Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 138.95 Kcal (582 kJ) | ||
| Calories from fat | 100.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 2% | |
| Sodium | 634.08mg | 26% | |
| Potassium | 46.93mg | 1% | |
| Total Carbs | 8.45g | 3% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 155.48 Kcal (651 kJ) | ||
| Calories from fat | 112.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 17% | |
|---|---|---|---|
| Cholesterol | 6.7mg | 2% | |
| Sodium | 709.52mg | 26% | |
| Potassium | 52.51mg | 1% | |
| Total Carbs | 9.45g | 3% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 2% | |
| Calcium | 17.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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