Ingredients with Measurements:
- 2 pheasant breasts, sliced into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef broth
- 1/2 cup sour cream
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the butter in a large skillet over medium heat. Add the sliced pheasant and cook until browned on all sides, about 5-7 minutes. Remove the pheasant from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
5. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
6. Add the cooked pheasant back to the skillet and stir to combine. Cook for an additional 5-7 minutes, or until the pheasant is cooked through.
7. Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste.
8. Serve the pheasant stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 12g
Protein: 38g
Sodium: 600mg
Substitutions for ingredients:
- Chicken or turkey breast can be substituted for the pheasant.
- Vegetable broth can be used instead of beef broth for a vegetarian version.
- Greek yogurt can be used instead of sour cream for a healthier option.
Variations:
- Add a splash of red wine to the sauce for a richer flavor.
- Use different types of mushrooms, such as shiitake or oyster, for a more complex flavor.
- Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
Tips and tricks:
- Make sure to slice the pheasant thinly to ensure even cooking.
- Don't overcook the pheasant or it will become tough and dry.
- Use a wooden spoon to stir the sauce to prevent scratching the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pheasant stroganoff in a skillet over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the pheasant stroganoff in a large serving bowl or on individual plates. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Steamed green beans
- Roasted carrots
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of beef broth to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the pheasant to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stroganoff is a Russian dish that originated in the 19th century. It was traditionally made with beef, but has since been adapted to use other meats, such as chicken, turkey, and pheasant.
Flavor profiles:
Savory, creamy, earthy
Serving suggestions:
Serve the pheasant stroganoff over cooked egg noodles or rice.
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Region: Russian