VENISON STROGANOFF

 Assembling the raw materials aka ingredients.

 Don’t be alarmed, the spouse in the kitchen doing something useful!

 Sautéing minced onion and minced garlic in margarine.

 Venison “dusted” in salt/peppered flour.

Browning or brazing venison in the minced onion/garlic/margarine…

My bride almost had a stroke when I added this 13 inch “waterless” cookware pan to our 20 year old set of pots and pans… this pan cost about 1/4 of the original purchase price for the entire set!  Notice I am practicing the “waterless cooking technique”  go ahead and grin! 

The browned venison steaks ready for the crock pot.

Browned steaks, sliced mushrooms, onions and seasonings added to the crock-pot.  A can of golden mushroom soup with enough water to cover the steaks is added to the crock-pot also.

Now all we have to do is wait on the crock-pot to do it’s magic and wait on the “beautimous” tasting stuff to be served.  After the stroganoff is finished slow cooking, a carton of “whole” sour cream will be added to finish the recipe.

The venison stroganoff is served over a bed of rice with a good Texas style garlic toast and a cold glass of ice tea or filtered water.

I call this “fruits of the harvest”.  Recipe on the next page!

                 

MICKEY'S CROCK POT VENISON STROGANOFF
 
INGREDIENTS:
 
3 TO 4 LBS. SLICED VENISON STEAKS (OR BEEF)
1 STICK MARGARINE OR BUTTER
1 10 3/4 OZ. CAN GOLDEN MUSHROOM SOUP
1 16 OZ. CARTON SOUR CREAM
2 TEASPOONS SALT – TO TASTE
1/4 TEASPOON BLACK PEPPER – TO TASTE
1/4 TEASPOON CRUSHED RED PEPPER – TO TASTE
1 TEASPOON MINCED GARLIC IN OLIVE OIL OR 3 CLOVES MINCED FRESH GARLIC – TO TASTE
1 MEDIUM ONION DICED VERY FINE
1 LARGE ONION – SLICED
1 4.5 OZ. JAR SLICED MUSHROOMS OR SLICED FRESH MUSHROOMS
WATER – ADD ENOUGH TO COVER STEAKS
 
Coat steaks in salted/peppered flour. Sauté diced onions and garlic in margarine in a large skillet. Add steaks and lightly brown on both sides. Place combination of browned steaks, diced onion and minced garlic into a 4 or 5-quart crock-pot. Deglaze the skillet with water and add residue to the crock pot adding salt, pepper, golden mushroom soup, sliced mushrooms, sliced onion and enough water to cover the steaks.
Let simmer on low heat for 8 to 12 hours until steaks are tender and falling apart. About 30 minutes before serving time, add sour cream. Do not let boil. Serve over rice, noodles or mash potatoes.
Variations & substitutions: Substitute beef of your choice for venison. You can use beef broth canned or home made for water for a different taste.

NOTE: I like to prepare this late in the evening and it will be ready to serve for lunch the next day. What a pleasant aroma to wake up to the following morning. We have been using this recipe sine the early 1980’s. Mickey Porter March 15, 1999 with photos January 5, 2003.