Venison stroganoff
11-16-2012, 04:06 PM
#1
Fork Horn
Thread Starter
Join Date: Sep 2005
Location: South western CT
Posts: 390
Venison stroganoff
Good dinner tonight.Venison stroganoff from my bowkill on 11.12.12.Unbelievably delicous if I do say so myself.Ingredients are:
2 lbs. of venison thinly sliced
1 cup sour cream
2 packages of baby portabella mushrooms
2 cans cream of mushroom soup
1 can of beef broth
1 onion diced
1 cup milk
1 lb. bag of noodles
salt,pepper and garlic to taste.
Brown seasoned (with garlic,pepper) meat in olive oil and buter.Remove from pan.Put mushrooms and onions into pan and cook until wilted.Add meat back to pan.Stir in the 2 cans of cream of mushroom soup along with the sour cream and milk.Add beef broth.Let simmer on low for about 30 minutes.Boil up some noodles,add some milk and butter to them and spoon the stroganoff over the top.
2 lbs. of venison thinly sliced
1 cup sour cream
2 packages of baby portabella mushrooms
2 cans cream of mushroom soup
1 can of beef broth
1 onion diced
1 cup milk
1 lb. bag of noodles
salt,pepper and garlic to taste.
Brown seasoned (with garlic,pepper) meat in olive oil and buter.Remove from pan.Put mushrooms and onions into pan and cook until wilted.Add meat back to pan.Stir in the 2 cans of cream of mushroom soup along with the sour cream and milk.Add beef broth.Let simmer on low for about 30 minutes.Boil up some noodles,add some milk and butter to them and spoon the stroganoff over the top.
