Chicken Stroganoff I Food

CHICKEN STROGANOFF I

Steps:

• In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
• In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
• Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

CHICKEN STROGANOFF

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.

CHICKEN STROGANOFF

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.

SIMPLE CHICKEN STROGANOFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.
• Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.

PAPRIKA CHICKEN STROGANOFF

Steps:

• Cook noodles according to package directions; drain., Meanwhile, toss chicken with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium-high heat. In batches, saute chicken until browned, 2-3 minutes. Remove from pan., In same pan, saute mushrooms in butter until lightly browned, 4-5 minutes. Add onion; cook and stir until softened, 3-4 minutes. Add garlic; cook and stir 1 minute., Add wine, stirring to loosen browned bits from pan. Add stock, Worcestershire sauce and mustard; bring to a boil. Cook, uncovered, until liquid is reduced by half, 10-12 minutes. Stir in chicken; cook, uncovered, over medium-low until chicken is no longer pink, 3-5 minutes., Stir in creme fraiche, parsley and the remaining salt and pepper; remove from heat. Stir in noodles.

CHICKEN STROGANOFF

Steps:

• Wipe the mushrooms with a damp cloth and finely slice. Melt 2tbsp butter and 2 tbsp olive oil in a heavy non-stick frying pan and gently cook the onion for 10 minutes, until soft and translucent.
• Add mushrooms and cook for 5 minutes. Add sea salt, pepper, paprika and wine and bring to the boil. Reduce the heat and cook for 5 minutes until the wine is absorbed. Add the tomato paste and stock and simmer, stirring, for 5 minutes.
• Lightly bash the chicken thighs flat and cut across the grain into thin strips. Heat the remaining butter and oil in a second pan and cook the chicken in batches over medium heat until lightly golden.
• Tip the chicken and any pan juices into the mushroom suace, add the sour cream, mustard and dill, and simmer gently, stirring, for 5 minutes. Scatter with parsley and serve with rice or buttered noodles.

CHICKEN STROGANOFF

Steps:

• In a medium-sized skillet, melt the butter over medium heat; add the mushrooms, sherry, thyme, and seasoned salt. Cook for 2-3 minutes or until throughly warmed.
• Add the chicken and bring the mixture to a boil; reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
• Remove from the heat and stir in the sour cream. Serve over cooked egg noodles.

CHICKEN STROGANOFF

Steps:

• Place chicken breasts, one at a time, between two sheets of plastic wrap & flatten each to a thickness of 1/4 inch with a rolling pin.
• Cut into 1-inch strips diagonally across the fillets.
• In large frying pan, heat 2 tablespoons of oil, & cook sliced onion slowly until soft but not colored.
• Add mushrooms & cook until golden brown, then remove & keep warm.
• Increase heat, & add remaining oil.
• Fry chicken very quickly, in small batches, for 3-4 minutes until lightly colored. Remove & keep warm while frying remaining chicken.
• Return all chicken, onions & mushrooms to frying pan & season with salt & pepper, then stir in sour cream & bring to boil.
• Sprinkle with fresh parsley & serve immediately.

CHICKEN STROGANOFF

Steps:

• Cut chicken breasts into cubes or strips and brown lightly in a little olive oil.
• Add the peppers and mushrooms and continue cooking for a few minutes
• Pour in the wine and chicken stock and simmer gently until the chicken is cooked.
• Remove from the heat. Add the sour cream, tomato puree, Worcester sauce, lemon juice, mustard and parsley. Reheat gently.
• Mix the cornflour with a little water. Add to the pan and bring to the boil. Season with salt and pepper. Serve with rice or pasta.

CHICKEN STROGANOFF

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. , In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. , Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.