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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ellen Spes of Caro, Michigan coats tender chunks of venison and chopped onion with a silky sour cream sauce. Ingredients:
1-1/2 pounds boneless venison steak, cubed |
1 medium onion, sliced |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 tablespoon worcestershire sauce |
1 tablespoon ketchup |
1 teaspoon curry powder |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4-1/2 teaspoons cornstarch |
1/2 cup sour cream |
2 tablespoons prepared horseradish |
hot cooked noodles |
Directions:
1. Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender.
2. In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles. Yield: 4 servings.
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