Crock Pot Venison Stroganoff Recipes

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.

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.

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.

Steps:

• Trim all excess fat from steak and cut meat into 3" strips about 1/2" wide.
• Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly.
• Place coated strips in crock pot; stir in onion rings and mushrooms.
• Add beef broth and the wine or water; stir well.
• Cover and cook on low setting for 8-10 hours.
• Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice. 8 servings (approx 3 quarts).

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.