Venison steaks with stroganoff sauce & shoestring fries

Venison steaks with stroganoff sauce & shoestring fries

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(10 ratings)

Prep: 25 mins Cook: 30 mins

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 per serving

  • kcalories719
  • fat33g
  • saturates14g
  • carbs53g
  • sugars5g
  • fibre8g
  • protein52g
  • salt0.9g
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  • sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 large potato, cut into skinny chips



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 venison steaks (about 175g/6oz each)



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

For the sauce

  • 2 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 250g chestnut mushroom, sliced
  • 1 tsp smoked paprika
  • 1 tsp tomato purée
  • 1 tsp plain flour
  • 2 tbsp brandy (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 200ml beef stock
  • 4 tbsp soured cream
  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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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.

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Comments, questions and tips

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Comments (14)

lizleicester's picture
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This is a really tasty way to cook venison. I served mine with sweet potato chips which I roasted while getting on with the sauce and meat. The sour cream was added at the table because one diner has to be dairy free.

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.

Questions (2)

kkatem's picture

Do you think you could try this sauce without mushrooms? Or does anyone have any replacement suggestions? My other half hates them unfortunately , as I love them.

goodfoodteam's picture

Hi there thanks for your question. This sauce will work without the mushrooms, if you add a good pinch of cracked black peppercorns it will be like a peppercorn sauce.

Tips (1)

jandc415's picture

1) At the start of the recipe, you're asked to cook the mushrooms until all the liquid has evaporated. This may be confusing as there's relatively little liquid when you pour the mushrooms in. However, after a few minutes' cooking, liquid will appear. So don't worry you're making a mistake.

2) You don't have to cook shoe-string fries! Instead, if you want to cook frozen potato cubes in the oven, start heating the oven when you pour in the mushrooms and garlic and put the potatoes in when you've added the sour cream.

3) If it helps with the meal timings, don't worry too much that you're leaving the sauce for too long once you've added the sour cream. Turn down the heat, make sure the saucepan lid is on, and you can leave the sauce mix for (approx) 5-10 minutes. It won't cook more... so don't stress!

4) The venison steaks are probably quite thick, so do ensure they're properly cooked before serving. If you're not sure, take one of the steaks out of the pan and cut in half to take a look! That "cut" steak can be the one you serve yourself.

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