My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!
This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.
Yield: Serves 4
12 ounces (6 cups) egg noodles
1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
4 to 6 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour, divided
1 teaspoon dry mustard
1 teaspoon paprika, plus extra for sprinkling
1 teaspoon freshly ground black pepper, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
12 ounces cremini mushrooms, trimmed and sliced thin
1 medium yellow onion, chopped fine
4 to 5 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/4 cups chicken stock
2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
1/3 cup sour cream, plus more for serving
2 tablespoons minced fresh parsley, for garnish, optional
Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
Stir in stock and sherry and bring to simmer, scraping up any browned bits.
Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.
I have a few good friends whom I worked with many years ago. We don’t get to see each other very often, but one of the most wonderful things about getting together now is that not only can we catch up, but all of our kids really enjoy each others company as well. 🙂
On New Years Eve day, I set this dish up to cook while my friends and I- with all of our kids- went bowling! The lights were dim, the music was loud, and the kids really had a lot of fun. It was great to come home and have dinner ready!
This recipe was adapted from Food and Wine, contributed by Sarah Bolla. I used cremini mushrooms instead of oyster mushrooms, creme fraiche instead of sour cream, chicken stock instead of vegetable broth, frozen pearl onions, and doubled the garlic.
Yield: Serves 4
2 tablespoons unsalted butter, plus more for buttering noodles
1 tablespoon extra-virgin olive oil
6 ounces pearl onions (about 1 cup), peeled
1 1/2 pounds white button mushrooms, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps quartered
8 ounces cremini or oyster mushrooms, quartered
freshly ground black pepper
1/2 cup white wine
1 1/2 cups chicken or vegetable stock
8 large garlic cloves, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces egg noodle pasta
1/2 cup sour cream or creme fraiche
flat leaf Italian parsley, coarsely chopped
In each of 2 large skillets, melt 1 tablespoon of the butter and 1/2 tablespoon of the olive oil over medium-high heat.
Add the onions and mushrooms to each of the skillets and season both with salt and pepper.
Cook until the onions have softened and the mushrooms are browned and tender, about 5 to 7 minutes.
Add a ¼ cup of white wine to each skillet to deglaze the vegetables from the pan.
Transfer to a slow cooker.
Add the stock, sliced garlic, Worcestershire, and mustard to the pot and cook on high for 1 1/2 hours.
Bring a pot of salted water to a boil, cook the pasta until al dente and drain. Transfer the pasta to one large serving dish.
Stir some butter into the noodles (if desired) and top with the mushrooms and sauce.
Swirl in the creme fraiche and season with salt and black pepper to taste.
Garnish with chopped parsley and serve.
Note: The stroganoff can be refrigerated for up to 4 days.