Prep Time: 10 minutes | Cook Time: 35 minutes
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb venison cut into cubes
- 2 Tbsp butter
- 2 cups sliced mushrooms
- 2 onions thinly sliced
- 2 garlic cloves minced
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 1/2 cup sour cream
- 3 cups cooked egg noodles
In pie plate mix together flour, salt, and black pepper. Dredge venison in flour to coat. Place on a plate until ready to use.
In large skillet sauté sliced mushrooms and onion in butter. Once the onion is soft, add venison and cook until no longer pink. Add in beef broth and Worcestershire sauce and simmer until sauce is reduced, about 10 minutes.
Take the skillet of the heat and stir in sour cream. Serve the meat mixture on cooked egg noodles.
We find that using venison steak works best in this recipe.
To prevent the sauce from curdling, make sure to remove the sauce from the heat completely before stirring in the sour cream.
Finish off your meal with a sweet treat! These ROLO pecan truffles are delish!