I love beef stroganoff, but we don’t really eat beef in our house, so I’ve never made it. I was so excited to find this recipe which could easily be made with ground chicken or turkey.
1 lb. of ground chicken
Salt and Pepper to taste
1/2 yellow onion, chopped
3-4 mushrooms, chopped
1/3 c. dry sherry or dry white wine
1 1/4 c. sour cream (room temperature)
1 tspn. lemon juice
1/4 tspn. paprika
8 oz. egg noodles
Cook egg noodles per the directions on the packaging.
Put about one tablespoon of olive oil in a skillet and heat to medium high. Sprinkle some salt in the bottom of the pan and cook ground chicken until cooked through.
When the meat is done, drain the fat and put the meat in another bowl. Place a little more olive oil in the skillet and add the onions, mushrooms and sherry/wine. Cook until the onions are soft.
Remove the pan from the burner and stir in the sour cream and paprika. Keep stirring until it is smooth. You may need to add a little water so that the consistency isn’t too thick. Add the lemon juice and then stir in the hamburger until everything is well blended. Add salt, pepper and paprika as needed.
Drain the noodles and serve the stroganoff on top of the noodles. Happy eating!!!
Next time: The only thing I really changed about this recipe is I left out the parsley that was in the original recipe I found on-line. When I made it the first time I did use the parsley and I didn’t like it. It tasted like I had foliage in my stroganoff. I highly recommend leaving it out.
What does the family think? One of the reasons I decided to make this was because our children recently discovered sour cream and they seem to be inclined to eat things that have sour cream in them now. Hubby and I loved this dish. Our oldest really liked it and our youngest just ate the noodles. I will definitely be making this dish again.