Here’s today’s recipe. Foodies will sneer at this but I think anyone who thinks that cooking is too hard or takes too much time should have this in their repertoire.
This is one of my go-to recipes, because it’s fairly easy, a family favorite, I usually have the ingredients, and it comes together quickly, with only as much prep work as is needed to thaw the chicken. It’s a fairly German recipe, let’s say, the German equivalent to chicken stroganoff, though this was my modification of a recipe from the internet. (The original has a lot more cream!)
Ingredients:
1 – 1 1/2 lbs. chicken or pork chops/pork loin
1 can of mushrooms
1/2 to 1 onion (I use sweet onions), depending on size
3/8 cup (6 tbsp) flour
2 cups water
2 tsp. chicken boullion
2 tsp. Worcestershire sauce
1/3 – 1/2 cup cream
salt to taste (about 1 tsp.)
Noodles – 8 – 12 oz.
Cut the chicken or pork into thin strips. Cook chicken and onions until chicken is cooked through.
Add 1 cup of water to the flour in a small bowl, gradually, stirring to make a paste (i.e., no lumps), then add the mixture, the 2nd cup of water and the boullion, and cook until thickened. Add the W’shire sauce, the mushrooms, the cream, and the salt.
Serve with noodles.
Comments
Note that when I use the cheap chicken that has “up to X% of a solution” added, I get a lot of juices in the pan. I drain these into a measuring cup periodically while the chicken is cooking, then use this as part of the 2 cups.
I also generally hate recipes that tell me to add salt “to taste” but here it works for me, because it sort of depends on how salty the chicken boullion is.
Of course, you can use actual chicken broth instead of water + chicken boullion.
The amount of cream is somewhat discretionary. It also seems to vary how thick and creamy the sauce is prior to adding the cream; I think this is really just a matter of how lumpy the flour/water mixture started out.
I generally buy the cream at Aldi, where it’s ultra-pasteurized and lasts a good long time, so I can get a couple meals out of it.
Bonus recipe: easy pasta alfredo.
Cook pasta. Add some butter or margarine, and parmesan cheese and cream, a little of each at a time, until the texture and consistency looks about right. Note that recipes usually call for loads of cream but my kids are impressed with much smaller amounts.
I’d add a picture, but there’s not much to see — pasta with a white sauce.
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