Ingredients
Equipment
Method
- Heat the olive oil in a large frying pan over medium heat. Add the chicken strips and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the onion and cook for 3-4 minutes until softened. Add the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
- Sprinkle the paprika over the vegetables and stir to coat. Pour in the chicken stock, tomato purée, and Worcestershire sauce. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Return the cooked chicken to the pan and stir in the sour cream. Heat through gently, ensuring the sauce does not boil, as this could cause the cream to curdle. Season with salt and pepper to taste.
- Serve the stroganoff hot, garnished with chopped parsley.
Notes
Chef's Tips:
• For a thicker sauce, mix a teaspoon of cornstarch with a little water and stir it into the sauce before adding the sour cream.
• Avoid overcooking the chicken to prevent it from becoming tough.
• Serve with rice or noodles to soak up the delicious sauce.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) to avoid foodborne illness.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.