Venison Stroganoff - cooking recipe

Ingredients

1 1/2 lbs venison, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced onion
1 cup sliced fresh mushrooms
3 -5 tablespoons butter
2 tablespoons flour
2 cups beef broth
3 -4 tablespoons sherry wine
2 tablespoons tomato paste
1 teaspoon dry mustard
2/3 cup sour cream
cooked rice or cooked potato

Preparation

Season venison with salt and pepper, refrigerate for 2 hours.
In a large skillet, saute onion and mushrooms in butter until tender.
Remove from skillet and set aside.
In the same skillet, brown venison, adding more butter if necessary.
Remove meat and stir in flour.
Gradually add broth, stirring constantly.
Stir in sherry, tomato paste and mustard to make a smooth gravy.
Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
Just before serving, stir in sour cream and heat until bubbly.
Serve over hot noodles, rice or potatoes.