Ingredients
Scale
- 1 pint of canned venison chunks (or 1 lb meat of choice, ground & browned)
- 1 onion, chopped
- 1 can of mushrooms, drained & chopped (or 1/4 cup dehydrated mushrooms)
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 1/2 cups beef broth
- 1 tablespoon Worcestershire
- 2 cups sour cream
- 4 cups pasta (rotini, egg noodles, or penne)
Instructions
- Boil water for your pasta with a pinch of salt. Once boiling, add pasta and cook until done (approx. 15 minutes).
- While pasta is cooking, sauté chopped onion and mushrooms in a tablespoon of butter until slightly browned. Pour into a separate bowl, and set aside.
- To make the gravy, melt the 1/4 cup of butter and flour, and cook until bubbly (just 1-2 minutes). Add the seasonings.
- Whisk in 2 1/2 cups of beef broth, and cook until the gravy thickens (approx. 5-10 minutes). Stir frequently to prevent burning.
- Once gravy thickens to your desired consistency, mix in the previously cooked onion and mushrooms. Add your cooked meat. Continue to cook for 5 minutes on low heat.
- At this point, your pasta should be done. Drain it, and add it back to the pot.
- Just before you are ready to combine your gravy and pasta, add 1 tablespoon of Worcestershire sauce to the gravy.
- Pour the gravy over the pasta. Mix in 2 cups of sour cream. Stir well & serve.
Notes
You can substitute the canned venison for ground beef or stew meat. If cooking with fresh meat, brown it and drain the grease before adding to your gravy.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 5 minutes
