Chicken Stroganoff


 This recipe serves 8


  • 2 1/4 lbs chicken, Boneless skinless , light and dark make a nice blend.
  • 3 tbsp each butter and vegetable oil
  • 5 large onions, thickly sliced lengthwise
  • 1 1/2 lbs cremini mushrooms, halved (sliced if large)
  • 3 cloves garlic, minced Garlic, raw
  • 2 tsp paprika Spices, paprika
  • 1 1/2 tsp dry mustard Spices, mustard dry
  • 3/4 tsp salt Salt, table
  • 1/2 tsp each marjoram and pepper
  • 1/3 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 1/2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/3 cup tomato paste Tomato products, canned, paste, with salt added
  • 2 tbsp white wine vinegar Vinegar, white wine
  • 1 cup sour cream Cream, sour, cultured
  • 1/2 cup fresh parsley Parsley, raw


Step 1

Cut chicken into bite-size strips. In dutch oven, heat 1 Tbsp each oil and butter over medium heaat; brown chicken in batches, addin butter and oil as needed, 10- 15 mins. Transfer to bowl. Redce heat to medium and add remaining butter and oil; cook onions, stirring for 3 mins or until softened. Stir in mushrooms, garlic, paprika, mustard,salt, marjoram and pepper; cook stirring for 3 mins. Add all but 1 tbsp flour, tossing to coat egetables; cook, stirring for 2 more minutes. Stir in stock, tomato paste and vinegar, bring to boil; stirring to scrape up brown bits. add chicken; reduce heat and simmer uncovered for 15 mins. Whisk remaining 1 tbsp. into sour cream; blend into sauce and bring ot boil. Reduce heat and simmer for 2 mins; stir in parsley. Taste and adjust seasoning if necessary.


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