Easy Venison Stroganoff Recipe: A Creamy Comfort Food Delight

Ingredients

• 1 pound venison, cut into cubes
• 0.5 teaspoon garlic powder, or to taste
• salt and pepper to taste
• 1 onion, chopped
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 1 (16 ounce) package uncooked egg noodles
• 1 (8 ounce) container sour cream

Instructions

1. Season the venison generously with garlic powder, salt, and pepper; set aside for later.
2. Heat a large skillet over medium-high heat. Sauté the chopped onion in the hot skillet until softened and translucent. Add the seasoned venison and cook until all sides are nicely browned. Drain any excess grease from the skillet. Stir in the condensed mushroom soup, reduce heat to low, and bring the mixture to a gentle simmer.
3. In the meantime, bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until they are tender yet firm to the bite, approximately 8 to 10 minutes.
4. When the noodles are almost finished cooking, stir the sour cream into the simmering venison mixture, ensuring it's well combined.
5. Drain the cooked noodles thoroughly and transfer them to a rimmed serving dish. Pour the creamy venison stroganoff mixture generously over the hot, cooked noodles and serve immediately.

Nutrition

• Calories: 772 kcal
• Fat Content: 29 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 1072 mg
• Protein Content: 40 g
• Cholesterol Content: 192 mg
• Carbohydrate Content: 86 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g