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1 to 1 1/2 lbs venison, cubed or strips
salt
pepper
1/4 c finely chopped onion
1 c sliced mushrooms
4 Tbsp butter
2 Tbsp flour
2 c beef stock
2 Tbsp tomato paste
1/2 tsp dry mustard
2/3 c sour cream
1. Season venison with salt and pepper, set aside.
2. Saute mushrooms and onions in butter until tender. Remove from pan and set aside.
3. Add venison to same pan and cook until browned.Adding more butter if necessary.
4. Remove venison and set aside. Add flour to pan and stir.
5. Gradually add beef stock to flour. Stirring constantly.
6. Stir in tomato paste and dry mustard. Add a splash of dry sherry or brandy if you would like. Stir until gravy consistancy.
7. Add meat, mushrooms and onions to sauce and stir until mixed. Cover and let simmer 15 to 20 minutes.
8. Before serving stir in sour cream and heat through. Serve over hot noodles. Print-Friendly Version |
