A wild game twist on an old favorite. Super easy to make and your family will love it.
2 lbs elk/venison steak cubed or cut into thin strips 2 cups sliced Bella mushrooms
8 oz carton of sour cream 1 clove garlic
2 tbsp all-purpose flour 2 tbsp olive oil
2 teaspoons beef bouillon granules 1 package of egg noodles
In a small bowl mix together sour cream and flour. Set aside. Mix beef bouillon granules with one cup of warm water until granules have dissolved. Combine the two and set aside.
Heat the olive oil in a large skillet or electric frying pan then add mushrooms, garlic and venison steak. Heat on medium-high heat for about five minutes. Just long enough to sear the venison on all sides.
Stir sour cream mixture into the skillet. Cook and stir for about a minute until the sauce thickens, then lower the heat and simmer for five minutes.
While that is simmering boil your egg noodles in a saucepan for about 7-9 minutes. Stirring occasionally.
Serve the venison mixture over the noodles and enjoy. I like to add a little Parmesan cheese, but that’s really preferential.