Photo by: FotoosVanRobin
Venison Stroganoff
Food Ingredients:
1/2 cup all-purpose flour 1/2 teaspoon freshly ground black pepper 2 lbs. boneless venison, all visible fat removed, cut into bite-size pieces 2 tablespoons acceptable vegetable oil 1 lg. onion, sliced ¼-inch thick 1 3/4 cups homemade beef stock 1/4 cup dry sherry 1 pound fresh mushrooms, thickly sliced 1 (12 oz.) pkg. macaroni 1 cup sour cream 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1/4 teaspoon salt
Recipe preparation:
1 In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender. 2 While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain. 3 Place sour cream, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.
Recipe source: Foodista recipe
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