Tangy Venison Stroganoff

• 1-1/2 pounds boneless venison steak, cubed
• 1 medium onion, sliced
• 1 can (10-1/2 ounces) condensed beef broth, undiluted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4-1/2 teaspoons cornstarch
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• Hot cooked noodles

1. 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.
2. 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.

onion, condensed beef broth, worcestershire sauce, ketchup, curry powder, ground ginger, salt, pepper, cornstarch, sour cream, horseradish, noodles

Taken from www.tasteofhome.com/recipes/tangy-venison-stroganoff/ (may not work)