venison stroganoff, creme fraiche, cream of mushroom soup
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Steps
To prepare a from scratch venison stroganoff recipe, you'll need: 1 pound (240 g) beef, 2 tablespoons (60 ml) tarragon, 1 teaspoon (2.5 fl oz) dried or fresh thyme, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1 tablespoon (0.5 squirt) Worcestershire sauce. Cut the beef into 1/4-inch (0.6 cm) cubes. Heat the butter over medium-high heat until it's shimmering. Add the onions and cook until they're translucent, about 5 minutes. Stir in the broth and simmer until the liquid is reduced by half. Remove the pan from the heat and add the cream. Simmer, whisking constantly, until thickened, 5 to 7 minutes, then remove from heat. Season with salt and pepper to taste. Serve immediately.