A classic go-to recipe I have
prepared for my family
for many, many years that’s
very quick, easy, and tasty...
RECIPES BY CATEGORY:
- Baking - Sweets - Treats
- Beverage and Smoothies
- Burgers and Sandwiches
- Deer (aka Venison), Moose (or Beef, Buffalo, Elk, Caribou, Etc.)
- Desserts and Treats
- Gift Basket Ideas
- Main Dish Entrees
- Poultry and Waterfowl
- Salad, Vinaigrette, Dressings and Dips
- Sauce, Salsa, and Condiments
- Seafood and Shellfish
- Side Dish (Main Ingredient or Cuisine)
- Soup, Stew, Chili, and Chowders
- Special Occasions
- Spice Blends
- Tips, Sourdough, Canning
SANDRA’S CLASSIC STROGANOFF over WIDE EGG NOODLES
Prep: 5 Mins.
Cook: 20 Mins.
1 lb. lean venison burger (or beef)
2 large shallots, minced
1 large garlic clove, minced
1 cup sliced fresh button mushrooms
2 teaspoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (10.75 oz.) can cream of mushroom soup
1 can of milk (use soup can)
1 teaspoon dry mustard
2 teaspoons worcestershire
2 tablespoons quality white wine
3/4 cup sour cream
1 tablespoon finely chopped fresh parsley
1 – Green onion (green part only), finely sliced
--1 (12 oz. pkg.) wide egg noodles prepared according to package directions
Brown ground beef over medium-high heat with shallots until beef is no longer pink and shallots are translucent.
Add garlic and mushrooms; sauté for 2 minutes. Add flour, salt, and pepper, and toss to combine; cooking for 1 minute.
Add soup and remaining ingredients, except sour cream and parsley. Simmer uncovered 15 minutes; stirring occasionally.
Remove skillet from heat, and stir in sour cream and parsley.
Stir to combine.
Serve over prepared wide egg noodles, and garnish with sliced green onions. ~ Enjoy!
Tip: I like to serve this main dish with a hearty garden salad drizzled with light vinaigrette.