Ingredients

1 lb. elk, deer, beef steak
1 tsp. flour
2 Tbsp. butter or margarine
1 1/2 C. sliced fresh mushrooms
1/2 C. chopped onion
1 clove garlic, minced
2 Tbsp. butter or margarine
3 Tbsp. flour
1 Tbsp. tomato paste
1 tsp. instant beef bouillon
1 C. dairy sour cream
2 Tbsp. dry white wine
Hot cooked noodles

Cooking Instructions

Partially freeze meat; thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour mixture. Heat 2 tablespoons butter in skillet and brown meat quickly on both sides. Add mushrooms, onion and garliC. Cook 3-4 minutes. Remove meat and mushroom mixture from pan. Add 2 tablespoons butter to pan drippings, stir in 2 tablespoons flour. add tomato paste, bouillon and 1/4 teaspoon salt. Stir in 1 1/4 cups water. Cook and stir until bubbly. Cook and stir 1 minute longer. Combine sour cream and remaining 1 tablespoon flour. Return meat and mushroom mixture to skillet. Stir in sour cream mixture and wine. Heat through, but do not boil. Serve over noodles. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)