Crockpot Venison Stroganoff
I was looking for a quick and easy recipe I could make with these Dutch noodles I found in a Pennsylvania grocery store. A recipe from Kroger inspired this venison stroganoff recipe. Like always,
Equipment
- Crock Pot
Ingredients
- 1/4 cup butter
- 1 large onion chopped
- 1 Tablespoon garlic minced
- 2 pounds stew venison cubed
- 2 cans 10.75 cream of mushroom soup
- 1/2 cup beef broth
- 2 cups fresh mushrooms
- 4 oz cream cheese cubed ( 1/2 of an 8 oz pack)
- 1/2 cup sour cream
- 6 cups egg noodles
- 2 Tablespoons parsley
Instructions
- Add cubed venison, onions, garlic, and broth to a crockpot. Cover the meat with water so it doesn't scorch. Set the temperature to low for 8 hours. Let it cook slowly until the meat can be shredded with a fork.
- Once I got home, the version was so tender it could be torn apart with a fork.
- I prepared the Dutch Kluski egg noodles. These noodles are fantastic and are not prepared like other egg noodles.
To prepare these noodles, measure out the dry noodles (6 cups). Using 7 pints of water or broth, bring the liquid to a boil. Then add the egg noodles, reduce the temperature to a simmer, and let the noodles gently simmer for 12-20 minutes. These noodles take longer to cook than most and are better when they are gently simmered. - While noodles are cooking, drain the meat but leave 1/2 cup of broth or water. Stir in butter, cream of mushroom soup, sour cream, creamed cheese, and mushrooms to the meat and let it warm to melt cheese in the crock pot for about 15 -20 minutes, stirring to mix ingredients.
- Once noodles have cooked, drain the liquid from the noodles and add the noodles to the crockpot mixture.
- Serve and top with parsley.
Notes
I made alterations to the Kroger recipe. The original recipe calls for beef, but I used venison. I added the frozen meat to the crockpot and cooked on low for 8 hours.
