This is another recipe from Mom – more great comfort food.  When I made it this time I was in a hurry and so even though I meant to only pulse the mushrooms in the food processor (instead of chopping them by hand), I  got distracted and ended up pulverizing them with the onions.  There was no time to do anything else so I kept cooking and the ‘mushed’ mushrooms actually made for a thick and very flavorful sauce.

Chicken Stroganoff

1 lb. chicken breast, cut into bite sized pieces

Saute the chicken in a bit of oil until no longer pink, remove to a bowl and reserve.

1 large onion, finely chopped

2 c. mushrooms, chopped or sliced (or pulverized)

2 cloves garlic, finely minced

Add the onion and cook for a few minutes to soften, then add the mushrooms and garlic and cook for a few minutes more.

2 t. paprika

1 1/2 t. dry mustard

1/2 t. EACH salt, pepper, marjoram

2 T. flour

Add the flour and spices and toss to coat, cooking all until there is no trace of flour.

1 can (10 oz/284 mL) undiluted chicken broth + 1/2 can of water

2 T. tomato paste AND 1 T. white wine vinegar

Stir in the broth, water, tomato paste and vinegar and bring to a boil to thicken slightly, then add the chicken back in and simmer for 15 minutes.

Right before you’re ready to serve it, stir in;

1/2 c. sour cream

We enjoy this over rice or egg noodles.

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