Go Back

15 Minute Venison or Beef Stroganoff

Wes Fryer
No ratings yet
Course Main Course
Cuisine American


  • 1 lb round steak - 1/2 inch thick (can substitute venison - backstrap is perfect if you have it!)
  • 2/3 cup water
  • 1 chopped onion
  • 1 cup sour cream
  • 2 Tbps flour
  • 1 can cream of mushroom soup (can substitute 3 oz can of sliced mushrooms)
  • 3 Tbps butter or margarine (butter is best)
  • cooked wide noodles (can substitute cooked rice)


  • Cut meat diagonally across the grain in strips 1/4 inch wide
  • Heat butter in skillet and saute chopped onions, add meat and brown quickly
  • Add water and can of cream of mushroom soup (or sliced mushrooms including liquid)
  • Heat to just boiling
  • Blend sour cream and flour in separate bowl, then mix in.
  • Cook and stir until mixture thickens, but don't let it boil!
  • Serve with cooked noodles or rice


Original recipe by Grammy (Trudy Henley) and shared by my mom, Angie Fryer. Grammy's original recipe called for a packet of onion soup mix, I prefer using a chopped onion instead.
Keyword venison,
Tried this recipe?Let us know how it was!