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Ingredients
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3 tablespoons olive oil
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1 pound venison stew meat
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 tablespoon all-purpose flour
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1 cup water
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1 (10.5 ounce) can condensed cream of mushroom soup
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1 (16 ounce) package uncooked egg noodles
Directions
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Heat olive oil in a large skillet over medium-high heat. Toss cubed venison with salt, pepper, garlic powder, and onion powder. Cook venison in hot oil until browned on all sides, about 8 minutes. Transfer venison into a slow cooker, leaving remaining oil in the skillet.
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Reduce heat to medium-low. Stir flour into remaining oil in the skillet. Cook and stir until flour has turned golden brown, about 5 minutes. Stir in water and bring to a simmer, then pour into the slow cooker. Mix in condensed soup.
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Cover and cook on Low for 4 hours until venison is tender.
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Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, 8 to 10 minutes; drain.
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Spoon stroganoff over egg noodles to serve.
Nutrition Facts (per serving)
790 | Calories |
24g | Fat |
88g | Carbs |
55g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 790 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 5g | 27% |
Cholesterol 231mg | 77% |
Sodium 1145mg | 50% |
Total Carbohydrate 88g | 32% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 55g | 109% |
Vitamin C 0mg | 0% |
Calcium 62mg | 5% |
Iron 11mg | 62% |
Potassium 624mg | 13% |
* 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.