Venison stroganoff
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Venison steak [¬ in. thick |
| & trimmed] | ||
| 2 | tablespoons | Flour |
| 1 | tablespoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Onion [minced] |
| ¼ | cup | Butter |
| 1 | cup | Chicken broth [condenced] |
| 1 | pounds | Mushrooms [sloced] |
| 1 | cup | Sour cream |
Directions
1) Combine the flour, salt, and pepper and coat the steak with it, then pound it into the steak and cut it in to 1" x 1«" strips...
2) In a skillet, brown onions slightly in butter, then add the venison strips, cooking `til brown on both sides, cover and simmer for 15 min... 3) Add the broth and the mushrooms, re-cover and cook `til mushrooms are tender, then uncover and cook over low heat `til venison is tender and mixture is thickened... 4) Stir in the sour cream just before serving... serve over rice or hot cooked noodles...
Source: James Trainham, Watertown NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120