Venison or Elk Stroganoff

1 1/2 pounds boneless top loin, about 1 inch thick, cut into 1/8 inch strips

2 tablespoons butter or margarine

1 clove garlic, finely chopped

1 1/2 cups beef broth

2 tablespoons ketchup

1 teaspoon salt

1 medium onion, chopped

1/2 pound mushrooms, washed and sliced

3 tablespoons all-purpose flour

1 cup fat-free sour cream or plain yogurt

Melt the margarine in large nonstick skillet over medium heat. Cook the meat in the margarine until browned about 8-10 minutes, stirring occasionally. Reserve 1/3 cup beef broth; add remaining beef broth, ketchup, salt and garlic to meat and heat to boiling. Reduce heat, cover and simmer 10 minutes. Add the onions and mushrooms to meat mixture and cook 5 minutes or until onion is tender. Shake 1/3 cup beef broth and flour in a tightly covered container. Gradually stir broth-flour mixture into meat mixture and heat to boiling, stirring constantly until thickened. Reduce heat, stir in sour cream and cook until hot, but do not boil. Serve over noodles.

Makes 6 Servings