15 Minute Venison or Beef Stroganoff
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round steak - 1/2 inch thick
(can substitute venison - backstrap is perfect if you have it!)
cream of mushroom soup
(can substitute 3 oz can of sliced mushrooms)
butter or margarine
(butter is best)
cooked wide noodles
(can substitute cooked rice)
Cut meat diagonally across the grain in strips 1/4 inch wide
Heat butter in skillet and saute chopped onions, add meat and brown quickly
Add water and can of cream of mushroom soup (or sliced mushrooms including liquid)
Heat to just boiling
Blend sour cream and flour in separate bowl, then mix in.
Cook and stir until mixture thickens, but don't let it boil!
Serve with cooked noodles or rice
Original recipe by Grammy (Trudy Henley) and shared by my mom, Angie Fryer. Grammy's original recipe called for a packet of onion soup mix, I prefer using a chopped onion instead.
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how it was!