2 lbs. boneless venison loin or steak
1/4 c. butter
1 (6 oz.) can sliced mushrooms, drained
2 (10 1/2 oz.) cans condensed beef broth
1/2 c. minced onion
1/4 c. catsup
1 1/2 tsp. garlic salt
1/3 c. flour
2 c. dairy sour cream

Cut meat across grain into 3/4-inch slices, then into strips 3x1/4 inch. Melt butter in large skillet. Cook and stir in mushrooms. In same skillet, brown meat. Reserve 2/3 cup broth. Stir in remaining broth, onion, catsup and garlic salt. Cover and simmer 15 minutes.

Blend reserved broth with flour and stir into meat. Add mushrooms; heat to boiling, stirring constantly, for 1 minute. Stir in sour cream and heat through.

You can make ahead of time and add sour cream at serving time. Serve over pastry boats, rice or poppy seed noodles. Serves 6.