Pan-Fried Venison Steak With Horseradish-Mustard Sauce

By á-174942

Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt
• Freshly-ground black pepper to taste
• 1 pound venison sirloin steaks or pounded round
• steaks or beef flank steak cut 1/2"-thk slices
• 2 teaspoons olive oil
• 1/2 cup homemade chicken stock (or reduced-sodium chicken broth)
• 1 teaspoon grainy mustard
• 1/2 teaspoon prepared horseradish
• 2 tablespoons sour cream (regular or reduced fat)
• Chopped fresh flat-leaf parsley

Details

Servings 3

Preparation

Step 1

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

Heat oil in a large skillet over medium-high heat. Add the meat; quickly sauté until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside.

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.

This recipe yields 3 to 4 servings.