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  • Wild Game Gourmet


Tender cuts of venison or elk steak paired with mushrooms and a creamy sauce served over egg noodles. Perfect for a cold winter day. Comfort food at it's finest!

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 8


2 lb venison or elk steak, tenderized and cut into thin strips

2 Tbsp olive oil

2 Tbsp butter

1 1/2 large onions, diced

1/2 lb cremini mushrooms, sliced

1 Tbsp minced garlic

1 Tbsp flour (you may need more for desired thickness)

2 cups beef broth

1/2 cup heavy cream

1 cup sour cream

2 Tbsp worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/2 tsp black pepper

Fresh parsley to garnish if desired

1 package egg noodles


In a large pan on medium high, heat olive oil

Add meat and saute just until slightly browned

Remove meat from pan, set aside and cover to keep warm

Set a large pot of water to boil to cook the egg noodles, cook according to package instructions

While noodles are cooking...

Add butter, onion, garlic and mushrooms to meat pan

Cover and saute 3-4 minutes on medium high heat

Uncover and saute an additional 3-4 minutes until onions and mushrooms are slightly soft

Add 1 Tbsp flour and saute an additional minute, stirring constantly

Pour in beef broth, stir

Add heavy cream, simmer for 2 minutes

Slowly add the sour cream, one spoonful at a time, stirring constantly

Stir in worcesershire sauce, mustard, salt and pepper

Continue stirring until desired creaminess is achieved, adding small amounts of flour to thicken

Add meat back to sauce, mix well

Serve over egg noodles


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