Ingredients for Venison Tips And Noodles
- Venison Stew Meat
- Condensed Cream Of Mushroom Soup
- Beef Bouillon Granules
- Onion Powder
- Garlic Powder
- Water
- Mushrooms
- Wide Egg Noodles
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How to Make Venison Tips And Noodles
- Season venison cubes generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the venison cubes in batches, ensuring not to overcrowd the pan. Set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the browned venison to the skillet. Stir in beef broth, soy sauce, Worcestershire sauce, and brown sugar. Bring to a simmer.
- If desired, mix cornstarch with 1 tablespoon of cold water to form a slurry. Add the slurry to the sauce and stir until thickened. Reduce heat to low and simmer for 5-10 minutes, or until the venison is tender.
- Cook egg noodles according to package directions. Drain well.
- Serve the venison tips and sauce over the noodles. Garnish as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
12g
Carbs
23g
