Venison steaks with stroganoff sauce & shoestring fries

Venison steaks with stroganoff sauce & shoestring fries

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(13 ratings)

Prep: 25 mins Cook: 30 mins

A challenge

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

  • kcal719
  • fat33g
  • saturates14g
  • carbs53g
  • sugars5g
  • fibre8g
  • protein52g
  • salt0.9g
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Ingredients

  • sunflower oil, for frying
    Sunflower oil

    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 potatoes, cut into skinny chips
    Potato

    Potato

    po-tate-oh

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

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

    Venison

    ven-ee-sun

    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

    Butter

    butt-err

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

  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    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

    Brandy

    bran-dee

    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
    Parsley

    Parsley

    par-slee

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

Method

  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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lizleicester
15th Jun, 2015
3.8
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
22nd Feb, 2015
5.05
This is THE best way to serve any steak. Amazing flavours, the sauce is nectar!
jule955
31st Dec, 2014
Gorgeous!
katieyorks
28th Mar, 2014
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
13th Oct, 2013
The sauce is gorgeous! Also had this with sirloin mmmm mmmm! Nice and easy I followed the instructions completely and just perfect :)
robmotherwell1976
20th Apr, 2013
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
9th Jun, 2013
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
26th Jan, 2013
5.05
The sauce for this is GORGEOUS!
bluejay
5th Dec, 2012
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
16th Nov, 2012
5.05
Awesome! This was absolutely gorgeous, would recommend and would agree that it would also go nicely with a range of meats.

Pages

ChrisE123
24th Jun, 2016
Why can't I print from the recipe page? I am on Windows 10 and an Epson printer
kkatem
23rd Sep, 2014
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
goodfoodteam
15th Oct, 2014
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.
jandc415
22nd Jul, 2015
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.