Pan-fried venison steak with horseradish-mustard sauce

3 servings

Ingredients

Quantity Ingredient
3 tablespoons All-purpose flour
½ teaspoon Coarse salt
Freshly ground black pepper
1 pounds Venison sirloin steaks; pounded venison
Round steaks or beef flank steak; cut in 1/2\" slices
2 teaspoons Olive oil
½ cup Homemade chicken stock
Or reduced-sodium chicken broth
1 teaspoon Grainy mustard
½ teaspoon Prepared horseradish
2 tablespoons Sour cream; (regular or reduced-fat)
Chopped fresh flat-leaf parsley

Directions

Combine flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour. Heat oil in a large skillet over medium-high heat. Add the meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside. Add stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and sour cream. Cook sauce over low heat until it is hot but not boiling. Pour over meat, sprinkle with chopped parsley, and serve. Yields 3 to 4 servings.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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