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!