Return to Content

Seafood Stroganoff

Yankee Plus Dec 2015


Seafood Stroganoff
0 votes, 0.00 avg. rating (0% score)
Print Friendly

This Seafood Stroganoff offers a nice change of pace for a buffet dinner or a special luncheon. Cut up cooked chicken may be substituted to create an elegant chicken à la king. Holiday Inn, Intervale, New Hampshire

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 cup butter or margarine
  • 3 tablespoons flour
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 1-1/2 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons chopped parsley
  • 1 cup commercial sour cream
  • 1/2 pound cooked shrimp or crab or a combination
  • 1 can (4 ounces) chopped mushrooms


Melt butter in top of double boiler. Stir in flour, garlic, and onion. Add chicken broth and seasonings and cook until thickened. Just before serving add sour cream, seafood, and mushrooms. Serve on patty shells or over rice or noodles.

Updated Friday, January 3rd, 2014

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111