Prep Time: 15 minutes

Cook Time: 30-40 minutes

Serves: 4-6

Ingredients:

1/4 C. unsalted butter

1 large onion, thinly sliced

1 clove garlic, chopped

1 bay leaf

1/4 tsp. thyme

8 oz. mushrooms, sliced (1 small container)

1 T. olive oil

1.5 lbs. venison stew meat

Kosher salt and black pepper

2 C. All-purpose flour

1, 1/2 C. beef broth

1/2 T. Worcestershire sauce

4 C. dry egg noodles (half of a bag)

2/3 C. sour cream

Parsley, to top

What to do:

Cook the egg noodles according to the package. Drain and set aside.

Get your steak ready by placing your flour, salt and pepper in a gallon zip lock bag. Place your steak pieces in the bag and shake, shake, shake. Set aside.

Melt the butter in a large pan over medium heat. Add the onions, garlic, bay leaf, thyme, and a dash of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes or so. Add in the mushrooms (with a little more butter, if necessary), and sauté until the mushrooms are soft and slightly browned, about 5 more minutes. Place the onions and mushrooms in a separate bowl.

Heat a tablespoon or so of oil over medium-high heat, and add your venison. Sauté until browned, about 3 minutes. Remove the venison and add it in the bowl with the mushrooms and onions.

Deglaze the pan with the beef broth and Worcestershire sauce, bring to a low simmer, and cover until the broth reduces slightly, about 8 minutes. Remove from heat and take your bay leaf out at this time and add in your sour cream, mix well. Now combine in the venison and onion mixture and place on top of your cooked noodles.

Enjoy!!!!