Pan-fried venison steak with horseradish-mustard sauce
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | All-purpose flour |
| ½ | teaspoon | Coarse salt |
| Freshly ground black pepper | ||
| 1 | pounds | Venison sirloin steaks; pounded venison |
| Round steaks or beef flank steak; cut in 1/2\" slices | ||
| 2 | teaspoons | Olive oil |
| ½ | cup | Homemade chicken stock |
| Or reduced-sodium chicken broth | ||
| 1 | teaspoon | Grainy mustard |
| ½ | teaspoon | Prepared horseradish |
| 2 | tablespoons | Sour cream; (regular or reduced-fat) |
| Chopped fresh flat-leaf parsley | ||
Directions
Combine flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour. Heat oil in a large skillet over medium-high heat. Add the meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside. Add stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and sour cream. Cook sauce over low heat until it is hot but not boiling. Pour over meat, sprinkle with chopped parsley, and serve. Yields 3 to 4 servings.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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