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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Janet's Venison/Beef Stroganoff Recipe

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This recipe for Janet's Venison/Beef Stroganoff is from Susice/Soucy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Venison Steak or Round Steak
1 cup flour
Cooking Oil
2 cans cream of mushroom soup
2 cans water
¼ - ½ cup of cooking sherry or white wine
Dash of oregano & thyme
1 tbsp. Worcestershire sauce
1 cup non-fat sour cream or container
Directions:
Directions:
Dredge meat with flour in plastic bag. In a large skillet brown beef well with enough cooking oil to keep meat from sticking. Add water, mushroom soup, sherry, oregano, thyme and Worcestershire sauce. Simmer over low heat until tender and flavored, approx. ½ hour (l hr. for beef). Before serving add sour cream. Serve over cooked noodles (wide preferably). DO NOT MIX NOODLES & STROGANOFF.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Daughter of Alfred and Ethel Susice
Granddaughter of both John and Julius Susice

 

 

 

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