Ground Venison Stroganoff is a leaner version of the traditional Beef Stroganoff. Made with Ground Venison (Deer Meat), a variety of mushrooms, and a light creamy sauce, this will become a new weeknight favorite for your whole family.
The Inspiration and Allergen Friendly
My husband LOVES Beef Stroganoff, specifically Beef Stroganoff made by his Aunt Shari. His aunt is an amazing cook, and when my husband reflects back on his childhood, a few recipes always surface – Beef Stroganoff and Cabbage Rolls. Now, I do love a good Stroganoff, but most are heavier meals made with Egg Noodles. And when you’re allergic to eggs, Egg Noodles present a problem.
Therefore, I began browsing good ‘ole Google looking for ways to make Stroganoff that would take my husband back to his childhood, but also would be a meal I could enjoy. That’s when I discovered Gina Homolka’s Skinny Taste Mushroom Stroganoff recipe, where she includes No-Yolk Egg Noodles. I thought well those still contain eggs, but we’re getting closer. Then, it hit me…the pasta I eat does not contain eggs, so let’s include that instead. Thus, this is how this recipe was formed.
In addition to using egg-free noodles, I used a dairy-free replacement in lieu of Reduced-Fat Sour Cream. Kite Hill is a dairy-free brand I love that is made from almonds and cashews. You can find dairy-free sour cream options in most local grocery stores including H-E-B, Kroger, Fresh by Brookshire’s, and Sprouts.
The Ingredients
- Unsalted Butter
- White or Yellow Onion, chopped
- Organic, All Purpose Flour
- Unsalted Beef Broth
- Worcestershire Sauce
- Ground Oregano
- Ground Thyme (or Dried Thyme Leaves)
- Tomato Paste
- Ground Venison (or any lean ground meat)
- White Mushrooms, sliced
- Cremini or Baby Bella Mushrooms, sliced
- Shiitake Mushrooms, sliced
- Salt and Pepper to Taste
- Dry White Wine (such as Pinot Grigio)
- Dairy-Free Sour Cream (or Reduced Fat Cream Cheese)
- Uncooked Eggless Noodles (or Egg Noodles if you don’t have an egg allergy)
- Parsley, minced or dried
Creating the Ground Venison Stroganoff
- First, heat a large All-Clad Nonstick Skillet over medium-high heat.
- Next, add the butter and onion and cook until translucent (about 3-4 minutes).
- Then, add the Ground Venison and brown until all the way cooked through (you should no longer see any pink).
- Next, add the flour and stir with a wooden spoon for about 30 seconds.
- Then, add broth, wine, Worcestershire Sauce, and tomato paste. Stir constantly until it’s all incorporated.
- Next, add the mushrooms, thyme, salt, and pepper; stir and cook for 4-5 minutes until thickened and bubbly. Make sure to stir constantly to avoid the flour and liquid clumping.
- Then, add the noodles.
- Next, bring the Stroganoff mixture to a boil, reduce the heat, and then simmer for 10 minutes.
- Remove the mixture from the heat and let it stand for 30 seconds.
- Next, stir in the Dairy-Free Sour Cream.
- Finally, garnish with Parsley and serve hot! Enjoy!
Cooking the Venison and Mushrooms
Creating the Venison Cream Sauce
Time to Add the Noodles
Don’t Forget to Add the Cream
The Ground Venison Stroganoff is Ready to Serve
How to Store the Leftovers
If you happen to have leftovers of this Ground Venison Stroganoff, there are a few ways to store your leftovers to eat at a later date.
- Store the leftovers in an airtight or Tupperware container and in the refrigerator for up to 4 days.
- Store the leftovers in an airtight or Tupperware container and in the freezer for up to 3 months. When you’re ready to reheat it, simply allow the Stroganoff to thaw in the refrigerator the night before and then reheat over medium heat in a skillet.
Recommended Products
Ground Venison Stroganoff
Ground Venison Stroganoff is a leaner version of the traditional Beef Stroganoff. Made with Ground Venison (Deer Meat), a variety of mushrooms, and a light creamy sauce, this will become a new weeknight favorite for your whole family.
Ingredients
- 1 tbsp. Unsalted Butter
- 1/2 c. White or Yellow Onion, chopped
- 1/4 c. Organic, All Purpose Flour
- 2 c. Unsalted Beef Broth
- 1 tbsp. Worcestershire Sauce
- 2 tsp. Ground Oregano
- 1 tsp. Ground Thyme (or Dried Thyme Leaves)
- 2 tbsp. Tomato Paste
- 1 lb. Ground Venison (or any lean ground meat)
- 5 oz. White Mushrooms, sliced
- 8 oz. Cremini or Baby Bella Mushrooms, sliced
- 3 oz. Shiitake Mushrooms, sliced
- 1/4 tsp. Thyme (fresh or dried)
- Salt and Pepper to Taste
- 2 tbsp. Dry White Wine (such as Pinot Grigio)
- 1/4 c. Dairy-Free Sour Cream (or Reduced Fat Cream Cheese)
- 8 oz. Uncooked Eggless Noodles (or Egg Noodles if you don't have an egg allergy)
- 1 tbsp. Parsley, minced or dried
Instructions
- First, heat a large All-Clad Nonstick Skillet over medium-high heat.
- Next, add the butter and onion and cook until translucent (about 3-4 minutes).
- Then, add the Ground Venison and brown until cooked through (you should no longer see any pink).
- Next, add the flour and stir with a wooden spoon for about 30 seconds.
- Then, add broth, wine, Worcestershire Sauce, and tomato paste. Stir constantly until it's all incorporated.
- Next, add the mushrooms, thyme, salt, and pepper; stir and cook for 4-5 minutes until thickened and bubbly. Make sure to stir constantly to avoid the flour and liquid clumping.
- Then, add the noodles and bring the Stroganoff mixture to a boil.
- Next, reduce the heat, and then simmer for 10 minutes.
- Remove the mixture from the heat and let it stand for 30 seconds.
- Next, stir in the Dairy-Free Sour Cream.
- Finally, garnish with Parsley and serve hot! Enjoy!
Notes
This recipe is made with Ground Venison (Deer Meat), hence the name. However, if you cannot find Ground Venison, you most certainly can substitute this for any lean meat such as Ground Bison, Ground Turkey, or leaner Ground Beef.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 436Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 119mgSodium: 672mgCarbohydrates: 32gFiber: 4gSugar: 6gProtein: 38g