Venison Stroganoff

• venison steak, cut in thin strips
• 1 can mushrooms, drain
• 2 Tbsp. margarine, divided
• 1/2 c. onion, chopped
• 1 can cream of mushroom soup
• 1 c. Miracle Whip
• 1/2 tsp. paprika
• 1/2 c. sour cream
• parsley flakes
• cooked noodles

1. Cook half the venison, half the onion and half the mushrooms in 1 tablespoon hot margarine in a skillet until onion is soft and meat is some tender; set aside.
2. Repeat with remaining margarine, venison, mushroom and onion.
3. Return all meat mixture to skillet. Cook a while longer to make sure venison gets tender, then stir in soup, Miracle Whip, parsley flakes and paprika.
4. Heat through, stirring occasionally.
5. Reduce heat to very low.
6. Stir in sour cream.
7. Gently heat through.
8. Serve over noodles.

mushrooms, margarine, onion, cream of mushroom soup, miracle, paprika, sour cream, parsley flakes, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=222334 (may not work)