Page 35 - Herman Family Cook Book

Ingredients:
• 1⁄4 cup butter or margarine
• 1⁄2 cup onion, minced
• 2 lbs. venison cubed or ground
• 1/8 teaspoons garlic powder
• 2 tablespoons flour
• 1 teaspoon salt
• 1⁄4 teaspoon accent
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika
• 2 cans mushrooms sliced
• 1 can cream chicken soup
• 1 can water
• 1 cup sour cream
• Cooked noodles
• Top with parsley, chives or dill chopped
Cooking time:
30-35 minutes
Nadine & Mike’s stroganoff
Sauté onion in butter until golden. Add Next 8 ingredients and sauté until ground beef is browned.
Drain excess fat, Add soup, simmer uncovered 10 min. Stir in sour cream. Serve on noodles. Sprinkle with parsley, chives or dill.
Usually make a double batch at a time because this is great leftovers.
Easy to bring to a cabin. Make ahead of time. Leave sour cream and cooking the noodles until after you arrive at your destination.
“I liked when my boys cooked this. I told them they had to have a go-to recipe that could be their specialty. This was Joe’s go-to recipe. A triple recipe is required for the annual Kasel Canadian fishing trip.”
Nadine