Venison Stroganoff - cooking recipe

Ingredients

3 Tbsp. flour
1/4 tsp. pepper
1 lb. venison meat, cut 1/4-inch thick
1 clove garlic
1/2 c. minced onions
1 can undiluted condensed chicken soup
1 small can sliced mushrooms
1 c. sour cream
1 1/2 tsp. salt
1/4 c. oleo
1/4 c. water

Preparation

Combine flour, salt and pepper.
Rub both sides of meat with garlic.
With rim of saucer, pound flour mixture into both sides of meat.
Cut venison into 1 1/2 x 1-inch strips.
Heat oleo in deep skillet.
Brown meat strips in it, turning them often.
Add onions and saute until golden.
Add water; stir to dissolve brown bits in bottom of pan.
Add soup, mushrooms and cook, uncovered, over low heat, stirring until mixture is thick and meat is fork-tender, about 20 minutes.
Just before serving, stir in sour cream; heat but do not boil.
Serve with rice, boiled noodles or mashed potatoes.
Makes 4 to 6 servings.