Chicken stroganoff in a slow cooker. Beef stroganoff with chicken in a slow cooker. To prepare you will need

Beef Stroganoff is an amazing dish that can be attributed to both Russian and French cuisine. The name itself implies its internationality: translated from French, “beef Stroganoff” literally means “beef Stroganoff style.” This dish can be proudly served festive table, and in Everyday life it will bring a touch of celebration. Cooking beef stroganoff in a slow cooker does not take much time: 15 minutes to prepare the ingredients and about an hour directly to the cooking process. Interestingly, over time, beef stroganoff has become a household word, so now you can often see recipes for this dish not only from beef, but also from pork, chicken, liver and even seafood.

Beef Stroganoff is an incredibly tasty dish, but many people refuse to cook it because they fear that the meat will be stringy and tough. To prevent this from happening, you need to know and apply a few simple tricks. It is also important to note that this dish consists of 2 parts: meat and sauce. And each of these components also has its own subtleties of preparation.

1. So, you need to approach the choice of beef very carefully. The wrong piece can ruin it delicate dish. For beef stroganoff in a slow cooker, beef pulp is perfect: tenderloin, edge or kidney part.
2. Before you start cooking, be sure to remove all the veins so that the meat does not become tough and it is easier to beat.
3. When it comes to tenderizing beef, different cooks recommend different things. Some people believe that if you use tenderloin for beef stroganoff in a slow cooker, then you shouldn’t beat it. This part is the most tender and should not become rough. But most still agree that beef should always be beaten, but not too much. Moreover, this can be done both with a whole piece and with already cut pieces.
4. Next, the beef needs to be cut into thin long pieces. It is important to do this across the grain. The length of the bars may vary, but the thickness is approximately 0.5 cm.
5. Another important point: Before frying, pieces of meat must be dipped in flour. The pieces should be completely covered with flour so that there is not a single wet spot left. After breading, fry the beef immediately without delay.
6. A few words about the process of frying beef. The meat should not come into contact with the multicooker dishes, so it is recommended to place it on a “cushion” of onions. Fry for 2-3 minutes on each side. As a result, the pieces should become golden, as if covered with “varnish,” but not brown. After this, you can safely add the sauce.
7. The sauce is usually prepared on the basis of sour cream with the addition tomato paste. But there should definitely always be more sour cream.
8. You can season beef stroganoff in a slow cooker only with salt and ground black pepper.
9. Braising time - from 15 minutes to 1 hour: it all depends on the quality of the beef you use.
10. Serve beef stroganoff only hot. You can serve anything as a side dish, but the classic is considered to be the one with fried potatoes and tomato pieces.

Classic recipe for beef stroganoff in a slow cooker

This recipe is considered a classic and will not leave indifferent even those who do not like beef. This slow cooker version of beef stroganoff is so tender that it just melts in your mouth.

For beef stroganoff in a slow cooker, take the following products:

• beef - 0.5 kg;
• onions - 2 pcs;
• tomatoes - 2 pcs or 2 tbsp. tomato paste;
• sour cream - 200 g;
• butter - 50 g;
• olive oil - 3 tbsp;
• ground black pepper, Bay leaf, salt - to taste.

Operating procedure:

