Venison Stroganoff
A hearty slow-cooker venison stroganoff made with onion soup mix and three canned cream soups, finished with sour cream over egg noodles.
Nutritionper 100 gāŗ
110
Calories
8g
Protein
8g
Carbs
5g
Fat
Ingredients
| 1 lb. | 455 g | cubed venison steak |
| 1 pkg. | onion soup mix | |
| 1 cup | 240 ml | water |
| 1 can | mushrooms | |
| 1 can | Cream of Mushroom Soup | |
| 1 can | Cream of Celery Soup | |
| 1 can | Cream of Chicken Soup | |
| 1 cup | 240 ml | sour cream |
| ā | egg noodles |
Instructions
- Mix venison, water, and package of onion soup mix in Crock Pot.
- Cook Crock Pot on low for 6-8 hours.
- You can drain some of the juice from the Crock-Pot if you think it made too much.
- When meat is done turn Crock Pot on high and add can soups and mushrooms.
- Stir and heat for about an hour.
- Add sour cream and serve over egg noodles.