“My earliest memory of eating stroganoff was at Nan’s house. I think it was probably memorable because Nan wasn’t known for her experimentation with spices, or exotic cuisines, so I think my young taste buds would have been quite surprised by the flavours of paprika and sour cream. I am not even sure if I would have eaten too many mushrooms either, at that early point in my life. All I know is I was enamoured with it. My boys have always loved it as well and it became part of the dinner rotation in our house. Beef is the traditional meat for this, but my chicken version makes it even more economical and I reckon just as tasty. It’s quick, too – an ideal mid-week dinner as we head into the cooler months.” – Julie
Ingredients
Method
In a large bowl, combine the flour, salt, pepper and paprika. Toss the chicken strips thoroughly through the mixture.
In a large, non-stick pan, heat a ¼ of the oil over high heat until it is just smoking. Place 1/3 of the chicken mixture into the pan and toss for 2 minutes until it is golden brown. It is important to have a large enough pan and not to overcrowd it. Repeat this process with the remaining oil and chicken mixture.
Reduce the heat to medium high. Place the last of the oil in the pan and sauté the mushrooms until they become golden. Add the garlic and saute for a further minute. Stir through the tomato paste until well combined. Add the stock, Worcestershire sauce, mustard and sour cream to the pan. Return the chicken to the pan and simmer for a few minutes until the chicken is cooked through.
Serve with pasta or rice, and greens of your choice.
Hot make Julie Goodwin’s chicken stroganoff
How to serve this chicken stroganoff
Serve this chicken stroganoff with pasta and steamed beans. Or try mashed potato and your favourite green vegetable.
Key ingredients
Chicken thigh fillet: thigh with skin and centre bone removed, makes flavoursome mince.
Worcestershire Sauce: Thin, dark brown, spicy sauce. Used as a seasoning for meat and gravies, and as a condiment.
Sweet paprika: Ground and dried sweet red capsicum.
Dijon mustard: pale brown, creamy, distinctly flavoured, fairly mild French mustard.