1. Prepare the beef: first wash it thoroughly, dry it, cut off all the membranes.
2. Then there may be 2 options: either cut the meat into long narrow pieces and then beat it, or, conversely, first beat the piece well and then cut it into cubes.
3. Cut the peeled onion into rings, but not too thin.
4. Pour into the multicooker bowl olive oil and activate the “Baking” mode. Place butter in the heated oil (it will make the beef soft and aromatic).
5. After this, carefully place onion rings. It is important to distribute the onion clearly over the entire surface of the bowl in one layer. Simmer the onion until golden brown with the lid closed. This process will only take a couple of minutes. It is important to “seal” the onion so that it does not impart its flavor to the pieces of beef when frying.
6. Next, the beef needs to be breaded in flour. This can be done in the usual way- just roll it. Or you can pour flour into a regular plastic bag, and then send the meat there. Shake the bags a couple of times and you're done!
7. Then place the meat in the multicooker bowl, but place it in one layer. Cook at open lid about 15 minutes. You can turn it over, but very carefully. During this time, almost all the liquid should evaporate from the bowl. Next, sprinkle the beef pieces with salt and pepper.
8. In the meantime, peel the tomatoes and grate them on a fine grater or simply blend them with a blender. Add this entire mass to the meat and add salt again.
9. After that, it's time for sour cream. Important: sour cream should be added in small portions, stirring.
10. Beef stroganoff takes about 15 minutes to cook (if you chose tenderloin for cooking) - in the “Stew” mode.
11. Place the bay leaf in the slow cooker after cooking is complete. But before serving, it must be removed.

Interesting fact! Beef Stroganoff is not National dish any people. This is a synthesis of French and Russian cuisines. It was prepared for the first time in the late 90s. XIX century, and at the beginning of the XX century, the classic recipe for beef stroganoff was included in cookbooks.
Beef Stroganoff received its name in honor of Count A.G. Stroganov (1795-1891). The count served as governor general. After his resignation, he was elected an honorary citizen of Odessa. Being a wealthy man, Count Stroganov held an “open table” in the city. What it is? In simple words, this meant that any decently dressed and educated person could come to the count for lunch. Just for such a table, one of Stroganov’s chefs came up with a beef stroganoff dish.

Pork stroganoff with mushrooms in a slow cooker

Adding mushrooms to any slow cooker beef stroganoff recipe will make its taste more interesting and rich. But mushrooms will look best with pork.

To prepare pork stroganoff with mushrooms in a slow cooker, you will need the following ingredients:

• pork (preferably tenderloin) - 0.5 kg;
• champignons - 200 g;
• onion - 1 piece;
• vegetable oil- 3 tbsp;
• sour cream - 3 tbsp;
• cream - 100 ml;
• flour - 2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Wash the pork, be sure to dry it, cut into long and thin pieces, and then pound through film.
2. Peel the champignons if necessary and cut into not too thin slices (the thickness is slightly less than that of pork).
3. Cut the peeled onion into half rings approximately the same thickness as the mushrooms.
4. Next, turn on the “Fry” mode in the multicooker, pour vegetable oil into the bowl. Add the onion there and fry until transparent.
5. As soon as the onions begin to brown, immediately throw the chopped mushrooms into the bowl. Cook for 10 to 15 minutes with the lid open. The next stage should be started only after almost all the liquid has evaporated.
6. Then add the pork, previously breaded in flour, to the onion-mushroom mixture. Fry for 10 minutes.
7. Next, pour in the cream and stir quickly. Add salt and pepper to taste, and then add sour cream.
8. Beef stroganoff is prepared in a multicooker in the “Multi-cook” mode (at 120 C) for about 30 minutes. You can do more if you are afraid that the meat will be too tough.

Liver beef stroganoff in a slow cooker

Liver is a very delicate product. Cooking it in a slow cooker is a pleasure, as the result will always be excellent. And especially if you make beef stroganoff from liver.

So for this unusual dish How to take beef stroganoff from the liver in a slow cooker:

• liver (any) - 800 g;
• sour cream - 200 g;
• butter - 50 g;
• onion - 1 piece;
• flour - 1 tbsp;
• sugar - 1/2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Prepare the liver for work in accordance with its type. Remove films and veins from pork and beef, and simply cut off the veins from chicken. Beef and pork liver cut into thin cubes, well, you just need to cut the chicken randomly, but so that the pieces are almost the same.
2. Next, sprinkle the liver with sugar, salt and pepper - the combination of these spices will make the dish original.
3. Prepare the onion in the same way as in previous recipes.
4. Then the slightly dried liver should be placed in the multicooker bowl and turn on the “Frying” mode. Stirring constantly, fry the liver for about 5 minutes, then add butter and onion. Cook, stirring constantly, for about 5-7 minutes.
5. Add flour to the multicooker bowl when the onion becomes transparent. Stir and cook for a couple of minutes.
6. Then gradually pour sour cream into the liver, close the lid and cook for 15 minutes in the “Stew” mode. By the way, if the mixture seems too thick to you, you can add a little boiled warm water.

