Stroganoff is a classic Russian sauteed meat dish in a sour cream based sauce. The dish got its name after powerful Stronganoff family. It originated in mid 19th century Russia and got its popularity around the world with many variations.
Stronganoff is traditionally made with beef. Here is my take on chicken version. Chicken tender pieces lightly sauteed then added in the simmering sauce of mushroom,wine,chicken stock, herbs, cream and sour cream. Sour cream is a must ingredients that gives a distinct taste. Adding wine is optional but I love to use wine in any white sauce for its wonderful flavor. I like to add some julienne cut red/yellow sweet pepper just to give a colorful touch without going overboard.
Ingredients~
1 lb. boneless chicken breast or tenders, cut into bite size cube
1 lb. white or brown mushroom
1 cup chicken stock or broth
1/2 cup white wine
1/2 cup heavy cream
1/2 cup sour cream
1 tbsp tapioca starch
1/2 cup chopped white onion
1/4 cup julienne cut red/yellow sweet pepper
1 tbsp minced garlic
1 tbsp thinly chopped green onion
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
1/2 tsp dijon mustard
1/4 tsp salt or as per taste
Method~
Mix chicken pieces with tapioca flour, salt and a 1/8 tsp black pepper. Heat oil in a medium high heat in a heavy bottomed pan. Slightly saute chicken pieces in two batches. Don't cook all the way through. Remove from the pan and keep aside. Add onion, minced garlic and mushroom in the pan and saute for 4-5 minutes. Add in wine first, then chicken stock or broth. Bring to a boil, reduce heat and let it simmer for 4-5 minutes. Add thyme, parsley, black pepper and dijon mustard. Check the sauce consistency. It should be medium thick. Add chicken pieces and cook for 2 minutes. Mix sour cream and heavy cream in a bowl. Pour some hot liquid in the bowl and gently mix before adding in the the mushroom sauce to avoid curdling. Gently stir constantly to get it heated through without boiling it. Have a taste test and adjust seasonings. Serve over buttered noodles or herbed brown rice.
Ingredients~
1 lb. boneless chicken breast or tenders, cut into bite size cube
1 lb. white or brown mushroom
1 cup chicken stock or broth
1/2 cup white wine
1/2 cup heavy cream
1/2 cup sour cream
1 tbsp tapioca starch
1/2 cup chopped white onion
1/4 cup julienne cut red/yellow sweet pepper
1 tbsp minced garlic
1 tbsp thinly chopped green onion
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
1/2 tsp dijon mustard
1/4 tsp salt or as per taste
Method~
Mix chicken pieces with tapioca flour, salt and a 1/8 tsp black pepper. Heat oil in a medium high heat in a heavy bottomed pan. Slightly saute chicken pieces in two batches. Don't cook all the way through. Remove from the pan and keep aside. Add onion, minced garlic and mushroom in the pan and saute for 4-5 minutes. Add in wine first, then chicken stock or broth. Bring to a boil, reduce heat and let it simmer for 4-5 minutes. Add thyme, parsley, black pepper and dijon mustard. Check the sauce consistency. It should be medium thick. Add chicken pieces and cook for 2 minutes. Mix sour cream and heavy cream in a bowl. Pour some hot liquid in the bowl and gently mix before adding in the the mushroom sauce to avoid curdling. Gently stir constantly to get it heated through without boiling it. Have a taste test and adjust seasonings. Serve over buttered noodles or herbed brown rice.
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| Happy Cooking! |
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