Creamy Venison Stroganoff
Check out this easy-to-make stroganoff recipe from Chef Paul Rhoades and our friends at Carolina All Out A delicious meal you can prepare all year long by using canned venison meat from your hunt or substitute beef tips. Egg noodles paired up with this creamy homemade sauce will have you going back for two bowls!
Ingredients:
- 1 jar of canned venison (Or 1lb Ground Beef)
- 1 can Cream of Mushroom Soup
- 1/3 cup Soy Sauce
- 1/2 cup sour cream
- 3 C cooked egg noodles
- 1 C white onion, sliced
- 2 cloves garlic minced
- Salt and pepper to taste
Directions:
- In a large skillet, add a tablespoon of cooking oil and the sliced onions over medium heat (Add ground or stew beef now if using, the canned venison is already cooked and won’t be added until later) Once the onions are cooked through ( and meat is browned if using fresh) add in garlic, cream of mushroom soup, sour cream, and soy sauce and stir to combine.
- Once the mixture has come together add in canned venison, stir to mix thoroughly. Taste for seasoning here and adjust salt and pepper as needed Lastly, add in egg noodles, stir well and top with parsley
