111 TURTLE STROGANOFF | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 3 Hours
Yields: 6 Servings

Stroganoff gets its name from an old, Russian dish brought to America by immigrants in the 19th century. Most restaurants in the early to mid 1900s offered beef stroganoff on their menus, but it wasn’t long before many other meats and seafood made their way into the stroganoff pot. The dish is normally served over buttered egg noodles.

4 pounds Louisiana snapping turtle meat, trimmed, bone-in and cut into 1-inch cubes
1 gallon beef stock (see recipe)
¾ cup melted butter
1 cup diced onions
½ cup diced celery
½ cup diced bell peppers
2 tbsps minced garlic
¼ cup flour
1 cup sliced mushrooms
1 cup red wine
2 tbsps soy sauce
¼ tsp nutmeg
1 tbsp Worcestershire sauce
salt and black pepper to taste
granulated garlic to taste
½ cup sour cream
¼ cup softened cream cheese
¼ cup thinly sliced green onions
2 tbsps chopped parsley
1 pound wide egg noodles, cooked

In a large stockpot, add turtle meat and beef stock. Bring to a rolling boil, reduce to simmer and cook 2 hours or until meat is tender but not falling apart, stirring occasionally. Skim off any impurities rising to surface. Strain, reserve 2½ quarts stock and set aside. Allow turtle to cool, remove bones and discard. Set meat aside. In a 4-quart Dutch oven, heat butter over medium-high heat. Add onions, celery, bell peppers and minced garlic and cook 3–5 minutes or until vegetables are wilted, stirring frequently. Add flour, stirring well into vegetable mixture. Stir in reserved stock, one ladle at a time, and cook until a stew-like consistency is achieved, stirring constantly. Add mushrooms, wine, soy sauce, nutmeg, Worcestershire sauce and cook 30 minutes. Add reserved turtle meat and cook until tender, stirring occasionally. Additional stock may be needed to retain a stew-like consistency. When turtle is tender, adjust seasonings to taste using salt, pepper and granulated garlic. Stir in sour cream and cream cheese, blending well to incorporate. Add green onions and parsley and heat through. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve over warm egg noodles.

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