Stroganoff (бефстроганов) is the ultimate Russian comfort food for me, usually made with strips of beef, served with a starch. There is no direct translation for Chicken Stroganoff in Russian. It literally translates to Beef Stroganoff from Chicken in Russian.
Traditionally in Russia, it was served with thin fried potato straws, almost like a shoestring fry. As Stroganoff’s popularity increased around the world, the meal started to be served with different starches like rice or pasta, usually an egg noodle in the States. And did I mention it’s usually made with beef?
Well not this recipe, this is a Chicken Stroganoff Recipe. My wife is such an amazing cook and the Stroganoff queen. She made a variation of Beef Stroganoff made with Australian Vegemite, trust me, it’s amazing. Check out her Australian Vegemite Stroganoff. She’s had friends ask her for her Chicken Stroganoff recipe, so here it is!
There are many different versions of Stroganoff now, from Japan to Brazil, Finland to China, all having their own little differences. Japanese versions tend to be served with buttered rice and parsley, Nordic countries use sausage, and Brazilians might add canned corn or use ketchup, or even add shrimp. Stroganoff is now a well known meal outside of Russia, and definitely quite easy to make.
I love it when my wife makes Stroganoff, and her recipe is authentic and easy to make. You can use any type of mushrooms for this recipe, such as button, portobello or field mushrooms. I also suggest it’s much tastier to use brandy, or best with cognac if you’re feeling generous. If you don’t have any brandy,
then go buy some then use a dry sherry or as a last resort use white wine.
I love Chicken Stroganoff served with Pappardelle pasta, if you follow the instructions, you honestly can’t screw it up. This authentic sauce tastes nothing like the pre-made Stroganoff in jars. Give it a try, and if you must, you can use beef. Bon Appetit! Приятного аппетита!
Rita's Authentic Chicken Stroganoff Recipe (Бефстроганов из курицы)
- 500 g chicken breast - cut into strips
- 375 g Portobello Mushrooms - halved then sliced
- 1 onion sliced
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 1/4 cup of sour cream
- 1 tablespoon flour
- 1/4 cup brandy you can be generous with your measure
- 1/2 cup chicken stock
- 1 teaspoon mustard powder
- 1 tablespoon paprika
- fresh parsley
In a deep frying pan on medium high heat, fry the chicken pieces and set aside.
Sauté the onions in butter until they are soft and opaque.
Add the mushrooms and sauté until they are soft and release their juices.
Sprinkle the flour over the mushroom mixture and stir, making sure there are no lumps, and cook for 1 minute.
Add the tomato paste to the mushroom mixture and stir through out.
Add the fried chicken pieces to the mushroom mixture and mix through.
Add the mustard powder, paprika and brandy. Stir and allow the alcohol to slightly cook out for about 1 minute.
Add the chicken stock, salt and pepper to taste.
Stir in the sour cream and garnish with freshly chopped parsley. Serve over egg noodles, pasta, rice or potatoes.