Try this Pan-Fried Venison Steak with Horseradish-Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionCombine 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 saute 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. Yields 3 to 4 servings. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 3 | ||
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Calories: 230 | ||
Calories from Fat: 61 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 31.8mg | 10 % | |
Sodium 571.3mg | 20 % | |
Potassium 66.7mg | 2 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.3g | ||
Protein 34.1g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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