Number of Servings: 4-6 Ingredients: 2 pounds venison steak cut into 2 x 1/2 inch strips 1 cup flour 1/2  teaspoon salt 1/4 teaspoon pepper 1/2 cup oil 10 3/4 ounces can beef broth 1 large onion, diced 1 clove garlic, minced 1 tablespoon Worcestershire sauce 1 1/4 cup water 2 bay leaves 1/4 teaspoon paprika 1/2 pound mushrooms 2 packages brown gravy mix (0.87 ounce pkg) Sour cream Chopped parsley Directions: Coat meat strips in flour, salt, pepper mixture and brown in oil.   Stir in beef broth, onion, garlic, Worcestershire, water, bay leaves and paprika.   Bring to simmer and cook for 1 to 1 1/2 hours or until meat tender.   Add mushrooms, thicken juices with brown gravy mix.   Top with sour cream and sprinkle with chopped parsley then serve. Notes & Variations: If cooked in 12 inch Dutch oven, use 10-12 briquette, bottom heat only.  For more information on cooking with a Dutch over go to Cooking Methods/Dutch Oven. Contributor: Dave Myers