Chicken Fillet Beef Stroganoff
by Editorial Staff
This way of making beef stroganoff differs from the classic recipe, but it turns out to be no less tasty. Chicken fried with onions and stewed in sour cream sauce turns out to be very tender and aromatic. In addition, chicken fillet stroganoff cooks faster than beef stroganoff.
Cook: 45 min
Servings: 4
Ingredients
- Chicken fillet – 500 g
- Onions – 150 g (1 pc.)
- Garlic – 2 cloves
- Sour cream 15% fat – 200 g
- Flour – 2 teaspoons with a slide
- Water – 250 ml
- Salt to taste
- Ground black pepper – 0.25 teaspoon
- Ground paprika – 0.25 teaspoon
- Butter (for frying) – 30 g
- Vegetable oil (for frying) – 2 tbsp
- Fresh parsley (for serving) – 2 sprigs
Directions
- Prepare all foods.
- Rinse the chicken fillet, dry and cut into long thin slices 1 cm thick.
Peel the garlic. - Heat butter and oil in a frying pan.
- Place the chicken fillet and peeled garlic cloves in the pan. Fry the fillets over medium heat, stirring occasionally, for 3-4 minutes, until white.
- Peel the onion and cut into thin half rings.
- Remove the garlic from the pan and add the chopped onion. Fry over low heat, stirring occasionally, for about 15 minutes, until the onion is golden brown.
- In a glass, mix flour with 150 ml of water.
- Reduce heat and add flour diluted with water to chicken meat. Mix everything. Simmer for 3-4 minutes, stirring occasionally.
- Combine sour cream, salt, pepper, paprika and the remaining water in a deep container. Mix well.
- Add the mixture to the chicken and onions.
- Simmer chicken fillet in sour cream sauce with paprika over low heat for another 15 minutes. The chicken should be completely cooked and the sauce should thicken.
- Decorate the finished chicken fillet beef stroganoff with chopped herbs. The dish goes well with vegetables, potatoes, pasta, rice or buckwheat. Bon appetit!
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