Venison and Mushroom Stroganoff
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Ingredients
- 500 g venison steaks, sliced
- 250 g mushrooms
- 1 onion
- 150 g soured cream
- 1 tbsp wholegrain mustard
- 20 g butter
- 300 g tagliatelle
Nutrition (per serving)
- Calories
- 565 kcal
- Protein
- 40.9 g
- Carbohydrate
- 58.5 g
- of which sugars
- 6.5 g
- Fat
- 18.5 g
- of which saturates
- 9.5 g
- Fibre
- 3.6 g
- Salt
- 0.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the tagliatelle in a large pan of boiling water according to the pack instructions until al dente, then drain.
- 2
Meanwhile, melt the butter in a frying pan and fry the sliced onion for 5 minutes until softened.
- 3
Add the sliced mushrooms and cook for 5 minutes until golden.
- 4
Add the sliced venison and fry over a high heat for 2-3 minutes until just cooked (it is best served still pink in the middle).
- 5
Stir in the soured cream and wholegrain mustard and warm through gently without boiling.
- 6
Season to taste.
- 7
Serve the stroganoff over the tagliatelle.
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