Venison steaks with stroganoff sauce & shoestring fries

Venison steaks with stroganoff sauce & shoestring fries

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(9 ratings)


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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

For the keen cook


Serves 2

Steak and chips gets even more special with rare seared game and homemade fries with mushroom cream sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • sunflower oil, for frying
  • 2 large potatoes, cut into skinny chips
  • 2 venison steaks (about 175g/6oz each)

For the sauce

  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 250g chestnut mushrooms, sliced
  • 1 tsp smoked paprika
  • 1 tsp tomato purée
  • 1 tsp plain flour
  • 2 tbsp brandy (optional)
  • 200ml beef stock
  • 4 tbsp soured cream
  • small handful parsley, chopped

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  1. To make the sauce, heat 1 tbsp of the butter in a large frying pan, tip in the onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms, increase the heat and fry until all the liquid has evaporated.
  2. Meanwhile, heat enough oil to come 4-5in up the sides of a large saucepan. When hot, add the chips and cook, in batches, for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot.
  3. Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min then add the brandy, if using, and leave to bubble away for a further 1-2 mins. Be careful as the brandy may set alight. Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the venison.
  4. Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare, depending on the thickness of the meat. Remove from the pan and leave to rest, loosely covered with foil.
  5. Tip the fries back into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season with salt. Serve the steaks with the sauce poured over and a pile of fries on the side.

Recipe from Good Food magazine, October 2012

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regaljester's picture
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This is THE best way to serve any steak. Amazing flavours, the sauce is nectar!

katieyorks's picture

Fantastic i add diced chicken to this sauce. Everyone loves it . I have to make it all the time. If ive not got any brandy i add a bit of wine seems to work just as well. You reaaly cant go wrong with this dish

Fordec's picture

The sauce is gorgeous! Also had this with sirloin mmmm mmmm! Nice and easy I followed the instructions completely and just perfect :)

robmotherwell1976's picture

Seriously, this may be the best recipe on this website, it really is fantastic and not difficult at all. I made oven baked sweet potato wedges in a bid to make it marginally healthier but otherwise followed it to the letter and it was perfect!

chef_mel's picture

I agree with other comments that the sauce is absolutely fantastic, it's the real stand-out element of this recipe for me. I also made it pork steaks and can see it going really well with other meats.

carol362636's picture
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The sauce for this is GORGEOUS!

bluejay's picture

I plan to do this on Christmas Day, but with beef fillet steak instead of venison and, probably, a sprouts variation on the side. Sounds super!

suzlovescake's picture
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Awesome! This was absolutely gorgeous, would recommend and would agree that it would also go nicely with a range of meats.

squeelia's picture

Did the exact recipe. Loved the sauce and it had a great flavour. We felt that it did needed a vegetable on the side, so we used butternut squash. You do need to cut the onions finely and we felt the mushrooms could have done with a little extra cooking time. We will definitely do again and feel that the sauce would work with other meats.

provene's picture
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I did these with pork steaks too, as I didn't want to go out and buy vension steaks. The sauce is lovely, would go with a wide variety of meats I think.

numberonegoat's picture
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This recipe is beyond awesome. Venison steaks and the sauce - wow.

patsylamb1974's picture
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Made the sauce and chips as the recipe stated but substituted the venison for pork - absolutely delicious.