My recipe for legendary venison stroganoff

A couple notes: This recipe started from the ancient and venerable "Game Cookbook" by Geraldine Steindler, but it has evolved considerably since I first learned it.  Traditional stroganoff uses the tenderest cuts of beef or venison, but I like to save those cuts for broiling or smoking, so this recipe uses less prime cuts. Also: Amounts are more like guidelines than rules. Don't get too uptight about it. Life's too short.

Beyond that, you can tell I'm not a real food blogger, because I'm going to skip my life story, historical notes, and an essay on the spiritual meaning of stroganoff, and just get straight to the recipe.

What you need:

2-3 lb elk or deer round , trimmed of all gristle (easier when it's still partly frozen) and cut into small strips or cubes  (beef will work if that's all you've got; I once was told it's good with sage grouse but I'm not sure I believe that)

1/2 c whole wheat flour

1 tsp salt

1/2 tsp ground pepper.

1/2 c olive oil

1 medium onion, cut into 1" chunks

1 cup bullion, game stock, or salted bone broth

1/2 cup red wine. The cheaper the better.

1 lb mushrooms

Blend together:

1 cup sour creme

1 small can (6 oz) tomato paste

1 tsp worcestershire sauce

What you do:

1. Coat meat with flour, salt, and pepper. I put it in a gallon ziploc and shake it for a while.

2. In a really big pan with a tight fitting lid, brown the meat in olive oil over medium high heat. I do it 1/2 at a time.

3. When the meat is almost cooked, throw in the onion and brown for 2-3 more minutes.

4. Pour in the broth and wine, cover tightly, and simmer over very low heat until the meat is tender. I usually let it stew for about an hour; less if it's a tender cut of meat, more if it's gristly.

5. Meanwhile, slice the shrooms and saute them in olive oil for a couple minutes. Don't overcook them. Blend together the sour cream, tomato paste, and worcestershire.

6. Once the meat is tender, add the shrooms and the sour cream mixture. Stir until all is well blended. Let cook another five or ten minutes.

Serve over egg noodles, saffron rice, or just spoon it straight out of the pan. Some people garnish it with fresh parsley, but around here it never lasts long enough to be worth the effort.