Chicken beef stroganoff - a tasty and satisfying dish for the whole family

Chicken beef stroganoff is a tasty and satisfying dish for the whole family!

Chicken beef stroganoff was invented much later than the unique recipe; at first, only beef or pork was consumed. The culinary invention is attributed to the cook of Count Stroganov, who pleased the owner back in the 19th century. Stroganoff-style meat quickly became popular, and the introduction of chicken opened up many delicious recipes.

How to cook beef stroganoff from chicken?

The most delicious chicken stroganoff comes from the breast fillet; simply cut this part into thin strips, as the recipe asks.

1. To fry the meat correctly, use a frying pan with thick walls or a non-stick coating.
2. It is recommended to cut into strips of 2-3 cm, and across the grain.
3. Making beef stroganoff from chicken does not involve beating the meat, so as not to dry out the pieces.
4. Thick sour cream is diluted with water or broth.
5. There is no need to boil the meat after adding sour cream; it will curdle differently.

Chicken beef stroganoff with sour cream - recipe

The most popular recipe is chicken stroganoff with sour cream. It prepares very quickly, everyone will like the result. So that the meat gets a crust and does not release the juice, it is fried in a heated frying pan. You should use homemade sour cream, but it is not very thick; mustard will give a pleasant piquancy.

• chicken – 500 g;
• sour cream – 200 g;
• tomato paste – 1 tbsp. l.;
• mustard – 1 tbsp. l.;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• greens – 0.5 bunch;
• garlic – 2 cloves.

1. Cut the chicken and fry for 5 minutes.
2. Add spices and onions.
3. Simmer for 10 minutes.
4. Add flour.
5. Mix tomato paste with mustard and water.
6. Pour in, add garlic.
7. Add sour cream and simmer for 5-7 minutes.
8. Sprinkle chicken beef stroganoff with herbs.

Chicken beef stroganoff with cream

The dish will be much tastier if you replace the sour cream with cream. It is recommended to put fat, at least 33%. Those who don’t like onions can chop them very finely, then you won’t taste them in the chicken breast stroganoff with cream. But you must add it, onions soften the meat.

• chicken – 500 g;
• Dijon mustard – 1 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• oil – 50 ml;
• garlic – 2 cloves;
• pepper – 0.5 tsp;
• water – 50 ml;
• cream – 1 tbsp.

1. Chop chicken and onion.
2. Fry for 5-7 minutes.
3. Add flour.
4. Dissolve tomato paste and mustard in water.
5. Pour in, boil.
6. Add dressing, simmer for 5 minutes.
7. Add crushed garlic and spices.

Chicken beef stroganoff with champignons

The most satisfying dish is chicken stroganoff with mushrooms. Champignons or oyster mushrooms are ideal; it is recommended to add a little wild mushrooms, which have the most striking smell. But they are boiled beforehand. When frying meat, you can add curry; the seasoning gives it a golden color.

• chicken – 500 g;
• mushrooms – 250 g;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• butter – 50 g;
• mustard – 1 tbsp. l.;
• curry – 0.5 tsp;
• sour cream – 100 g;
• oil – 1 tbsp. l.;
• cream – 100 g;
• water – 0.5 l;
• ground dark pepper – 0.5 tsp.

1. Chop chicken and mushrooms.
2. Fry the onion.
3. Add mushrooms, sauté for 10 minutes.
4. Mix flour, curry and salt, pour over chicken.
5. Fry until crusty.
6. Dissolve flour in melted butter.
7. Mix with mustard and add to mixture.
8. Dilute the cream with sour cream.
9. Pour over mushroom and chicken beef stroganoff.
10. Simmer for 10 minutes.

Chicken breast stroganoff with milk

A very unique option - chicken beef stroganoff with milk, helps out if there is no sour cream or cream in the refrigerator. The count's chef successfully combined the principles of French cuisine, where meat is served with sauce, with Russian cuisine, when beef, pork or chicken is cooked together with gravy.

