I've had beef stroganoff in the past and it's lovely when it's homemade. But can be a bit ... vom-worthy if you happen to get slop posing as stroganoff from a canteen or cafeteria. I've also had mushroom stroganoff, which, like its beefy cousin is much the same--hit or miss. This one, though is always a hit. A bang on hit. So much that it's already on the menu for May.
I paired it with conchiglie pasta shells because I love the way the wells hold the sauce, but you could pair it with any pasta or noodles you want. Stroganoff always works well with pappardelle. Or you could use rice or even try orzo or couscous. Or pearl barley. That might be interesting.
I've got a slow cooker tip for you: do you find that when you toss in cubes of chicken in the slow cooker it always seems to dry out? Despite swimming in liquid? That always happens to me, anyway. If you leave the chicken breast whole and break them up just before serving, you'll have juicy chicken instead of fibrous lumps.
For the stroganoff
1/2 red onion, diced
1/2 cup dry white wine
1 can cream of mushroom soup
1 large garlic clove, minced
1 1/2 cups mushrooms, chopped
2 chicken stock cubes
2 cups fat free plain natural yogurt
3 large chicken breasts, boneless and skinless
300g conchiglie pasta shells
salt and pepper
All right, let's slow cook:
Leave the chicken breasts whole and put them in the base of a slow cooker.
In a large bowl, combine the onion, white wine, mushrooms, garlic, yogurt mushroom soup and crumbled stock cubes. Add a bit of salt and pepper and pour over chicken.
Leave to cook on low for 6 hours.
Half an hour to an hour before it's finished, prepare your accompaniment of pasta, potatoes, noodles etc. Serve over the accompaniment, taste and adjust seasoning if necessary. Garnish with parsley.