Venison Stroganoff: Difference between revisions
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* 1 can cream of onion soup | * 1 can cream of onion soup | ||
* 1 can mushrooms, drained | * 1 can mushrooms, drained | ||
* 2 lbs venison steak, cubed | * 2 lbs venison steak, cubed (beef steak can be used as well) | ||
* pepper | * pepper | ||
* 8 oz cream cheese, cubed (reduced fat works fine) | * 8 oz cream cheese, cubed (reduced fat works fine) | ||
Latest revision as of 16:07, 5 March 2010
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 6+ hours |
| Source | Amanda (Clawson) Hall |
| Yield / serves | 6-8 servings |
| Rating | Very good |
Ingredients
- 1 medium onion, chopped
- 1 can cream of mushroom soup
- 1 can cream of onion soup
- 1 can mushrooms, drained
- 2 lbs venison steak, cubed (beef steak can be used as well)
- pepper
- 8 oz cream cheese, cubed (reduced fat works fine)
- 8 oz sour cream
- egg noodles or rice
Preparation
In the crockpot, put the chopped onion, mushroom soup, onion soup, mushrooms, venison and some pepper. Turn the crockpot to low for 6+ hours.
Before serving, melt in the cream cheese and the sour cream. Season to taste. Serve over rice or egg noodles.
