Tuesday, January 12, 2016

Stroganoff Recipes for Beef, Deer, or Duck

I was thinking about putting some of these up, and since it's the middle of winder and it's a nice time to cook I figured why not.

This is how to make Stroganoff, three different types, all in the crock pot.  All measurements are season to taste.

All meat should be defrosted before you use it.


The base for all of these is the same: 
1 can cream of mushroom soup
3 tablespoons minced garlic
1/4- to one full small onion chopped finely OR about 3-4 tablespoons onion flakes (or more if you really like onions.)
1 small can of mushrooms, or one small container of fresh sliced mushrooms.
1 beef bullion cube (optional)
Salt and Pepper to taste
Enough water to cover the meat in the slow cooker.


For Beef:
You need about 2 pounds of stew meat.

For Deer:
About 2 pounds of deer meat.
You may add more then 1 beef bullion cube if the deer flavor is too strong for you.

For Duck:
On the bone, 1 full duck is placed on the bottom of the slow cooker and the other ingredients are added on top.
You may also add more bullion cubes here, but duck cooked this way usually has a beef flavor by it's self.



Place in slow cooker, and cook for 8-10 hours on low till the meat is well cooked or 6 hours on high, depending upon slow cooker temps.  You may leave it in longer on low, just make sure on the deer meat that the meat is cooked fully.  I usually cook it till I can separate the deer with a fork.

Want it extra creamy? Add a bit of sour cream.

This is wonderful served over egg noodles, and makes a yummy, warm winter comfort food.

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