2 lb round venison steak
1 large onion, chopped
1/2 stick butter
1 can (3 ounce) whole mushrooms
1 can (10 1/2 oz.) beed bouillon
1 cup sour cream
1 tsp salt
1 Brown onion in 2 tablespoons of the butter and remove from pan.
2 Cut meat into strips 2 1/2-inches long and 3/4-inches wide.
3 Heat remaining butter in skillet.
4 Roll venison in flour and brown in heated butter.
5 Add enough water to the bouillon to make two total cups of liquid.
6 Add salt and bouillon-water mixture to the browned venison.
7 Cover and simmer for about one hour or until meat is tender.
8 Add mushrooms, cooked, onion, and sour cream.
10 Serve over rice or egg noodles.