Ever since I was a kid, I'd never really enjoyed stroganoff. I didn't like onions or peppers, the beef was always tough, and it was really kinda bland.
Then I discovered a recipe in Real Simple that changed my mind. I've made a few changes to it over the years though.
1 tablespoons olive oil
3 medium yellow onions, halved lengthwise and thinly sliced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces button mushrooms, thinly sliced
4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon hot sauce
1/2 cup sour cream
Heat oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.
Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.
Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken until golden brown and cooked through, about 5 minutes. Add it to the vegetables.
Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly.
Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over egg noodles or rice.