Chicken Portobello Stroganoff Food
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.
PORTOBELLO STROGANOFF
Make and share this Portobello Stroganoff recipe from Food.com.
Provided by Chef shewmake
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fix egg noodles according to package directions.
- Melt butter in a large skillet.
- Add onion and cook over medium heat until soft.
- Add mushrooms and cook on medium high until soft. Remove from heat.
- In a large skillet heat vegetable broth on medium high heat until it reduces to 1/3.
- Add mushrooms and reduce heat to low.
- In a separate bowl mix sour cream and flour. Add to mushroom mixture and cook on low until thick. Drain noodles.
- Serve over cooked egg noodles and garnish with parsley.
Nutrition Facts : Calories 541.7, Fat 29.6, SaturatedFat 17.4, Cholesterol 108.7, Sodium 129.6, Carbohydrate 57.4, Fiber 4.1, Sugar 4.4, Protein 14.2
PORTABELLA STROGANOFF
I couldn't find a good recipe for a vegetarian version of stroganoff, so I altered a beef stroganoff recipe to make it vegetarian. Very good recipe and a lot of ways to change it to make it suit your tastes!
Provided by Bell4523
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop portobello caps into 1 inch cubes.
- Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
- Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
- Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
- Cover and simmer about 5 minutes more.
- Mix vegetable seasoning and flour in a small container.
- Add flour mixture gradually into mushroom mixture, stirring constantly.
- Boil and stir 1 minute more.
- Reduce heat to low and stir in sour cream (or alternative).
- Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).
Nutrition Facts : Calories 145.4, Fat 11.8, SaturatedFat 7, Cholesterol 30.2, Sodium 413.7, Carbohydrate 8.5, Fiber 1.4, Sugar 4.4, Protein 3.3
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- In a large, deep skillet or a dutch oven with a tight-fitting lid, heat the olive oil over medium. Once hot, add the chicken, thyme, smoked paprika, garlic powder, salt, and pepper. Continue to cook, breaking up the meat with a spoon, until it is fully browned on all sides, 3 to 4 minutes.
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- Add about one-third of the chicken stock. Stir and work the flour off of the bottom off the pan. Add the rest of the stock and the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and replacing the lid every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
- Once the noodles are tender, remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.
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