Yummy Chicken ‘Stroganoff’
Guys, this dish is a new go-to!!! It’s soooooo satisfying to the palate, but so easy!!! Just account for the cook time, and this is a great weeknight meal!! A perfect Sunday dinner, though.
I’m still working on my photo quality. Don’t judge this dish on my poor picture-taking! It almost looks like a stroganoff, which in some ways, it is. But, also, not. The original recipe calls for sour cream, but I used plain yogurt, as that’s all I had. It was soooooo goood!! My 4 year old had seconds!!! The mustard flavor is really secondary. So, don’t be scared off if you hate dijon.
I’m in love with my newest Le Creuset pan. Look how good the chicken looks inside of it! I’m biased…
For the noodles, the original recipe calls for ‘super noodles’, and they sound delish! But, I didn’t have chicken bouillon on hand, so I couldn’t do them. I simply added butter and parsley to my egg noodles and that was plenty good! Although, I do plan to try the original method, if you don’t have all of the ingredients for the noodles, don’t let that stop you from cooking this chicken!
I PROMISE you will enjoy this dish.
Yummy Chicken 'Stroganoff'
Ingredients
- 6-8 chicken thighs boneless and skinless
- salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- 1 to mato chopped, juice and seeds removed (I used a beefsteak tomato)
- 1 tablespoon flour
- 1 teaspoon dried tarragon
- 1/2 cup white wine
- 1 cup chicken stock
- 1/4 cup dijon mustard
- 2 tablespoons sour cream or plain yogurt
- *Buttered egg noodles with parsley
Instructions
- Preheat oven to 350 F. Season both sides of the chicken thighs with salt and pepper. Heat 1 tablespoon of oil over medium-high heat and brown chicken on both sides, working in batches, if necessary, so that the chicken doesn't steam. Remove the chicken and set aside.
- Add remaining oil to the same pan, and sauté the onions till translucent, about 5 minutes. Add the mushrooms and cook down for about the same amount of time. Stir in the garlic and cook for one minute, stirring often. Add in the tomato and flour, and cook for about 1 minute, to cook off the flour flavor. Add the dried tarragon. Deglaze the pan with white wine, allowing it to cook, so that the alcohol can burn off. Return the chicken to the pan, and add your chicken stock. Cover, and place in the oven for 45 minutes (30 minutes covered and 15 minutes with the lid removed).
- When finished, remove the chicken from the pan and add the mustard and yogurt, and whisk until blended. Return the chicken to the pan, and spoon some of the sauce over the chicken, so that it is well coated. Serve with butter and parsley noodles.
- Enjoy!
Notes
Weeknight Beef Stroganoff
My mom used to make beef stroganoff for special occasions when I was young. It’s still one of my brother’s favorite dishes. I came across this recipe that is so similar to my mom’s, and such a cinch to make! I’ve made it several times now. Mid week! Easy and so tasty! And a great way to introduce steak to your littles.
Speaking of steak, this dish doesn’t require an expensive cut. Sirloin is what most people use. I used Rib Eye because that is what I had in the freezer. Any cut would work.
The first time I made this, I used a whole can of tomato paste, because I didn’t want to throw away what was left in the can. I could instantly tell that the sauce was too tomato-y, so I added more broth and it turned out just fine. The second time I did this, I only used the recommended amount, and it was also very good. So, you can’t really go wrong.
Weeknight Beef Stroganoff
Ingredients
- 2 Rib Eye Steaks thinly sliced
- 2 Tablespoons olive oil
- 1 Medium onion diced
- Mushrooms sliced (8 ounces)*
- 2 Tablespoons all-purpose flour
- 2 Cups beef broth
- 3 Tablespoons tomato paste
- 3 Tablespoons dry sherry
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 Cup sour cream**
- 2 Tablespoons chopped parsley
Instructions
- Cook egg noodles in boiling salted water until al dente (soft but still a bite); toss with butter once cooked (about 2 tablespoons), and set aside.
- In a large skillet, heat oil and add the beef in batches, so that the meat doesn't overcrowd and boil. The beef will cook very quickly. Cook for about 2 minutes per side, depending how thinly you sliced your steak. Remove to a plate and set aside.
- Add in the onion and cook until translucent, about 5 minutes.
- Add in the mushrooms and cook until soft, another 5 minutes.
