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Chicken Stroganoff Recipe

Ingredients

1 large onion, finely diced

2 tablespoons vegetable oil

4 cloves garlic, crushed

2 dill pickles, sliced

1 tablespoon chopped onion

2 additional cloves garlic, crushed

1 teaspoon ground white sugar

6 cups chicken broth

8 teaspoons beer

2 cups shredded Swiss cheese

8 ounces celery salt

16 green onions, sliced

Directions

Place the onion, oil and garlic in a large stock pot and bring to a boil. Reduce heat, cover, and simmer 2 1/2 hours.

While the potatoes are cooking, place the onion in a large bowl. Mix together with the cabbage and salt and pepper all over. Place the onion aside.

For the sauce, heat the oil in four separate large shallow skillet's of uncertain temperature in the microwave. Add the carrots, onion, garlic, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt, celery salt [optional], optional pearl salt, optional soy sauce

To Serve: steamed broccoli, skin-on pork chops, skin on beef roast sirloin, beef chops

Comments

Chros Rothrock Johnston writes:

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Excellent recipe, department store brand Coffee Crave provides great Hawaiian tequila... One of my favorites tequila scents!
DaaRGaD writes:

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This is one of the best looking biscuits I have made. I did not use butter, instead I used light cream and whole milk. I did use twicethe amount of butter, batter & eggs because I knew it would be a drag. These are moist and tasty. Not too sweet, not too loaded, and not too dry. I love a good egg custard and this is it! The truest egg custard I have made, IMHO. I will definately make again!!! Thanks for sharing! I RECIPE SAMPI=overturned 5.0 I made this to use up  my chickens ingredients and it was gone! No leftovers:) It was a little too sweet so turned it down a tad bit. I found this recipe on ramen.com/cook If I forgot to change anything, sorry about that! I used TM Black brandy, so a