Pan-fried Venison Steak With Horseradish-mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | St. Louis | Post2 | 3 | Servings |
INGREDIENTS
| 3 | T | All-purpose flour |
| 1/2 | t | Coarse salt |
| Freshly ground black pepper | ||
| 1 | lb | Venison sirloin steaks |
| pounded venison | ||
| Round steaks or beef flank | ||
| steak cut in 1/2" slices | ||
| 2 | t | Olive oil |
| 1/2 | c | Homemade chicken stock |
| Or reduced-sodium chicken | ||
| broth | ||
| 1 | t | Grainy mustard |
| 1/2 | t | Prepared horseradish |
| 2 | T | Sour cream, regular or |
| reduced-fat | ||
| Chopped fresh flat-leaf | ||
| parsley |
INSTRUCTIONS
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@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 119
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 4.6mg
Sodium: 1255mg
Potassium: 274.9mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 1.4g
Protein: 6.8g