1. ThunderStick300MAG

    ThunderStick300MAG New Member

    Joined:
    Jul 6, 2007
    Messages:
    177
    Location:
    Wallburg, NC
    2 lbs. venison round steak, cut 3/4 inch thick
    3 tablespoons butter
    1 onion, sliced
    1/2 teaspoon salt
    pepper
    1/2 cups beeef bouillon
    1 4oz can sliced mushrooms
    2 tablespoons butter
    2 tablespoons flour
    1 1/2 teaspoons Dijon-type mustard
    1 cup sour cream


    Remove fat from meat and cut into strips, 1/4" wide and 1 1/2" long. Brown meat in the 3 tablespoons of butter. Add onion, salt and pepper to pan, a heavy skillet. Add bouillon, cover and simmer for 1 to 1 1/2 hours until meat is tender. Saute drained mushrooms in rest of butter in small saucepan. When lightly browned, add flour and stir. Slowly add liquid from meat pan, stirring constantly until mixture cooks and thickens. Add mustard and sour cream to pan. Mix well and heat to boiling. Place meat over bed of hot rice. Spoon piping-hot sour cream mixture over dish. SERVES: 4
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