Total Time
32mins
Prep 14 mins
Cook 18 mins

For those who do not eat red meat like my husband. This is a traditional family recipe with a twist. My husband loves it.

Ingredients Nutrition

Directions

  1. Cook noodles using package directions; drain well. Cover to keep warm.
  2. Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
  3. Add chicken and toss to coat.
  4. Heat 2 tbs. butter in large skillet over medium heat until melted.
  5. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
  6. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
  7. Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
  8. Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
  9. Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
  10. Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
  11. Spoon chicken sauce over noodles and serve.

Reviews

(2)
Most Helpful

This was so good, and so easy! I'm really surprised that there aren't more ratings. I was looking for a chicken stroganoff recipe that didn't use cream of mushroom soup. Actually, I didn't use mushrooms because I was out and didn't realize it until it was too late. Next time I'll use the mushrooms too. Thanks for posting!

Indiana Linda July 15, 2014

A really good easy mid week meal and would fully recommend. I scaled back for 3 serves and served it over rice (had cooked in the freezer - defrost and reheat) and used low fat sour cream but otherwise made as per recipe. Would have liked a little more mustard than called for and I also put a sprinkle of paprika on top (cannot imagine a stroganoff without paprika). Thank you Chef Amy Roberts, made for Bargain Basements.

I'mPat February 10, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a