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Venison Stroganoff
2 lbs. Venison round steak
2 Packets Lipton's Onion Soup
2 0r 3 cans Brown Mushroom Gravy
2 Whole Onions
2 Cans sliced Mushrooms
1 container Sour Cream
1 or 2 packages Wide Egg Noodles
2 Bay Leaves
Garlic Powder
Vegetable or Garlic spiced Olive Oil
Salt
Black Pepper
Cut meat into thin (1/4") strips, 3-4" long . Place 1 or 2 tablespoons of
garlic spiced oil (or add dash garlic powder to vegetable oil) into frying
pan. Turn stove to high, when oil is hot braise meat until brown (do not
try
to completely cook meat at this point). When finished pour meat and juice
into slow cooker or electric skillet. Add onion soup, brown mushroom
gravy,
onions (cut into approximately 8 sections), mushrooms, and bay leaves.
Bring mixture to simmer and allow to cook for one hour minimum (if in
electric skillet you may need to add water to keep gravy from thickening
to much). After mixture has simmered for a while taste and add
pepper. About 25 minutes before you are ready serve fill stockpot 2/3rds
full of water and
place on stove. Add 1 tablespoon of oil and 1 teaspoon of salt, then bring
to boil. Add noodles and cook until done. Pour into colander and drain.
Place noodles on plate and cover in stroganoff, Add sour cream to taste,
garnish, and serve.
- By Renegade Ranch -
www.renegaderanch.org
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