• chicken – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• flour – 1 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• sour cream – 2 tbsp. l.;
• milk – 150 ml;
• bay leaf – 2 pcs.;
• pepper mixture – 1 tsp;
• oil – 50 ml.

1. Chop chicken, onions and carrots.
2. Fry the meat for 5 minutes.
3. Add vegetables, simmer for 10 minutes.
4. Add flour, sauté for 5 minutes.
5. Mix tomato and sour cream, pour in milk.
6. Add bay leaf.
7. Simmer beef stroganoff in chicken milk for 20 minutes.

Chicken liver beef stroganoff

Chicken liver beef stroganoff with sour cream is no less tasty. The offal must be fried and then simmered in sauce, then it will turn out juicy and soft. Add full-fat sour cream, at least 20%, as needed; the thickness of the sauce can be adjusted with water or chicken broth. The liver is cut into medium pieces.

• liver – 500 g;
• onions – 2 pcs.;
• sour cream – 100 g;
• water – 150 ml;
• flour – 1 tbsp. l.;
• ground dark pepper – 0.5 tsp;
• bay leaf – 2 pcs.;
• oil – 5 tbsp. l.

1. Chop the liver and onion.
2. Fry the liver pieces for 5-7 minutes.
3. Add onion, sauté for another 5 minutes.
4. Add flour, simmer for a few minutes.
5. Add spices, sour cream, water.
6. Simmer for 10 minutes.

Chicken beef stroganoff with mayonnaise

Chicken beef stroganoff is famous for its light spice and special taste - recipe with mayonnaise. This sauce has proven itself unsurpassed when marinating meat, and the dressing is no less delicious. Among the seasonings, paprika is recommended; this sweet and hot reddish pepper adds an unusual zest. The meat is cut into strips.

• chicken – 500 g;
• onion – 1 pc.;
• mayonnaise – 100 g;
• butter – 50 g;
• flour – 1 tbsp. l.;
• water – 200 ml;
• paprika – 1 tsp.

1. Chop the meat and onion.
2. Fry the onion until transparent.
3. Add meat, simmer until liquid disappears.
4. Put mayonnaise, pour in water, boil.
5. Simmer for 15 minutes.

Chicken stroganoff with tomato paste

Although chicken is often cooked with a dairy base, you can create chicken stroganoff without sour cream. It can be successfully replaced with tomato paste, but putting tomatoes instead of sauce is no better. They will not give the appropriate sourness. It is recommended to dilute the paste with water; you can simplify the task by replacing it with tomato juice.

• chicken – 500 g;
• tomato paste – 5 tbsp. l.;
• onion – 1 pc.;
• flour – 1 tbsp. l.;
• garlic – 1 clove;
• ground dark pepper – 0.5 tsp.

1. Chop the meat and onion and fry with spices.
2. Add crushed garlic and flour.
3. Dilute the paste with water and pour in.
4. Simmer chicken beef stroganoff for 5-7 minutes.

Beef Stroganoff from chicken gizzards

Making chicken beef stroganoff from gizzards is a more complicated recipe. If processed correctly, the treat will be no less tasty than fillet. Since the stomachs quickly absorb odors, it is recommended to add not only spices, but also herbs. It is better to take offal that has already been peeled.

• ventricles – 500 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• sour cream – 200 g;
• oil – 5 tbsp. l.;
• parsley – 1 bunch;
• ground dark pepper - to taste.

1. Chop the onion and carrots and fry for a few minutes.
2. Clean the gizzards and add to the vegetables.
3. Simmer for 5-7 minutes.
4. Pour water, cook for 20 minutes.
5. Remove the lid and let the water boil.
6. Add sour cream and simmer for 30 minutes.
7. Season with sour cream, spices, herbs.
8. Leave for 15 minutes.

Chicken Stroganoff in a slow cooker

With the least hassle, you can cook beef stroganoff from chicken breast in a slow cooker. The equipment will make sure that nothing burns; the main thing is to set the correct mode. Cook on the “Fry” mode, dilute the butter in half with the vegetable oil. Large, fresh tomatoes will complement the taste; it is better to take meaty varieties.

