Heat half the oil in a large saute pan. Saute onion until tender. Remove from pan. Add remaining oil to pan over high heat.
In a shallow bowl, combine salt, pepper, and cornstarch. Dredge meat in mixture until coated on all sides. Add meat to hot pan and cook until browned on all sides. Reduce heat to medium.
.Add beef broth, mushrooms, mustard, and wine. Simmer for 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until tender yet firm to the bite, 8 to 10 minutes.
Remove meat from skillet and stir in sour cream until smooth and creamy. Pour sauce over meat and serve.
Notes
Add Fresh Nutmeg: A dash of the nutmeg really enhances the dish. Garlic. Onions and garlic work well in this dish, the garlic is fragrant.
Cream ofMushroom Soup: You can use a can of soup in place of the mushrooms.
Variation tip: In place of the cubed venison try using a ground venison to make the stroganoff.
Work in Batches: If make a large amount for a party, try cooking venison in batches. You may need another 30 minutes if it is a very large batch.
Slice Thin: Make sure that all the venison is cut thin and uniform in size.
Stock: Make homemade venison stock in place of the beef stock even 1 cup will enhance the flavor. Chicken stock or chicken broth works well too. Scraping the bottom of the pan to get all the bits is vital.