I’ve been making this recipe since I was in high school in the early 1970’s.
lean venison round steak
approx. 3/4-inch thick
4 oz can
drained, reserve liquid
1 oz pkg
onion soup mix
cooked (enough to serve 4 people)
Cut venison steak into thin strips approx. 2 inches long.
Brown the steak strips and mushrooms in butter in a large skillet.
Mix the flour and water together and stir into the browned meat.
Add the reserved mushroom liquid and onion soup mix.
Bring to a boil, while stirring, to thicken.
Gradually stir in the milk and let simmer gently for 30–40 minutes.
Add the sour cream just before serving and heat through.
Serve over buttered noodles.
Recipe courtesy of Mary Sternberg, Mason, WI.