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Dove Stroganoff Recipe

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This recipe for Dove Stroganoff is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds Dove breasts sliced in half (30-45)
1 (1 (16 ounce) package sliced mushrooms (I like Portabellas)
1 large onion, sliced thin
2 cups can condensed beef broth or 2 cups beef bouillon
1 teaspoon salt
1 teaspoon ground black pepper
4 ounces butter
4 tablespoons all-purpose flour
1 teaspoon prepared mustard
4 cloves garlic, diced
1/2 teaspoon dried oregano
1 teaspoon dried basil (Fresh is better)
1 teaspoon crumbled dried thyme (Fresh is better)
1/2 cup sour cream
1 cup white wine
2 bay leaves
1 tablespoon paprika
Directions:
Directions:
1. Remove any Feather or fat from the breast and cut in half. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the dove quickly, then push the off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the dove.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard, garlic, oregano, basil, bay leaves and thyme, Cover and simmer for 1 hour or until the meat is tender.
4. 10 minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then add paprika and salt and pepper to taste.

 

 

 

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