When I was a kid, my mom used to make Beef Stroganoff every now and then, and I Loved It.
That combination of beef strips, onions, mushrooms, and the sour cream/beef broth sauce was heavenly. Never mind that the beef was usually tough since it was a good way to use chewier cuts of beef. I didn’t care.
As an adult with a red meat allergy, I can’t have beef stroganoff anymore, so I developed this easy chicken version.
It has all the taste that I remember, but I can still eat it!
Stroganoff has its roots in 19th century Russia, but became popular in the US in the 1950s, so it’s a perfect recipe for the Retro Kitchen!
You can, of course, use beef or tofu, or any other protein that you like. You can even use vegetable broth and leave out the meat altogether–just add more onions and mushrooms.
Maybe toss in some baby portabellas with your white mushrooms. It’s entirely up to you and your tastebuds.
This super easy dinner comes together quickly, but tastes like you spent hours in the kitchen!
What you’ll need:
2 large chicken breasts
4 Tablespoons butter
1-1/2 cup chicken broth
1 teaspoon salt
several grinds of freshly cracked black pepper
1 clove garlic, minced
3 cups sliced white mushrooms
1 medium onion, sliced
3 Tablespoons cornstarch
1 cup sour cream
1 teaspoon Worcestershire sauce
hot cooked egg noodles
Dried Parsley flakes
Slice chicken into strips and saute in butter in a large skillet.
Add salt, pepper, garlic, and onions. Cook and stir for five minutes.
Add one cup of broth and the mushrooms. Cover and cook another five minutes.
Combine 1/2 cup broth with the cornstarch and Worcestershire sauce. Stir together, then stir into pan.
Stir in the sour cream, toss with the noodles, and sprinkle with parsley flakes. That’s it! Super easy, super yummy.
This made enough for three large or four medium servings. If you serve it with a salad, you can serve smaller portions, and have tons of leftovers for lunch the next day!