Quail Stroganoff
Elevate your dinner table with this gourmet twist on a classic dish—Quail Stroganoff. Tender, golden-seared quails are simmered in a rich, velvety sauce infused with fragrant garlic, earthy mushrooms, white wine, and a touch of paprika. The addition of sour cream lends creamy decadence, while Dijon mustard adds a tangy depth of flavor for a unique take on traditional stroganoff. Served over buttery egg noodles or fluffy rice and garnished with fresh parsley, this dish is perfect for date nights or dinner parties where you want to impress. Ready in just 45 minutes, this elevated comfort food marries elegance and ease, making it a must-try recipe for adventurous food lovers.
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Recipe Information
Ingredients
- 4 whole Quail
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 200 grams, sliced Button mushrooms
- 0.5 cup White wine
- 1 teaspoon Paprika
- 1 cup Chicken stock
- 1 teaspoon Dijon mustard
- 0.75 cup Sour cream
- 2 tablespoons, chopped Fresh parsley
- 4 servings Cooked egg noodles or rice
Instructions
Season the quails inside and out with salt and ground black pepper.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
Add the quails to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the quails from the pan and set aside.
Reduce the heat to medium, and add the remaining tablespoon of butter to the skillet.
Stir in the chopped onions and cook for 3-4 minutes until translucent.
Add the minced garlic and sliced mushrooms, and cook for another 5-7 minutes until the mushrooms are browned and tender.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
Stir in the paprika, chicken stock, and Dijon mustard, and mix well.
Return the quails to the skillet, spooning some of the sauce over them. Cover and simmer over low heat for 15 minutes, or until the quails are fully cooked through.
Remove the quails from the skillet and set aside on a serving platter, keeping them warm.
Stir the sour cream into the sauce and heat gently without letting it boil, to ensure a creamy consistency.
Taste and adjust the seasoning as needed with salt and pepper.
Return the quails to the skillet and coat them with the creamy sauce.
Garnish with fresh parsley and serve hot over cooked egg noodles or rice.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.5 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 229 mg | 18% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2383 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
