Easy Venison Stroganoff

 When I have venison on hand, it's usually been cut into steaks, ground up like hamburger or cut into stew meat.  One night, I had everything to prepare Mom's beef stroganoff recipe, except the meat; so I substituted venison and it was delicious, tender, spicy...and a big hit!

You can spice it up even more with extra black pepper and paprika or by using a spicy mustard.  This can also be milded-down by cutting back on those ingredients.  Fat free sour cream is a good tasting subsitute here, without sacrificing the taste. 

• 1 lb. venison stew  meat (1/2"cubes)
• 1-2 tbs. flour
• 1 large sweet vidalia onion diced 
• 1 tsp. salt (or to taste)
• 1/4 tsp. finely ground black pepper (or to taste) 
• 1 1/2 tsp. paprika 
• 2 tsps. mustard (any prepared) 
• 1  4 oz. can of sliced mushrooms(drained) (or 8 oz fresh, sliced, lightly sauteed  and drained well)
• 3 tbs. good tomato ketchup (homemade tomato sauce may be substituted) 
• 1/2 cup sour cream
• 1  16 oz. package egg noodles

 

  Preparation:

 

Roll meat in flour and brown well

Add remaining ingredients-EXCEPT Sour Cream and egg noodles

Cook over medium heat until meat is tender and onion is translucent or done to your taste.

Remove from heat and cool for 5-10 minutes

Fold in sour cream

Serve over cooked egg noodles, rice or potatoes

Serves 4

Source:  Mom's recipe variation