Ask Betty!

Do you have any cooking questions
or need a cooking tip?
Send a question and I will try to answer.

Ask Betty

Chicken Stroganoff

I had a recipe from Grandmas and this weekend I took it to the store with me and lost it. I have all of the ingredients and was so excited to try the recipe again. I looked on the website and it is not there. Do you still have the Chicken Stroganoff recipe? Where can I find it? Thanks. --Katherine
Hi Katherine, Oh, yes – this is a great weekend dish, but it's easy enough to make on a busy weeknight as well!  I’ll try to get the recipe and picture up on the site soon, but in the meantime, here’s the text of the recipe. Enjoy! Hearty Chicken Stroganoff Grandma made this dish whenever my brother came home from college. It was his favorite! Preparation time: 14 minutes Cooking time: 18 minutes Serves 6 8 ounces wide noodles 6 tablespoons all-purpose flour, divided 1 teaspoon salt 1/2 teaspoon black pepper 1 1/4 to 1 1/2 pounds chicken tenderloins 4 tablespoons butter, divided 6 medium mushrooms, cut into quarters 1 cup chopped onion 1/2 teaspoon dry mustard 2 cups chicken broth 1 cup sour cream 1 teaspoon ketchup 1. Cook the noodles using the package directions; drain well. Cover to keep warm. 2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat. 3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet. 4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup. 5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles. Grandma’s Secret Tip For a gourmet flavor, Grandma sometimes added a little white wine to this entree. She added 1⁄4 cup white wine to the skillet when the mushrooms and onion were nearly cooked through. She let the mixture boil for 1 minute, then removed the chicken and vegetables from the skillet.

  • Question

    How do you make red eye gravy? My mom made it all the time with a ham steak, but never left me a recipe before she passed.
    - Ruth

    September 2012
  • Question
    Do you have a recipe for eggnog pound cake? --Priscilla
    March 2012
  • Question

    What is the reason for a cake to come out too crumbly? Is it because of over beating or keeping the batter out for long time or is it because of too much baking soda? I baked a carrot cake; it was so soft and crumbly that it fell below the resting tray!
    --Sabitha

    June 2012
  • Question

    Hi Betty, I have an old recipe from my mom that says I need to “proof the yeast.” What does that mean?

    —Jen

    May 2012
  • Question
    What can I make with lots of leftover mashed potatoes? --Mary
    March 2012
  • Question
    Betty, I just love basil, but can’t use all of the big bunch I got at the farmers’ market. How should I store fresh basil? --Amanda
    March 2012
  • Question
    When I make blueberry pie the bottom crust never gets cooked and always comes out gooey. I dredge my berries with flour and I’ve even tried corn starch. How can I get my bottom crust to cook thru’? --Anna Marie
    March 2012
  • Question
    Do you have a recipe for portobello mushrooms with sauce and mozzarella cheese? --Leslie
    March 2012
  • Question
    Do you have a recipe for any zucchini desserts? I think my mom tried zucchini in a pie instead of apple and it tasted just like apple. I have a recipe for bread, but that is it. Thanks, --Anishka
    March 2012
  • Question

    Do you have a cold pasta salad recipe for a picnic?

    —Barb

    May 2012
05/23/11
Pin It print
TAGS:
Join Grandma's new Oven-Lovin League

FREE Membership entitles you to
fresh-from-the-oven club privileges:

  • Thousands of Kitchen-Tested Recipes
  • Exclusive Cooking Tips from Grandma Betty
  • Member-Only Merchandise Discounts
Join Now! It's Free!