• chicken fillet – 500 g;
• tomatoes – 2 pcs.;
• onions – 2 pcs.;
• sour cream – 200 g;
• butter – 2 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• ground dark pepper – 0.5 tsp.

1. Chop the onion, meat and tomatoes.
2. Using the “Frying” mode, melt the butter and mix with the vegetable oil.
3. Brown the onion.
4. Sprinkle the meat with flour and add to the onion.
5. Fry for 15 minutes.
6. Remove the skin from the tomato and puree in a blender.
7. Pour in the meat and boil.
8. Add sour cream and spices.
9. Simmer chicken beef stroganoff for 15 minutes.

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Chicken breast stroganoff with sour cream recipe

Let's look at the best recipes for the famous dish of Russian cuisine, which bears the foreign name “Beef Stroganoff”. First, let's go a little deeper into history. The dish is pre-revolutionary. At that time, the French worked as cooks for rich Russian people. In French, beef is not “beef”, but “boeuf” (beef stroganoff). Now the dish can be prepared from any type of meat and poultry.

Now let's focus on cutting the meat for beef stroganoff. The meat fibers should be cut crosswise, not lengthwise. The length of the fibers should be no more than 1 cm. You can even slightly flatten this meat. And we cut it in such a way that the fibers in the slice run across. This is a very important condition if you want to get wonderful beef stroganoff.

In Russian times, the dish changed slightly.
Cooks in various canteens and cafes consumed different meats. It was stewed for a long time to make it softer. Meat, regardless of type, was subjected to excessive heat treatment. Of course, this had a bad effect on the taste of the dish as a whole. Over time, the dish returned to its origins. Chicken beef stroganoff is especially popular in Russia.

Chicken breast stroganoff with sour cream

Ingredients:

• 700 g - chicken breast/fillet;
• 2-3 pcs. - onion;
• 1 tbsp. - flour;
• 2 tbsp. - tomato paste;
• 4 tbsp. - sour cream;
• 3-5 tbsp. - vegetable oil;
• ½ tsp. - salt;
• 150 ml - water/chicken broth;
• Dark ground pepper;
• Paprika.

Chicken breast stroganoff with sour cream

Step-by-step production:

1. Let's prepare the fillet. Let's wash and dry. It is better to remove various films immediately to avoid discomfort when eating. Cut the chicken breast into pieces. We beat it, make it flat. Cut into strips. Choose a frying pan depending on the amount of meat. The chicken should lie in the pan in one layer. The fillet must be salted in advance. Half a tablespoon of salt will be enough. Add pepper to taste. Next, roll the meat in flour. Let's put the meat aside. Let him rest a little in a warm place.
2. Pour in vegetable oil. The oil must cover the bottom of the pan one hundred percent. Therefore, its quantity will depend on the size of the dishes on which you will cook. And besides, you need to keep in mind that we take oil not to create fat, but for uniform heat transfer.
3. At this point, we will not heat the frying pan, but the oil. The heated oil will fry not only the meat, but also the onion, cut into half rings. The weight of onions is slightly less than meat. Lay out the onions. The onion must be fried over very high heat until it is fried and turns purple. If it turns black in some places, then nothing terrible. The taste of onions depends on the heating power and the intensity of frying.
4. At this point we need to get reddish caramelized onions. Onions are 90% water, fiber, and cellulose. This water contains sugars within it. And absolutely negligible aromatic substances that make the onion spicy. At the moment we will work specifically with sugar and water. You need to evaporate as much water as possible from the onion so that the contents of the frying pan can heat up to a temperature of 130 degrees. At the indicated temperature, the meat barely begins to fry. Until we evaporate all the water from the onions, the meat and onions will not be fried.
5. And if we omit the meat first, and then the onion, then the meat will turn out to be hopelessly overcooked. And you get beef stroganoff, which we ate in Russian canteens. No need to worry about the onions burning. The cool meat will cool the fried onions. The chicken will begin to release juices. The meat is sliced ​​0.5-1 cm. For proper frying, only 2-3 minutes will be enough. The chicken will be ready. If you leave the chicken on the fire a little longer, it will become the hardest and driest. Next, the fried fillet must be transferred to a pre-heated pot. Heat a metal cauldron or clay pot over low heat. This cookware can hold heat for a very long time. The meat does not have to cool down. Remove the chicken from the pan.
6. Let's start making the sauce. In a separate container, mix sour cream with water. Sour cream can be either homemade or store-bought. The fat content of this dairy product certainly affects the taste. We strongly recommend using sour cream that is not sour and has medium fat content. If desired, you can use chicken broth instead of water. Add one spoon of flour and mix thoroughly until the mixture is homogeneous. If lumps form, you need to not just mix, but grind the flour.
7. All that remains is to add tomato paste. We repeat the action. Don't worry if the sauce is runny. Excess moisture will evaporate during simmering. Pour chicken stroganoff sauce on top. Add salt and pepper mixture to taste. Let the dish simmer for almost 5-7 minutes.

