Ingredients

• 5 Tb butter
• 1 ½ lbs venison steak, sliced into thin strips (tip: meat is easier to slice if slightly frozen)
• 1 medium onion, chopped (approximately ½ c)
• ½ lb fresh mushrooms (I prefer baby bellas)
• 1 can cream of mushroom soup (10.5 oz)
• ½ c beef broth
• ½ c sherry or dry white wine (can substitute with additional beef broth)
• 1 Tb Worcestershire sauce
• 1 c sour cream
• 4 c egg noodles, cooked
• Salt & pepper to taste

Directions

Melt 3 Tb butter in large skillet. Add venison steak strips in single layer (meat may not all fit at once, depending on size of skillet). Brown on each side over med/high heat. Remove meat from skillet. Reduce heat to medium or medium/low and add additional butter to skillet. Stir in onions and mushrooms; saute for approximately 4 minutes, stirring frequently to prevent onions from burning.

 

Return meat to skillet. Stir in mushroom soup, beef broth, sherry (or additional beef broth), and Worcestershire sauce. Bring to boil. Reduce heat; simmer 5- 10 minutes (just until sauce thickens), stirring occasionally.

Remove from heat. Stir in sour cream, mixing well. Serve over cooked egg noodles & enjoy!!

Alternative Ideas

• Serve over mashed potatoes or rice instead of noodles
• Substitute venison with your other favorite game meat or beef