More Great Recipes: Wild Game

Venison Stroganoff


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Member since 2012

Serves | Prep Time | Cook Time 60

Ingredients

2 lb round venison steak

1 large onion, chopped

1/2 stick butter

flour

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.



9 Heat.



10 Serve over rice or egg noodles.


Pairs Well With


Notes

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