CHICKEN STROGANOFF
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.
SLOW-COOKER CHICKEN STROGANOFF
This recipe is creamy, warm, satisfying, fairly inexpensive and needs just a few ingredients! Who could ask for more on a cool autumn evening? I will admit, though, that I have been known to make it during the summer, too. -Jason Kretzer, Grants Pass, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker., Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 877mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.
PORTOBELLO MUSHROOM STROGANOFF
This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.
Provided by CHORDATA
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
- At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
- In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
- Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 53.3 g, Cholesterol 101.4 mg, Fat 30.1 g, Fiber 4.3 g, Protein 12.8 g, SaturatedFat 17.4 g, Sodium 295.4 mg, Sugar 5 g
CHICKEN STROGANOFF
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
- Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
- Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.
PORTABELLA STROGANOFF
Pull off a restaurant-inspired stroganoff with two kinds of mushrooms and ready in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain noodles as directed on package.
- While noodles are cooking, melt margarine in 12-inch skillet over medium heat. Cook mushrooms, onion and garlic in margarine, stirring occasionally, until mushrooms are brown and tender.
- Stir in broth and ketchup. Cook 5 minutes, stirring occasionally. Stir in sour cream. Serve over noodles. Sprinkle with pepper and parsley.
Nutrition Facts : Calories 265, Carbohydrate 37 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg
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