Of course, the dish is best known as Beef Stroganoff. Historically as much a Chinese Dish than the presumed (and adopted) Russian origins most people believe. And actually, being made with chicken makes this dish more Brazilian in origin. But I digress from the recipe.
Thanks to the ease and inexpensive costs of using a store bought, fully cooked, fully seasoned Rotisserie Chicken (yes, of course this is one of my "52 Uses for a Rotisserie Chicken"), in place of more expensive beef cuts, this dish will always clock in as pound for pound, dollar for dollar about the best tastiest way to feed a family for MUCH less.
Cheap, easy and pantry ingredients... And did I mention INSANELY GOOD!
Keep scrolling down, easy to follow recipe just below the inspiring photo...
OK, here's what I did...
- 4 TBS Butter
- 1 Large Onion, Sliced and cut into strips
- 1/2 Pound Button Mushrooms, Sliced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1 tsp Mustard Powder
- 1 tsp Rosemary (I used fresh, chopped, but dried is fine)
- 2 Cups Chicken Stock
- 3/4 Cup Sour Cream
- 1/2 Package Egg Noodles
- 1 tsp Dried Thyme
- 1 TBS Fresh parsley.
- 2 Cups Diced Chicken meat from a store bought, fully cooked, fully seasoned Rotisserie Chicken
- This is a One Dish Meal... Well, 2 since you cook the pasta, but one Large Frying pan.
- Heat Frying pan over medium heat. Melt the butter. Start a pot of salted water boiling for the pasta, but you want everything hot at the same time, so do not add the pasta yet.
- Add the Onions to the frying pan and saute for five minutes unto the onions have softened and appear translucent.
- Add the Mushrooms and saute for 5 more minutes.
- Now it is time to add the pasta. Egg Noodles only take 7 minutes to cook (follow package directions if using something other than standard egg noodles).
- Add the spices (salt, pepper, oregano, garlic and mustard powders and rosemary) to the onions and mushrooms and mix well.
- Add the chicken stock and turn heat higher to get a simmer.
- Add the Sour Cream and stir to combine. The sauce should start to thicken. If you want a thicker sauce, add a tsp of flour and mix.
- Add the Chicken and stir to combine everything! Continue the simmer for a couple of minutes to heat the chicken.
- Remove the Egg Noodles, drain and add parsley and thyme to the noodles.
- Serve the chicken mushroom stroganoff over a bed of the noodles
- I like LOTS of pepper on my stroganoff, season to taste
- And ENJOY!
I had a bit of bread left over, thought that some Garlic Toast would taste good with this... Mix 2 TBS softened butter with 1 tsp of garlic powder spread the butter on the bread, sprinkle with fresh cut parsley flakes. Heat oven to 350 degrees. Place bread butter side up in the oven for about 8 minutes until it just starts to toast.
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work
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This was absolutely amazing! Ane so easy to fix!ReplyDelete
I'm making this tonight! Yum!ReplyDelete
This was amazingly tasty, even without the chicken!ReplyDelete