Venison Stroganoff: Difference between revisions
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New page: {{RecipeSummary |PrepTime=15 min |CookTime=6+ hours |Source= |Rating=Very good |Yield=6-8 servings }} === Ingredients === * 1 medium onion, chopped * 1 can cream of mushroom soup * 1 can c... |
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|PrepTime=15 min | |PrepTime=15 min | ||
|CookTime=6+ hours | |CookTime=6+ hours | ||
|Source= | |Source=Amanda (Clawson) Hall | ||
|Rating=Very good | |Rating=Very good | ||
|Yield=6-8 servings | |Yield=6-8 servings | ||
Revision as of 16:06, 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
- 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.
