Chicken Stroganoff....or Beef -- "Have it Your Way!"

Here we are back at hump day Wednesday again...3 days down and 2 to go!  Well, tonight I gave my hubby a choice again of what he wanted to have for dinner (just like last night, sort of).  I told him he had 3 choices...Chicken Stroganoff, Chicken Stroganoff or...Chicken Stroganoff.  Guess which one he chose?  You guessed it right....Chicken Stroganoff!!!  I'm so glad he chose that because I just happened to have all the ingredients at home to make it.

This recipe is actually an adapted version of one of my favorite Beef Stroganoff recipes taken from my Circa 1976 Better Homes and Gardens Cookbook (I don't know why but I just love that cookbook).  This recipe is delicious regardless of whether you use beef or chicken.  You decide what meat to use based on your own personal preferences or tastes.  One of the bonuses of cooking your own meals is that you always get to "have it your way"....and no Burger King required!!!  :-)  This recipe is really awesome with beef...I just happen to be more of a chicken sort of girl!

Check the recipe out below.  I served it alongside a baby spinach salad tossed with a light vinaigrette dressing (it supplied us with some of the iron that we would have gotten if it had been beef instead of chicken).  Enjoy!

Served alongside a delicious spinach salad.

BOOM...looks yummy, doesn't it???

Stroganoff (Chicken or Beef)

Ingredients

• 1 lb sirloin steak, cut into thin strips or (1 lb. boneless chicken breast, cut into strips, if making chicken stroganoff - my favorite brand of chicken is Perdue because it is the leanest and most tender I have found & no waste)
• 1 Tablespoon flour
• 1/2 teaspoon salt
• 2 Tablespoons butter
• 1 (3 ounce) can or jar sliced mushrooms, drained
• 1/2 cup onions, chopped
• 1 clove garlic, minced
• 2 Tablespoons butter
• 3 Tablespoons flour
• 1 Tablespoon tomato paste
• 1-1/4 cups beef broth (or 1 10-1/2 ounce can) or (1 10-1/2 oz can chicken broth, if making chicken stroganoff)
• 1 cup sour cream
• 2 tablespoons dry white wine
• Hot buttered egg noodles

Directions

1. Coat beef (or chicken) strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
2. Saute coated beef (or chicken) strips in large frying pan with 2 Tablespoons butter until cooked and slightly browned.
3. Add onion and garlic to meat mixture; continue to cook until tender-crisp, about 3 to 4 minutes; add mushrooms
4. Transfer meat and vegetables from frying pan to a bowl or platter (set aside).
5. Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour; cook 1-2 minutes.
6. Add tomato paste and beef broth (or chicken broth); cook and stir over medium heat until thickened and bubbly.
7. Add meat and vegetables back to the frying pan; mix well.
8. Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
9. Serve over cooked, buttered egg noodles. 

*Tips: To decrease the sodium, you can decrease or omit the salt as well as use low sodium broth in the sauce.  To decrease the fat, substitute either reduced fat or no fat sour cream (I usually use the reduced fat version).  You can also substitute cooked fresh mushrooms, instead of canned, if you have them available.