2 lb. venison steak, 3/4 inch thick
2 tbsp. shortening
1 lg. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
2 or 3 cans of beef broth (bouillon)
1 1/2 lbs. fresh mushrooms
2 tbsp. butter
2 tbsp. flour
1 tsp. mustard
1 c. sour cream

Cut meat into strips about 1/4 inch wide and 1 1/2 inches long. Brown meat in shortening. Transfer meat to a 2-quart casserole, add onion, salt and pepper. Heat bouillon and pour over meat to cover. Bake covered in a preheated oven (350 degrees) for 1 1/2 to 2 hours or until meat is tender. Stir occasionally if meat on top becomes dry.

Wash and slice mushrooms and saute in butter until golden. Stir in flour. Drain the liquid from the meat and add gradually to mushrooms while stirring. Cook over low heat, stirring constantly until smooth and thickened. Add mustard and sour cream and blend well. Pour over meat. Serve over rice or noodles. Serves 4 to 6.