Chicken Stroganoff (Leon)

1 ½ lbs. to 2 lbs. boneless, skinless chicken breast

¾ cup Chicken Marinade (Stubbs Chicken Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms, washed, trimmed, and sliced

1 medium onion—minced (about ¾ cup)

2 TBS. Vidalia Onion Vinaigrette Salad Dressing

1 small garlic clove-minced

1 tsp. salt

½ tsp. curry powder

1 ½ tsp.  Hickory Smoke Liquid

1 can (10 ½ oz.) chicken broth—condensed

1 can (10 ½ oz. ) Cream of Chicken Soup

4 TBS. flour

1 cup sour cream

3 to 4 cups hot cooked egg noodles

Preparation:  The day before, trim any fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in zip lock bag and pour in ¾ cup chicken marinade.  Marinade chicken in refrigerator overnight.  Turn bag over 3 to 4 times.

Cooking Instructions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir until onion and mushrooms are tender.  Then remove from skillet.  In same skillet cook meat with marinade juice until light brown.   Reserving 1/3 cup of broth, stir in remaining can of broth.  Add vinaigrette salad dressing, garlic, salt, curry powder, liquid hickory smoke and simmer for 10 minutes.  Stir in Cream of Chicken Soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put in crock pot and cook for 4 to 5 hrs.  Serve over hot cooked egg noodles.

Russian Beef Stroganoff (Debbie)

1 TBS. butter                                      

¾ cup onions, diced                             

6 cups mushrooms, sliced                     

1 tsp. salt                                           

¾ tsp. pepper                                    

2 tsp. brown sugar, packed                   

¾ tsp. yellow mustard                         

1 cube chicken bouillon
½ cup white grape juice
1 cube beef bouillon
2/3 cup water
3 TBS. flour
1 ½ tsp. oil
1 ½ lbs. top sirloin sliced in strips
1 cup sour cream

In a large frying pan, cook onions and butter until onions are clear.  Add mushrooms, salt, pepper, and cook until mushrooms are lightly browned.  Set mushroom mixture aside. In a medium sized mixing bowl, combine brown sugar, mustard, chicken bouillon, white grape juice, beef bouillon, water, and flour together to make the sauce and set aside.  Heat oil in a large skillet, then add beef to skillet and cook until beef is browned and cooked through.  Add mushroom mixture and white grape juice mixture, bring to a boil.  Simmer for 15 minutes, stirring often.  Stir in sour cream and heat through before serving.  Serve over cooked egg noodles.   Make 5 - 6 servings. 

Beef Stroganoff (Leon)

1 ½ to 2 lbs. beef tenderloin or sirloin steak about ½ inch thick

¾ cup beef marinade (Stubbs Beef Marinade 12 oz. jar)

2 TBS. butter

½ lb. mushrooms - washed, trimmed, sliced

1 medium onion - minced, about ¾ cup

1- 10 ½ oz. can Beef broth, condensed

2 TBS. ketchup

1 small garlic clove minced

1 tsp. salt

1 ½ tsp. Hickory Smoke - liquid

1 can (10 ½ oz.) cream of mushroom soup - condensed

4 TBS. flour

1 cup sour cream

3 to 4 cups cooked egg noodles

Night Before:  Trim fat from meat and cut across the grain into ½ inch strips about 1 ½ inches long.  Place meat in Ziploc bag and pour in ¾  cup Beef Marinade.  Marinade beef in refrigerator overnight. Turn bag over 3 to 4 times.

Cooking Directions:  Melt butter in large skillet, add mushrooms and onions.  Cook and stir till tender, then remove from skillet.  In same skillet cook meat with marinade juice until light brown reserving 1/3 cup of broth, stir in remaining can of broth.  Add ketchup, garlic, salt, liquid smoke and simmer for 10 minutes.  Stir in Cream of Mushroom soup.  Blend reserved broth with flour and stir into meat mixture.  Add mushrooms and onions.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low and stir in sour cream.  Simmer for 1 hour, or put on low in crock pot sprayed with Pam.  Serve over Hot Cooked noodles.  Serves 12.