Tangy Venison Stroganoff Recipes

TANGY BEEF MUSHROOM STROGANOFF

Steps:

• Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm. , In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley.

TANGY VENISON STROGANOFF

Steps:

• Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender. , In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles.

TANGY BEEF STROGANOFF

Steps:

• In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside. , In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.

TANGY BEEF STROGANOFF

Steps:

• In lg skillet, cook beef in butter for 3 minutes.
• Remove beef and keep warm.
• To skillet, add mushrooms; saute 2 minutes.
• Add onion and garlic; cook 1 minute; stir in the flour.
• Add water, lemon juice, vinegar, boullion, and pepper.
• Bring to a boil, cook and stir 1 minute.
• Stir in sour cream and beef, heat through--do not boil.
• Serve over noodles.
• Sprinkle with paprika.

TANGY BEEF STROGANOFF

Steps:

• Brown beef until no longer pink.
• Remove beef and keep warm.
• Add mushrooms, onions and garlic. Cook until tender.
• Add flour.
• Add water, lemon juice, vinegar, oxo, salt and pepper.
• Bring to a boil.
• Stir in sour cream, beef. Reduce heat and do not boil.
• Serve over noodles.

SIMPLE TANGY BEEF STROGANOFF

Steps:

• In a plastic bag, combine flour mixture and meat, shake well until all meat is coated.
• Heat large skillet to medium/low heat and melt the butter, add the meat. Brown the meat 3-4 minutes and then turn meat and add the onions. Continue browning until all meat sides are brown and onion is tender and starting to carmelize.
• Add the water and bring to a boil. This will produce a nice brown thin gravey while cooking. Cook for about 30-45 minutes, stirring often and adding water as needed.
• Now add the cream of mushroom soup and the red wine vinegar and mix thoroughly.
• Add sour cream, but do not boil, and completely blend all together.
• Serve over egg noodles.