When I think of Stroganoff, I think of the traditional Beef Stroganoff with egg noodles. Growing up, my mom wasn’t one to cook too often. We were a drive through kind of family most of the time and when she did cook, she had just a few signature dishes; chicken and rice and beef stroganoff were two that stand out to me. Now I’m not complaining, I always loved my mom’s simple cooking. When she graced the kitchen with her presence, she loved to cook with canned soups, which if you ignore the ingredient list, makes just about everything taste delicious!! Since my mom didn’t cook too often, when it comes to what I know in the kitchen, it’s pretty much self taught. I draw inspiration from some of the simples dishes she used to make and clean them up, eliminating processed ingredients when I can.

The tables have turned and I often cook for her now and even without her beloved Campbell’s soup, she loves my renditions of some of her classics. When it came time to cook dinner the other night, her two signatures chicken and rice and beef stroganoff came to mind. I had a mad craving for chicken and rice, but didn’t feel like going to the trouble of making a roux and honestly was lacking chicken broth anyway. I remembered she used to make her beef stroganoff with brown and wild rice and sour cream (and of course some Campbell’s Cream of Mushroom soup). Lucky me, I had just enough on hand to create a somewhat similar chicken version, sans soup and the chicken stroganoff and rice was born. I added a little mustard to tang it up a bit, the result, a close duplicate of my mom’s that would be great with chicken or beef.

Cook this up for dinner, let me know if you do, I would love to know what you think!

xo – Brooke

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