Ingredients with Measurements:
- 1 pound pheasant breast, sliced into thin strips
- 2 leeks, sliced thinly
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 8 ounces egg noodles
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add sliced pheasant and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add sliced leeks and minced garlic and cook until softened, about 5 minutes.
3. Sprinkle flour over the leeks and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
4. Slowly pour in beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in sour cream and Dijon mustard. Add cooked pheasant back to the skillet and stir to combine. Season with salt and pepper to taste.
6. Cook egg noodles according to package instructions. Drain and add to the skillet, tossing to coat with the sauce.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking pheasant and leeks
Medium heat for making the sauce
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 38g
Protein: 32g
Sodium: 600mg
Sugar: 4g
Substitutions for ingredients:
- Chicken breast or turkey breast can be used instead of pheasant.
- White onions can be used instead of leeks.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add sliced mushrooms to the skillet with the leeks for an earthy flavor.
- Use different types of pasta, such as fettuccine or linguine.
- Add a splash of white wine to the sauce for extra depth of flavor.
Tips and tricks:
- Slice the pheasant and leeks thinly for even cooking.
- Make sure to stir constantly when adding the broth to prevent lumps.
- Don't overcook the pheasant or it will become tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the egg noodles and sauce arranged neatly.
Garnishes:
Chopped parsley or chives add a pop of color and freshness.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
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 promptly in the refrigerator.
Food history:
Stroganoff is a Russian dish that typically features beef and a sour cream sauce. This version uses pheasant and leeks for a unique twist.
Flavor profiles:
This dish is creamy and savory with a hint of tanginess from the sour cream and Dijon mustard.
Serving suggestions:
Serve with a glass of red wine for a cozy and comforting meal.
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Region: Russian