Chicken Beef Stroganoff
4 servings
35 minutes
Chicken beef stroganoff is a tender and aromatic dish inspired by the classic recipe that originated in Russia in the 19th century. The original beef stroganoff was made from beef, but this chicken version has become a lighter and more dietary alternative. The combination of sour cream, tomato paste, and mustard gives the sauce a rich, slightly spicy flavor that perfectly complements the juicy chicken breast. Its light acidity and spiciness make it versatile – it pairs wonderfully with sides like mashed potatoes, rice, or pasta. The dish cooks quickly, making it an excellent choice for a hearty dinner. Its velvety texture and appetizing aroma will leave no one indifferent, while fresh herbs complete the flavor composition with a touch of freshness.
1
Cut the chicken fillet into cubes. Then fry for 5 minutes in vegetable oil, adding salt and pepper.
- Chicken breast: 500 g
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, mix tomato paste with mustard and 50 ml of boiled water.
- Tomato paste: 1 tablespoon
- Mustard: 1 tablespoon
3
Add onion, sliced into half rings, to the chicken. Cook until translucent.
- Onion: 1 head
4
Now add flour and tomato sauce, mix everything thoroughly.
- Wheat flour: 1 tablespoon
- Tomato paste: 1 tablespoon
5
Pour everything with sour cream, mix again. Simmer covered for 5-7 minutes. Add garlic if desired.
- Sour cream: 200 g
- Garlic: 1 clove
6
Sprinkle the finished dish with chopped greens.
- Green: 1 bunch