Test for readiness by turning off the stove.

Chicken breast stroganoff with mushrooms in sour cream sauce

Chicken stroganoff with mushrooms in sour cream sauce is a delicious addition to the daily table. The dish will be ready in less than 30 minutes. By frying over high heat, the juiciness of the chicken fillet is preserved.

Ingredients:

• 500 g - chicken fillet;
• 200 g – fresh champignons;
• 1 tbsp. l. - flour;
• 1 PC. – onion;
• 2 teeth - garlic;
• 200 g – sour cream 20%;
• 1/3 tsp. — khmeli-suneli;
• 1/3 tsp. - spices for chicken;
• 0.5 tsp. - salt;
• Basil;
• Lemon.

Chicken breast stroganoff with mushrooms in sour cream sauce

Step-by-step production:

1. Let's prepare the products. Peel the onion and a few cloves of garlic. Wash and prepare the mushrooms. I recommend always using the freshest mushrooms. They are no match for mushrooms that have already been frozen. Cut the onions and mushrooms into medium cubes.
2. Wash the chicken fillet and leave to dry. Next we beat the breasts so that the fibers straighten. We cut the chicken with a special cut across the grain. The pieces should be long and thin, like chops. Then we cut them into bars. You can re-beat it slightly.
3. Take a frying pan and put it on high heat. Set the power to the highest level. The fire must be big. Pour in vegetable oil, add a small piece of butter. Chicken really loves the creamy taste. Now add the onion and garlic to the frying pan. The oil will be flavored. Fried onions and garlic will give a very pleasant subtle smell. Later we remove the garlic. Fry the onion until transparent. The onion is ready, move it to one side. Then add the chopped chicken breast. Pay attention, the oil must literally boil. Then the breast will be juicy. The meat will form a crust on top, and juices and beneficial microelements will be sealed inside.
4. Now, to prevent the onion from burning, simply transfer it directly onto the meat on top. The chicken immediately sets and turns yellow. Thanks to the narrow cut, the meat cooks very quickly. If you serve beef stroganoff with a side dish, you need to immediately place and boil the side dish.
5. Stir the meat occasionally. The chicken will become evenly snow-white on all sides. This fact indicates the readiness of the meat. Turn the fire down. It's time to add the mushrooms. Sprinkle the champignons sparingly into the pan. It's time to remember the spices. An impeccable set of spices: suneli hops, reddish hot pepper and dark aromatic pepper. You can use a mixture of peppers. For beauty and to add a signature note, add basil. Take dried basil or cut a fresh fragrant sprig. Then add salt to taste. These components are in perfect harmony with each other. Do not cover the frying pan with a lid. Leave for 5 minutes.
6. Next we take sour cream. Homemade sour cream will sound more impressive in this dish than sour cream from the store. Give preference to the thickest and richest sour cream. Now you need to add about 100-150 ml of clean water (a little more water may be needed from time to time). Mix all the ingredients. Just now cover the pan with a lid. Leave the dish on low heat for almost 10 minutes.
7. After the designated time we check the meat. Take a tablespoon of flour. Sprinkle sparingly directly on top of the dish. Then mix thoroughly. This manipulation allows you to slightly thicken the sauce. Flour can be replaced with starch. Sour cream sauce is ready.
8. Onions, meat, mushrooms and sour cream have sweet notes. You just need to add a little sourness. The dish will find the right taste balance. With the addition of lemon, even the smell of the dish changes. It becomes the most exciting and multifaceted. If desired, you can add one slice of lemon or a teaspoon of lemon juice. It will be very tasty, there will be a special aftertaste. To mix the flavors, leave the dish on the stove for a few more minutes.
9. Place the beef stroganoff on plates, garnish with a slice of lemon and serve. The combination of sour cream sauce, chicken and mushrooms will delight you with its delicate taste.

