Save One rainy Tuesday, I opened the fridge to find leftover mushrooms, a lone chicken breast, and a tub of sour cream about to expire. I wasn't in the mood for anything complicated, but I also didn't want another boring stir-fry. That's when I remembered a stroganoff my neighbor had made months earlier, rich and golden, served in her worn cast-iron skillet. I improvised with what I had, and by the time the noodles were ready, the kitchen smelled like a cozy bistro. It's been my go-to ever since for nights when comfort matters more than perfection.
I made this for my sister after she moved into her first apartment. She had one pot, two plates, and zero confidence in the kitchen. We cooked it together over a video call, her laughing every time the mushrooms released their liquid and she panicked. When she tasted the finished dish, she went quiet for a moment, then said it reminded her of something our grandmother used to make. It didn't, really, but I knew what she meant. Some meals just feel like home, even when you're far from it.
Ingredients
- Boneless, skinless chicken breasts (500 g): Slice them thin so they cook fast and stay tender, the flour coating helps create a light golden crust that holds the sauce.
- Salt and black pepper: Season generously, chicken needs more than you think to really shine.
- All-purpose flour (1 tbsp): Just a light dusting keeps the chicken from sticking and gives the sauce a little body.
- Unsalted butter (2 tbsp): Butter adds richness and helps the onions caramelize without burning.
- Olive oil (1 tbsp): Mixing it with butter raises the smoke point so you can get a proper sear on the chicken.
- Medium onion (1, finely chopped): The finer you chop it, the more it melts into the sauce and sweetens everything.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the butter and perfumes the whole dish.
- Cremini or white mushrooms (250 g, sliced): Cremini have a deeper flavor, but white mushrooms work just fine if that's what you have.
- Sweet paprika (1 tsp): This is what gives stroganoff its signature warmth and subtle smokiness.
- Dry white wine (120 ml, optional): It deglazes the pan and adds brightness, but chicken broth works if you skip the wine.
- Low-sodium chicken broth (250 ml): Use low-sodium so you control the salt level, especially if you're reducing the sauce.
- Sour cream (200 ml): Stir it in off the heat or very gently, boiling will make it split and look grainy.
- Dijon mustard (2 tsp): Just enough to cut through the richness without making the sauce taste mustardy.
- Fresh parsley (1 tbsp, chopped, plus extra): A handful of green at the end makes everything feel fresher and more vibrant.
- Egg noodles (300 g): Wide, buttery egg noodles are traditional and perfect for catching all that creamy sauce.
Instructions
- Coat the chicken:
- Toss the chicken strips with salt, pepper, and flour in a bowl until each piece is lightly dusted. This quick step makes a big difference in texture and flavor.
- 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. Let it sizzle undisturbed for a minute before stirring, you want golden edges, not steamed meat.
- Cook the aromatics:
- Add the remaining butter to the same skillet, then toss in the onion and cook until it turns soft and translucent, about 2 minutes. Stir in the garlic and mushrooms, letting them brown and release their moisture completely.
- Bloom the paprika:
- Sprinkle the paprika over the mushrooms and stir for 30 seconds until fragrant. This step unlocks the spice's full flavor and color.
- Deglaze and simmer:
- Pour in the wine (or extra broth) and scrape up all the tasty browned bits stuck to the pan. Let it bubble and reduce by half, then add the chicken broth and bring everything to a gentle simmer.
- Finish the sauce:
- Lower the heat and stir in the sour cream and Dijon mustard, mixing until smooth and creamy. Return the chicken and any juices to the pan, letting it all warm through gently without boiling.
- Cook the noodles:
- While the sauce simmers, boil the egg noodles in salted water according to the package directions. Drain them well and keep them warm.
- Taste and serve:
- Adjust the seasoning with more salt or pepper if needed, then spoon the stroganoff over the noodles. Finish with a sprinkle of fresh parsley and serve immediately.
Save Last winter, I made a double batch of this for a friend who'd just had surgery. I packed it in a glass container with the noodles on the side so they wouldn't get soggy. When I dropped it off, her husband opened the door and said the smell alone made him feel better. She texted me later that night saying it was the first meal that actually tasted like something in days. I've never forgotten that. Food doesn't fix everything, but sometimes it helps more than we realize.
Storing and Reheating
Stroganoff keeps well in the fridge for up to three days, stored in an airtight container. I like to keep the noodles separate if I know I'll have leftovers, because they soak up the sauce and get a little mushy. When reheating, do it gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. The microwave works in a pinch, but stir it every 30 seconds and don't overheat, or the sour cream will break. If the sauce looks a little separated after reheating, a quick stir usually brings it back together.
Swaps and Variations
If you want to lighten things up, swap the sour cream for full-fat Greek yogurt, it gives the sauce a tangier edge and cuts some of the richness. I've also made this with turkey breast when I had extra after Thanksgiving, and it was just as good. For a vegetarian version, skip the chicken and double the mushrooms, adding some smoked paprika for depth. You can also toss in a handful of spinach or peas at the end for color and a little extra nutrition. If you're out of egg noodles, serve it over rice, mashed potatoes, or even crusty bread.
Serving Suggestions
This dish is hearty enough to stand on its own, but a crisp green salad with a sharp vinaigrette balances the richness beautifully. Steamed green beans or roasted asparagus also work well, especially if you want something lighter on the side. I usually pour a glass of dry Riesling or Chardonnay, the acidity cuts through the cream and makes every bite feel a little brighter.
- Top with extra parsley or a sprinkle of chives for a fresh finish.
- Serve with crusty bread to mop up every last bit of sauce.
- Pair with a simple cucumber and dill salad for a cool, tangy contrast.
Save This stroganoff has pulled me through more busy weeknights than I can count, and it never feels like a compromise. Every time I make it, someone asks for the recipe, and I'm always a little surprised, because it feels so simple. But that's the beauty of it: comfort doesn't have to be complicated.
Cooking Questions & Answers
- → Can I use a substitute for sour cream?
Yes, Greek yogurt works well as a lighter, tangier alternative. You can also use plain yogurt or crème fraîche, though avoid boiling the sauce once dairy is added to prevent curdling.
- → What type of mushrooms work best?
Cremini and white mushrooms are classic choices, but you can also use portobello, shiitake, or a mix. Ensure they're sliced evenly for consistent cooking and optimal browning.
- → Can I make this dish ahead of time?
Yes, prepare the stroganoff through step 6 and refrigerate for up to 2 days. Reheat gently over low heat without boiling. Cook noodles fresh just before serving for best texture.
- → What can I serve alongside this dish?
A crisp green salad, steamed green beans, or roasted asparagus complement stroganoff beautifully. Pair with a dry Riesling or Chardonnay to enhance the creamy sauce.
- → How do I prevent the cream sauce from breaking?
Keep heat at low once sour cream is added and never let the sauce boil. Temper the sour cream by slowly stirring it in while off heat, then gently warm through to prevent curdling.