Whitebill Stroganoff

By á-170456

Ingredients

• 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

Preparation

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.