Mar 30, 2010

Chicken Stroganoff

Chicken Stroganoff

This simple but stylish variation of the more classic Russian Beef Stroganoff has proved itself time and time again since the first time I cooked it in the tiny kitchen of my first apartment.

That seems so long ago now and boy, was I young! If only I had known then what I know now. Sound familiar? It’s fun to look back on those days when we were so giddy with life, though. But I digress…

You’re talking basic ingredients here. Real quick preparation with magical results. People will think you’ve spent hours slaving over a hot stove!

Ingredients:

1 pound chicken
5 oz mushrooms
1 large onion
2 garlic cloves
1 green bell pepper
1/2 tsp paprika powder
1 tbsp all-purpose flour
1/2 tsp mustard powder
1 cup chicken broth
1/2 cup sour cream
2 tbsp butter
pepper
salt

For the heck of it:

Seeing this old and bad scan of the living room of my first tiny apartment in Gouda is what triggered the chicken stroganoff thing! I must have been 19 or barely 20 when I moved in there. It looks so delightfully girly and well, way too full of furniture.

huis2

*sigh*

Directions:

 Cut the chicken in strips or pieces.
Chicken Stroganoff

Cut one medium bell pepper in pieces as well.
Chicken Stroganoff

And cut a large onion in quartered rings.
Chicken Stroganoff

I’ve used a soft tea towel to brush off roughly 8 mushrooms, removed the stems and sliced them.
Chicken Stroganoff

Grate or mince two medium-sized garlic cloves or a large one.
Chicken Stroganoff

Mix up 1 slightly heaping tbsp all-purpose flour and 1/2 tsp mustard powder.
Chicken Stroganoff

Heat 1 tbsp butter and cook the chicken until tender. The chicken shouldn’t brown. Remove the chicken strips from the pan.Chicken Stroganoff

Heat one more tbsp butter and sauté the bell pepper and onion for 2 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Give it 30 more seconds.
Chicken Stroganoff

Add the flour, stir and cook for a minute to neutralize the rawness.
Chicken Stroganoff

Pour in 1 cup chicken broth, stir well, add the chicken strips and bring it all to a boil.
Chicken Stroganoff

Season with 1/2 tsp salt—though this depends on how salty your broth is—and a good bit of pepper. Simmer without the lid on for 5 minutes.
Chicken Stroganoff

Add 1/2 tsp sweet paprika powder, 1/2 a cup sour cream (I’ve used a low-fat crème fraiche), stir and simmer for another 5 minutes.Chicken Stroganoff

Serve over rice or noodles to get the full effect.

You literally whip this up in 20 minutes, but it’s such a magical dinner! Friends who ate it said in one long breath: “This is soooooo good“, after they took their first bite. Try it today, you won’t believe your taste buds.
Chicken Stroganoff

Chicken Stroganoff
Ingredients
  • 1 pound chicken
    5 oz mushrooms
    1 large onion
    2 garlic cloves
    1 green bell pepper
    1/2 tsp paprika powder
    1 tbsp all-purpose flour
    1/2 tsp mustard powder
    1 cup chicken broth
    1/2 cup sour cream
    2 tbsp butter
    pepper
    salt
Directions
  1. Cut the chicken in strips or pieces. Cut the bell pepper in strips and slice the onion in quartered rings. Brush off 8 mushrsooms, remove the stems and slice them. Grate or mince two medium-sized garlic cloves. Combine 1 slightly heaping tbsp all-purpose flour and 1/2 tsp mustard powder.

    Heat 1 tbsp butter and cook the chicken until tender. The chicken shouldn’t brown. Remove the chicken strips from the pan. Heat one more tbsp butter and sauté the bell pepper and onion for 2 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Give it 30 more seconds.

    Add the flour, stir and cook for a minute to neutralize the rawness. Pour in 1 cup chicken broth, stir well, add the chicken strips and bring it all to a boil. Season with 1/2 tsp salt—though this depends on how salty your broth is—and a good bit of pepper. Simmer without the lid on for 5 minutes.

    Add 1/2 tsp sweet paprika powder, 1/2 a cup sour cream (I’ve used a low-fat crème fraiche), stir and simmer for another 5 minutes.
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    41 Comments »

    1. 1

      I know what we’ll be having for dinner tonight :)

      Maria on Mar 30, 2010 @ 12:56 pm Reply
    2. 2

      Oh this looks so good! Easy too, Yummy!

      Spruce Hill on Mar 30, 2010 @ 1:51 pm Reply
    3. 3

      Wow, Kay. A great twist on a classic recipe. You’re making me hungry and it’s not quite 8 a.m. here!

      Lana from Never Enough Thyme on Mar 30, 2010 @ 1:54 pm Reply
    4. 4

      so easy :) ! Gonna cook it soon!

      Preeti on Mar 30, 2010 @ 2:05 pm Reply
    5. 5

      I would make this but I think I prefer to use Creme Fraiche so it won’t curdle :).  As always your pics make you want to at least try to make it.  You are doing a great job !

