Quail Stroganoff Recipes

Steps:

• Put the quail in a lightly greased 13 x 9 inch baking dish.
• In a skillet, melt the butter over medium heat.
• Add in the onion and mushrooms; stir/saute until tender.
• Add in the wine and next 4 ingredients; stir to combine.
• Pour mixture over the quail.
• Bake, covered, in a 350 degree oven for 45 minutes.
• Remove from oven; removed quail w/ tongs.
• Stir sour cream into drippings and return quail to mixture.
• Bake, uncovered, 10 minutes or until done.
• Serve over hot cooked noodles.

Steps:

• Cook rice per directions on package and leave on stove.
• Trim excess fat from meat, and cut meat in small chunks, thin or fat, your preference. Dredge meat in flour. Heat 2 to 3 tablespoons olive oil in heavy skillet over medium-high heat. Add the meat, in batches, and brown; do not cook through. It's easier to control the cooking if fewer pieces are in the skillet at 1 time. Remove meat and set aside. Leave remaining olive oil in skillet.
• In a separate skillet, melt 4 tablespoons butter over medium-high heat. Add mushrooms and saute until all the liquid is rendered.
• To the pan with the olive oil, add onions and garlic and saute until onions are glassy. Push to 1 side of pan. In the center of the pan, add 2 tablespoons of olive oil, and garlic salt, cracked pepper, and cayenne pepper, to taste. When heated through, add tomato paste, 1 tablespoon flour, and bouillon. Mash into a paste, then slowly add water while stirring constantly, taking care to smooth out lumps. All the while, keep stirring and add sherry.
• When you feel it is sufficiently "saucy", return the meat to the pan and cook through. Add the mushrooms and fold together. It is important to do all of this at the last moment before serving so that the meat is tender. Then add sour cream and serve immediately over rice.

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Steps:

• Brown beef in large skillet.
• Add onions and cook until onions are translucent.
• Drain grease.
• Stir in condensed soup, then garlic powder, salt, and pepper.
• Allow to simmer until all other parts of meal are prepared.
• Minutes before it's time to serve, stir in the sour cream completely and heat through.
• Serve over egg noodles.