Thick and Rich Venison Stroganoff

Ingredients

• 1 ½ – 2 pounds of venison, cut into cubes
• 2 tablespoons of butter
• 1 small onion, diced
• 1 pound of sliced mushrooms
• 1 teaspoon of garlic, minced
• 1 teaspoon of Worcestershire sauce
• 1 cup of beef broth
• 1 cup of sour cream
• 2 tablespoons of flour
• Salt and pepper, to taste
• 1 package of egg noodles

Directions

1. Melt the butter in a large sauté pan over medium-high heat. Add the cubed venison and cook until browned, about 5 minutes.
2. Add the onion and mushrooms to the pan and cook until the vegetables are softened, about 5 minutes.
3. Stir in the garlic and Worcestershire sauce and cook for another minute.
4. Whisk together the beef broth and sour cream, then pour into the pan. Simmer for 5 minutes.
5. Whisk together the flour and 1/4 cup of water. Pour into the pan and stir to combine. Simmer for another 5 minutes, until the gravy is thickened.
6. Season with salt and pepper, to taste.
7. Meanwhile, cook the egg noodles according to package instructions.
8. Serve the venison stroganoff over the egg noodles.

Interesting Facts

• Venison is the meat of deer.
• Stroganoff is a classic Russian dish that traditionally uses beef.
• The sour cream adds a rich and creamy texture to the dish.