Stroganoff – My way


Stroganoff (photo: R Marinho)
Stroganoff (photo: R Marinho)


So the first time I had Stroganoff I hated it. I know some of you in Brazil may be reading this and I apologize for my next comments. I was serving at the School of the Nations in 2005 for 6 months and one day a week on the lunch menu was stroganoff. Let’s just say I only ate Guava for those lunches. Anyways, I tried it again a few years later at a Cafe close to our house in Calgary called Ladybug Cafe. They put the stroganoff in a crepe and it was the most delicious thing ever. A few nights ago we had a friend staying with us, Fabiana, who with my husband made me crepes after I came home from a long say of school. The Nutella and strawberry crepe was amazing but all I could think about was that crepe from Ladybug. So that’s what inspired me to make it my way.

Once I made it, Raphael said that he knew it one way and Fabiana said she grew up with it another way and I’m sure you know it yet another way, well this is my way. It’s relatively low fat because I used low fat and low sodium mushroom soup and added water instead of sour cream but again you can do it however you like. Hope you like it as much as we did.

  • 2 cups slices mushrooms – I like crimini
  • 2 chicken breasts – cubed
  • 2 tablespoons olive oil
  • 1 large onion – cut in rings
  • 1 small can of mushroom soup
  • 1 can of hot water
  • 1 sprig of rosemary
  • Salt and Pepper to taste

Heat olive oil in a large pan and add chicken.
Season with salt, pepper and turmeric.
Saute chicken until a little brown then add onions.
Once onions have started to brown add mushrooms and sauté until they are brown.
Add mushroom soup and water.
Add sprig of rosemary.
Bring to a boil and turn down to simmer.
Stir and let simmer until sauce thickens (about 15 mins)
Remove Rosemary.

Serve with rice and hickory sticks or in a crepe!

Notes and tips: To make a creamier sauce you can add heavy milk instead of the one can of water.

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