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Venison Stroganoff - via Amy  Gary Phelps
 Jan 21, 2000 21:31 PST 
Venison Stroganoff

    1 1/2 pounds venison steak, cut in thin strips
    3 tablespoons flour
    1/2 teaspoon salt
    1/4 teaspoon pepper
    3 tablespoons butter or margarine
    2 cups sliced mushrooms
    1 large sliced onion
    1/4 cup flour
    2 cups beef broth
    1/4 cup white wine
    1/8 cup tomato paste
    2 cups sour cream
    noodles, cooked

Mix 3 tablespoons flour, salt and pepper; add venison strips and
roll to coat. Melt butter in a large skillet. Add venison and cook
over medium high heat until browned. Remove meat and add mushrooms
and onions. Stir in remaining flour. Add broth, wine and tomato
paste and stir. Return the venison to the skillet and simmer gently
for about 10 minutes, until heated through. Add the sour cream and
stir until well mixed. Serve the stroganoff over hot cooked noodles.
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