Venison Stroganoff - cooking recipe

Ingredients

2 lb. venison steak
1 c. onions
1 garlic cloves
4 Tbsp. flour
1/4 c. white wine (optional)
1 tsp. dill
butter (to brown meat in)
1/4 lb. mushrooms
6 Tbsp. butter or margarine
1 1/2 c. beef broth or bouillon
1 c. sour cream
1 pkg. egg noodles

Preparation

Slice the venison into thin strips. Coat the strips in flour mixed with salt and pepper.
In a large skillet, brown the strips in as much butter as needed. Remove and set aside.
In the same skillet, saute the onions, sliced mushrooms and minced garlic in the butter.
Add the flour to the mixture, then gradually pour in the beef broth, stirring until smooth.
Bring this mixture to a boil, then simmer for 5 minutes.
Over low heat, add the wine, sour cream and dill.
Put the venison strips in and
heat thoroughly.
Prepare egg noodles as directed on package.
Serve over noodles.