Wild Game Stroganoff
Print Recipe
Equipment
- 12" cast iron skillet
- Large spoon
- Vegetable and meat cutting boards and knives
- Measuring cups and spoons
Ingredients
- 2 lbs red meat tenderloin
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 2 cups stock
- 1/4 cup tomato paste or ketchup
- 1 cup mushrooms, sliced
- 1/4 cup flour
- 1 cup plain yogurt or sour cream
- Salt and pepper to taste
Instructions
- Melt butter in a skillet while slicing meat into thin strips.
- Add meat to skillet and cook until lightly browned on all sides.
- Stir in garlic, onion, tomato paste (or ketchup), mushrooms, and 1 1/2 cups of stock.
- Bring to a boil, reduce heat, and simmer, covered, for 15 minutes or until meat is cooked through.
- In a separate container, combine the remaining 1/2 cup of stock and 1/4 cup of flour. Pour into skillet and stir until thickened.
- Stir in the plain yogurt (or sour cream) until combined.
- Serve hot over a bed of pasta.
Notes
Store in an airtight container in the fridge for up to three days. Reheat on the stovetop.
Servings: 5