Venison Stroganoff is a rich and creamy comfort food classic made with tender pieces of wild game meat, fresh mushrooms, and a savory beef broth sauce. It's served over a bowl of wide egg noodles for a hearty, satisfying dinner that's ready in 30 minutes.
This recipe was inspired by my love for homemade, from scratch meals that still feel easy enough to make on a weeknight. It reminds me of the cozy dinners I grew up with, and just like my Venison Cabbage Rolls, it's one of those meals that brings everyone to the table fast.
Jump to:
Why You'll Love Venison Stroganoff
Hearty and satisfying: Perfect for chilly nights when you need a filling meal.
Easy to make: Comes together in just one pan and under 30 minutes.
Flavorful and creamy: No canned soup needed. This homemade sauce is the real deal.
Key Ingredients
Venison: Use stew meat, steak, or even ground venison. It's a lean source of protein with a mild game flavor.
Sour Cream: full fat and cultured for a creamy texture and tangy flavor.
Beef Bone Broth: Adds richness and depth to the sauce.
Fresh Mushrooms: Give the dish an earthy flavor and meatiness.
Onion & Garlic: A classic base to build savory flavor.
Butter & Olive Oil: Used together for depth and flavor when sauteeing.
All-Purpose Flour: Helps thicken the sauce naturally.
Egg Noodles: Traditional for stroganoff, choose wide noodles for best texture.
Ingredient Substitutions
- Use cream cheese instead of sour cream for a tangy, thicker sauce.
- Swap red wine for the beef broth for a richer, more complex flavor.
- Replace egg noodles with cooked white rice or mashed potatoes.
Recipe Variations
- Add a pinch of smoked paprika for extra warmth and depth.
- Stir in frozen peas or steamed green beans for extra veggies.
- Use Greek yogurt in place of sour cream for a lighter version.
Top Tips
- Slice stew meat into smaller bite-sized pieces for quicker, more even cooking.
- Don't skip browning the meat, it builds flavor.
- Add sour cream at the very end to keep the sauce smooth and prevent curdling.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce.
Serve With...
Serve Venison Stroganoff with my buttery Quick Dinner Rolls to soak up the creamy sauce. It also pairs well with Air Fryer Frozen Green Beans or a crisp green salad. For a comforting weekend meal, finish with something sweet like Gingered Blueberry Shortcake.
More Creamy Comfort Food Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Creamy Venison Stroganoff
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 pounds venison steak sliced into bite-sized pieces
- 2 cloves fresh garlic , minced
- ½ small onion
- 8 ounces baby portobello mushrooms , sliced
- 4 cups beef broth
- ½ cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces wide egg noodles
Instructions
- Heat the In a large skillet over medium-high heat. Add the onion and garlic and saute for 2 minutes, until the onion begins to soften. Add the butter in the skillet and allow it to melt. Add the mushrooms and cook for 5 minutes, or until softened.
- Add the venison and paprika and cook, for 7 minutes, stirring occasionally, until the meat has browned.
- Stir in the flour, salt and pepper, and cook, stirring constantly, for 2 minutes.
- Whisk in the beef broth and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes, or until the broth has thickened and reduced. Stir in the sour cream just before serving.
- Serve with egg noodles.
Lori says
When does the sour cream go in? And you also didn't say when the mushrooms go in.
Shelby Law Ruttan says
Hi Lori, something must have gotten lost in my recipe card transitions. I went into the recipe and updated it for you. Thank you for letting me know it was missing!
Sherry Blizzard says
This was super yummy! I had fresh venison and used the IP. Hubby was very impressed.