slow-cooker-venison-stroganoff-meal.json

{
    "directions": [
        "Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.",
        "Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.",
        "Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve."
    ],
    "ingredients": [
        "3 tablespoons olive oil",
        "1 pound venison stew meat",
        "1 teaspoon salt",
        "1 teaspoon ground black pepper",
        "1 teaspoon garlic powder",
        "1 teaspoon onion powder",
        "1 tablespoon all-purpose flour",
        "1 cup water",
        "1 (10.75 ounce) can condensed cream of mushroom soup",
        "1 (16 ounce) package uncooked egg noodles"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Slow Cooker Venison Stroganoff Meal",
    "url": "http://allrecipes.com/recipe/163894/slow-cooker-venison-stroganoff-meal/"
}