Chicken Bacon Stroganoff Recipes

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.

CHICKEN LIVERS AND BACON STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add noodles, and cook until tender, about 8 minutes.
• Drain, and set aside.While the noodles are getting started, cook the bacon in a large heavy skillet until tender.
• Remove bacon from skillet leaving the grease in the skillet if desired.
• In the same skillet have sufficient bacon grease and/or olive oil to make about 3 tablespoons.
• Add onions, and cook over medium heat, stirring until tender, about 5 minutes.
• Add mushrooms, and continue cooking for a few minutes, until starting to brown.
• Add the chicken livers and garlic; season with paprika, salt, and pepper.
• Add the bacon, broken/cut into small pieces back to the skillet, and cook all these ingredients for 8 to 10 minutes, until livers are nicely browned on the outside, but still slightly pink in the center.
• Do not overcook because the livers will become tough and leathery.
• Remove the skillet from the heat, and gradually whisk in the sherry or apple juice, then the sour cream until well blended.
• Serve over noodles.
• . 4 oz noodles and 4 oz livers per serving.

CHICKEN STROGANOFF

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. , In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. , Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.

BEEF & BACON STROGANOFF

Steps:

• In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Meanwhile, cook noodles according to package directions; drain., Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.

TEXAS BACON STROGANOFF

Steps:

• *Cook the egg noodles as directed on the package.
• *Cut chicken into bite sized pieces and dice up the onion.
• *Put the onion and chicken into a large frying pan, add the olive oil, Season All and garlic and fry until the chicken is cooked thoroughly.
• *When the chicken is cooked, add the two cans of soup, bacon pieces and the sour cream.
• *Drain the egg noodles and combine them with the sauce mix.

KETO CHICKEN BACON STROGANOFF

Steps:

• 1. In a large skillet, fry bacon until desired crispness. Remove bacon. Crumble and set aside. Drain all but 1 tablespoon of bacon grease from skillet. 2. Over medium heat, saute onions in skillet with reserved bacon grease until softened, 3-4 minutes. Add garlic during last minute. 3. Add chicken broth, sour cream, parsley, paprika, salt, and pepper to skillet. Whisk until mixture is smooth. 4. Add chicken and crumbled bacon. Increase heat to medium high. Cook until mixture comes to a boil. Decrease heat to medium. Cook, stirring occasionally, until mixture is heated through. 5. Sprinkle xanthan gum over mixture. Stir to combine. Simmer until mixture thickens, 3-4 minutes. 6. Serve immediately. Top with additional parsley, if desired.

RUSSIAN STROGANOFF WITH BACON

Steps:

• Mix flour, salt and pepper and place the round steak strips in the mixture.
• Fry the bacon in a large skillet-- take the bacon out and reserve.
• Leave the remaining oil in the pan and fry the floured strips- add the mushrooms.
• Once browned, add about 1-2 cups of water along with two or three bouillon cubes and simmer for one hour.
• Check during this cooking time to make sure there is always water in the pan.
• Add the sour cream to taste and the bacon strips that should be crushed up.
• Serve over noodles.