Venison Stroganoff
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • 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
DIRECTIONS
  1. 1 Brown onion in 2 tablespoons of the butter and remove from pan.
  2. 2 Cut meat into strips 2 1/2-inches long and 3/4-inches wide.
  3. 3 Heat remaining butter in skillet.
  4. 4 Roll venison in flour and brown in heated butter.
  5. 5 Add enough water to the bouillon to make two total cups of liquid.
  6. 6 Add salt and bouillon-water mixture to the browned venison.
  7. 7 Cover and simmer for about one hour or until meat is tender.
  8. 8 Add mushrooms, cooked, onion, and sour cream.
  9. 9 Heat.
  10. 10 Serve over rice or egg noodles.