Welcome to my kitchen, fellow food lovers! Today, I have a special treat for you – a classic comfort dish with a twist. As we continue our journey through thirty days of family dinners on a budget, I'm excited to share with you my beloved Chicken Stroganoff recipe. This dish is a staple in my weekly rotation; it's fast, simple, light on the wallet, and promises minimal cleanup. The beauty of this recipe lies in its adaptability; feel free to customize with your favorite vegetables. Serve it over steamed rice, mashed potatoes, or pasta – whichever your heart desires. Let's get cooking!
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Ingredients:
🫒 2 tbsp olive oil
🧅 1 large onion, finely diced
🧄 1 tsp garlic, freshly minced
🐔 600 g chicken thigh fillets, cut into 2 cm strips
🌊 1 tsp sea salt flakes, plus extra to season
🔲 1/4 tsp cracked black pepper, plus extra to season
🍄 200 g mushrooms, thinly sliced
🥄 2 tbsp plain flour
🍅 2 tbsp tomato paste
🌶 1 tbsp sweet paprika
🥫 1 tsp Worcestershire sauce
🍖 2 cups beef stock
🥣 2 tbsp sour cream
🌿 1/4 bunch parsley, finely chopped
🍚 Steamed rice, mashed potatoes, or pasta to serve
Instructions:
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the diced onion to the pan and sauté until translucent, about 2-3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Season the chicken thigh strips with salt and pepper, then add them to the pan. Cook the chicken, turning occasionally, until it's browned and nearly cooked through, about 5-6 minutes.
- Toss the sliced mushrooms into the pan with the chicken and cook until they begin to soften, about 3-4 minutes.
- Sprinkle in the plain flour, stirring it into the chicken and mushrooms to coat and absorb the juices.
- Add the tomato paste, sweet paprika, and Worcestershire sauce to the skillet, mixing to combine all the ingredients.
- Gradually pour in the beef stock, stirring constantly to create a smooth sauce that envelops the chicken and mushrooms.
- Reduce the heat to low and let the stroganoff simmer gently for 10-15 minutes until the sauce thickens.
- Stir in the sour cream and chopped parsley, and season with additional salt and pepper to taste.
- Cook for an additional 2 minutes to heat the sour cream through, then remove from the heat.
- Serve the chicken stroganoff over your choice of steamed rice, mashed potatoes, or pasta, and enjoy a heartwarming meal!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Equipment: Large skillet or saucepan, stirring spoon.
Cooking Tips:
- If you're not a fan of mushrooms, feel free to replace them with other vegetables like bell peppers or zucchini.
- To make this dish even more cost-effective, consider using in-season vegetables or those on sale.
Servings: 4
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