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Tangy Venison Stroganoff

Total Time

Prep: 10 min. Cook: 3-1/4 hours

Makes

4 servings

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.

Nutrition Facts

1 each: 317 calories, 10g fat (5g saturated fat), 165mg cholesterol, 1081mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 43g protein.

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