Quick, Easy Chicken Stroganoff (with Apologies to Russia)
While I’m sure it’s about as authentically Russian as I am, this twist on the Soviet staple is quick, easy and most importantly, a crowd pleaser. Easy chicken stroganoff
As was probably the case in many Irish households in the 80s, the leftovers of the obligatory Sunday roast beef would be reproduced on Monday evening as a curry, a stroganoff or something similar. Nobody did frugal better than our parents’ generation. At the time I was never too taken with the Monday offerings but now, as a mum, I can totally appreciate the feeling of beating the system when you get two days worth of dinners for the price of one. This recipe works equally well with leftover roast chicken and beef.
Rice can be hit-and-miss with my gang, so I sometimes serve theirs up with pasta (an extra pot is a small price to pay for peace at the dinner table), removing the offending mushrooms where necessary. I plate up some steamed greens too when I need to feel like a better parent.
Total Recipe Time: 30-40 minutes
- 2 tbsp olive oil
- 4 chicken breasts fillets, cut into strips
- 2 onions, chopped
- 150g mushrooms, sliced
- 2 cloves garlic, crushed
- 30 mls brandy or whiskey (optional)
- 2 tbsp flour
- 2 tsp paprika
- 200 mls chicken stock
- Juice of half a lemon
- 150mls sour cream
- 2 tsp English or Dijon mustard
Are you a stroganoff fan? Have you tried a chicken version? I’d love to hear your thoughts in the comments below.