Stroganoff beef, or beef stroganoff, is a fairly popular dish. But not everyone knows that you can also cook Stroganoff chicken. The dish cooks faster and tastes just as good.
It is necessary
- - chicken fillet - 200 g
- - onions - 100 g
- - pickled cucumbers gherkins - 80 g
- - cream - 150 g
- - water - 50 g
- - paprika powder - 1 tbsp. the spoon
- - salt
- - pepper
- - vegetable oil
Instructions
Step 1
Cut the chicken fillet into long thin slices, about 5 cm long and 1 cm wide. Fry in a well-heated skillet in a little vegetable oil until golden brown.
Beef stroganoff appeared at the end of the 19th century. It owes its name to the wealthy Count Stroganov Alexander Grigorievich, whose chef invented a way to cook meat in this way - thinly chop, fry, stew in sauce.
Step 2
Cut the onion into half rings, add to the chicken. Fry for about 5 minutes.
Step 3
Season with salt, pepper, add paprika (optional). Add water, mix well. Simmer over low heat for 10 minutes.
Step 4
Cut the pickled gherkins into strips, add to the chicken. Carefully pour in the cream and stir. Simmer for 2-3 minutes, until the sauce thickens, stirring occasionally. Cream is usually taken with a medium fat content: 20-30%. The fatter the cream, the richer, thicker and more nutritious the sauce will be.
Step 5
For lack of cream, you can take sour cream. But this will be a different taste. Some housewives make a sauce from milk and butter.
Step 6
To simplify the recipe, you can exclude pickled cucumbers and paprika. Fried potatoes, mashed potatoes, rice, vegetables are suitable for a side dish.
