Pan-Fried Venison Steak with Horseradish-Mustard Sauce

Servings: 3 to 4

Ingredients: 3 Tbs. all-purpose flour
                  1/2 tsp.. coarse salt
                  freshly ground black pepper
                  1 lb. venison sirloin steaks, pounded round steaks or
                    beef flank steak, cut into 1/2-inch-thick slices
                  2 tsp. olive oil
                  1/2 cup homemade chicken stock or reduced-sodium chicken broth
                  1 tsp.. grainy mustard
                  1/2 tsp.. prepared horseradish
                  2 Tbs. sour cream (regular or reduced fat)
                  Chopped fresh flat-leaf parsley

          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.