Earlier this week, we had some left over roast beef so decided to cook stoganoff. I love this recipe; it is a really warming and tasty dish for those cold winter nights and everyone who has tried it says how much they like it! I think it originally came from a Weight Watchers cookbook but I have been cooking it so long I have made a few adaptions and made it my own. It is very quick and you can use ingredients you have lying around so it is the perfect mid-week supper. The recipe works really well with leftover roast chicken or roast beef but fresh chicken breasts and steak can also be used. I guarantee you it wont disappoint – don’t let the word ‘leftover’ put you off!
Below is the recipe if making it with fresh chicken breasts. If using leftovers, I would add the cooked meat at a slightly later stage (so as to not over cook) and change the stock cube accordingly.
Chicken and Mushroom Stroganoff
Clove of garlic, crushed
4 Chicken breasts, cut into strips
Two large handfuls of mushrooms, sliced
1 tbsp paprika
A few tbsp Worcestershire sauce (according to taste – I prob use far too much!)
Chicken stock cube
300ml boiling water
4tbsp half fat creme fraiche
Salt and pepper
Spray a large frying pan with ‘frylight’ and heat.
Once hot, add the onion and garlic. Cook gently for 5-10 minutes until the onion is soft but not browned.
Add the chicken and cook until sealed and lightly browned.
Add mushrooms, paprika and Worcestershire sauce to the pan and cook for a few minutes until all the ingredients are coated.
Crumble over the chicken stock cube and pour in the boiling water.
Bring to the boil, reduce heat and simmer until the liquid has reduced by about half (20 mins or so).
Add the creme fraiche and seasoning. Stir through and gently heat for a minute or so.
Enjoy! Scatter over some fresh basil or parsley if you have it in. Best served with a big portion of mash to mop up the sauce.
You can always use a few different varieties of mushroom in this recipe to ‘posh’ it up a bit; they really do give the dish an added dimension. Smoked paprika can also be used to change the recipe slightly though I wouldn’t use quite so much as it might blow your head off!
This recipe is also fairly low in fat – a really tasty, healthy dish that is big on flavour and has a few portions of veg sneaked in for good measure!
All in all a really pleasing easy dish that can be adapted to how you are feeling that day and what you have in the fridge! Do let me know any of your variations and I will give them a try!
P.S – I’m afraid there is no photo….I am quickly becoming ashamed of my photographic attempts (I must get used to my new camera!) plus I was too busy tucking in!!