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night bite

Venison stroganoff

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Made this one friday night and went over great.

Venison Stroganoff

2 pounds boneless venison loin or steak

1/4 cup butter

1 can (6 ounces) sliced mushrooms drained ( I add more cause I love mushrooms)

2 cans (10 1/2 oz each) condensed beef broth ( I have always used Campbells beef consomme)

1/3 cup dry minced onion

1/4 cup ketchup

1 1/2 tea. garlic salt

1/3 cup flour

2 cup sour cream

Cut meat across the grain into 3/4" slices. then into strips 3 x 1/4". Melt 1/4 cup butter in a large skillet. Cook and stir mushrooms in butter about 5 min.; Remove mushrooms. In the same skillet brown meat. reserving 2/3 cup broth, stir in remaining broth, onion, ketchup and garlic salt. Cover and simmer 15 min.. Blend reserved broth and flour; stir into meat. Add mushrooms, heat to boiling, stirring constantly. Boil 1 min, stir in sour cream; heat through. I like to serve it over noodles like a rotini so that the sauce stick to the noodles ( The corkscrew type)

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Here's an easy one that I like.

1 pound cubed stew meat

1 (10.75 ounce) can condensed golden mushroom soup

1/2 cup chopped onion

1/2 cup sliced mushrooms

1 tablespoon Worcestershire sauce

1/4 cup water

4 ounces cream cheese (softened)

In a slow cooker, combine the meat, soup, onion, mushrooms, Worcestershire sauce and water.

Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over noodles or rice.

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