Stroganoff was named after an influential family named Stroganov. It was probably invented by French chefs who leaned into older Russian dishes. The first known recipe, “Beef a la Stroganov, with mustard,” appeared in a cookbook entitled A Gift to Young Housewives in 1871. Rather than strips of beef, it instructed applying a dry rub to cubes of beef.
The beef was then sauteed in butter and given a bath of a mustard roux. Stroganoff achieved some level of fame thanks to a French chef, Charles Briere. In 1891, the chef submitted a recipe for this dish to a magazine competition sponsored by L’Art Culinaire.
This recipe is for a rather traditional Stroganoff with mushroom gravy, only using chicken instead of beef.
Chicken with Peas Stroganoff
Stroganoff was named after an influential family named Stroganov. It was probably invented by French chefs who leaned into older Russian dishes. The first known recipe, “Beef a la Stroganov, with mustard,” appeared in a cookbook entitled A Gift to Young Housewives in 1871. Rather than strips of beef, it instructed applying a dry rub to cubes of beef. The beef was then sauteed in butter and given a bath of a mustard roux. Stroganoff achieved some level of fame thanks to a French chef, Charles Briere. In 1891, the chef submitted a recipe for this dish to a magazine competition sponsored by L’Art Culinaire.This recipe is for a rather traditional Stroganoff with mushroom gravy, only using chicken instead of beef.
Ingredients
- ½ pound chicken breast
- 1 tablespoon vegetable or canola oil
- 1 large white onion
- 10 ounces of white mushrooms (sliced)
- 1 ¼ cup fresh peas
- 3 tablespoons salted butter
- 3 cups beef bone broth
- 1 tablespoon stone ground mustard
- ⅔ cup sour cream
- Salt and pepper to taste
Instructions
- Use a rolling pin to flatten the chicken to about 1/3# inch thick. A meat mallet works, too.
- Slice the chicken into ⅕” strips; cut long pieces in half
- Season lightly with salt and pepper
- Heat the oil in an iron skillet (high heat)
- Put the chicken into the pan and spread it so you can cook evenly
- Let it brown on both sides
- Turn the heat down to medium-high
- Add the butter and onions stirring until the butter melts
- Pour in the mushrooms, letting them fry until golden
- Slowly add flour and stir for 1 minute
- A little at a time, incorporate the broth
- Add the peas, sour cream, and mustard
- Let this simmer on a medium-low heat. The sauce should start thickening
- Once it’s the consistency you want, remove it from the stove
- Serve with egg noodles