Stroganoff

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MICKEY'S CROCK POT VENISON STROGANOFF
 
INGREDIENTS:
 
3 to 4 lbs. sliced venison loin or steaks (substitute beef if desired)
1 stick butter
1 10 3/4 oz. can Golden Mushroom Soup (prefer Campbell's brand)
1 16 oz. carton sour cream
2 teaspoons Kosher or Sea Salt (to taste)
1/4 teaspoon freshly ground black peppercorns (Tellicherry) to taste
1/4 teaspoon crushed red pepper (to taste)
3 cloves garlic, minced fine
1 medium Vidalia or white sweet onion, diced fine
1 large Vidalia or white sweet onion, sliced coarse
1 4.5 oz.  jar sliced mushrooms or sliced fresh mushrooms
Water - add enough to cover meat
1 teaspoon Wild Bill's Meat Rub

Sprinkle meat with a light coating of Wild Bill's Meat Rub and let rest 30 minutes to an hour.  Coat steaks in salt/peppered flour.  Sauté diced onions and garlic in butter 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 mashed 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.

YIELD:  8 servings

Above Venison Stroganoff served over a bed of yellow rice on 07-03-13 and was outstanding!

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 since the early 1980’s.  Mickey Porter March 15, 1999 with assembly pixs below on January 5, 2003.  Click on below thumbnails sequence pixs for a larger screen view:

My bride almost had a stroke when I added the above 13 inch diameter “waterless” cookware pan to our 20 year old plus set of Townecraft 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!   My bride is a lot smarter than myself because there are plenty of pots n pans available that are just as good and not as high dollar either as the Townecraft set. 

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”

Web published updated pixs by Bill aka Mickey Porter on 07-03-13.

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