1 pound venison steak, cut in thin strips
4 tbsp. flour6 tbsp. butter
1 package onion soup mix
1 7-ounce can mushrooms, undrained
3 cups water
Flour the venison and brown in butter. Stir in the onion soup mix along with the mushrooms and the water. Simmer for 1 hour, covered, stirring occasionally. Add a little more water if necessary. Add the buttermilk just before serving, reheating the mixture but not allowing it to come to boil.
*Stroganoff should be served with noodles or rice! Serves 4.
This recipe comes from a cooking buddy of mine down in Ingram. Mike Hughes' The Broken Arrow Ranch Cookbook has lots of good wild game recipes and I use it often!