Previously I had only ever made stroganoff with beef or pork fillet. I’ve since made mushroom stroganoff in our Thermomix which is great with pasta and also as a sauce to go with chicken, steak, and pork. When I’d been searching for stroganoff recipes for our Thermomix, I’d seen a recipe for chicken stroganoff soup which I quite like the sound of…but haven’t made yet. This made me think that you could probably make a chicken stroganoff that would be good with rice, pasta, or mashed potatoes…I found this one on the BBC website – it’s yum!
Tip
- This chicken stroganoff freezes well. I made the full batch and froze half of it. We had it with pasta the first time and then rice the second time. Take it out of the freezer either the night before or first thing in the morning to defrost and then heat gently in a pan on the hob.
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Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 400g chestnut mushrooms, halved
- 2 red onions, chopped
- 2 garlic cloves, finely chopped
- 3 chicken breasts, skinless boneless, cut into bite-sized pieces
- 1 tbsp tomato puree
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- 1 tbsp sweet smoked paprika
- 250ml sour cream (use reduced-fat sour cream if preferred)
- small handful chopped parsley or tarragon
- salt and freshly ground black pepper
- pasta, rice, or mashed potatoes, to serve
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Instructions
- Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions, and garlic and stir-fry for 3 to 4 minutes, or until lightly golden brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
- Return the pan to the heat and stir-fry the chicken for 6 to 7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard, and smoked paprika, and season well with salt and pepper.
- Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped parsley or tarragon and cook for 8 to 10 minutes, stirring occasionally, or until the sauce has thickened.
- Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls with your choice of pasta, rice, or mashed potatoes.
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Chicken Stroganoff
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 400g chestnut mushrooms halved
- 2 red onions chopped
- 2 garlic cloves finely chopped
- 3 chicken breasts skinless boneless, cut into bite-sized pieces
- 1 tbsp tomato puree
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- 1 tbsp sweet smoked paprika
- 250ml sour cream use reduced-fat sour cream if preferred
- small handful chopped parsley or tarragon
- salt and freshly ground black pepper
- pasta, rice, or mashed potatoes to serve
Instructions
- Heat the oil and butter in a wide, non-stick frying pan over a medium heat. Add the mushrooms, red onions, and garlic and stir-fry for 3 to 4 minutes, or until lightly golden brown. Transfer to a bowl or plate (with all the pan juices) and set aside.
- Return the pan to the heat and stir-fry the chicken for 6 to 7 minutes, or until lightly browned. Pour in the stock, tomato purée, mustard, and smoked paprika, and season well with salt and pepper.
- Return the mushroom mixture to the pan, bring to a boil, then reduce the heat to low. Add the soured cream and chopped parsley or tarragon and cook for 8 to 10 minutes, stirring occasionally, or until the sauce has thickened.
- Check the seasoning and add salt and freshly ground black pepper to taste. Serve in warmed bowls with your choice of pasta, rice, or mashed potatoes.
Notes
- This chicken stroganoff freezes well. I made the full batch and froze half of it. We had it with pasta the first time and then rice the second time. Take it out of the freezer either the night before or first thing in the morning to defrost and then heat gently in a pan on the hob.
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