Chicken Stroganoff in a slow cooker

The taste of beef stroganoff made from chicken in a slow cooker is very delicate, but unusual for those who have only tried a beef dish. But still, if you are a “fan” of chicken, then this recipe will not leave you indifferent.

To prepare chicken stroganoff in a slow cooker, take:

• chicken fillet - 400 g;
• champignons - 250 g;
• cream (15% fat) - 200 ml;
• butter - 30 g;
• onions - 2 pcs;
• garlic - 2 cloves;
• flour - 1 tbsp;
• soy sauce- 1 tbsp;
• vegetable oil - 1 tbsp.

Operating procedure:

1. Wash the chicken fillet, dry it very thoroughly, and then cut into strips 1-1.5 cm thick.
2. Chop the onion into half rings, preferably very thinly. Just chop the garlic (it’s better not to use a garlic press, but do it with a sharp knife). Finely chop the mushrooms into slices.
3. Turn on the multicooker to the “Fry” mode, add vegetable oil, melt a little and add butter. Fry the onion and garlic in this mixture of oils for just a couple of minutes.
4. Immediately after this, place the chicken in the bowl and fry until golden brown (the fillet should be covered with a thin crust).
5. Then add the mushrooms to the slow cooker, stir quickly and pour in the soy sauce. After 2 minutes, add flour, and after another 2-3 minutes, add cream. Then close the multicooker lid and cook in the “Stew” mode for 10 minutes.

Squid beef stroganoff in a slow cooker

This is a very unusual recipe, but seafood lovers should enjoy it. By the way, this dish is prepared incredibly quickly, which will appeal to busy people. To prepare beef squid stroganoff in a slow cooker, you will need the following ingredients:

• squid - 600 g;
• sour cream - 2 cups;
• flour - 2 tsp;
• onion - 1 piece;
• vegetable oil - 2 tbsp;
• salt, pepper - to taste.

Operating procedure:

1. Prepare the squid: wash, peel and cut into strips. Onion - in half rings. Mix salt and pepper and sprinkle the squid with this mixture.
2. Turn the multicooker to “Fry” mode and fry the onion in vegetable oil until transparent. After this, add the squid and fry for literally 1-2 minutes. Then immediately add flour and stir quickly.
3. Pour in the sour cream quickly and mix quickly. Close the lid and cook in the “Stew” mode for 10 minutes.

Beef stroganoff in a slow cooker. Video

Step-by-step recipe for chicken stroganoff in a slow cooker with photo.

• National cuisine: home kitchen
• Type of dish: Hot dishes, Beef Stroganoff
• Recipe difficulty: Simple recipe

• Preparation time: 20 minutes
• Cooking time: 40 min
• Number of servings: 3 servings
• Calorie Amount: 76 kilocalories
• Occasion: For lunch

There is nothing tastier for lunch or dinner than aromatic and juicy beef stroganoff, and today I suggest you cook it from chicken using a slow cooker - quickly, simply and incredibly tasty.

In general, beef Stroganoff has always been the most delicious and in a simple way cooking any meat. Well, since many of you have already acquired modern kitchen appliances, I want to tell you how to make chicken beef stroganoff in a slow cooker. The composition and method of preparation here remains the same, but to be honest, making this dish in a slow cooker is much easier and more convenient than on the stove. And the taste of the meat with this simple recipe chicken stroganoff in a slow cooker as in classic version It turns out delicious, try it yourself.

