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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook. Ingredients:
1 1/2 lbs venison, cut into thin strips |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup minced onion |
1 cup sliced fresh mushrooms |
3 -5 tablespoons butter |
2 tablespoons flour |
2 cups beef broth |
3 -4 tablespoons sherry wine |
2 tablespoons tomato paste |
1 teaspoon dry mustard |
2/3 cup sour cream |
cooked noodles or cooked rice or cooked potato |
Directions:
1. Season venison with salt and pepper, refrigerate for 2 hours.
2. In a large skillet, saute onion and mushrooms in butter until tender.
3. Remove from skillet and set aside.
4. In the same skillet, brown venison, adding more butter if necessary.
5. Remove meat and stir in flour.
6. Gradually add broth, stirring constantly.
7. Stir in sherry, tomato paste and mustard to make a smooth gravy.
8. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
9. Just before serving, stir in sour cream and heat until bubbly.
10. Serve over hot noodles, rice or potatoes.
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