      Arrisje on Mar 30, 2010 @ 2:20 pm Reply
    6. 6

      Nice yellow colour! Mine is usually brownish because I use brown mushrooms and don’t take out the gills.
      For a little twist, try using pimenton/smoked paprika, I really like it. I’ve also successfully done this with <a href=”http://karohemd.dreamwidth.org/14812.html”>pork</a> or just mushrooms.

      Karohemd on Mar 30, 2010 @ 5:35 pm Reply
    7. 7

      bah, sorry for the HTML, here‘s the link.

      Karohemd on Mar 30, 2010 @ 5:37 pm Reply
    8. 8

      very nice..always wanted to eat stroganoff but i dont take beef..thx for the recipe

      Trendsetters on Mar 30, 2010 @ 5:40 pm Reply
    9. 9

      Ik heb je recept vanavond gemaakt en het was heerlijk! Heb er ook een blogje over geschreven. Ga het zeker nog een keer maken. xxx

      Loyoya on Mar 30, 2010 @ 8:58 pm Reply
    10. 10

      This looks wonderful.  We’re having 4 house guests next week, and this will be a crowdpleaser.
       
       

      Fiona on Mar 30, 2010 @ 9:05 pm Reply
    11. 11

      Do you think this would be just as good without sour cream? I know it won’t be Stroganoff anymore, but my Grandma is crazy lactose intolerant, and bad things happen if she has dairy.

      Katie on Mar 30, 2010 @ 9:23 pm Reply
      1. @Katie:

        I seriously doubt it. The sour cream is what makes the stroganoff. But I do have a different recipe for you that is amazing and doesn’t require dairy if you replace the butter with oil: Oriental Express

        Kay on Mar 31, 2010 @ 10:14 am Reply
    12. 12

      Yum, I could eat at least three bowls.  Thanks for sharing the picture of your apartment, my first apartment was quite small also.

      Brad on Mar 30, 2010 @ 10:58 pm Reply
    13. 13

      Would it still be equally delicious without the mushrooms, you think?  My kids and I don’t like them.

      Kay, I’ve tried many of your dishes and none have disappointed me. You’re an awesome cook.

      Jackie S. on Mar 30, 2010 @ 11:15 pm Reply
    14. 14

      Yum! I never think of chicken but I love to make it with lamb or frozen meatballs. Still served over egg noodles of course.

      Deanna on Mar 31, 2010 @ 3:58 am Reply
    15. 15

      @Jackie:

      Whenever I don’t care for certain ingredients, I’ll just add something else in stead. Throw in a leek, maybe even some broccoli. Just add stuff you do like!

      Kay on Mar 31, 2010 @ 8:09 am Reply
    16. 16

      Definitely a keeper; is now on next week’s menu!!
      QUESTION: about mushrooms.. should you not rinse them under water?

      Trish in MO on Mar 31, 2010 @ 3:37 pm Reply
    17. 17

      @Trish:

      For me it depends. If they’re dirty I’ll rinse them because I don’t believe you’re not supposed to rinse them. But if they’re not dirty I prefer brushing them because it prevents me from having to dry them. Less work :)

      Kay on Mar 31, 2010 @ 3:40 pm Reply
    18. 18

      Oh, my. Made this last night. It was amazingly good! There’s a tiny bit left– I think  there may be a war for leftovers tonight.  Luckily, I get home first!
      This recipe is definitely a keeper!

      Nicole on Mar 31, 2010 @ 5:05 pm Reply
    19. 19

      This was so delicious!

      Heather on Apr 1, 2010 @ 3:02 am Reply
    20. 20

      I am allergic to mushrooms.  Is there a substitute for them as the rest of the recipe sounds fantastic?

      ducj on Apr 6, 2010 @ 6:27 am Reply
    21. 21

      @Ducj:

      I have no idea, can’t imagine a stroganoff without mushrooms. But I think living with this allergy, you’re probably more experienced with this than I am. What would you normally substitute them with?

      Kay on Apr 6, 2010 @ 7:48 am Reply
    22. 22

      I cooked this last weekend and it was a hit.  Most certainly I will be making this again.  Served it over little noodles that sucked up that yummy sauce.  Mmmmm.  Thanks Kay!

      Kait on Apr 9, 2010 @ 8:01 pm Reply
    23. 23

      Absolutely stunning! Love this recipe! Thanks for sharing :)

      Cherine on Apr 12, 2010 @ 6:20 pm Reply
    24. 24

      Kay, I’m thinking of making this this week (it’s about to get real nice and chilly, towards the end of Autumn here now!): we’re not real keen on cream (it’s been a whilst since I’ve made my beautiful butter chicken for example, but YUM) however. Do you think that I’d be able to wind yogurt through the mix just prior to serving instead of adding the sour cream? (I substitute sour cream in nachos these days, for example.)

      LizzieBee on May 9, 2010 @ 4:00 pm Reply
    25. 25

      @Lizziebee:

      I have absolutely no idea. I’ve never tried it. It seems to me that it’s a very different flavor and texture. It will probably turn out more like chicken tikka masala than chicken stroganoff, though.

      Kay on May 9, 2010 @ 4:17 pm Reply

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