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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 12 2019

Venison Stroganoff

    1 pound venison, cut into cubes
    salt and pepper to taste
    garlic powder to taste
    1 onion, chopped
    2 (10.75 ounce) cans condensed cream of mushroom soup
    1 (16 ounce) package uncooked egg noodles
    1 (8 ounce) container sour cream

Season venison with salt, pepper and garlic powder to taste. Saute onion in a large skillet; when soft, add venison and brown. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
    
Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
    
When noodles are almost done cooking, stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.