Prep 30 mins
Cook 2 hrs 30 mins
I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.
- 1 1⁄2 lbs venison, cut into thin strips
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup minced onion
- 1 cup sliced fresh mushrooms
- 3 -5 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 3 -4 tablespoons sherry wine
- 2 tablespoons tomato paste
- 1 teaspoon dry mustard
- 2⁄3 cup sour cream
- cooked noodles or cooked rice or cooked potato
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
This was pretty good. I used brandy instead of sherry wine, because I didn't have it on hand, and it worked out fine.
My husband has always loves beef tips and gravey, but he said he likes this much better. I made it last week and he is asking for it again.
This was a great dish. The sherry completely took that "venison" taste out of the meat. I didnt have tomato paste so I just left that out and it still tasted amazing. Great stuff!