Number of servings: 3-4

Ingredients for 3 servings

• Chicken fillet - 600-700 grams
• Sour cream 15% - 180-200 Gram
• Onions - 2 pieces
• Butter - 40-50 grams
• Spices - To taste
• Salt - To taste

Step by step

1. To begin with, we wash the fillet and dry it on a towel, then cut the meat into oblong strips and lightly beat it.
2. Place the chopped meat into the multicooker bowl.
3. Peel the onions and cut them into half rings or a little smaller.
4. We put it in the slow cooker with the meat.
5. Add butter to the bowl and turn on the “Fry” mode for 25 minutes.
6. Fry the meat with onions, stirring it from time to time.
7. About 10 minutes after the start of the mode, you need to put sour cream in the bowl, add spices and salt to taste.
8. Mix everything and cook the meat until the mode ends.
9. As a result, the meat turns out to be very tender and juicy, and absolutely any side dish will suit it. Bon appetit!

The traditional meat for beef stroganoff is beef or veal, but you can also use meat from other animals that you want or have on hand (for example, pork or big game).

It is advisable to take enough onion to place it on the bottom of the multicooker bowl so that the meat added later does not come into contact with the bottom.
In addition to sour cream, low-fat cream or yogurt can be used.

Tomato paste or tomato sauce is used as a tomato ingredient. An option is possible without tomatoes at all, then it would be very appropriate to prepare a side dish with tomatoes. For example, at the end of cooking fried or stewed potatoes, add tomato slices or tomato sauce.

Spices for beef stroganoff are hot and allspice, with preference given to black pepper. Garlic is added to taste and as desired. Also optionally and instead tomato sauce You can use a dry mixture of adjika, which contains peppers and aromatic herbs.

It is recommended to first cut the meat for beef stroganoff into layers about 1 cm thick, lightly beat them, and then cut them into cubes across the grain. Depending on the toughness of the meat, i.e. if it is soft enough and will definitely cook well during the long stewing process in the slow cooker, then you can immediately cut it into cubes without beating it.

Pieces of meat are breaded in wheat flour or starch (preferably corn).
A convenient way to do this is to place the pieces of beef in a simple plastic bag with flour or starch and shake until they are evenly coated with breading. Your hands don’t get dirty and no excess breading sticks to the meat.

Turn on the “Frying” mode for 10-15 minutes or immediately set the “Stewing” mode for 1.5-2 hours.
Here the mode for extinguishing is immediately set.
Pour vegetable oil into the bottom of the multicooker bowl. Add chopped onion, lightly salt and simmer for about five minutes, stirring occasionally.

Then place the pieces of meat on the onion, stir after about five minutes and simmer all together for another five minutes. The heat of the multicooker is lower, so all steps take longer compared to cooking in a frying pan on the stove. If desired, add garlic cloves crushed with a knife to the meat.

Prepare the sauce for stewing beef stroganoff from water and sour cream, to which add 1 tbsp to taste and if desired. spoon of tomato paste, 2-3 tbsp. spoons of tomato sauce or, as in this version, 1 teaspoon of dry adjika.
The average amount of sauce indicated here, i.e. It is almost optimal that all the pieces of meat are in it. If you want to get meat with even more sauce, i.e. almost delicious rich aromatic sour cream sauce for a side dish, then increase the amount of ingredients by one and a half, and if desired, doubled!

If you cooked in the “frying” mode, then switch the “Multi-cooker” to “Stew” for 1-1.5 hours.
Pour in sour cream sauce, stir and leave the beef stroganoff to simmer until done. When stirring, a coating of flour or starch will get into the sour cream sauce, and this moment contributes to the thickening it needs. During the stewing process, stir the meat with the sauce several times and decide whether you need to add more water or broth, for example.

If your multicooker model has a bowl for steaming, then in parallel with stewing the beef stroganoff, you can also steam some types of side dishes, for example, some cereals or potatoes.

