Stroganoff without the noodle pile: seared venison strips in a sour-cream mushroom sauce over cauliflower rice, zucchini noodles, or wilted cabbage. Same comfort, lower carb.
Ingredients (4 servings)
- 1½ lb venison steak or stew-friendly strips, sliced thin against the grain
- 1–2 tbsp butter or oil
- 8 oz mushrooms, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- ½–¾ cup beef or venison stock
- 1 tsp Dijon mustard (optional)
- ½–¾ cup full-fat sour cream (not low-fat — it splits easier)
- Salt, black pepper, paprika
- Optional: splash of Worcestershire (check label if you are strict on carbs)
- Low-carb bed: cauliflower rice, zucchini noodles, or steamed cabbage
- Fresh parsley to finish (optional)
Method
- Pat venison dry. Season with salt, pepper, and a little paprika.
- Heat a large skillet until hot. Sear strips in batches — quick browning, still tender. Set aside. Do not cook them done in this step.
- In the same pan, add a little more fat if needed. Cook onion and mushrooms until browned and their liquid cooks off.
- Add garlic briefly. Pour in stock (and Worcestershire if using); scrape the browned bits. Simmer 2–3 minutes to reduce slightly. Stir in Dijon.
- Kill the hard boil. Stir in sour cream off heat or on low until smooth. Taste for salt.
- Return venison and any juices; warm through gently — do not boil or the sauce may break and the meat toughens.
- Serve over cauliflower rice, zoodles, or cabbage. Parsley on top if you have it.
Low-carb notes
- Skip flour thickeners; reduce stock instead
- Full-fat sour cream holds better than “light”
- If you want it richer, a spoon of cream cheese works in a pinch
- Classic egg noodles are fine when you are not counting — this version just swaps the base
Related: venison steak strips for the cut/prep, and game stock if you have it on hand.
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