Today we served up a Chicken Stroganoff served with steamed white rice, white cabbage and sweetcorn.
The thing that makes this Stroganoff Sauce and not just any generic mushroom gravy is the sour cream and mustard. These are used for flavour, colour (makes the gravy paler) and thickener. Though this sour cream gravy is also thickened with flour, like traditional gravies.
Be sure to brown the mushrooms well which, combined with the fond left in the pan from searing the chicken, makes a flavour base for a seriously good Stroganoff Sauce!
