Tender cuts of venison or elk steak paired with mushrooms and a creamy sauce served over egg noodles. Perfect for a cold winter day. Comfort food at it's finest!
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8
Ingredients
2 lb venison or elk steak, tenderized and cut into thin strips
2 Tbsp olive oil
2 Tbsp butter
1 1/2 large onions, diced
1/2 lb cremini mushrooms, sliced
1 Tbsp minced garlic
1 Tbsp flour (you may need more for desired thickness)
2 cups beef broth
1/2 cup heavy cream
1 cup sour cream
2 Tbsp worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper
Fresh parsley to garnish if desired
1 package egg noodles
Instructions
In a large pan on medium high, heat olive oil
Add meat and saute just until slightly browned
Remove meat from pan, set aside and cover to keep warm
Set a large pot of water to boil to cook the egg noodles, cook according to package instructions
While noodles are cooking...
Add butter, onion, garlic and mushrooms to meat pan
Cover and saute 3-4 minutes on medium high heat
Uncover and saute an additional 3-4 minutes until onions and mushrooms are slightly soft
Add 1 Tbsp flour and saute an additional minute, stirring constantly
Pour in beef broth, stir
Add heavy cream, simmer for 2 minutes
Slowly add the sour cream, one spoonful at a time, stirring constantly
Stir in worcesershire sauce, mustard, salt and pepper
Continue stirring until desired creaminess is achieved, adding small amounts of flour to thicken
Add meat back to sauce, mix well
Serve over egg noodles
Enjoy!