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Whitebill Stroganoff


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  • 2 pounds boneless coot breasts
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons butter or margarine
  • 2 medium onions sliced, and separated into rings
  • 2 cups sliced mushrooms fresh or canned
  • 1 cup boiling water
  • 1 pound egg noodles cooked per
  • the package directions


Servings 1


Step 1

Slice the coot breasts across the grain into thin strips. Mix flour, salt, black pepper and cayenne in a bag, add coot strips, and shake until coated.

Melt butter in a large skillet. Brown meat lightly in butter over medium heat. Add onion rings, mushrooms and water. Cover and cook over low heat 1 hour or until tender.

Stir in sour cream and heat through, but do not boil after sour cream has been added. Serve over cooked noodles.

This recipe yields ?? servings.

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