1Setup & Prepare
About This Recipe
Russian-style nilgai strips in sour cream-mushroom sauce over egg noodles—creamy comfort food classic.
Cultural Context
(130 words) Beef stroganoff, the Russian classic of sautéed meat in sour cream sauce, represents comfort food that has been embraced worldwide. The dish features tender beef strips with mushrooms in rich, tangy sauce traditionally served over egg noodles. Nilgai adapts brilliantly to stroganoff—the tender backstrap or loin slices beautifully while mild flavor accepts the creamy sauce perfectly. This preparation has become popular among Texas hunters seeking familiar, accessible preparations for exotic game. Nilgai stroganoff demonstrates wild game's versatility in classic comfort food preparations. The dish appears at family dinners and hunting lodge meals, proving exotic game can replace beef in beloved recipes while delivering superior flavor and nutrition. Creamy, satisfying, and elegant enough for company, nilgai stroganoff bridges wild game and traditional home cooking.
2Ingredients
Shopping List
3Cooking Instructions
- Season nilgai strips with salt and pepper. Heat 1 tablespoon butter and olive oil in large skillet over high heat.
- Sear nilgai strips in batches for 1-2 minutes per side until browned but still medium-rare inside. Remove to plate.
- Reduce heat to medium. Add remaining butter, onions, and mushrooms. Cook for 8-10 minutes until mushrooms release moisture and begin to brown.
- Add garlic and cook 1 minute.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually add beef stock, stirring to incorporate flour smoothly. Add mustard and Worcestershire sauce.
- Simmer for 5 minutes until sauce thickens slightly.
- Remove from heat and stir in sour cream. Taste and adjust seasoning with salt and pepper.
- Return nilgai strips and any accumulated juices to pan. Warm gently—don't boil or sour cream may curdle.
- Serve over buttered egg noodles, garnished with fresh dill and parsley.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook nilgai—it should be medium-rare when added to sauce.
- Sour cream must not boil or it will curdle and look grainy.
- Dijon mustard adds essential tang—don't substitute yellow mustard.
- Fresh dill is traditional Russian touch—use generously.
- Stroganoff should be creamy and coat noodles thickly.
Wine Pairing
Pinot Noir or Russian River Chardonnay – Silky Pinot complements cream sauce, or try buttery Chardonnay.
Nutrition Facts
(per serving) Calories: 565 | Protein: 48g | Fat: 24g | Carbohydrates: 42g | Iron: 6.2mg