The following side dishes go harmoniously with beef stroganoff: all kinds pasta, buckwheat, almost any rice, cooked fluffy, pearl barley, bulgur, couscous, stewed, canned or bean puree (white bean puree is more appetizing), stewed, fried or steamed potatoes, as well as mashed potatoes or pureed assorted vegetables.

Beef Stroganoff cooked in a slow cooker is practically no different from traditional beef Stroganoff. Add salt to the finished beef stroganoff to taste.
Beef Stroganoff is served only hot, and it is not recommended to reheat it, so multicookers have an advantage over other methods in that after finishing the cooking programs, it is possible to leave the dish in the volumetric or 3D “Keep Warm” mode.

Beef Stroganoff Recipes

Chicken beef stroganoff is a very filling and quick to prepare dish. A sauce made from sour cream or a mixture of tomato paste and sour cream gives the dish a special piquancy.

chicken beef stroganoff

5 servings

35 minutes

160 kcal

5 /5 (1 )

Chicken beef stroganoff Great for when you need to cook quickly hearty lunch or dinner. With a minimum of ingredients you can make a dish that goes with any side dish. And if you decorate it beautifully, you can even serve it on a festive table.

Recipe for chicken stroganoff with sour cream

We will need:

Ingredients

Cooking steps

Video recipe for chicken beef stroganoff

From this video you will learn the stages of cooking beef stroganoff from chicken breast with sour cream.

Easy chicken stroganoff recipe

Today you will learn how to cook easy recipe chicken beef stroganoff. The entire preparation will take at most half an hour, but the result will be a hearty, juicy and beautiful dish that will go perfectly with any side dish.

We will need:
— Chicken fillet: 500 g
— Sour cream 10% fat: 200 g
— Tomato paste: 50 g
— Onions
— Flour: 1 tablespoon
— Mustard: 1 tablespoon
- Salt and pepper

Cut the chicken breast into thin strips and place on hot frying pan. Peel the onion and cut it into half rings. Add the onion to the chicken and fry together for about 4 minutes. Meanwhile, mix sour cream, tomato paste, flour and mustard. Pour the sauce into the meat, add salt and pepper, mix and simmer covered for 10 minutes.

In total, from this amount of food we will get 110 grams of protein, 35 grams of fat and 25 grams of carbohydrates.

See Samura knives on the website: www.samura.ru
Promo code for a discount from the channel: kukharim

2016-04-14T14:00:00.000Z

Chicken Stroganoff with mushrooms

• Cooking time: 45 minutes.
• We will need: cutting boards, knife, frying pan with lid.
• Number of servings: 5.

Ingredients

Cooking steps

Video recipe for chicken stroganoff with mushrooms

From this video you can learn how to make beef stroganoff from chicken fillet with mushrooms.
https://youtu.be/VFRNMcFICao

Chicken Stroganoff in a slow cooker

• Cooking time: 36 minutes.
• We will need: hammer, knife, board, slow cooker.
• Number of servings: 7.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

7 Mar 2017

Content

This classic dish appeared approximately at the end of the 19th century. The cook of Count Stroganov managed to combine the features and traditions of Russian and French cuisines, thanks to which a recipe for juicy fried meat with gravy called beef stroganoff was born.

How to make chicken stroganoff

The main ingredients of the dish are meat, sour cream and tomato paste. Mustard is often added for spiciness and special taste. To prepare chicken stroganoff, it is better to choose chilled fillet. It contains less water and saves time. The process itself is simple: fry chicken pieces, onions, make a sauce from flour, sour cream, tomato paste. Then combine all the ingredients, simmer a little more on the fire - and you're done!

Chicken beef stroganoff recipe

• Number of servings: 4-7 persons.
• Calorie content of the dish: 147 kcal per 100 g.
• Cuisine: Russian.

