About this recipe:This Russian inspired dish is not only delicious, but it's also easy to make. Venison is cooked in a creamy sauce in a slow cooker, then served over freshly cooked noodles. Enjoy for lunch or dinner.
Kristi H. Whittington
3 tablespoons olive oil
450g venison stewing meat, cubed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic granules
1 teaspoon onion powder
1 tablespoon plain flour
1 (295g) tin condensed cream of mushroom soup
450g uncooked egg noodles
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Heat the olive oil in a large frying pan over medium-high heat. Toss the cubed venison with salt, pepper, garlic granules and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the frying pan and place into a slow cooker, leaving the remaining oil in the frying pan.
Reduce the heat to medium-low and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover and cook on Low for 4 hours or until the venison is tender.
Bring a large pot of lightly salted water to the boil. Add the egg noodles and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.