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Slow Cooker Venison Stroganoff Meal Recipe

Recipe by:

"This easy version of stroganoff is delicious!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook4 h 20 m
  • Ready In4 h 30 m
  • 1Heat 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.
  • 2Reduce 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.
  • 3Bring 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 4 servings
  • 790 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    790
    40%
  • Fat:
    23.5
    36%
  • Carbs:
    87.7
    28%
  • Protein:
    54.5
    109%
  • Cholesterol:
    231
    77%

Based on a 2,000 calorie diet

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