I love the word “stroganoff.” It sounds rather formal, royal even. I discovered that stroganoff simply refers to a dish where the central ingredient–whether chicken or beef–is cooked in a sauce containing sour cream.
Oh, deliciousness! Why did I suddenly remember the joys of cooking with sour cream? Well, yesterday (the same day I overemphasized the semicolon), I resorted to asking my students what in the world I might cook with chicken and some noodles for dinner. Several students cried out, “Chicken Stroganoff!” as if this were the best thing in the entire world.
My goodness: It is.
One student informs me of the following recipe which I find in various forms on the internet. Here is my own version of Chicken Stroganoff:
Season chopped chicken with onion powder, garlic powder, thyme, and parsley. Add in one chopped onion and 3 cloves minced garlic to a saucepan and cook the chicken along with it. Then, in another pan or even in the same pan, make a sauce with 1 can cream of chicken soup, 1/2 cup sour cream, 1/2 cup chicken broth, 1 Tablespoon Worcestershire sauce, and some salt and pepper. While this is all going on, cook some noodles.
When the chicken is fully cooked, mix it together with the cream sauce and the noodles, top it all with parsley and paprika, and then bake it for 15 minutes at 350 degrees.
Typically, one uses mushrooms in stroganoff, and I did not.
My children ask for two helpings, and tonight, they await the Chicken Stroganoff leftovers.
Here is Campbell’s Easy Stroganoff Recipe (with a lovely picture). Taste of Home has a great one, too.