Could somebody please tell me what "browning sauce" is? I'm not a pro but I have been cooking for many years and have never heard of this. Thank you very much.
This was very tasty. I cut the fat by stirring 4 tablespoons of the leftover seasoned flour into the pan, before adding the soup/mushroom mixture. Instead of cream, I used canned skim milk. I also cut the chicken into bite-sized pieces. I used Kitchen Bouquet brand browning sauce, and served this dish with No-Yolks noodles and green beans. With the leftovers, I stirred the stroganoff and noodles together, to keep the noodles from drying out and sticking together. There was quite a bit of seasoned flour left over, so I think you could safely make this recipe with only 3/4 the quantity of flour. Next time, I may try a dash of Worchester sauce, too...
This was excellent. I did change the method a little. I cubed the chicken and browned it then brwned the mushrooms and garlic with the chicken. Roatsing brings out a deeper richer flavor. I then added the sauce mix ingredients and about a tablespoon of sherry. I also took the suggestion of another reviewer and added paprika to the flour. Also used cream of mushroom soup as I didn't have chicken and low fat milk. Definite keeper.
This was great. I made some changes I cubed the chicken I chopped up the mushroom really finely (the kids dont even detect it!) and I added a bit more browning sauce to darken the colors. The hour that the stroganoff simmers is a worry free hour you barely have to come back to it. The leftovers taste as great nuked!
My husband told me how much he loved Beef stroganoff growing up but as an adult he has givin up red meat. But one day I wanted to do something special for my husband so I looked this up and made it for dinner. He loved it. Made me promise never to loose the recipe. He said it was better then any beff one he had ever had. I call it kid-friendly because he liked it as a kid and i think most kids would like it. My kids see mushrooms and automatically begin to whine and refuse to eat it.
What a great recipe! The nutmeg makes it taste wonderful. The only modification I made was to cut the chicken into smaller pieces.
We liked this recipe a lot! It was a nice alterbative to Beef or hamburger stroganoff. I used canned mushrooms and I doubled the recipe but not the onion soup because I was afraid that the onion flavor would take over. Everything turned out great! Thanks.
Thanks for the recipe! Had to do some substitutions but the overall result was great. Since browning sauce not easy to find on west coast I used Worcestershire sauce. To help with the calorie count I used low fat sour cream and low fat organic milk instead of cream. We had leftover roasted chicken that replaced the chicken breasts. Added peas and carrots for a one bowl supper. Definitely a keeper!
This recipe looked really yummy to me but my family wanted something spicey. So I decided to "kick it up a notch" and coated my bite size chicken pieces in cajun seasonings. I browned the chicken and then proceeded with the recipe however eliminating the onion soup mix to cut down on the salt. Next time I'll make it the regular way but I'll still leave out the onion soup and use fresh onions and my own seasonings. Anyway Marilyn this was a great dish that my family really loved.
I used Lipton onion soup mix and the flavor completely overwhelmed the dish. Will probably make again but with stock and real onions.
