Hot Salami Chicken Stroganoff Recipes

CHICKEN STROGANOFF WITH HOT HUNGARIAN SAUSAGE

Steps:

• Cut chicken into small cubes, and cut the sausage into thin slices. In a large skillet (big non-stick frying works, too), add the butter, minced onions and all the dry spices (including bay leaf), except the ground chili pepper and salt. Saute until onions are golden brown. Place fried onion into a bowl and add the chili pepper and minced garlic. Place chicken into skillet and fry. When the chicken juices have evaporated, add the sausage slices, and continue frying until chicken is golden brown. Add the mushrooms and fried onion/spice mix and stir in the cup of chicken broth, wine, sake, half the green onions (or chives). Let simmer for 10 minutes. Finally, add sour cream, Worcestershire sauce, and other half of chopped green onions (or chives), and simmer for a few more minutes. Add salt to taste. Serve over hot noodles or rice.

CHICKEN STROGANOFF I

Steps:

• In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
• In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
• Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

SKILLET CHICKEN STROGANOFF

Steps:

• In small bowl, mix flour, paprika, salt and pepper; set aside.
• In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium heat; add onion and mushrooms. Cook 5 to 7 minutes, stirring occasionally, until vegetables are tender; transfer mixture to small bowl.
• In same skillet, melt remaining 2 tablespoons butter; add chicken, and cook 4 to 6 minutes, stirring frequently, until chicken starts to brown. Add onion and mushroom mixture back to skillet; sprinkle with flour mixture, stirring to coat. Slowly add chicken broth and Worcestershire sauce, stirring constantly.
• Heat to simmering; reduce heat to medium-low, and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened and chicken is cooked through. Remove from heat; stir in sour cream. Garnish with parsley. Serve mixture over cooked egg noodles.

HOT SALAMI CHICKEN STROGANOFF

Steps:

• Saute onions and garlic in a large frypan until brown. Add mushrooms and salami to the pan with the chicken strips.
• Cook for 6-8 mins and add tomato paste, simmer for 2 minutes.
• Turn heat to low and stir in sour cream, simmer for another 2 minutes.
• Season with ground pepper and serve over rice or noodles.

EASY SAUSAGE STROGANOFF

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through., In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.

SAUSAGE STROGANOFF

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage until heated through; drain. Remove with a slotted spoon and keep warm. Combine the soup, sour cream, cheese, seasoned salt and pepper; set aside. , Add butter to skillet. Drain noodles and stir into skillet. Add soup mixture and sausage; toss to coat. Heat through.