Ingredients
1-1/2 pounds boneless venison steak, cubed1 medium onion, sliced1 can (10-1/2 ounces) condensed beef broth, undiluted1 tablespoon Worcestershire sauce1 tablespoon ketchup1 teaspoon curry powder1/2 teaspoon ground ginger1/2 teaspoon salt1/4 teaspoon pepper4-1/2 teaspoons cornstarch1/2 cup sour cream2 tablespoons prepared horseradishHot cooked noodles
Preparation
Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender.
In a small bowl, combine the cornstarch, sour cream and horseradish. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles.
