Game & Fish Dish
ELK STROGANOFF
•
1 pound venison cut into 1 inch cubes
1 pound venison cut into 1 inch cubes•2 tablespoons butter
2 tablespoons butter•2 large onions, thinly sliced
2 large onions, thinly sliced•½ cup of sliced mushrooms
½ cup of sliced mushrooms•½ can Laura Lynn reduced fat condensed cream of mushroom soup
½ can Laura Lynn reduced fat condensed cream of mushroom soup•½ cup fat-free Laura Lynn milk
½ cup fat-free Laura Lynn milk•½ cup shredded sharp cheddar cheese – reduced fat
½ cup shredded sharp cheddar cheese – reduced fat•1 cup Daisy brand light sour cream
1 cup Daisy brand light sour cream•cooked rice or egg noodles
cooked rice or egg noodlesIn a small bowl, mix soup and milk. Fold in sour cream and set aside.
Brown venison cubes in butter; add onions and mushrooms and sauté until onions are golden.
Lower heat and add soup mixture to venison, onions and mushrooms.
Cover and simmer on low heat for 1 hour or until venison is tender, stirring several times during simmering period.
Sprinkle cheese over stew the last 5 minutes. Serve over rice or noodles.
