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