I LOVE beef stroganoff! However, since we don't eat a lot of beef I found a recipe that was chicken instead. It was amazing!
I changed up the recipe by taking out a few things and adding a few things. This is a great recipe to do what you like with. The original recipe called for onion, thyme, white wine, no garlic salt and wide egg noodles.
5-6 Boneless Chicken Breasts, cut into chunks
¼ teaspoon Sea Salt
¼ teaspoon Black Pepper
1 Tablespoon Olive Oil
12 Ounces Fresh Mushrooms
2 Garlic Cloves, Minced
2 Cups Low Sodium Chicken Broth
1 teaspoon Paprika
2 Tablespoons Worcestershire Sauce
3 teaspoons Cornstarch
3 Tablespoon Cream or Half & Half
1 Cup Sour Cream
Garlic Salt to taste
Quinoa Noodles - Any noodle works
Sprinkle the chicken with the salt and pepper. Heat the oil in a wide saute pan, until it begins to simmer. Brown the chicken for a few minutes on each side - you just want a bit of color on it at this point. Set the chicken aside in a small bowl.
In the same pan, cook the mushrooms for a couple minutes, until they brown a little and give up some liquid.
Add the chicken back to the pan, along with the chicken broth, paprika, and Worcestershire sauce.
Mix to combine and then taste to see if you need any more salt and/or pepper, adding a bit if it does. Simmer, covered, for about 20 minutes.
At this point, you want to cook 4 servings worth of noodles, according to the package directions.
Mix the cornstarch and cream or half & half in a small bowl until no lumps remain, then stir the mixture into the saute pan. Keep stirring gently as it returns to a simmer, and the sauce thickens.
Stir the sour cream into the rest of the ingredients in the saute pan, and warm gently over low heat, stirring very frequently. You want it to be very warm, but don't let it boil, or it might separate.
Serve over warm noodles. I used quinoa noodles but you can use whatever noodles you want. Egg noodles are the usual for stroganoff.
Original Recipe: Chicken Stroganoff