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VENISON STROGANOFF 1/2 c. onion, chopped 1/2 c. celery, chopped 1/4 c. butter or margarine 1 1/2 lb. cubed venison 1 garlic clove, minced 2 Tbsp. flour 2 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 1 lb. fresh or 1 (8 oz.) can mushrooms (optional) 1 can undiluted cream of chicken soup 1 c. sour cream parsley, chives or dill Saute onion and celery in melted butter or margarine in a frying pan until soft, but not brown. Stir in venison cubes, garlic, flour, salt, pepper, paprika and mushrooms. Saute mixture for 5 minutes. Add soup. Simmer uncovered for 20 minutes. Thin with water as desired. Cover and simmer about 1 hour. Stir in sour cream and sprinkle with parsley, chives or dill. Heat. Serve on rice, noodles, toast or potatoes. Serves 4. Variation: Use ground venison. Simmer only 20 minutes covered before adding sour cream. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |