Slow Cooker Venison Stroganoff Meal
Recipe by Kristi Whittington from allrecipes.com
Dinner 5 Hr. 35 Mins.
Ingredients
4
4 servings
- •3 tablespoons olive oil
- •1 pound venison stew meat
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 tablespoon all-purpose flour
- •1 cup water
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 (16 ounce) package uncooked egg noodles
Instructions
- Heat olive oil in a large skillet over medium-high heat. Toss cubed venison with salt, pepper, garlic powder, and onion powder. Cook venison in hot oil until browned on all sides, about 8 minutes. Transfer venison into a slow cooker, leaving remaining oil in the skillet.
- Reduce heat to medium-low. Stir flour into remaining oil in the skillet. Cook and stir until flour has turned golden brown, about 5 minutes. Stir in water and bring to a simmer, then pour into the slow cooker. Mix in condensed soup.
- Cover and cook on Low for 4 hours until venison is tender.
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
- Spoon stroganoff over egg noodles to serve.
Nutritional Facts
Per 4 servings
- Calories: 790
- Carbohydrate: 88g
- Fat: 24g
- Fiber: 4g
- Protein: 55g
- Sugar: 4g
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