I’ve made and tried a lot of different variations of Stroganoff over the years. Low fat versions, ones with double cream instead of soured cream, mushroom-free versions, no paprika, etc etc. All have tasted okay, but okay is just not good enough when it comes to food. Stroganoff is a dish that I really love and I wanted to do it justice. I think this recipe does that.
For me, soured cream is a key ingredient in a Stroganoff. Without it, well, it’s not a true Stroganoff. The dish should have that slightly sour taste to it and should be rich and creamy with a hint of heat from the paprika. A sweetness should also come through from the softened buttery onions. It’s all about the balancing of flavours in this recipe but when it’s done right, it’s the tastiest dish in the world.
Normally I say, ‘feel free to play around with the recipe’, and yes you can, to a certain degree. This time there are a few rules though!
1. ALWAYS use soured cream. Not double, not creme fraiche. SOURED CREAM!
2. Paprika adds a great flavour to the dish. It’s not spicy so don’t be scared of it. If anything, add more. It gives the dish a fantastic warming taste as well as adding a great colour!
3. Frying your onions slowly in butter is a must. That sweet taste in a Stroganoff is very important.
Apart from that, go wild! Different meats, different herbs, vegetarian, all will taste amazing as long as you follow those three important rules. Happy cooking!
50g unsalted butter
4 chicken breasts, sliced
1 large onion, finely sliced
2 garlic cloves, finely chopped
150ml chicken stock
250ml soured cream
200g mushrooms, sliced
1 tablespoon fresh parsley, chopped
3 teaspoons paprika
Half a teaspoon dried chilli flakes
Juice from half a lemon
Salt and pepper
- Heat a little oil in a large saucepan over a medium to high heat and fry the chicken until slightly browned. Remove with a slotted spoon and set aside.
- Add the butter into the same pan and melt over a low heat. Slowly fry the onions until they are sweet and soft. Add in the garlic, mushrooms, paprika and chilli flakes, mix well and cook for a further 2 minutes.
- Pour in the chicken stock, bring to a boil and reduce by a third. Lower the heat and add the chicken back into the pan.
- Once the chicken is cooked through pour in the soured cream, lemon juice and fresh parsley. Season your Chicken Stroganoff with salt and fresh black pepper and then stir well. Keep on the heat for a further minute and then serve with rice.