Slow Cooker Venison Stroganoff Recipe
Ingredients List
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1 tablespoon canola oil
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1 ½ pounds venison stew meat, cut into 1 inch cubes
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1 bay leaf
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1 small onion, thinly sliced
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1 (8 ounce) jar sliced mushrooms, drained
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2 (14 ounce) cans low-sodium beef broth
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Salt and pepper to taste
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½ (16 ounce) package whole wheat noodles
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1 (8 ounce) container sour cream
Instructions
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Heat canola oil in a large skillet over medium-high heat. Brown the venison cubes on all sides, then transfer them to the slow cooker.
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Add the bay leaf, onion, and mushrooms to the slow cooker. Pour in the beef broth, and season with salt and pepper to taste.
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Set the slow cooker to Low and cook for 8 to 10 hours.
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Once done, add the noodles and a little water or extra beef broth if necessary. Cover and cook for another 30 minutes. Stir in the sour cream and serve.
Nutritional Information (per serving)
| 405 | Calories |
| 15g | Fat |
| 34g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 405 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 7g | 33% |
| Cholesterol 113mg | 38% |
| Sodium 282mg | 12% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 6g | 21% |
| Total Sugars 3g | |
| Protein 36g | 73% |
| Vitamin C 1mg | 1% |
| Calcium 77mg | 6% |
| Iron 6mg | 33% |
| Potassium 677mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5