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Creamy Mushroom Venison Stroganoff

INGREDIENTS:

1 package (8 ounces) egg noodles or pasta
1-1/2 pounds venison cubed steak, cut into thin strips
3 tablespoons olive oil
½ large sweet onion, chopped
1 garlic clove, minced
1 package (8 ounces) fresh mushrooms, sliced
2 tablespoons, all-purpose flower
1 bouillon cube
1 ½ cups of water
3 teaspoons tomato paste
½ teaspoon paprika
½ teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried basil
2 tablespoons dried parsley
3 heaping tablespoons reduced-fat sour cream

PREPARATION

Cook noodles or pasta according to package directions

Heat olive oil in a large non-stick skillet over medium-high heat and cook venison strips until just browned. You may need to cook the venison in batche s . Do not crowd in the pan. Remove venison strips from pan and set aside.

Add onion to skillet and sauté about 2 minutes. Add garlic and sauté 30 seconds. Add mushrooms and sauté 3 minutes. Sprinkle with flour and stir until blended.

Dissolve bouillon in hot water and add to mushrooms. Add tomato paste and cook, stirring constantly, until thickened.

Return venison to skillet and add paprika , Worcestershire sauce, salt, pepper, basil and parsley. Reduce heat and simmer about 15 minutes or until venison is tender. Remove from heat and stir in sour cream. Garnish with parsley. Serve over noodles or pasta.

SERVES FOUR

Tip: Tossed salad, bread sticks and zinfandel wine complete the meal very nicely.

FROM: Jim and Ann Casada's The Ultimate Venison Cookbook, Krause Publications ( www.krause.com) ($14.99 U.S. $22.99 Can). ISBN : 0-87349-744-9.