Chipotle Stroganoff Recipes

CREAMY CHICKEN CHIPOTLE STROGANOFF

Steps:

• In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
• Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
• Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
• Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
• Remove from heat and stir in sour cream.

CHIPOTLE BEEF STROGANOFF

Steps:

• Freeze the beef for 10 minutes. Slice into thin strips.
• In a large skillet, heat 1 tablespoon oil over high heat. Add the beef and stir fry until browned, 5 minutes. Transfer to a plate and cover with foil.
• To the skillet, add the remaining 2 tablespoons oil and stir fry the mushrooms, onion and garlic for 5 minutes. Season with salt, pepper and the thyme.
• Stir in the beef stock and pureed chipotles. Stir in the beef, its juices and the Mexican crema (or other cream). Lower the heat and simmer while the noodles cook.
• Bring a large pot of water to a boil, salt it, add the noodles and cook until tender. Drain, then toss with the butter, chives and cilantro. Top with the stroganoff.