Beef / Venison Stroganoff over Egg Noodles

By lianbl88

Classic recipe for tender cuts of meat - do not overcook the meat

Ingredients

• 1 pound venison chops or filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
• 3 tablespoons butter
• 1 small onion, chopped
• 1 pound mushrooms, domestic or wild, caps only thinly sliced
• 3 sprigs fresh thyme or 1 tablespoon dried thyme
• 1/4 cup red wine or 2 tablespoons cooking sherry
• 1-1/2 cup beef broth
• 1 teaspoon Dijon mustard
• 1/4 cup heavy cream
• 1/2 cup sour cream
• 1 tablespoon flour
• 1/4 teaspoon ground nutmeg
• 2 tablespoons minced parsley
• Salt and freshly grounded black pepper
• 1 (1 pond) package wide egg noodles, cooked season with salt & pepper

Details

Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. Using the same skillet, deglaze with wine or sherry and boil off alcohol, 5 minutes. Add butter and sweat onions for 5 minutes, add mushrooms, thyme and nutmeg, sauté over medium low heat until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a couple minutes to form a roux. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through, about 5 minutes. Season to taste with salt and pepper; stir in parsley and spoon over noodles.