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Venison Stroganoff

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Ingredients
  Boneless deer/Antelope / elk steaks 1 Pound
  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  All purpose flour 3 Tablespoon
  Beef broth/Beef consomme 1 Cup (16 tbs)
  Catsup 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Hot cooked noodles 2 Cup (32 tbs)
Directions

GETTING READY
1. Take out the fat and membrane from the steaks.
2. Slice the meat into thin strips.

MAKING
3. Take a 10 inch skillet, heat butter or margarine and put meat in it.
4. Once the meat browns, put onion and garlic in it and cook until soft.
5. Add flour and stir it well.
6. Put consommé, catsup, Worcestershire sauce and salt in the skillet and cook for 11/2 hours after covering.
7. Put more consommé or water if needed.
8. Add sherry (optional) and sour cream and stir well.
9. Cook the mixture for some more time but avoid the boil.
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SERVING
10. Toss the mixture over noodles and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
8

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