Origins of Chicken Stroganoff
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 in Russian for Chicken Stroganoff. It literally translates as Beef Stroganoff from Chicken in Russian.
Beef a la Stroganoff first appeared in a Russian cookbook (A Gift to Young Housewives) in 1871. It was a slightly blander version, made without sour cream, onions or mushrooms. Over the coming decades, more ingredients were added until it resembles the version we all love. Smetana, or Russian Sour Cream is what makes this recipe creamy. Stroganoff was served in communist China pre WW2, and arrived to Hong Kong in the 1950’s. From there, it’s popularity grew across the globe.
Traditionally in Russia, it’s 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.
Can You Make Chicken Stroganoff?
Obviously you can use chicken, that’s how you found this recipe! This is a question that people google, as this recipe is traditionally made with beef. You can use beef or chicken, your choice. It’s delicious any way you make it.
My wife is such an amazing cook and the Stroganoff queen. She even made a variation of Australian Vegemite Stroganoff, trust me it’s delicious. She’s had friends ask her for her Chicken Stroganoff recipe, so here it is! It’s one of my favorite comfort food dinners, perfect on a cold winter’s night.
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, 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 Chicken Stroganoff, 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. If you’re feeling generous, you can use cognac, however brandy is exactly the same without the cost. They’re interchangeable in cooking. If you don’t have any brandy, substitute with a dry sherry or as a last resort use white wine. If you want to make Chicken Stroganoff with no alcohol in your cooking, then just add a bit more chicken stock instead.
I love Chicken Stroganoff served with egg pasta like pappardelle or even fettuccine. If using long pasta, I often toss it in the sauce in the saucepan before serving. Otherwise, served with potato is my other favorite. 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!
Creamy Chicken Stroganoff
Creamy Chicken Stroganoff with mushrooms, perfect for dinner tonight. Classic Russian comfort food, creamy and delicious, like babushka made! Chicken Stroganoff Recipe (Бефстроганов из курицы)
- 500 g chicken breast sliced or diced
- 3/4 lb /375g mushrooms halved then sliced
- 1 onion thinly sliced
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 1 1/4 cup sour cream
- 1 tablespoon flour
- 1/4 cup brandy 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, melt 1 tablespoon of butter and fry the chicken pieces. Set aside.
Sauté the onions and mushrooms over medium high heat in 1 tablespoon of butter until they are soft and opaque.
Sprinkle the flour, mustard powder and paprika over the mushroom and onions, and mix throughout. Add the tomato paste and allow to cook for about 1 minute.
Pour in the brandy. Stir to ensure there are no lumps and allow the alcohol to slightly cook out ( about 1 minute).
Add the chicken pieces and chicken stock.
Stir in the sour cream, add salt and pepper to taste. Garnish with freshly chopped parsley. Serve over egg noodles, pasta, rice or potatoes.