My mother-in-law is here for the week and graciously offered to be on "meal duty." I asked her if I should grocery shop in advance or if she could wing it based on what I had in the house. She said No Problem, she'd cook out of the fridge and freezer. Boy, do I hope to be able to harness some of her cooking skills. This was the "oh but I didn't follow a recipe" ground venison stroganoff that we had on Friday night!
Ingredients - The joy here, or maybe frustration, is there was no recipe, so all measurements are estimates; feel free to adjust quantities for your liking:
1lb ground venison
1 chopped onion
1/2 head chopped broccoli
1 carton chopped mushrooms
1 tsp garlic powder or 2 cloves minced garlic
3 cups water + beef bouillon (or beef broth)
Cornstarch + water (thickening agent)
Cream cheese (+/- 1/8-1/4 cup)
Sour cream (+/- 1/4 cup)
Salt & pepper
1-2 c shredded cheddar cheese
Breadcrumbs or French's fried onions or crackers
Noodles - preferably a kind with lots of grooves (we used Radiatori, because that's what I had on hand)
Directions:
Make noodles in a separate dish according to the box. Set aside.
Brown ground venison.
Add onions & broccoli. Add mushrooms (more towards the end so they don't get mushy).
Add a little bit of garlic powder (or fresh garlic).
Use ~3 cups water and beef bouillon to make a beef broth. Pour over the ground venison & veggies.
Add cornstarch to water to make a thickening agent. Pour into the meat/veggie mixture to thicken the water.
Add some cream cheese and sour cream (maybe 1/4c of each or to your liking).
Season with salt and black pepper.
Stir together noodles & hamburger/sauce mixture.
Grease the bottom of a cast iron, dutch oven, 9 x 13 baking dish or any other pot that can go in the oven.
Pour mixture into greased pan. Sprinkle with shredded cheddar cheese and breadcrumbs.
Bake at 375F for 30min or until hot and bubbly and slightly browned on top.
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