Strolling-Through-the-Holidays Stroganoff |
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Prep Time: 30 Minutes Cook Time: 26 Minutes |
Ready In: 56 Minutes Servings: 1 |
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Top hot rice with homemade beef stroganoff made from smoked Polish sausage and chicken - a new spin on this classic comfort food dinner. Pair with a simple green salad for the ultimate holiday meal. Ingredients:
2 pounds unpeeled, large fresh shrimp |
1/2 cup butter or margarine, divided |
2 cups chopped cooked chicken |
1/2 pound smoked polish sausage, cut into 1/2-inch slices |
1 (8-ounce) package sliced fresh mushrooms |
1/2 small onion, diced |
1 garlic clove, minced |
1/4 cup all-purpose flour |
1 cup chicken broth |
1/2 cup milk |
1/2 cup white wine |
1 teaspoon ketchup |
1/2 teaspoon worcestershire sauce |
1 (8-ounce) container sour cream |
1 tablespoon chopped fresh dillweed |
hot cooked rice |
Directions:
1. Peel shrimp, and devein, if desired.
2. Melt 1/4 cup butter in a Dutch oven over medium-high heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Remove shrimp, and set aside. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. Remove from pan; keep warm.
3. Melt remaining 1/4 cup butter in Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes. Add onion and garlic; saute 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Add broth, milk, and wine; cook, whisking constantly, 5 minutes or until thickened. Stir in ketchup Worcestershire sauce, and shrimp.
4. Remove from heat, and stir in sour cream and dillweed. Stir in chicken mixture; serve over rice.
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