How to Make Slow Cooker Chicken Stroganoff With Cream Of Mushroom Soup

Slow Cooker Venison Stroganoff Meal

Easy slow cooker and instant pot recipes for each day of the year.

Recipe Summary Slow Cooker Venison Stroganoff Meal

This easy version of stroganoff is delicious!

Ingredients | Slow Cooker Chicken Stroganoff With Cream Of Mushroom Soup

3 tablespoons olive oil

1 pound venison stew meat

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon all-purpose flour

1 cup water

1 (10.75 ounce) can condensed cream of mushroom soup

1 (16 ounce) package uncooked egg noodles

Directions

Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.

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 a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.

Info | Slow Cooker Chicken Stroganoff With Cream Of Mushroom Soup

prep: 10 mins cook: 4 hrs 20 mins total: 4 hrs 30 mins Servings: 4 Yield: 4 servings

TAG : Slow Cooker Venison Stroganoff Meal

Meat and Poultry Recipes, Game Meats, Venison,