Pay attention! Beef Stroganoff is not a main dish, but an appetizer. It is served at the same time that a decanter, cucumbers, tomatoes, etc. are brought out to the guests. The temperature of the dish does not have to exceed 50-60 degrees Celsius. It is very important to serve this dish with a crispy, fluffy loaf or bread. It is customary to soak the sauce with a piece of bread. Bon appetit!

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Chicken breast stroganoff

A simple and easy-to-make dish, but at the same time tender with a special taste! For those who want something new;)))

Ingredients for Chicken Breast Stroganoff:

• Chicken breast – 500 g
• Cream (I have a little fat, 33%) - 200 ml
• Tomato paste - 1 tbsp. l.
• Mustard - 1 tbsp. l.
• Onion - 1 pc.
• Wheat flour / Flour - 1 tbsp. l.
• Salt (to taste)
• Spices (to taste)
• Sunflower oil - 2 tbsp. l.
• Garlic (you can omit it or add less) - 3 teeth.
• Greens (to taste)

Production time: 30 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for Chicken Breast Stroganoff:

General photo of the goods:)

Wash the breast, dry it, cut into medium pieces.

Chop the onion (at your discretion, I chopped it coarsely in advance).

Pour vegetable oil into a frying pan, add chicken pieces, pepper and salt, fry for about 5 minutes, stirring occasionally.

The most exciting part is the sauce! The unique recipe uses tomato juice instead of tomato paste; I didn’t have any, so I diluted the tomato paste with boiled water.

Mix tomato paste, boiled water (about 50 ml) and mustard until smooth.

Add onion to chicken, fry until transparent.

Add flour to the chicken and onions and mix thoroughly.

Add sauce, stir.

Pour the resulting mixture with cream, simmer covered for 5-7 minutes, stirring occasionally.
You can add garlic at the end (so the dish will be most fragrant), or during stewing. Everything is purely personal :)

Decorate the resulting dish with herbs.
Side dishes can be completely different: mashed potatoes, rice, vegetables, noodles, etc.
Bon appetit!)

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Chicken breast stroganoff with sour cream, tomato, mushrooms

This dish has already become a classic on our tables and has acquired an abundance of legends. It was prepared so many times with various additives, supplemented and changed, that it came to us in a very edited version. The original source is virtually lost. And although the original name sounds like “beef Stroganoff,” chefs use a wide variety of meat. The main thing is to cut it correctly. A piece of meat is first beaten and cut across the grain. Then the manufacturing process itself begins with various variations and additives. Our current selection of recipes with step-by-step photos will be on this topic.

Chicken fillet beef stroganoff with sour cream and tomato in a frying pan

Ingredients:

• chicken breast without skin and bones – 1 piece;
• onion – 1 piece;
• vegetable oil – 3 tbsp;
• sour cream – 2 tbsp;
• tomato paste – 1 tsp;
• flour - 0.5-1 tbsp;
• water (boiling water) – 1 glass;
• salt, pepper - to taste.

How to make chicken stroganoff

1. Lightly beat the chicken fillet and cut crosswise into thin slices. Then we cut any piece into thin long strips, 4-5 cm long.
2. Peel the onion, cut into half rings or cubes (as you like).
3. In a separate bowl, fry it until golden brown.
4. Lay out the meat, heat the entire mixture until a crispy crust appears on the meat strips. Salt and pepper.
5. Add flour, mix, add sour cream and tomato paste, mix and cook for another 5-7 minutes. If you like the most “watery” version, add a glass of boiling water.
6. Check for spices. Turn it off. Let it simmer for 10 minutes and you can help yourself. Add herbs if desired.

