Venison Stroganoff

1 lb Venison steak
2 tb Flour
1 tb Salt
1/4 ts Pepper
1/2 c Onion [minced]
1/4 c Butter
1 c Chicken broth [condensed]
1 lb Mushrooms [sliced]
1 c Sour cream

Combine the flour, salt, and pepper and coat the steak with it, then pound it into the steak and cut it in to 1" x 1" strips.

In a skillet, brown onions slightly in butter, then add the venison strips, cooking until brown on both sides, cover and simmer for 15 min.

Add the broth and the mushrooms, re-cover and cook until mushrooms are tender, then uncover and cook over low heat until venison is tender and mixture is thickened.

Stir in the sour cream just before serving. Serve over rice or hot cooked noodles.

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