Instructions

1. Remove all fat and silver skin from steaks. Cut into thin strips. Lightly season with kosher salt and freshly ground pepper. Dredge strips in 2 tablespoons flour.
2. In a large, heavy- bottomed skillet, heat butter over medium high heat. Cooking in batches, brown beef, about 1 minute on each side.
3. Remove meat with slotted spoon; reserve.
4. Add blanched onions, garlic and a pinch of salt to pan and sauté, stirring.
5. Slowly whisk or stir in remaining 1/4 cup flour. (You may want to remove pan from stove when whisking in flour; if too hot, lumps could form.) Stir or whisk in stock, madeira and tomato paste.
6. Bring mixture to a boil, stirring continuously, then reduce heat to a simmer, stir in mushrooms, and cook until sauce is thickened, about 10 minutes. Return venison to pan. Stir in sour cream and dill and gently heat. Garnish with a dusting of paprika and dill sprigs.