Venison Stroganoff

• 1/2 cup all purpose flour
• 1/2 teaspoon freshly ground black pepper
• 2 pounds venison boneless, all visible fat removed, cut into bite-size pieces
• 2 tablespoons vegetable oil acceptable
• onion 1 lg., sliced 1/4-inch thick
• 1 3/4 cups homemade beef stock
• 1/4 cup dry sherry
• 1 pound fresh mushrooms thickly sliced
• 12 ounces macaroni
• 1 cup sour cream
• 2 tablespoons ketchup
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon salt

1. In a large bowl, mix flour and pepper. Add meat and toss to coat evenly. In a large, nonstick skillet or Dutch oven, heat oil over medium-high heat. Add meat and onions and saute, stirring frequently, until meat is nearly browned on all sides, about 5 minutes. Add stock and sherry; stir well. Partially cover and simmer over low heat, stirring occasionally, 1 1/2 hours, or until meat is tender.
2. While meat simmers, saute mushrooms in a nonstick skillet over medium heat, stirring occasionally. Cook 20 minutes. Add mushrooms to the meat. Cook macaroni according to package directions, omitting salt; drain.
3. Place sour cream, ketchup, Worcestershire sauce and salt in a medium bowl. Whisk together to mix well and set aside. When meat is fully cooked, add yogurt mixture. Stir and heat about 5 minutes. Serve over macaroni.

flour, freshly ground black pepper, vegetable oil acceptable, onion, homemade beef, sherry, mushrooms, macaroni, sour cream, ketchup, worcestershire sauce, salt

Taken from www.yummly.com/recipe/Venison-Stroganoff-1676391 (may not work)