Tuesday, April 1, 2014

Wok's For Dinner: Saucy Venison Strips

My kids are often tickled pink when I take a picture of the food on my plate.  It's not too unheard of to have one or more child request a picture of their food as well.  Like tonight, when my youngest insisted on having her food captured by my camera:

She was just so pleased with the thought of having her picture taken -- I couldn't resist!

This is a really delicious meal and easy to prepare.  You can certainly substitute the venison for beef sirloin or round steak.  Even strips of pork loin would make an excellent choice for this meal.  I like the taste of jalapenos with this meal, gives it a really smokey flavor to enhance the savoryness of the other ingredients, but you can certainly use green bell pepper if you want something milder.

Saucy Venison Strips

1 lb venison tenderloin or beef sirloin or beef round steak
1/4 cup butter or margarine
1 clove garlic, minced
1 med. onion, chopped
2-3 red jalapenos seeded & cut into strips, or 1 large green bell pepper, cut into strips
1 med. carrot, peeled and shredded
1 can (14.5 oz) stewed tomatoes
1 beef bouillon cube
1/4 tsp dried oregano
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp Worcestershire sauce
1/2 tsp salt
Cooked linguine, spaghetti or egg noodles

Cut meat into 1/4-inch strips.  Saute' in large skillet over medium heat with heated butter and garlic until browned.  Remove meat.  Add onion, jalapeno or bell peppers, and shredded carrots.  Cook 2 minutes.  Return meat to skillet.  Add tomatoes with liquid, bouillon cube and oregano.  Break down stewed tomatoes into smaller pieces with a wooden spoon.  Cover and simmer 10-15 minutes or until meat is tender.  Meanwhile, in a small bowl, whisk together cornstarch, water, Worcestershire sauce and salt.  Blend into meat mixture, stirring until thickened.  Stir in cooked noodles and serve.

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