Stroganoff a Russian dish, has been around since the 1800’s. Originally it consisted of sautéed beef cubes, mustard, bullion, and sour cream. As it gained popularity numerous variations began to emerge across Europe and in the 1900’s recipes for the popular dish began to include beef strips, tomato paste, mushrooms, and onions then served over a shredded potato. Today if you do an internet search for “Stroganoff” you will find over 5,000,000 sites with multiple variations of the original recipe, including replacing beef with chicken.
In our house it’s a toss-up, we like both…..until now anyway. Today I tried a new Chicken Stroganoff recipe from Campbell’s Soup which has only a few ingredients, is easy to throw together and delicious. Before I could even ask Walt how he liked it he informed me that we can skip the Beef Stroganoff and replace it with this new chicken recipe. I have to admit it is very good and I am 99% sure that I could live without the beef one.
So what do you think? Chicken or Beef???
Easy Chicken Stroganoff http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=24443
2 tbsp. Butter or margarine
1 lb. Boneless chicken breasts, cut into strips
2 cups Sliced mushrooms
1 Medium onion, chopped
1 can (10 3/4 oz.) Campbell’s Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1/2 cup Sour cream or plain yogurt
1/4 cup Half & Half (or Water) – you can add slightly more if you like a thinner sauce
4 cups Hot cooked medium egg noodles
Chopped fresh parsley
- HEAT 1 tbsp. butter in skillet.
- Add chicken and cook until browned, stirring often.
- Remove chicken.
- HEAT remaining butter.
- Add mushrooms and onions and cook until tender.
- ADD soup and sour cream.
- Heat to a boil.
- Return chicken to pan and heat through (making sure chicken is cooked)
- Serve over noodles.
- Garnish with parsley.