Beef or Chicken Stroganoff

By Mark Lawrence

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Stroganoff first appeared in a 1861 recipe book and is a traditional Russian dish. I was unfortunately never invited to one of Count Stroganoff's famous dinners, so I'm not completely clear on what the classic recipe was. Modern Stroganoff made with mushrooms and served over noodles is an American invention - the traditional version has no mushrooms and is made with potatoes.

3 tbl oil
1 can beef or chicken broth
5 potatoes
1 onion
2 lbs beef or chicken
2 cups sour cream
1/2 cup butter
3 tbl corn starch

  1. Cut the potatoes and onion into chunks. Place in large pan with broth. Boil then reduce to simmer for 20 minutes.

  2. Slice up the beef or chicken. While the potatoes are cooking fry the meat in a skillet.

  3. Add the meat, butter and sour cream to the potatoes.

  4. Put the corn starch in a small cup and add water until dissolved. Add the corn starch to the stroganoff, bring to a boil until the sauce thickens, just a few seconds.