- 1 tablespoon canola oil
- 1 1/2 pounds venison stew meat, cut into 1 inch cubes
- 1 bay leaf
- 1 small onion, thinly sliced
- 1 (8 ounce) jar sliced mushrooms, drained
- 2 (14 ounce) cans low-sodium beef broth
- Salt and pepper to taste
- 1/2 (16 ounce) package whole wheat noodles
- 1 (8 ounce) container sour cream
- 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.
03/13/2017
recipepes.com
Slow Cooker Venison Stroganoff, recipe
PT15M
PT1H
5
455 calories
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