Description
To break down why this specific combination of ingredients is so incredibly popular, it helps to examine what makes the assembly unique. This dish is far from a standard, boring house salad that leaves you feeling hungry thirty minutes after you finish eating. Instead, it is a hearty, multi-layered entree featuring a base of crisp mixed greens piled high with sliced red apples, plump blueberries, and sweet strawberries. The fruit provides a refreshing juiciness that contrasts beautifully with a warm, seasoned chicken breast that has been grilled to juicy perfection.
Ingredients
For the Stroganoff
- 1 pound (450 g) sirloin steak or beef strips, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (225 g) cremini or white mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup (240 ml) beef broth
- ¾ cup (180 ml) sour cream, room temperature
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
For Serving
- 8 ounces (225 g) egg noodles, cooked according to package directions
- Extra parsley, if desired
Instructions
1. Cook the Beef
- Season the beef strips with salt, pepper, and paprika.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the beef for 1–2 minutes per side until lightly browned. Remove from the skillet and set aside.
2. Cook the Vegetables
- Melt the butter in the same skillet.
- Add the onions and cook for 2–3 minutes until softened.
- Stir in the mushrooms and cook for 5–6 minutes until browned and their moisture has evaporated.
- Add the garlic and cook for 30 seconds until fragrant.
3. Make the Sauce
- Sprinkle the flour over the mushroom mixture and stir for 1 minute.
- Gradually whisk in the beef broth until smooth.
- Stir in the Dijon mustard and Worcestershire sauce.
- Simmer for 3–4 minutes until the sauce thickens slightly.
4. Finish the Stroganoff
- Reduce the heat to low.
- Stir in the sour cream until fully combined. Do not let the sauce boil.
- Return the beef and any juices to the skillet.
- Simmer gently for 2–3 minutes until the beef is heated through.
- Taste and adjust seasoning with salt and pepper.
5. Serve
- Divide the cooked egg noodles among serving bowls.
- Spoon the creamy beef and mushroom stroganoff over the noodles.
- Garnish with fresh parsley and serve immediately.
Notes
Loaded with juicy grilled chicken, sweet berries, crisp apples, crunchy pecans, and tangy blue cheese, this homemade market salad is a healthy, satisfying meal that’s every bit as delicious as the original.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 480 kcal
Keywords: homemade chick-fil-a market salad, copycat market salad recipe, healthy chicken and fruit salad