Cook:1/2 lb. dry wide egg noodles
Saute in 2 T. olive oil:
1/2 lb. kielbasa, sliced
1/2 lb. button mushrooms, quartered
Combine; Saute in 2 T. olive oil:
1 1/2 lb. chicken tenders (I just used cut up chicken breast), sliced
1/2 t. each cayenne, paprika, black pepper, kosher salt, dried basil, dried thyme, and dried oregano
2 T. flour
1 T. tomato paste
2 t. garlic, minced
Deglaze with:
1/2 c. dry sherry
3/4 c. chicken broth
1 T. worcestershire sauce
Off heat, stir in; Garnish with:
1/2 c. sour cream
Directions:
Boil a large pot of salted water for the noodles. Cook noodles according to package directions. Drain and set aside.
Saute kielbasa and mushrooms in oil until browned about 5 minutes. Transfer to a bowl and set aside.
Combine chicken and seasonings, tossing to coat then dust with flour. Saute chicken in same pan with oil until nearly cooked through. Push chicken to one side of pan. Add tomato paste and garlic and saute for 1 minute.
Deglaze with sherry. Simmer until nearly evaporated, then add broth, worcestershire, and reserved kielbasa-mushroom mixture. Bring to a simmer and reduce by half.
Off heat stir in sour cream. Serve with egg noodles.
Makes 6 cups stroganoff and noodles. Total time 25 minutes.
Verdict:
I liked the flavor of this. The only problem for me was that I didn't like the kielbasa. I like kielbasa it is just that in this dish it tasted like....wait for it...boiled hot dogs. If you make this I would still use the kielbasa because I think it adds flavor. Maybe it will taste better for you.
