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1 1/2 lb Steak Meat from Bear; Beef, Elk or Venison, sliced 1/4" thick
1 md Onion; sliced 1/8" thick
5 Cloves garlic cloves; Crushed And Diced
6 tb Butter Or Margarine; (3/4 Stick)
2 tb Flour
6 oz Fresh Mushrooms; sliced 1/4" thick (Or 3 Cans, Drained)
2 Cubes beef bouillon
1 Cup(Or More) wine; red, (Burgundy, Port, Madeira Or Your Favorite)
2 tb Catsup
1/2 ts Cracked Black Pepper
1/2 ts Salt
1 c Sour cream; light
1 pk Merlino's™ Kluski Egg Noodle; Cooked As Directed (1/8" Square Or Your Favorite Egg Noodle)
Put on the water for the noodles. Bring to a boil. Dissolve the beef bouillon in the wine.
Prepare the meat by removing any silverskin, fat or whatever. Slice the meat across the grain into 2- 3" strips. Then, in a medium skillet, sauté the meat using 2 tablespoons of butter till the meat is just browned but still rare. (DO NOT OVERCOOK, it will be tough!) Remove from skillet, reserving all juices.
With two tablespoons of butter, sauté the onions, garlic and mushrooms until the onion is just tender/crisp. Add the reserved juices, flour, salt and pepper. Stir until smooth. Blend the wine/bouillon mixture into the onion, garlic and mushrooms. Add the catsup and sautéed meat. Bring to boil over medium/high heat while stirring. Reduce heat and simmer uncovered for 10 to 15 minutes to thicken sauce and tenderize meat.
Cook the noodles per directions and drain. (approx.. 10 minutes, do not rinse) Add 2 Tablespoons butter, stir until coated. Or omit the butter and stir the stroganoff mixture directly into the noodles.
Fold the sour cream into the sauce mixture and heat through. Do not allow to boil.
Serve over buttered noodles with crusty bread and one or two of the following: steamed broccoli, grilled zucchini, pickled beets, chilled pears.
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