- Sprinkle in the flour and stir for 1 minute.
- Stir in the beef broth and tomato paste and stir until the sauce thickens a little, about 2 minutes.
- Return the beef, and all its juice, to the pan.
- Add in the sherry, salt, pepper, and thyme.
- Reduce the heat and allow the sauce to simmer for about 5 minutes.
- Remove the pan from the heat and add in the sour cream.
- Sprinkle chopped parsley into the sauce, reserving some for garnish.
- Serve over buttered egg noodles.
- Enjoy!
Notes
**You can use whatever type of sour cream you like, but full fat makes this dish much more scrumptious
Slow Cooker (Spaghetti and) Meatballs
We are on a bit of a meatball craze these days. My daughter loves them, so that makes it especially motivating. I have already posted a recipe for The Mighty Meatball, but I like to use those meatballs for everything but the traditional ‘spaghetti and meatball’; although, you could very easily use those that way too! I actually got this recipe off of a page that I liked on Facebook, called Tasty. It’s an ingenious site, with quick viewings of complete recipes. I liked the slow cooker option to this recipe, since, if I can, I like to prepare more than one meal on a Sunday, and this recipe allows for that!
The first time I made this, I followed the recipe exactly. Originally, it calls for hot Italian sausage and and square of mozzarella inside the meatball. Personally, I didn’t notice the cheese at all, and my daughter really did notice the heat from the hot sausage. So, the second time I made it, I eliminated both, and it was a hit! It can’t get much easier than this guys. Try this recipe!
Slow Cooker (Spaghetti and) Meatballs
Ingredients
- 1 lb lean ground beef
- 1 lb sweet Italian sausage
- 1/2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup bread crumbs plain or seasoned
- 1/4 cup parmesan cheese
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup parsley
- Jarred Marinara Sauce good quality*
Instructions
- In a bowl, blend all the ingredients together, except for the marinara sauce.
- Form into golf sized (or smaller) balls.
- Place a layer of meatballs on the bottom of your slow cooker, and drizzle with some of the marinara sauce.
- Place another layer of meatballs.
- Drizzle more marinara sauce.
- Repeat until all meatballs are in the slow cooker.
- Set slow cooker to high for 2 and a half hours.
- Enjoy!
Notes
Quick and Tasty Carbonara
I have tried many carbonara recipes over the years, as it’s one of my husband’s favorite comfort foods. This recipe is my favorite of any I’ve tried, and it’s the quickest! My daughter gobbled up her entire serving. She told me that she likes this pasta as much as she likes cotton candy. That’s saying something!
This past weekend, we had a lot of my family visiting, which was awesome, but we never got the chance to grocery shop for the week! Luckily, we had enough pantry items, that I managed to get our dinners done still. Today, while I was at work, I was wracking my brain as to what I could make us for dinner. I received my recipe of the day email from The Food Network, and that was my inspiration for dinner. I had eggs, bacon, pasta, parmesan cheese, and parsley. Thanks, Food Network!!
Quick and Tasty Carbonara
Ingredients
- 1 pound spaghetti dry
- 1/2 pound bacon organic, thick cut, cut into smalls strips
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 2 large eggs brought to room temp, cracked and whipped
- 1 cup of freshly grated Parmigiano-Reggiano plus more for serving
- 1 bunch of parsley finely chopped
- Salt & Pepper to taste
Instructions
- Preheat pan on medium to medium-high heat. Once hot, add bacon.
- Drain off excess fat once cooked, except for 1 to 2 tablespoons.
- At the same time, bring a large pot of salted water to boil over high heat.
- Once boiling, cook pasta to al dente in texture.
- Reserve 1 cup of the pasta water for later use.
- Combine the beaten eggs and cheese together and set aside.
- Once bacon has cooked, and has been removed from the pan, toss in the minced garlic into the olive oil and bacon fat and stir continuously for about 1 minute.
- Add your cooked pasta directly into the hot garlic oil mixture.
- Remove the pan from the heat and add the egg/cheese mixture slowly, mixing constantly, to prevent the eggs from scrambling.
- At this time, add in some of your reserved pasta water to help loosen up your sauce to the right consistency.
- Season with salt and pepper, if necessary.
- Add in your minced parsley.
- Enjoy!!
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