Recipe: Chicken Stroganoff with Hot Hungarian Sausage

Chicken Stroganoff with Hot Hungarian Sausage
rec.food.recipes/AF/2003
Serves 4-6

1 1/2 pounds chicken fillet
1 hot Hungarian sausage
4 cups chopped mushrooms
12 ounces non-fat sour cream
1/4 cup red wine
1/4 cup sake
2 Tablespoons of minced onion
1 bay leaf
1 teaspoon of nutmeg
1 tablespoon roughly ground hot chile pepper, roasted
1 teaspoon of black pepper
2 Tablespoons of Worcestershire sauce
1 cup chicken broth
2 chopped green onions (or two tablespoons chopped chives)
2 cloves of garlic, minced
2 Tablespoon butter
salt

Cut chicken into small cubes, and cut the sausage into thin slices.

In a large skillet (big non-stick frying works, too) add the butter minced onions and all the dry spices (including bay leaf) except the ground chili pepper and salt, and saute until onions are golden brown. Place fried onion into a bowl and add the chili pepper and minced garlic.

Place chicken into skillet and fry. When the chicken juices have evaporated, add the sausage slices, and continue frying until chicken is golden brown. Add the mushrooms and fried onion/spice mix and stir in the cup of chicken broth, wine, sake, half the green onions (or chives). Let simmer for 10 minutes.

Finally, add sour cream, Worcestershire sauce, and other half of chopped green onions (or chives), and simmer for a few more minutes. Add salt to taste.

Serve on a bed of noodles or white steamed rice.