Venison Stroganoff recipe
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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
Nutrition Info
- 772.2 caloriescarbohydrate: 85.9 gcholesterol: 191.9 mgfat: 29.4 gfiber: 3.7 gprotein: 40.4 gsaturatedFat: 11.7 gservingSize: -sodium: 1072.2 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Venison Stroganoff
Directions
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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.
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.
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.