Hot Wing Stroganoff

This is a delicious fusion recipe my husband and I discovered. It’s a blend of American hot wing flavors with Brazilian stroganoff flavors. We serve ours Brazilian-style over savory rice (cooked with chicken stock, onions, and garlic) with crushed potato chips on top, but the sauce is also good with noodles, tortilla chips, potatoes, or any carbohydrate.

Step: 1

Melt butter in a large saucepan over medium heat. Add chicken breasts; cook until no longer pink, 2 to 3 minutes per side. Stir in mayonnaise, milk, hot pepper sauce, mustard, and ranch dressing mix. Bring to a simmer; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.

Step: 2

Stir sour cream and Parmesan cheese into the saucepan; bring to a simmer. Stir in heavy cream until sauce thickens to the consistency of gravy. Remove from heat; let stand before serving, about 5 minutes.

Per Serving: 530 calories; protein 24.6g; carbohydrates 8.1g; fat 44.4g; cholesterol 123.7mg; sodium 1228.5mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.