Slow Cooker Venison Stroganoff Meal

Slow Cooker Venison Stroganoff Meal

43
Kristi Hartsfield Whittington 3

"This easy version of stroganoff is delicious!"

Ingredients

4 h 30 m servings 790 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 790 kcal
  • 40%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 87.7g
  • 28%
  • Protein:
  • 54.5 g
  • 109%
  • Cholesterol:
  • 231 mg
  • 77%
  • Sodium:
  • 1145 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

43
  1. 52 Ratings

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Fantastic! Superb! And EXTREMELY EASY! My husband kept pestering me about making venison for him. I had less than a half hour to throw everything together before I needed to leave the house. I...

Holy pepper! Next time I make this I will scale back a bit on the pepper. I would also add some additional mushrooms, and maybe even some onion. Would also work with ground venision. Overall a...

Great recipe: Very easy and very tasty! Works great with cubesteaks as well as stew meat.