Chicken Beef Stroganoff
6 servings
30 minutes
Chicken beef stroganoff is a tender dish of European cuisine inspired by the classic beef stroganoff but adapted for lighter chicken meat. Its origins trace back to Russian nobility where the traditional beef version was considered exquisite. Here, chicken fillet harmoniously combines with aromatic mushrooms, soft onions, and garlic to create a rich flavor. The mixture of sour cream and tomato paste gives the dish a creamy consistency with a slight tanginess, while paprika and nutmeg make it truly cozy. It is perfect as a main course, especially paired with mashed potatoes or pasta. Garnished with fresh parsley, it becomes not only appetizing but also aesthetic. A wonderful choice for family dinners or gatherings with friends.
1
Slice the onion into thin half-rings, chop the garlic, and sauté them in a mix of butter and vegetable oil until the onion becomes soft.
- Onion: 2 pieces
- Garlic: 3 cloves
- Butter: 30 g
- Vegetable oil: 2 tablespoons
2
Cut the chicken fillet into thin strips and add to the onion. Fry, stirring.
- Chicken breast fillet: 700 g
3
Meanwhile, slice the mushrooms thinly and add them to the chicken with onions. Sprinkle with paprika, salt, and fry until the mushrooms are cooked. Optionally, add a bit of nutmeg.
- Button mushrooms: 300 g
- Paprika: 2 teaspoons
- Salt: to taste
- Ground nutmeg: to taste
4
Mix sour cream with tomato paste and black pepper, add to chicken, and stew everything together.
- Sour cream: 250 g
- Tomato paste: 3 tablespoons
- Ground black pepper: to taste
5
Sprinkle with greens when serving.
- Parsley: 40 g
