Easy Chicken Stroganoff

Stroganoff is a classic Russian recipe of beef and mushrooms cooked in a creamy sauce. But actually there are hundreds of different versions, from ones made with sausages in Finland to those made with buffalo meat in the USA. It is a popular dish on the restaurant menus of many countries, including Pakistan.

The name of the dish originated in the kitchens of the Strogonov family in the 18th century when the affluent part of the Russian society was highly influenced by French lifestyle. Many cooks were sent by their rich employers to France to learn French culinary skills. Stroganoff seems to be the happy result of one such inspiration.

The universal appeal of the dish lies in the fact that this meat and mushroom in creamy sauce tastes equally great with rice, pastas, noodles and breads. In Russia it is served with crispy fried thin potato strips.

At my place we prepare a one pan Easy Chicken Stroganoff because that’s what my kids enjoy eating and it makes it so much quicker to cook this delectable dish within minutes.

I use either dried shiitake mushrooms or canned button mushrooms to make the recipe as they are easily available in my city. I soak the dried mushrooms in boiling hot water for a little while and use that water to make the base of my sauce because it has a lot of flavour and nutrients in it that I don’t want to waste. If you choose to make it with tinned button mushrooms, then do add chicken or vegetable stock to give depth and richness to the sauce.

Instead of sour cream, which is traditionally used in the recipe, I simply add thick cream to my sauce with a dash of Dijon mustard because I find it makes the dish more luscious paired with mushroom flavour. Don’t forget to add lots of freshly ground black pepper because stroganoff simply loves black pepper.

This easy chicken stroganoff makes a great family meal for any day of the week or for entertaining to impress the guests. Enjoy melt in the mouth meat and mushrooms, coated in creamy, luscious sauce.

1/2 kg boneless chicken
1 medium onion
1 cup dried shiitake mushrooms or canned button mushrooms
1 tablespoon olive oil
2 tablespoons butter
3-4 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon black pepper or to taste
Salt to taste
2 cups chicken stock or water in which you’ll soak mushrooms
2 tablespoons corn flour/corn starch
1/2 cup thick cream
Fresh parsley for garnishing

Soak dry mushrooms in hot water for 20 minutes or until the caps are tender. Cut into strips. Save the water to add to the gravy.
OR if using tinned mushrooms, simply cut into strips.

Meanwhile, slice the onions and cut chicken into strips or bite size pieces.

Heat oil and butter in a deep frying pan.

Add onions and mushrooms. Sauté for 2-3 minutes.

Add chicken, continue to sauté till the chicken begins to colour brown.

Add Worcestershire sauce, mustard and black pepper.

Mix corn flour with chicken stock or with the water in which we soaked the dry mushrooms to hydrate because it has lots of meaty flavour.

Add this corn flour mix to the pan. Simmer on medium low heat while stirring continuously till the sauce begins to thicken.

Add cream, stir till just combined. Don’t over cook. Turn off heat. Check for seasoning. Add salt and more pepper if required.

Garnish with parsley, serve immediately.

Serve with rice, pasta, noodles or any bread to soak up the gravy.

Serves 4