stroganoff recipe

This chicken stroganoff is rich and creamy, brimming with tender mushrooms and lots of savory sauce to spoon overtop of egg noodles!

Chicken Stroganoff with Mushrooms

chicken

Salt

Black pepper

paprika

Olive or avocado oil

cremini mushrooms, sliced

unsalted butter

shallots, minced

garlic, pressed through garlic press

chicken stock/broth

sour cream

parsley

egg noodles (optional)

If serving with egg noodles, cook them according to package instructions, toss with a little melted butter, set aside and keep warm until ready to serve

Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add 1/4 cup of the flour, and toss everything to coat well.

Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It's alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)

Into the same pan add the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).

Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remainder of the flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so.

Next, pour in the chicken stock/broth, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.

Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.)

Serve over the warm, buttered egg noodles, or your choice of side.

An ideal weeknight dinner, this stroganoff recipe earns "ultimate" status by being so quick to cook without losing any of the classic creamy flavor. This traditional beef stroganoff recipe is super easy and the best tips for making this stroganoff with ground beef.

Best-Ever Beef Stroganoff

egg noodles

butter

vegetable oil

sirloin,

Kosher salt

black pepper

extra-virgin olive oil, divided

lb. baby Bella mushrooms, thinly sliced

onion,

garlic,

thyme leaves

tomato paste

c. low-sodium beef or chicken broth

dijon mustard

Worcestershire sauce

cornstarch

sour cream,

tbsp. parsley

Very good recipe. But at the end meat needs more cooking. So I let it simmer for 30 min adding a little of water to it every 10 min to make sure all the sauce does not dry up. It turned out great! Also make the noodles close to the end, so it is fresh.

Where in the directions do you put the beef and mushrooms back in?  Before or after simmering?

I made this for myself & family for Mother's Day. It was very tender and flavorful.

This is  very similar to my recipe only in that I flour the sirloin strips, then brown in 1 TLB peanut oil & set aside.  I also, do not use tomato paste, mustard nor worcestershire and I simmer the meat for at least an hour after adding the beef broth to the onions & garlic halves; and it is still very, very good.  I also end it with a flour-slurry (rather than cornstarch) and (off stove:) light sour cream. Must have toasted garlic bread to sop up the yummy gravy.

This recipe is just terrible. I followed the instructions and the sauce would not thicken and was really "cornstarchy."I used top sirloin and only cooked it for half the time that was suggested and it turned out very tough. My son started eating it and then got up from the table and asked "Whose idea was this?" Never again.

Did not enjoy the flavor of this recipe, doesn't taste like any other beef stroganoff I've ever had. First Delish recipe I won't be saving.

Cook you Chuck all day in slow cooker. Much better results.

https://streaming.hearstdigitalstudios.com/c63501c9-4fca-4b3c-954f-8899e6c77393/video_rover_16x9_1080p_hd_1540831171_81984.mp4

Rich, decadent sauce, buttery noodles, steak, and mushrooms. What's not to love?

This Beef Stroganoff Is The Hearty Winter Meal We Can't Get Enough Of

This one pot rich &amp; creamy ground beef stroganoff has a secret ingredient that makes this the BEST stroganoff ever!&nbsp;

One Pot Rich & Creamy Ground Beef Stroganoff & Noodles

beef

salt

onion

mushrooms

garlic (minced)

beef broth

cream cream cheese (softened)

Place the ground beef in a large skillet,&nbsp;with the salt and pepper, then add in the onion.&nbsp; Cook and stir until the onion is soft and translucent and the beef has browned.&nbsp;

Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.&nbsp;

Add in the garlic, fry for two more minutes, then drain any remaining grease from the skillet safely.

Stir in the beef broth and Worcestershire sauce. Add in the egg noodles and stir to submerge completely in the mixture.&nbsp;

Bring to a boil, stirring constantly, then reduce heat to medium low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!

Once the noodles are cooked, stir in the sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.

Chicken Stroganoff from Delish.com is a beef-free take on the classic.

Chicken Stroganoff

lb. boneless skinless chicken breasts, cut into 1" pieces

lb. baby bella mushrooms, thinly sliced

fresh rosemary or thyme leaves, chopped

c. low-sodium chicken broth, divided

Prepare egg noodles according to package instructions and toss with butter while still hot.

In a large skillet over medium heat, heat vegetable oil. Add chicken and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove chicken and place in a large bowl.

Lower heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with chicken.

Add remaining oil and onion. Cook until softened, 6 minutes. Add garlic and rosemary or&nbsp;thyme cook until fragrant, 2 minutes more. Stir in 3 1/2 cups broth, mustard, and Worcestershire sauce and bring to a simmer.&nbsp;

In a small bowl, whisk together corn starch and remaining broth. Stir into skillet along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

I've made this recipe exactly as written, but had to add more cornstarch... which is just a minor tweak based on thickness of sauce preference. 
 That being said, the 2nd time I made it I omitted the mustard.
Omitted the broth and cornstarch entirely based solely on my preference for Country Brand Roasted Chicken Gravy dry packet mix.  The depth of flavor you get is amazing (yes. I am partial). Being a family of 8 with little time for prep we start with the onion and garlic, add the chicken, add the mushrooms. add the water for the gravy mix, then the dry mix.  MOST people will have to add more water...I think...then cool slightly before spooning in copious amounts of sour cream.
  It's seriously the same recipe, just much less prep/stir/cooking time and we think the flavor might be just a tad better.
   Truly a great recipe just as originally written, I'm just a lazy cook!
  Oh. yes. We serve over egg noodles for normal folks and over riced cauliflower for our keto friends.
  Thanks for sharing the recipe!

recipe has an error. Ingredient list says rosemary and recipe says thyme. I used the thyme and the flavor was good but entirely too watery. it was time to eat (two toddlers) so we just had to eat it. It needs at least 25 mins(maybe more) of simmering to get it to the correct consistency. I love lots of sauce but thicker sauce not watery.

