* 1 pound venison sirloin steak
* 1 8-ounce carton sour cream
* 2 tablespoons flour
* 1/2 cup water
* 2 teaspoons beef bouillon
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons margarine or butter
* 1 1/2 cups sliced mushrooms
* 1/2 cup chopped onion
* 1 clove garlic
* Hot cooked noodles
Partially freeze venison and slice across the grain into bite-size strips. Stir together sour cream and flour. Stir in water, bouillon, salt and pepper. Set aside. In a large skillet, cook and stir the meat in hot butter until done. Remove from skillet. Add mushrooms, onion and garlic. Cook and stir until done. Mix meat and vegetables together. Stir flour mixture into skillet. Cook and stir until thick and bubbly. Serve over noodles. Serves 4.
* 1 8-ounce carton sour cream
* 2 tablespoons flour
* 1/2 cup water
* 2 teaspoons beef bouillon
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons margarine or butter
* 1 1/2 cups sliced mushrooms
* 1/2 cup chopped onion
* 1 clove garlic
* Hot cooked noodles
Partially freeze venison and slice across the grain into bite-size strips. Stir together sour cream and flour. Stir in water, bouillon, salt and pepper. Set aside. In a large skillet, cook and stir the meat in hot butter until done. Remove from skillet. Add mushrooms, onion and garlic. Cook and stir until done. Mix meat and vegetables together. Stir flour mixture into skillet. Cook and stir until thick and bubbly. Serve over noodles. Serves 4.
