Save My daughter once burst into the kitchen demanding "that creamy chicken thing with the funny noodles" after I'd made stroganoff just once, months earlier. Kids have a way of remembering comfort. The mushrooms had been an afterthought that first time, something I tossed in because they were about to turn, but they became the reason she asked for it again. Now it's our rainy Tuesday tradition, the kind of meal that fills the house with warmth before anyone even takes a bite.
I made this for a friend recovering from surgery, the kind of visit where you don't stay long but want to leave something substantial. She called later to ask for the recipe, said it was the first thing that tasted like food again, not just fuel. That's when I realized stroganoff isn't fancy, but it has a way of feeling like care in a bowl. The paprika and mustard give it just enough personality to be interesting without overwhelming anyone.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice these thin so they cook fast and stay tender, the flour helps them brown beautifully without sticking.
- Salt and black pepper: Simple seasoning that lets the sauce do the talking, don't skip the pepper, it adds a quiet warmth.
- All purpose flour (1 tbsp): Just enough to give the chicken a light crust and help thicken the sauce later without making it gummy.
- Unsalted butter (2 tbsp): Divided between browning the chicken and coaxing sweetness from the onions, butter makes everything taste like home.
- Olive oil (1 tbsp): Keeps the butter from burning when you need high heat for that golden sear on the chicken.
- Medium onion, finely chopped: The foundation of the sauce, cook it until it smells sweet and translucent, not browned.
- Garlic cloves (3), minced: Fresh garlic is non negotiable here, it blooms in the butter and mushroom juices and perfumes everything.
- Cremini or white mushrooms (250 g), sliced: Let them cook down completely until they release their moisture and turn golden, soggy mushrooms ruin the texture.
- Sweet paprika (1 tsp): This is what makes it stroganoff, the color and gentle warmth are unmistakable.
- Dry white wine (120 ml, optional): It loosens the browned bits and adds a bright note, but chicken broth works if you'd rather skip it.
- Low sodium chicken broth (250 ml): The backbone of the sauce, low sodium lets you control the salt as you go.
- Sour cream (200 ml): Stir this in off the heat or very gently, boiling makes it break and turn grainy.
- Dijon mustard (2 tsp): A little sharpness that balances the richness and makes you wonder what that subtle tang is.
- Fresh parsley, chopped: Brightens the whole plate and makes it look like you tried, even on a weeknight.
- Egg noodles (300 g): Wide and slippery, they're made for catching sauce, cook them just until tender.
Instructions
- Prep the chicken:
- Toss the chicken strips with salt, pepper, and flour in a bowl until each piece is lightly coated. This helps them brown instead of steam.
- Sear the chicken:
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium high heat, then add the chicken in a single layer and cook without moving it too much, about 4 to 5 minutes, until golden and just cooked through. Transfer to a plate and set aside.
- Cook the aromatics:
- Add the remaining butter to the same skillet, then toss in the chopped onion and cook for 2 minutes until it turns soft and translucent. Stir in the garlic and sliced mushrooms, cooking and stirring until the mushrooms release their liquid and it evaporates, about 5 to 6 minutes.
- Build the base:
- Sprinkle in the paprika and stir for 30 seconds until fragrant. Pour in the wine if using, scraping up all the browned bits stuck to the pan, and let it bubble and reduce by half, about 2 minutes.
- Simmer the sauce:
- Add the chicken broth and bring everything to a gentle simmer, then lower the heat. Stir in the sour cream and Dijon mustard until the sauce is smooth and creamy, being careful not to let it boil or it may curdle.
- Finish with chicken:
- Return the chicken and any collected juices to the skillet, nestling the strips into the sauce. Let it all simmer together gently for 2 to 3 minutes so the flavors meld.
- Cook the noodles:
- While the stroganoff simmers, cook the egg noodles in a pot of salted boiling water according to the package directions. Drain well and keep warm.
- Taste and serve:
- Adjust the seasoning with more salt or pepper if needed, then spoon the stroganoff over the warm noodles. Garnish with chopped fresh parsley and serve immediately.
Save One evening I served this to my brother, who claims he doesn't like mushrooms. He scraped his bowl clean and asked what was in it. When I told him, he just shrugged and said these ones were fine. That's the magic of cooking something down until it tastes like part of the dish, not an ingredient you can pick out. Stroganoff has a way of turning skeptics into quiet fans.
Storing and Reheating
Stroganoff keeps beautifully in an airtight container in the fridge for up to three days, though the noodles can soak up some of the sauce as they sit. I usually store the noodles separately and reheat everything gently on the stovetop with a splash of broth or water to loosen it up. The microwave works in a pinch, but low and slow on the stove keeps the sour cream from splitting. If you're planning leftovers, slightly undercook the noodles so they don't turn mushy when reheated.
Variations to Try
If you want to lighten it up, swap Greek yogurt for the sour cream and use less butter, though the tang will be sharper. I've also made this with turkey cutlets when I had them on hand, and it worked perfectly. For a richer version, stir in a tablespoon of tomato paste with the paprika or add a splash of Worcestershire sauce at the end. You can even toss in peas or spinach during the last minute of simmering if you want something green without making a separate side.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in lemon vinaigrette or a side of steamed green beans tossed with butter and garlic. If you're feeling fancy, serve it with a crusty baguette for mopping up every last bit of sauce. A glass of dry Riesling or Chardonnay complements the creaminess without competing with it.
- Add a handful of fresh dill along with the parsley for a more traditional Russian touch.
- If you don't have egg noodles, serve it over rice, mashed potatoes, or even crusty bread.
- Double the recipe and freeze half before adding the sour cream, then finish it fresh when you reheat.
Save Stroganoff is one of those recipes that feels like a hug from the inside out, the kind of meal that turns a regular Wednesday into something worth sitting down for. I hope it becomes one of your easy wins too.
Questions & Answers
- → Can I use a substitute for sour cream?
Yes, Greek yogurt works well as a lighter alternative with a tangier flavor. For a richer option, use crème fraîche. Avoid boiling the sauce once dairy is added to prevent curdling.
- → What type of mushrooms work best?
Cremini or white mushrooms are classic choices, but you can also use portobello, shiitake, or a mixture for deeper earthy flavors. Ensure they're sliced evenly for consistent cooking.
- → Can I substitute the egg noodles?
Absolutely. Wide ribbon pasta, fettuccine, or even mashed potatoes complement stroganoff beautifully. Choose a shape that holds the creamy sauce well.
- → Is the white wine necessary?
No, it's optional. If omitted, substitute with additional chicken broth or a splash of Worcestershire sauce for added depth and complexity.
- → How do I prevent the sauce from curdling?
Keep the heat low once sour cream is added and never allow the sauce to boil. Stir gently and consistently. Let all ingredients reach room temperature before combining if possible.
- → Can this be made ahead?
Yes, prepare the chicken and mushroom mixture up to a day ahead, then reheat gently and add sour cream just before serving. Noodles are best cooked fresh to maintain texture.