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Venison Stroganoff

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  • Prep 20 min
  • Total 35 min
  • Servings 5
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Got a freezer full of venison? This creamy, earthy stroganoff skillet transforms lean ground venison into a delicious and unexpected dinner in about half an hour.
Updated Nov 24, 2016
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Ingredients

  • 2 tablespoons butter
  • 1 lb ground venison
  • 8 oz sliced mushrooms
  • 2 1/4 cups milk
  • 1/2 cup hot water
  • 1 box Hamburger Helper™ stroganoff
  • 2 cups baby spinach

Steps

  • 1
    In 12-inch nonstick skillet, melt butter over medium-high heat. Add venison; cook 5 to 7 minutes, stirring frequently, until browned. Using slotted spoon, transfer to medium bowl. Add mushrooms to skillet; cook 5 to 7 minutes, stirring frequently, until softened. Return venison to skillet.
  • 2
    Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 to 13 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Stir in spinach; cook until wilted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Removing venison from skillet while mushrooms cook prevents venison from overcooking and drying out.
  • tip 2
    Experiment with other baby greens in place of the spinach, such as baby kale or arugula.

Nutrition

370 Calories, 14g Total Fat, 29g Protein, 31g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
680mg
28%
Potassium
640mg
18%
Total Carbohydrate
31g
10%
Dietary Fiber
1g
5%
Sugars
9g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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