02-14-2005, 05:16 AM
Venison Stroganoff [indent]
[#000000]2 lb. steak cut 1/2" thick
2 c. mushrooms, chopped (you may use canned bits and pieces or chopped fresh mushrooms)
1 c. finely chopped onion
3 Tbsp. butter or margarine
3 beef bouillon cubes
4 c. cooked rice
1 c. boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1/2 c. water
1 c. dairy sour cream (regular or reduced fat) [/#000000]
[#000000][/#000000]Cut steak into strips about 2 1/4 inches long. In large skillet, saute fresh mushrooms and onion in butter or margarine till golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard and salt. Heat. Simmer 45 minutes or until tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil. Serve over hot rice or chow mein noodles. [/indent]
[#000000]2 lb. steak cut 1/2" thick
2 c. mushrooms, chopped (you may use canned bits and pieces or chopped fresh mushrooms)
1 c. finely chopped onion
3 Tbsp. butter or margarine
3 beef bouillon cubes
4 c. cooked rice
1 c. boiling water
2 Tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 Tbsp. flour
1/2 c. water
1 c. dairy sour cream (regular or reduced fat) [/#000000]
[#000000][/#000000]Cut steak into strips about 2 1/4 inches long. In large skillet, saute fresh mushrooms and onion in butter or margarine till golden brown. Remove and set aside. Brown meat on all sides (15 minutes). Dissolve bouillon cubes in boiling water; pour over meat. Add tomato paste, mustard and salt. Heat. Simmer 45 minutes or until tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil. Serve over hot rice or chow mein noodles. [/indent]