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1.
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Cut meat across the grain into 1/2-inch strips.
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Cut onion into strips and thickly slice mushrooms.
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Mince the garlic.
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2.
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Melt butter in a large covered skillet.
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Add mushrooms and onions and cook until onion is tender.
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Remove from the skillet (you may need to drain mushrooms and onions through a colander to remove the extra juice, but reserve the juice just in case).
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3.
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In the same skillet, cook meat until light brown.
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Reserving 1/3 of the broth, stir in remaining broth, ketchup, garlic, Worcestershire, and salt.
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Cover and simmer for 15 minutes on medium-low heat.
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4.
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Blend reserved broth and flour and stir into the meat.
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Add the mushrooms and onions.
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Heat to boiling and stir constantly for at least 2 to 3 minutes.
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5.
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Add sour cream and heat through.
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Cook for 3 to 5 minutes.
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At this point, the sauce should be thick and not runny.
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If the sauce is too thick, add back some of the liquid from the mushrooms and onions.
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If sauce is still runny, add some flour, 1/2 tablespoon at a time, and simmer with the lid off until thickness is reached.
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Kudu instructions: If youre lucky enough to live somewhere that has fresh kudu tenderloin, follow the directions above.
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You will find that you will need to drain the kudu once it has cooked before adding the beef broth.
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Again, reserve the liquid just in case.
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Impala tenderloin would work beautifully.
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Any type of venison would work as wellit just may need some trial and error on seasoning and tenderizing.
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Vegetarian instructions: Follow the same instructions as above, except add a package of white mushrooms in place of the meat (this will add a flavor variant to the stroganoff between the portabellinis and white mushrooms) and 2 extra onions, sliced thick.
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In addition, use vegetable broth in place of beef broth and add 3 more cloves of garlic.
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Yum!
