“With its tender chunks of venison coated in a luscious creamy sauce and served over a bed of buttery noodles, it’s no wonder Jen’s Venison Stroganoff is such a hit”
1 1/2 pounds venison steak, 1/2 inch thick. Any cut will do. I usually use the toughest cuts because after the crock pot they are all tender.
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions thinly sliced
1 1/2 cloves of garlic, finely chopped
1/2 cup butter (use 1/4 in the crockpot and save the other 1/4 when you mix everything together)
1 1/2 cups beef or bone broth
1 teaspoon Worcestershire Sauce
1/4 cup flour
1 1/2 cups sour cream
1/2 cup shredded Parmesan Cheese
4 cups hot cooked egg noodles
Little helpers are great!
Make sure to cut across grain.
Stir in sour cream and parmesan cheese last.
➡️ Add your venison steaks, 1/4 cup of butter and 1 cup of the bone or beef broth into the crock pot. Turn on low for 4 to 6 hours. Venison should be tender and juicy when done.
➡️ Cut venison across grain into about 1 1/2×1/2-inch strips. ➡️ Cook mushrooms, onions and garlic in the leftover 1/4 cup of butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender then remove from skillet into a bowl for later. ➡️ Using same skillet, stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling. Add Venison and reduce heat and simmer 10 minutes. ➡️ Stir remaining 1/2 cup broth into flour and stir into beef mixture. Add onion mixture and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream and Parmesan cheese heat until hot (do not boil). Serve over noodles. You can use any additional Parmesan Cheese on top.
Watch Jen’s step-by-step video on how to make her Venison Stroganoff on Instagram