Chicken Stroganoff Recipe (2024)

FAQs

What is chicken stroganoff sauce made of? ›

Combine mushrooms, condensed soup, half-and-half, dry onion soup mix, parsley, garlic, browning sauce, and nutmeg in a medium bowl. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour. Stir in sour cream and heat through but do not boil.

Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

One way to thicken beef stroganoff is with flour or cornstarch. These are both common cooking ingredients that will help create an excellent thickening agent for beef stroganoff recipes.

Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal. Beef Stroganoff has been a comfort food staple since it originated in Russia back in the mid-19th century.

And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach. I would cut down the horseradish to about 2/3 of the original amount.

The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.

Add the onion and cook gently for 10 minutes, or until softened and starting to caramelise. Stir in the garlic and cook gently for 2 minutes. Crumble in the stock cube and stir in the paprika and tomato purée.

What is the closest thing to sour cream? ›

Crème Fraîche

If you're at the store and can't find sour cream, crème fraiche is a great even substitute: It's super close in consistency and it's extra rich and creamy—so dollop away!

With a similar consistency to sour cream, mayonnaise makes for a great swap! It's delicious in recipes like potato salad or dips.

To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Dishes like beef stroganoff, chicken paprikash, and many of the Moroccan stews known as tagines wouldn't be complete without a little sour cream or yogurt stirred in at the end. However, these cultured dairy products are sensitive to heat and can easily curdle if the stew is too hot or reheated.

I think of beef stroganoff as having the warm comforting taste of a slow-cooked stew with the cooking style of a stir-fry. In this beef stroganoff recipe, thinly sliced beef is sauteed until just sealed, but still rare (and never chewy!)

Tom Kerridge's creamy beef stroganoff recipe is made with mushrooms, soured cream and slices of rump steak. But the secret ingredient is a tin of beef consommé - a shortcut to a really concentrated beef flavour in the sauce. Crispy onions and little slices of gherkins make it feel extra special.

Sour cream sauce ingredients

Sour creams vary by thickness, tanginess, and creaminess, so grab a brand that you love the taste of. garlic and onion powder – a small amount of garlic and onion powder stirred into sour cream is virtually indistinguishable, texture-wise, but it adds so much savoriness and flavor.

beef Stroganoff, dish of French origin by way of tsarist Russia that combines thinly sliced and lightly stewed beef and onions with sour cream and other ingredients. Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream.