Prep 20 mins
Cook 1 hr 10 mins
An exceptional way to use venison!
- 1 1⁄2 lbs venison or 1 1⁄2 lbs beef, cubed
- 2⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lemon pepper
- 1 teaspoon celery seed
- 1⁄4 cup corn oil (or olive)
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄3 cup yellow onion, chopped
- 3 cups beef or 3 cups chicken bouillon
- 1 teaspoon soy sauce
- 1⁄4 cup cooking sherry
- 1⁄2 teaspoon crushed rosemary
- 12 large mushrooms, sliced
- 1 (10 3/4 ounce) can cream of mushroom soup
- 8 ounces sour cream
- 1 (12 ounce) package egg noodles (or 16-oz. pkg.)
- Mix flour, salt, lemon pepper, and celery seed in bowl.
- Add cubed meat and knead meat into flour mixture.
- Heat corn oil and one tbsp butter in a skillet over medium heat.
- Shake excess flour from meat and set pieces into heated oil; brown meat on each side.
- When meat is almost brown on remaining side, pour chopped onions over meat.
- Cover five minutes, then mix with a wooden spoon.
- Add one cup beef (or chicken) bouillon and soy sauce to meat.
- Simmer 15 minutes on low heat, stirring occasionally.
- Then add a second cup of the beef bouillon, cooking wine and rosemary leaves to the meat mixture.
- Allow the meat to simmer on low heat foran additional 30 to 35 minutes.
- Stir occasionally.
- Don't be in a hurry, as cooking time affects the tenderness of the meat.
- When done, the meat should be covered with a thick, brown gravy.
- Using a separate skillet (preferably stainless steel), combine the remaining cup of beef bouillon and 1 tbsp butter.
- Heat to simmer.
- Add fresh, sliced mushrooms and simmer five minutes.
- Meanwhile, prepare egg noodles in a separate pan, following instructions on label.
- Add mushroom soup to steamed mushrooms.
- Simmer 5 minutes, then add sour cream; simmer another 5 minutes.
- Finally, fold the meat mixture into the mushroom mixture.
- Simmer an additional 5 minutes, stirring occasionally.
- Serve immediately with egg noodles (as a side dish) and your favorite vegetable and bread.
- (Sometimes I just throw it all into a crock pot and let it cook on low about 6-8 hours. It's good that way too!).
DH thanks you from the bottom of his heart! This is a marvelous recipe, each step leading to a grand finale. Boy, am I glad I kept my old 5-qt stainless steel deep skillet! Just perfect! Forget about cooking sherry, dry sherry needs no refrigeration, and Taylor's delivers in style. Made for Please Review My Recipe tag game.
We really liked this. I tripled the recipe to feed my family of 5, however, we're eating it again tonight cause it made about 10-12 servings, tripled. I used venison, and had to tenderize it which gave a texture I wasn't fond of, so next time I will use beef. It was longer then I would have liked but worth it. Thanks for posting Sharon.
I used ground beef for this dish and served it over penne. It was fabulous! I let the flavors develope in the crockpot all day on low and I just have to say I am definately going to try and get my hands on some venison to try it that way! I can see how it would be a perfect match! Thanks for sharing!