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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is an easy and very good recipe that my family loves, cooked with venison. Ingredients:
1 pound venison, cut into cubes |
salt and pepper to taste |
garlic powder to taste |
1 onion, chopped |
2 (10.75 ounce) cans condensed cream of mushroom soup |
1 (16 ounce) package uncooked egg noodles |
1 (8 ounce) container sour cream |
Directions:
1. Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
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