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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.
*sigh*
Directions:
Cut the chicken in strips or pieces.
Cut one medium bell pepper in pieces as well.
And cut a large onion in quartered rings.
I’ve used a soft tea towel to brush off roughly 8 mushrooms, removed the stems and sliced them.
Grate or mince two medium-sized garlic cloves or a large one.
Mix up 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.
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.
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| copyright © kayotickitchen.com | |
I know what we’ll be having for dinner tonight :)
Oh this looks so good! Easy too, Yummy!
Wow, Kay. A great twist on a classic recipe. You’re making me hungry and it’s not quite 8 a.m. here!
so easy :) ! Gonna cook it soon!
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 !
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.
bah, sorry for the HTML, here‘s the link.
very nice..always wanted to eat stroganoff but i dont take beef..thx for the recipe
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
This looks wonderful. We’re having 4 house guests next week, and this will be a crowdpleaser.
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:
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
Yum, I could eat at least three bowls. Thanks for sharing the picture of your apartment, my first apartment was quite small also.
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.
Yum! I never think of chicken but I love to make it with lamb or frozen meatballs. Still served over egg noodles of course.
@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!
Definitely a keeper; is now on next week’s menu!!
QUESTION: about mushrooms.. should you not rinse them under water?
@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 :)
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!
This was so delicious!
I am allergic to mushrooms. Is there a substitute for them as the rest of the recipe sounds fantastic?
@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?
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!
Absolutely stunning! Love this recipe! Thanks for sharing :)
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:
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.