Chicken Stroganoff from How to Cook Everything Fast: A Better Way to Cook Great Food (page 646) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice; Buttered egg noodles; Skin-on mashed potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sldoug on June 26, 2016

    Made this again, this time with two tablespoons of tomato paste and a tablespoon of dried dill since I forgot entirely about buying fresh. I served it with about six ounces of cooked, buttered egg noodles, and that was a good amount. My mushroom and chicken ratios were about the same as last time. It turned out well although I think I might drop it down to one tablespoon of tomato paste and make every effort to remember the fresh dill.

  • sldoug on January 24, 2016

    I used just under a pound of mushrooms and a bit over two pounds of chicken (what I had) but otherwise followed the recipe. The flavors in this dish were comforting and delicious although I might have preferred a bit of tomato paste instead of the tomato. Served it over boiled potatoes but the sauce was so thin that egg noodles would have been the better choice. I also recommend a bit of cornstarch to make the sauce a bit silkier.

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