Venison Stroganoff - cooking recipe

Ingredients

1 1/2 lb. boneless venison, cubed
1 onion, sliced
1 (10 1/2 oz.) can condensed beef broth (undiluted)
1 Tbsp. Worcestershire sauce
1 Tbsp. catsup
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 tsp. cornstarch
1/2 c. sour cream
2 Tbsp. horseradish (optional)
hot cooked noodles

Preparation

Place venison and onion in slow cooker.
Combine the next 7 ingredients; pour over venison.
Cover and cook on high for 3 to 3 1/2 hours or until meat is tender.
In small bowl, combine cornstarch, sour cream and horseradish; mix well.
Gradually stir into venison mixture.
Cover and cook 15 minutes longer or until sauce is thickened.
Serve over noodles.