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Pan-Fried Venison Steak With Horseradish-Mustard Sauce

  • 3servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml All-purpose flour

  2. 1/2 teaspoon 2 1/2ml Coarse salt

  3. Freshly-ground black pepper - to taste

  4. 1 lb 454g / 16oz Venison sirloin steaks or pounded round

  5. Steaks or beef flank steak - cut 1/2"-thk slices

  6. 2 teaspoons 10ml Olive oil

  7. 1/2 cup 118ml Homemade chicken stock

  8. (or reduced-sodium chicken broth)

  9. 1 teaspoon 5ml Grainy mustard

  10. 1/2 teaspoon 2 1/2ml Prepared horseradish

  11. 2 tablespoons 30ml Sour cream (regular or reduced fat)

  12. Chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Combined flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour.

  2. 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.

  3. 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.

  4. This recipe yields 3 to 4 servings.

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