Recipe By Kristi Whittington
Rating
Published Apr 4th
Slow Cooker Venison Stroganoff Meal
Prep 10m Cook 4h 20m Additional - Ready In 4h 30m
Servings 4 servings Calories 790.3

This easy version of stroganoff is delicious!

Recipe Ingredients

  • 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 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (16 ounce) package uncooked egg noodles

Cooking Directions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
  2. 2 Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
  3. 3 Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.

Nutrition Facts

  • Calories 790.3
  • Carbohydrate 87.7 g
  • Cholesterol 231 mg
  • Fat 23.5 g
  • Fiber 4 g
  • Protein 54.5 g
  • Saturated Fat 5.3 g
  • Sodium 1144.6 mg
  • Sugar 3.6 g

Reviews

  1. Added sour cream near the end can't have stroganoff without it! Loved this recipe definitely a keeper!!!!!
  2. Fantastic! Superb! And EXTREMELY EASY! My husband kept pestering me about making venison for him. I had less than a half hour to throw everything together before I needed to leave the house. I ran to the freezer grabbed four sirloin steaks and popped in the micro for one minute to get the wrappings off. - Read more ...
  3. I love this recipe! I usually add fresh mushrooms and sour cream near the end of cooking time. Perfect over the top of the frozen Grandma Noodles.
  4. Made this for co-workers and was a hit I did add carrots a few small baby potatoes and 2 whole onions. Eat with italian bread and you have a great feast!!
  5. This was certainly very easy and tasty. I would agree with one other reviewer that the pepper was a little too much I'd use 1/2 tsp. the next time. I also added about 1/2 cup of sour cream and dumped it in the skillet with the water and cream of mushroom soup and let it - Read more ...
  6. This is a pretty good stroganoff meal. I had a little more than a pound of meat so I added a little bit more water and mixed it all together. I also added about half a cup of sour cream which really added to the flavor.
  7. No "Game" taste! It was great. I always add sour cream on mine when serving....yum!
  8. Holy pepper! Next time I make this I will scale back a bit on the pepper. I would also add some additional mushrooms and maybe even some onion. Would also work with ground venision. Overall a good base to work with.
  9. Great recipe: Very easy and very tasty! Works great with cubesteaks as well as stew meat.