BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 29 2012

Venison Stroganoff

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1 1/2 lbs venison or 1 1/2 lbs beef, cubed
2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 teaspoon celery seed
1/4 cup corn oil (or olive)
2 tablespoons butter or 2 tablespoons margarine
1/3 cup yellow onion, chopped
3 cups beef or 3 cups chicken bouillon
1 teaspoon soy sauce
1/4 cup cooking sherry
1/2 teaspoon crushed rosemary
12 large mushrooms, sliced
1 (10 3/4 ounce) can cream of mushroom soup
8 ounces sour cream
1 (12 ounce) package egg noodles (or 16-oz. pkg.)

Mix flour, salt, lemon pepper, and celery seed in bowl.  Add cubed meat and knead meat into flour mixture.

Heat corn oil and one tbsp butter in a skillet over medium heat.  Shake excess flour from meat and set pieces into heated oil; brown meat on each side.

When meat is almost brown on remaining side, pour chopped onions over meat.  Cover five minutes, then mix with a wooden spoon.

Add one cup beef (or chicken) bouillon and soy sauce to meat.  Simmer 15 minutes on low heat, stirring occasionally.  Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.

Allow the meat to simmer on low heat foran additional 30 to 35 minutes.  Stir occasionally.

Don't be in a hurry, as cooking time affects the tenderness of the meat.  When done, the meat should be covered with a thick, brown gravy.

Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.  Heat to simmer.  Add fresh, sliced mushrooms and simmer five minutes.

Meanwhile, prepare egg noodles in a separate pan, following instructions on label.  Add mushroom soup to steamed mushrooms.  Simmer 5 minutes, then add sour cream; simmer another 5 minutes.

Finally, fold the meat mixture into the mushroom mixture.  Simmer an additional 5 minutes, stirring occasionally.

Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.