Rating: 4.5 stars
71 Ratings
  • 5 star values: 54
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

This easy version of stroganoff is delicious!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

790 calories; protein 54.5g; carbohydrates 87.7g; fat 23.5g; cholesterol 231mg; sodium 1144.6mg. Full Nutrition
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