VENISON STROGANOFF

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Rating:
★★★★★ 1 vote
Comments:
Cook:
1 Hr
Method:
Stove Top

Ingredients

2 lb
round venison steak
1
large onion, chopped
1/2 stick
butter
flour
1 can(s)
(3 ounce) whole mushrooms
1 can(s)
(10 1/2 oz.) beed bouillon
1 c
sour cream
1 tsp
salt

Step-By-Step

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

About this Recipe

Course/Dish: Pasta, Wild Game
Main Ingredient: Wild Game
Regional Style: American