Creamy Deer Stroganoff over Egg Noodles

2 lb deer tenderloin (steaks, diamond cut)
1/2 cup flour
1/2 tsp salt
2+ tbsp oil
1 onion, diced
sliced mushrooms (optional)
1 can cream of mushroom soup
1 cup beef stock
1/2 cup sour cream

Heat skillet over med/high heat. Mix together flour and salt. Dredge tenderloins in flour. Put a couple tbsp of oil into hot pan, fry tenderloins til brown and set aside. *If using fresh mushrooms, sautee them BEFORE you fry the deer, remove and set aside.*

Add onions and stock to skillet, stir around with wisk to pick up all the love off the bottom of the pan. Bring to a simmer, cooking onions until soft. Add cream of mushroom soup & sour cream, stir to combine. Add mushrooms. Bring back up to heat, add tenderloins back in, cover and heat through.

I serve this over parslied egg noodles with a green veggie.

Save any leftover meat for lunch the next day - it's fabulous on toasted bread!

Broccoli 'N Cheese Soup

A classic "yum"...

1/2 cup butter
1 small onion, diced
1 head or 16 oz bag frozen broccoli (florets)
7 1/4 cups chicken stock
2 cups milk
1 tbsp garlic powder
1 lb Velveeta, cubed
2/3 cup corn starch
1 cup cold water

Melt butter in large stock pot. Add onion, sautee until translucent. Add broccoli (to speed things up, steam broccoli in the microwave). Add stock and milk. Bring to a boil. Add garlic powder and cheese, cook stirring often until cheese has melted. Stir corn starch into the cold water and pour slowly into the soup while stirring to avoid clumps. Return to a low boil, cook until thickened. Season to taste with salt and pepper.

I serve this with drop biscuits - add garlic and extra butter to your biscuits to make it even yummier!