We just made this and I was so excited for it but it honestly had NO taste to it whatsoever. Really disappointed with all the time and ingredients it took to make and it comes out so bland. The only thing I could taste was the Dijon. Yes I did season it with salt and pepper. I did everything the directions said to do.

Wow great flavor....adding more garlic next time and adding seasoning to chicken next time not just salt and pepper... My family is vegan so I use vegan chicken vegan sour cream and vegetable broth...this dish was amazing!!

I followed the recipe and it turned out great! I mixed the broth/cornstarch early when the water was boiling for the noodles (and re-stirred before adding), and didn't have any issues getting the sauce to thicken after 10 mins. (I also used about 3 cups in the sauce instead of 3.5 and added a bit extra to the noodles while they rested so I could finish cooking.) I added a bit more salt at the end too. Delicious and healthy.

This was delicious but the recipe is not perfect.  I saw it called for 4 cups of broth I knew that was too much liquid but I did listen to myself. Turned out that it is too much and my sauce was watery. I was able to fix it by adding a little cornstarch (mixed again in a separate bowl) and that helped thicken it a bit more. I also let it sit off the heat for about 5 minute before adding the sour cream. The flavor was great, I always add more seasoning when cooking chicken and made mine in the instant pot. I always think it turns out more tender/flavorable.

OK.  The ingredient list has 2 tsp. of fresh rosemary leaves, chopped.  The directions say thyme leaves with no mention of rosemary.

Awesome recipe!!!!! Gotta add a little of your own, to own it!!!I like flavor, so I add a little bit more of the ingredients plus season my chicken with garlic and adobo prior too... Quick and easy plus delicious!!!!

Good recipe instead of 2 tbsp of cornstarch I used 6 tbsp it turned out delicious. 🤤🤤🤤 Will make again!

I followed this recipe to a tee, and it never thickened. I ate it, and the flavor was great. Just had soup on top of my noodles. I think there was too much chicken broth and inconsistencies in the recipe.

I. Made this recipe as written. I did cut the recipe in half, which I’m sure made no difference. I had no issues with it being watery.I did let it simmer and thicken for 10 minutes.In my opinion it was very tasty and would make it again.

IThis recipe is just bland. I agree with the review (below) that wine will probably help. I didn't even try to reduce the liquid; I removed over two cups of it and will use it in another recipe. I use arrowroot as a thickening agent and I did add significantly more, but not directly into the pot (see another review below). I combined the arrowroot with a small amount of the hot broth and used a small wisk to blend. The second time I used much more of the arrowroot, however there is not possible to thicken that much liquid. I pre-baked the chicken and cut it into small pieces. In a last ditch attempt to save our dinner I added 8 oz. of sour cream. My husband and I added quite a bit of coarse ground sea salt and coarse ground pepper to the dish. Even with my efforts, the sauce was too bland and thin.

It's good practice to know that just because a recipe is on a website doesn't mean it works! 
This is one of those. I went against my better judgement and followed the recipe exactly...
It was bland, soupy and just not at all what it was intended to be. Really it should be redeveloped by the chef who posted it. It's a great idea and I will work on my own version of this recipe.

So the video and the recipe don’t add up and the proportions are very wrong. Also some things in the video don’t make sense. Like where are the mushrooms in the recipe?

Was very tasty and picture perfect I was extremely happy with this recipe

Excellent! Made it exactly. Well, a bit more garlic because you can never have too much garlic, a whole onion, chicken thighs instead of breast because they're more flavorful. I will be making again. It was a huge hit. Thank you!

https://streaming.hearstdigitalstudios.com/88e44cac-3dce-485c-b120-4c098d2c4c73/video_rover_16x9_1080p_hd_1591629482_7868.mp4

Chicken Stroganoff Is Amazingly Comforting Weeknight Dinner Fare

This one-pot beef stroganoff is the definition of slow-cooked comfort food. Serve it over rice, egg noodles, or mashed potatoes!

One-Pot Beef Stroganoff Pasta Recipe

tbsp oil

lb mushrooms

tbsp all-purpose flour

heavy whipped cream

tbsp Better Than Bouillon Beef Base Concentrate

salt (adjust

tsp black pepper

pasta

Cook Mushrooms

In a skillet preheated with oil, sauté diced onions and mushrooms for about 15 minutes.

Add Liquid

Add in the beef and sauté until it turns golden brown. Add in 2 cups of boiled water and 2 tbsp of Better Than Bouillon Beef Base. Cover the pot with a lid and let the beef simmer for about 2 hours. Season with salt and pepper.

Brown Meat

In a seperate bowl whisk flour with 1/2 cup of cold water. Add in the flour mixture and stir to combine.

Add Cream

Add in the whipping cream and stir to combine. Let the mixture simmer for about 15 minutes, or until it has thickened into a gravy-like consistency.

Add Pasta

Add in cooked pasta and let the stroganoff simmer for another 10 minutes. Note: If you&#39;re using fresh pasta, you don&#39;t need to precook it. Alternatively, you can serve the stroganoff over mashed potatoes or rice.

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Chicken Stroganoff with Mushrooms

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Top 5 stroganoff recipe recipes from across the web

The most viewed stroganoff recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Stroganoff with Mushrooms

Best-Ever Beef Stroganoff

One Pot Rich & Creamy Ground Beef S...

Chicken Stroganoff

One-Pot Beef Stroganoff Pasta Recip...

The most viewed stroganoff recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine