Venison Stroganoff - cooking recipe

Ingredients

1 large Spanish onion, sliced
2 Tbsp. butter
1/2 lb. fresh mushrooms, sliced
3 lb. venison steak, cut into 2 x 1-inch strips
2 bay leaves
1 tsp. salt
1 tsp. pepper or less
1 tsp. Worcestershire sauce
1/2 c. beef bouillon
1 c. sherry
2 c. sour cream

Preparation

Brown onion in butter; drain and save.
Saute mushrooms; set aside.
Brown meat in same pot.
Return onions to pot; add seasonings, bouillon and 1/2 cup sherry.
Cover and simmer gently for 1 1/2 hours or until tender.
During the last half hour, add remaining sherry and mushrooms.
If desired, gravy may be thickened with a paste of flour and water.
When almost time to serve, add sour cream and reheat slowly.
Do not boil.
Serve with French bread, wild rice and salad.
Serves 6.