Venison Stroganoff

Quarantine life is interesting and means you really don't want anything to go to waste. That includes the 16 ounce container of sour cream close to expiration I found in our refrigerator today. What to make with it in a hurry?

Since we have a freezer full of ground deer meat, Venison Stroganoff made sense. What made even more sense was using that fabulous kitchen helper, the pressure cooker. We have an InstantPot, so directions cater to that brand.

Ingredients 

1 lb ground venison/deer/beef

16 oz sour cream

10.5 oz can cream of mushroom soup

1 cup water

4 Tbsp Worcestershire sauce

2 beef bouillon cubes

1 tsp garlic powder

1 tsp onion powder

1 tsp salt - We like the flavor Himalayan salt adds to dishes.
1/2 tsp Thyme
Tapioca Starch or flour to thicken as needed

Place water, frozen meat, soup, Worcestershire sauce, garlic powder, onion powder, and salt in to InstantPot. Close vent, set pressure to high, and set time to 30 minutes. Allow InstantPot to natural pressure release for 10 minutes once done.  Release any remaining pressure carefully. Open lid, set InstantPot to "Saute," add beef bouillon, and break up meat into small pieces. Stir in sour cream and set InstantPot to "Warm." For thicker sauce, add tapioca flour/starch or traditional flour. Serve over noodles, rice, mashed potatoes, or pasta. Many in our family like to add Tony's seasoning salt to their dishes. 

Happy cooking!!