Slow Cooker Venison Stroganoff Meal |
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Prep Time: 10 Minutes Cook Time: 260 Minutes |
Ready In: 270 Minutes Servings: 4 |
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This easy version of stroganoff is delicious! 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 |
Directions:
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. 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. 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.
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