Chicken Stroganoff with mushrooms

What do we need:

• chicken fillet – 2 pieces;
• onion – 1 head;
• fresh mushrooms (champignons) – 3-5 pcs.;
• oil – 5 tbsp;
• salt pepper;
• sour cream or heavy cream – 100g;
• tomato paste (optional) – 1 tsp.
• flour - 1 tbsp.

How to create beef stroganoff from chicken and mushrooms

1. Wash the food, dry the meat with a cardboard towel, and the mushrooms should not be wet either. Cut the champignons into cubes.
2. Using a knife, cut the chicken fillet into slices across the grain, then into long strips, 5-8 cm.
3. Peel the onion and cut into half rings.
4. For frying, we need a saucepan or a saucepan with a thick bottom. Pour in the oil, heat it up and add the mushrooms. They will give juice first and we need to wait for it to evaporate. The mushrooms will absorb all the oil, but you shouldn’t add it, because after the water evaporates, they will begin to fry and magically return some of the absorbed oil to the pan.
5. Add strips of meat and fry moderately until browned.
6. When the crust appears golden brown, add the onion, salt and pepper.
7. Add flour and mix.
8. Let's fill all this deliciousness with homemade sour cream or heavy cream; if you like tomato paste, then add that too. Pour a glass of boiling water. Cover with a lid, reduce heat and simmer for 10-15 minutes.

If you like greens in this dish, add greenish dill and a couple of chopped sprigs.

Chicken Stroganoff in a slow cooker

List of goods:

• chicken breast fillet – 400g;
• champignons – 2-3 pcs;
• onion – 1 piece;
• vegetable oil – 2 tbsp;
• flour - 1 tbsp;
• sour cream - 1 tbsp;
• tomato – 1 tsp;
• spices for chicken – 0.5 tsp;
• salt.

How to cook chicken stroganoff in a slow cooker

1. Everything is very simple and fast. We only need to prepare the food, and our assistant will do everything else. Prepare the onion, remove the skins and cut into 4 slices. Now we cut it across, it comes out into strips.
2. Wash the mushrooms and use a knife to slice them.
3. First we cut the fillet into thin pieces, and later into long strips.
4. Pour vegetable oil into the multicooker bowl. Turn on the “frying” (or “baking”) mode and add the mushrooms. Fry until light golden brown, stirring frequently.
5. Add the cooked onions to the mushrooms and cook until the water has completely evaporated.
6. If there is absolutely no oil left on the day, pour in 1 more spoon. Add tomato, sour cream, salt and spices to taste. Stir and cook for another 5 minutes.
7. Then add fillet strips and fry until golden brown. Don't overcook.
8. Turn off the “frying” mode and switch to the “stewing” (or “pilaf”) program. The smells are already in the air. There is only one step left: add water. If in previous versions, when the dish was cooked in a frying pan, we poured a glass, then here 1/3 glass will be enough, because... In the enclosed space of a multicooker, the water does not evaporate so quickly and so much, and this amount will be completely sufficient. For the thickest mixture, add flour, but you can do without it.
9. We close the lid of our unit, switch to the “quenching” mode (you can use “pilaf”) and wait 20-25 minutes. The taste of the dish did not disappoint, the wait was not in vain!

This dish is completely worthy of an ordinary, but tasty home dinner, goes well with a vegetable salad and, in fact, with any side dish. If you believe that the idea of ​​creation belongs to French cuisine, allow yourself a glass of good wine, like a real gourmet. Prepare chicken beef stroganoff for lunch or dinner, enjoy an indescribably delicious meal, treat yourself to a feast of flavors! In almost all restaurants in the world, this dish is constantly popular. Organize a “tummy feast” for yourself without going into a restaurant, but sitting comfortably on your favorite sofa with a plate of the most aromatic, hearty meat in thick gravy.

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