TANGY VENISON STROGANOFF

Tangy Venison Stroganoff image

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

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 317 calories, Fat 10g fat (5g saturated fat), Cholesterol 165mg cholesterol, Sodium 1081mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 43g protein.