Chicken Stroganoff
Preparation : 10 min
Cooking : 25 min
Total time : 40 min Rest : 5 min
1 onion, peeled & halved
30 g butter
700 g chicken breast, cut into 2.5cm strips
180 g button mushroom
2 tbsp tomato paste
100 ml white wine
100 ml water
15 g concentrated veggie stock
1 tbsp cornflour
1 tbsp Dijon mustard
200 g crème fraiche or sour cream
1 tbsp sweet paprika
0.25 tsp cayenne pepper
1 tsp salt
1 tbsp Fresh parsley, optional
Associated products
- 1 onion, peeled & halved
- 30 g butter
- 700 g chicken breast, cut into 2.5cm strips
- 180 g button mushroom
- 2 tbsp tomato paste
- 100 ml white wine
- 100 ml water
- 15 g concentrated veggie stock
- 1 tbsp cornflour
- 1 tbsp Dijon mustard
- 200 g crème fraiche or sour cream
- 1 tbsp sweet paprika
- 0.25 tsp cayenne pepper
- 1 tsp salt
Vanessa Campbell
2 comments
This recipe was delicious! I cooked the tomato paste in with the onions, which I thought took some of the tartness off. I added more cayenne pepper for some spiciness. After seeing previous review, I cooked for 15mins without mushrooms & then another 15mins after adding mushrooms. It was a bit runny but served with rice, the rice soaked up all the goodness. Definitely make this one again.
I followed the recipe exactly but found the chicken was not cooked at the end. I added another 10 minutes and it was tender. I felt there was too much liquid as it was very soupy.