I love stroganoff, so when I saw this on a friend’s Facebook page I just had to try it out. I had never heard of this before though, so I did a little research (which means I Googled it) and found out that there are a lot of different ways to make this particular dish. This recipe makes a lot of food and as I discovered today as I was eating some of the leftovers, it tastes even better the second day.
1/2 cup olive oil
1/2 cup chopped onion
3 cups sliced mushrooms
56 oz. ground peeled tomatoes
3/4 cup dry red wine
3 T Dijon mustard
1/3 cup Worcestershire sauce
1 qt. heavy cream
1 1/2 lbs. cooked and shredded chicken
Salt and pepper, to taste
In a stockpot, sautÃ© onions in oil until translucent. Add garlic and mushrooms. When mushrooms are halfway cooked, add tomatoes, red wine, mustard and Worcestershire sauce.
Let simmer 10 minutes; add cream and chicken. After 30 minutes, add salt and pepper to taste.
Serve over rice.
Did I change anything? The original recipe called for shallots and soy sauce. I didn’t have those, so I used onions in place of the shallots and just left out the soy sauce. Also, my hubby does not do mushrooms, so I only put in three cups of them. The original recipe called for five cups.
What did the family think? Well, hubby wasn’t feeling well, so he didn’t eat at all. We had a VERY late dinner and I really didn’t want to fight with the kids about eating this because I knew one of them would put up a Class A stink, so they had Subway instead. I, however, ate all of mine and went back for seconds.
Where did this recipe come from? I found this on my friend Erin’s FB page from her friend, Shannon.
photo from Mazzu’s