Venison Stroganoff Recipe
Ingredients
| 1 pound boneless deer, antelope, or elk steaks | ||
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| All purpose flour | 3 Tablespoon | |
| 1 cup or more beef consomme or beef broth | ||
| Catsup | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Dairy sour cream | 3/4 Cup (16 tbs) | |
| Hot cooked noodles | ||
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.
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.
`
SERVING
10. Toss the mixture over noodles and serve.
Chef
