Pan-Fried Venison Steak with Horseradish-Mustard Sauce

3 tb All-purpose flour
1/2 ts Coarse salt
Freshly ground black pepper
1 lb Venison sirloin steaks; pounded venison round steaks or beef flank steak; cut in 1/2" slices
2 ts Olive oil
1/2 c Homemade chicken stock Or reduced-sodium chicken broth
1 ts Grainy mustard
1/2 ts Prepared horseradish
2 tb Sour cream; (regular or reduced-fat)
Chopped fresh flat-leaf parsley

Combine flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour. Heat oil in a large skillet over medium-high heat. Add the meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside. Add stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and sour cream. Cook sauce over low heat until it is hot but not boiling. Pour over meat, sprinkle with chopped parsley, and serve. Yields 3 to 4 servings.

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