Venison Stroganoff
Ingredients:
- 1 1/2 lb venison
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup minced onion
- 1 cup sliced fresh mushrooms
- 3 - 5 tablespoon butter
- 2 tablespoon flour
- 2 cup beef broth
- 3 - 4 tablespoon sherry wine
- 2 tablespoon tomato paste
- 1 teaspoon dry mustard
- 2/3 cup sour cream
- cooked noodles or cooked rice or cooked potato
Directions:
1. Season venison with salt and pepper, refrigerate for 2 hours.
2. In a large skillet, saute onion and mushrooms in butter until tender.
3. Remove from skillet and set aside.
4 .In the same skillet, brown venison, adding more butter if necessary.
5. Remove meat and stir in flour.
6. Gradually add broth, stirring constantly.
7. Stir in sherry, tomato paste and mustard to make a smooth gravy.
8. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
9. Just before serving, stir in sour cream and heat until bubbly. Serve over hot noodles, rice or potatoes.
2. In a large skillet, saute onion and mushrooms in butter until tender.
3. Remove from skillet and set aside.
4 .In the same skillet, brown venison, adding more butter if necessary.
5. Remove meat and stir in flour.
6. Gradually add broth, stirring constantly.
7. Stir in sherry, tomato paste and mustard to make a smooth gravy.
8. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
9. Just before serving, stir in sour cream and heat until bubbly. Serve over hot noodles, rice or potatoes.
