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Ingredients
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1 tablespoon canola oil
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1 ½ pounds venison stew meat, cut into 1 inch cubes
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1 bay leaf
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1 small onion, thinly sliced
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1 (8 ounce) jar sliced mushrooms, drained
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2 (14 ounce) cans low-sodium beef broth
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Salt and pepper to taste
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½ (16 ounce) package whole wheat noodles
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1 (8 ounce) container sour cream
Directions
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Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
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Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
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Set slow cooker on Low, and cook for 8 to 10 hours.
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Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.
Nutrition Facts (per serving)
405 | Calories |
15g | Fat |
34g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 405 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 7g | 33% |
Cholesterol 113mg | 38% |
Sodium 282mg | 12% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 3g | |
Protein 36g | 73% |
Vitamin C 1mg | 1% |
Calcium 77mg | 6% |
Iron 6mg | 33% |
Potassium 677mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.