|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Venison Stroganoff
|
|
|
|
Submitted by:
Jimmy |
|
|
Venison is a great meat to use in place of beef. It is lean and delicious |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 large , Onion Diced
- 1/2 pound(s) , Mushrooms Sliced
- 8 ounces , French Onion Dip
- 2 teaspoon(s) , Beef Bouillon
- 1 cup(s) , Water
- 1 teaspoon(s) , Seasoning Salt
- 2 can(s) , Cream of Mushroom Soup
- 1/2 stick(s) , Margarine
- 1 pound(s) , Venison Cut in 1 inch Cubes
- 1 pound(s) , Wide Egg Noodles Cooked
|
|
| Instructions: |
|
Saute onions in butter until glossy. Add venison pieces and mushrooms. Sprinkle with seasoning salt and brown lightly over medium heat. Dissolve bouillon in water and add to mixture. Add soup. Cover and simmer 15 minutes. Uncover and add onion dip. Stir until warmed thoroughly. Serve over cooked noodles. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|