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Tangy Venison Stroganoff Recipe

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Ellen Spes of Caro, Michigan coats tender chunks of venison and chopped onion with a silky sour cream sauce.

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Tangy Venison Stroganoff Recipe

Prep: 10 min. Cook: 3-1/4 hours

Yield: 4 Servings

10 195 205

Ingredients

1-1/2 pounds boneless venison steak, cubed
1 medium onion, sliced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
1/2 cup sour cream
2 tablespoons prepared horseradish
Hot cooked noodles

Directions

Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender.
In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 317 calories, 10 g fat (5 g saturated fat), 165 mg cholesterol, 1,081 mg sodium, 10 g carbohydrate, 1 g fiber, 43 g protein.

Originally published as Tangy Venison Stroganoff in Taste of Home June/July 2003, p43

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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