Meredith Deeds | (TNS) Star Tribune
Some people might say that the time for beef stroganoff has passed. However, like the saying goes, "everything old is new again," and this seems to be the case for this famous Russian-French dish.
The dish's origin can be traced back to the 18th century, when the Europe-traveling, noble Stroganoffs brought their French culinary preferences back to Russia with the help of a French chef.
According to legend, Count Stroganoff wanted to eat beef that was soft due to his bad teeth. The chef decided to use thin strips tenderized in a mixture of mustard and sour cream, and that's how Beef Stroganoff was created.
Over the years, the recipe has changed significantly, and today, while sour cream is still important, most recipes don't include mustard. Many, like this week’s Chicken and Mushroom Stroganoff, don’t even include beef.
Almost any food soaked in a creamy sauce is delicious, and bits of browned chicken and thinly sliced mushrooms are no exception.
In this case, boneless chicken thighs are a much more forgiving and economical protein compared to the often-used beef tenderloin.
While beef needs to be quickly sautéed to avoid overcooking, chicken can simmer in the creamy sauce and stay tender.
Thinly sliced and browned mushrooms bring an earthy flavor to the dish that cuts into the richness, along with a splash of dry sherry that adds a lovely bright note to the sauce.
This dish takes less than 30 minutes to make and is great for a luxurious weeknight dinner or a sophisticated weekend dinner party.
Chicken and Mushroom Stroganoff
Serves 4.
This chicken and mushroom version is lighter than the traditional beef stroganoff, but still rich and creamy. It's also quick and easy to make, so you can pamper yourself any night of the week. Note: You can substitute 1/4 cup of dry white wine or a teaspoon of lemon juice for the sherry in this recipe. From Meredith Deeds.
- 12 oz. uncooked extra-wide egg noodles
- 5 tbsp. unsalted butter, divided
- 8 oz. cremini mushrooms, trimmed and sliced thin
- 1 medium onion, thinly sliced
- 1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-in. pieces
- 3 cloves garlic, finely chopped
- 3 tbsp. all-purpose flour
- 1 tsp. Hungarian sweet paprika
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried thyme
- 1 1/4 c. chicken broth
- 2 tbsp. dry sherry (see Note)
- 1 tbsp. Worcestershire sauce
- 1/2 c. sour cream
- 2 tbsp. finely chopped fresh parsley
Directions
Prepare noodles as directed, then drain. Mix hot noodles with 1 tablespoon butter.
Meanwhile, heat 2 tablespoons butter in a large skillet over high heat. Add the mushrooms and cook, stirring occasionally, until they are browned, about 4 to 5 minutes. Transfer to a plate.
In the same skillet, over medium heat, add the remaining 2 tablespoons butter. Add onion and cook until softened, about 2 to 3 minutes. Add the chicken, garlic, flour, paprika, salt, pepper and thyme. Cook, stirring, until the chicken is lightly browned, about 3 minutes. Stir in the browned mushrooms, chicken broth, sherry (see Note) and Worcestershire sauce and bring to a boil. Reduce heat to low and gently simmer until chicken is cooked through and the sauce is thickened, about 5 minutes. Stir in the sour cream. Taste and re-season with salt and pepper, if necessary. To serve, divide the noodles among plates. Top with the chicken mixture and a sprinkling of parsley.
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Meredith Deeds is a cookbook author and food writer from Edina. Contact her at meredithdeeds@gmail.com. Follow her on Instagram at @meredithdeeds.
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