ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strolling-Through-the-Holidays Stroganoff

Prep time 30 mins
Cook time 26 mins

Makes 6 to 8 servings

Top hot rice with homemade beef stroganoff made from smoked Polish sausage and chicken - a new spin on this classic comfort food dinner. Pair with a simple green salad for the ultimate holiday meal.


  • 2 pounds unpeeled, large fresh shrimp
  • 1/2 cup butter or margarine, divided
  • 2 cups chopped cooked chicken
  • 1/2 pound smoked Polish sausage, cut into 1/2-inch slices
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 small onion, diced
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup white wine
  • 1 teaspoon ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1 (8-ounce) container sour cream
  • 1 tablespoon chopped fresh dillweed
  • Hot cooked rice

How to Make It

  1. Peel shrimp, and devein, if desired.

  2. Melt 1/4 cup butter in a Dutch oven over medium-high heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Remove shrimp, and set aside. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. Remove from pan; keep warm.

  3. Melt remaining 1/4 cup butter in Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes. Add onion and garlic; saute 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Add broth, milk, and wine; cook, whisking constantly, 5 minutes or until thickened. Stir in ketchup Worcestershire sauce, and shrimp.

  4. Remove from heat, and stir in sour cream and dillweed. Stir in chicken mixture; serve over rice.