I was called Rachel Stroganoff at least once a day at Mountain View Elementary School in Goleta, California. It seems only right that this Stroganoff recipe made by members of the Kaganoff family be given a name change. If you have to be called names – why not a delightfully cozy dish that warms the insides even on a rainy day? I can think of much worse things to be called. I grew up eating this Chicken Kaganoff (Stroganoff) and went off to college with the recipe carefully printed in purple ink on a pink piece of folded cardstock. When I started documenting recipes for our family cookbook 25 years later I pulled out my spattered and stained pink cardstock and transposed my 18 year-old purple printing to a computer file. My family traveled to Russia to meet long lost relatives in 2006. We were fed Chicken Stroganoff virtually every day for three weeks. The Kaganoff Stroganoff is just as good. I promise. It’s the real Russian deal. The recipe doubles easily if you need to serve 8. Oh, and if you have a food recipe named just for you – let me know. I can’t be the only one!
Chicken or Beef Kaganoff (serves 4)
- 1½ lbs beef or chicken
- 4 tablespoons best quality salted butter (I prefer Kerigold Irish Butter)
- 3 tablespoons all-purpose flour
- 2 cups broth (either beef or chicken)
- 2 Savory Chicken packets or bouillon cubes (optional)
- 2 teaspoons dry or prepared Dijon mustard (I use prepared mustard)
- 1 teaspoon lemon juice (I use Meyer lemons)
- 1 onion, sliced
- 6 tablespoons sour cream
- chopped dill for garnish
Cut meat into strips and season with salt and pepper. In a saucepan melt 3 tablespoons of the butter with the flour and whisk until blended.
Bring broth to a boil in a medium saucepan and add to the butter/flour mixture, whisk quickly until thick. Add mustard and lemon juice and salt and pepper to taste. I find canned or boxed chicken and beef broth totally underwhelming. I often add bouillon for extra flavor (Trader Joe’s Savory Chicken packets are terrific – two added to this recipe will provide just the right flavor boost).
Brown the onions in a saucepan with the remaining butter. Remove. Brown the meat and then combine with the onions.
Add sour cream to the sauce and quickly pour over the meat. Serve over rice or flat noodles. Sprinkle with chopped dill right before serving.