooked. Put all together with mushroom gravy; simmer until hot. Serves 2-3. Serve with hot biscuits. |
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VENISON STROGANOFFBrown venison cubes in 2 tablespoon margarine. Stir in a package of dry onion soup mix. Add the 4 cups of water, parsley, garlic powder, pepper and oregano. Bring to boil, turn heat down to low and cook gently about 1 1/2 hours. When meat is tender and sour cream. Do this by first taking a little hot sauce from the meat and stirring it into the sour cream, then stirring all back into meat mixture. Blend 1/4 cup cornstarch in a little cold water until smooth, stir into meat mixture and cook until sauce thickens. Serve over noodles or rice. |
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VENISON STROGANOFFDredge meat with flour and salt and pepper. Brown lightly in fat with onion. Add tomato juice, water, sugar. Simmer until tender. Ten minutes before serving, add mushrooms, sour cream. Serves 4. |
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VENISON STROGANOFFCut your venison up in stew meat pieces. Place in the crock pot with 1 can of either golden mushroom soup or cream of mushroom soup and one can of onion soup. Cook all day on low in your crock pot. If you wish to thicken your stroganoff you may. You may also add fresh mushrooms. Serve this over wide noodles, mashed potatoes, toast, etc. |
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VENISON STROGANOFFRemove fat from meat and cut into strips, 1/4 inch wide and 1 1/2 inches long. Brown meat in butter, transfer meat to an ovenproof casserole and add onion, salt and pepper. Heat bouillon in skillet until it reaches the boiling point, scraping the bottom to loosen meat particles. Pour bouillon over the meat, cover, and bake in 350 degree oven for 1 1/2 hours, turning twice during baking time. Lightly fry mushrooms in the additional butter for 5 minutes. Stir in flour, and then the liquid from the meat. Stir constantly until the mixture cooks and thickens. Add mustard and sour cream and bring to the boiling point. Pour over meat and serve over cooked rice or noodles. Serves 4. |
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VENISON STROGANOFFRemove fat from meat and cut into strips, 1/4 inch wide and 1 1/2 inches long. Brown meat in butter, transfer meat to an ovenproof casserole and add onion, salt and pepper. Heat bouillon in skillet until it reaches the boiling point, scraping the bottom to loosen meat particles. Pour bouillon over the meat, cover, and bake in 350 degree oven for 1 1/2 hours, turning twice during baking time. Lightly fry mushrooms in the additional butter for 5 minutes. Stir in flour, and then the liquid from the meat. Stir constantly until the mixture cooks and thickens. Add mustard and sour cream and bring to the boiling point. Pour over meat and serve over cooked rice or noodles. Serves 4. |
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VENISON STROGANOFFSaute onion and garlic in butter in large skillet until onion is tender. Stir in flour, salt and dill weed. Remove from heat. Gradually stir in beef broth and mushrooms with liquid. Cook over medium heat, stirring constantly until thickened. Add venison, heat over low heat 5 to 10 minutes. Stir in yogurt and heat to serving temperature (do not boil). Serve over rice or noodles. Makes four to six servings. |
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