Name: Venison Stroganoff
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Venison, cut into cubes - 1 pound; Garlic powder, or to taste - ½ teaspoon; Salt and pepper to taste - ½ teaspoon; Onion, chopped - 1; Condensed cream of mushroom soup - 2 (10.5 ounce) cans; Uncooked egg noodles - 1 (16 ounce) package; Sour cream - 1 (8 ounce) container

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Venison Stroganoff

1. Venison, cut into cubes - 1 pound

2. Garlic powder, or to taste - ½ teaspoon

3. Salt and pepper to taste - ½ teaspoon

4. Onion, chopped - 1

5. Condensed cream of mushroom soup - 2 (10.5 ounce) cans

6. Uncooked egg noodles - 1 (16 ounce) package

7. Sour cream - 1 (8 ounce) container

How to cook deliciously - Venison Stroganoff

1. Stage

Season venison with garlic powder, salt, and pepper; set aside.

2. Stage

Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until soft and translucent. Add venison and cook until all sides are browned. Drain excess grease. Stir in condensed soup, reduce heat to low, and bring to a simmer.

3. Stage

Meanwhile, bring a large pot of lightly salted water to a boil. Cook noodles in boiling water until tender yet firm to the bite, 8 to 10 minutes.

4. Stage

When noodles are almost done cooking, stir sour cream into venison mixture.

5. Stage

Drain noodles and transfer to a rimmed serving dish. Pour venison mixture over hot, cooked noodles to serve.