Ingredients:
1-1/2 pounds venison round cut in thin strips
1/2 cup flour
1 tsp. salt
1 tsp. pepper
1/4 stick butter
1/2 pound fresh mushrooms
1/2 cup sliced onion
1 clove garlic, minced
1/4 tsp. dill weed
1/2 tsp. paprika
2 cups beef bouillon
1 cup sour cream
Preparation:
Roll the steak in a mixture of flour, salt, pepper, dill, and paprika.
Brown the butter in a large skillet. Add the steak, mushrooms, onions and garlic.
Add bouillon and let simmer for about 45 minutes.
Stir in sour cream (make sure mixture does not come to a boil).
Simmer a few more minutes until heated through and serve over hot noodles.
