Namak Magazine - Chicken Stroganoff

Go to Issue 01.03 Overview | View all Recipies
On page 45 of Issue 01.02 we offered an easy recipe Chicken Stroganoff. Here it is...

Chicken Stroganoff
Serves 4 people

What to put in it
2 pounds skinless, boneless chicken breast
2 Onions
4 medium-sized mushrooms (optional)
5 table spoons flour
2 cups milk
1/2 cup vegetable oil (or butter)
1 tea spoon salt
Just a dash of Pepper (as desired)
3 table spoons lemon juice (optional)
2 table spoons sour cream or 1/2 cup cream (optional)
1 can shoestring potatoes (or homemade)

How to cook it
1. Dissolve flour in 1 cup milk.

2. Boil 1 cup milk with 1/2 cup vegetable oil (or butter).

3. Add milk/flour mixture slowly to milk/oil mixture and stir until a thick white sauce is formed. Be careful that the flour does not form clumps. - see pic

Steps 1-3

4. Add salt and pepper, and lemon juice (if desired). Set aside.

5. Wash the chicken and cut into small strips. Set aside.

6. Chop mushrooms (if desired) and set aside.

7. Chop and fry the onion in 1/4 cup oil (just until it’s soft, not so it’s color
has changed). - see pic

Step 7

8. Mix in the chicken with the onions. Stir until there’s no juice left. - see pic

Step 8

9. Add mushrooms (if desired).

10. Add white sauce.

11. Let boil for 5-10 minutes.

12. Add sour cream or cream, then remove from stove.

13. Serve in flat dish covered with shoestring potatoes.