SLOW COOKER VENISON STROGANOFF MEAL
This easy version of stroganoff is delicious!
Provided by Kristi Whittington
Categories Meat and Poultry Recipes Game Meats Venison
Time 4h30m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 87.7 g, Cholesterol 231 mg, Fat 23.5 g, Fiber 4 g, Protein 54.5 g, SaturatedFat 5.3 g, Sodium 1144.6 mg, Sugar 3.6 g
SLOW COOKER VENISON STROGANOFF
My hubby and I love stroganoff. He asked me to make it one day before he left to go hunting, but I wasn't going to have time. I decided to try it in the slow cooker and served it to my hubby and his hunting buddies. They loved it.
Provided by Angie Fuller
Categories Meat and Poultry Recipes Game Meats Venison
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
- Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
- Set slow cooker on Low, and cook for 8 to 10 hours.
- Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 33.6 g, Cholesterol 113.1 mg, Fat 14.5 g, Fiber 5.9 g, Protein 36.3 g, SaturatedFat 6.5 g, Sodium 281.8 mg, Sugar 3.2 g
CROCK POT VENISON STROGANOFF
This recipe was adapted from a crock pot beef stroganoff recipe here on 'zaar. We kind of added things as we went along, but it turned out really tasty! You can cook this in a crock pot or in a dutch oven on the stovetop.
Provided by FCR Gal
Categories Stew
Time 6h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut stew meat into 1" pieces.
- Dredge meat in flour.
- Brown meat in oil with onion.
- Transfer meat & onion to crock pot.
- Add garlic, spices, wine and crushed tomatoes.
- Cook on low for 4-5 hours.
- 30 minutes before serving add sour cream.
- Boil noodles according to package directions.
- Serve over noodles.
Nutrition Facts : Calories 648.4, Fat 18.3, SaturatedFat 8.8, Cholesterol 196.9, Sodium 1412.1, Carbohydrate 74.9, Fiber 5.4, Sugar 6, Protein 41.1
SLOW-COOKER BEEF STROGANOFF
We love this mushroom broth in the test kitchen. It adds just the right umami punch, without being too mushroom-y. Give it a try in risottos, blended soups, and cooked grains.
Provided by Food Network Kitchen
Categories main-dish
Time 7h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
- Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
- Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.
SLOW COOKER BEEF STROGANOFF
Cook a version of beef stroganoff that's lighter on the wallet yet full of flavour thanks to slow cooking. Serve with pasta, rice or mashed potato
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 11
Steps:
- Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
- Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
- About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.
Nutrition Facts : Calories 988 calories, Fat 61 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
SLOW-COOKER BEEF STROGANOFF
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g
VENISON STROGANOFF
I'm posting this in responce to a request. I must say it sounds really good. It is from the Very Virginia Junior League cookbook.
Provided by Miss Erin C.
Categories Deer
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season venison with salt and pepper, refrigerate for 2 hours.
- In a large skillet, saute onion and mushrooms in butter until tender.
- Remove from skillet and set aside.
- In the same skillet, brown venison, adding more butter if necessary.
- Remove meat and stir in flour.
- Gradually add broth, stirring constantly.
- Stir in sherry, tomato paste and mustard to make a smooth gravy.
- Add meat, onions and mushrooms and simmer over low heat 20-30 minutes.
- Just before serving, stir in sour cream and heat until bubbly.
- Serve over hot noodles, rice or potatoes.
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