Venison Stroganoff
A hearty slow-cooker venison stroganoff made with onion soup mix and three canned cream soups, finished with sour cream over egg noodles.
Ingredients
| 1 lb. | 455 g | cubed venison steak |
| 1 pkg. | onion soup mix | |
| 1 cup | 240 ml | water |
| 1 can | mushrooms | |
| 1 can | Cream of Mushroom Soup | |
| 1 can | Cream of Celery Soup | |
| 1 can | Cream of Chicken Soup | |
| 1 cup | 240 ml | sour cream |
| — | egg noodles |
Instructions
- Mix venison, water, and package of onion soup mix in Crock Pot.
- Cook Crock Pot on low for 6-8 hours.
- You can drain some of the juice from the Crock-Pot if you think it made too much.
- When meat is done turn Crock Pot on high and add can soups and mushrooms.
- Stir and heat for about an hour.
- Add sour cream and serve over egg noodles.