The classic recipe for chicken beef stroganoff does not imply the presence of hard-to-find products or spices. It is close to the original beef, but in taste and aroma it is in no way inferior to it. Prepare chicken beef stroganoff any housewife can do it without having to run to the store to buy more groceries. Almost all of them are in your refrigerator.

Ingredients:

• poultry meat – 400 g;
• butter – 50 g;
• sour cream (20% fat) – 150 g;
• onion – 1 onion;
• spicy mustard - 1 tbsp. l.;
• flour – 1 tbsp. l.;
• salt, spices – 2-5 g each;
• tomato paste – 2 tbsp. l.;
• parsley leaves – 50 g.

Cooking method:

1. Remove the skin from the bird, cut into thin strips, and fry over low heat.
2. Remove the peel from the onion, chop it into half rings, and bring it to a caramel color in a separate frying pan.
3. Add half a glass of water, two tablespoons of tomato paste, a spoonful of flour and sour cream to the onion. Stir the sauce intensively.
4. Combine the gravy with the chicken and cook until done.
5. Decorate with parsley.

Chicken beef stroganoff

• Cooking time: 35-40 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 178 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The easiest way to prepare aromatic beef stroganoff is from chicken fillet. This dish is universal and can be served with any usual side dishes, be it porridge, vegetables or pasta. The recipe will be useful for very busy housewives who spend a lot of time at work, because the dish is quickly prepared and turns out juicy. Your family will be grateful for a hearty dinner.

Ingredients:

• breast fillet – 500 g;
• tomatoes – 2 pcs.;
• sour cream – 200 g;
• olive oil – 4 tbsp. l.;
• salt, spices - to taste;
• bay leaf – 1 pc.
• flour – 4 tbsp. l.;
• onion- 2 pcs.;
• ground black pepper - to taste;

Cooking method:

1. Cut the fillet into strips 1-15 cm wide, beat it lightly.
2. Chop the onion into half rings and fry until golden brown.
3. In a second frying pan, fry the chicken, add spices, sour cream, flour and peeled, finely chopped tomatoes without skin.
4. Pour in boiled water and sour cream.
5. Pour the gravy into the onions and continue to simmer for 10 minutes.
6. Turn off, put chicken fillet beef stroganoff, a couple of bay leaves, and let stand for half an hour.

Chicken breast stroganoff with sour cream

• Cooking time: 40-45 minutes.
• Number of servings: 4-5 persons
• Calorie content of the dish: 138 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

To make beef stroganoff from chicken breast with sour cream, you will need a minimum of time, because this part is very tender and does not require additional beating. To further reduce calories, use vegetables such as carrots, they will add color to the sauce and improve the taste. You can add variety to the recipe by adding any available products. Greenery is perfect for decoration.

Ingredients:

• sour cream – 150 ml;
• chicken breast – 1 pc.;
• mustard – 1 tsp;
• onion – 1 pc.;
• tomato paste – 2 tbsp. l;
• dried garlic – 1 tsp;
• flour – 1 tbsp. l.;
• salt, spices - to taste.
• carrots – 1 pc.;

Cooking method:

1. Cut the breast fillet into narrow strips, roll in garlic, and fry.
2. Chop the onion, put it in a second frying pan with grated carrots, cook until a light caramel color appears.
3. Add tomato paste, sour cream, mustard, spices and a spoonful of flour to the vegetable frying. Fry for 6-9 minutes, then turn off the gravy and pour it into the meat.
4. Simmer until the gravy is ready; if necessary, add water.

Chicken Stroganoff with mushrooms

• Cooking time: 40-50 minutes.
• Calorie content of the dish: 163 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian
• Difficulty of preparation: easy.

Tender beef stroganoff with chicken is a suitable option for a hearty and nutritious dinner for the whole family. It is prepared from any part of the bird carcass, but the best choice would be chicken breast, because it contains more meat and almost no bones. If you are tired of banal dishes, you should diversify them with additional ingredients, for example, you can make beef stroganoff from chicken with mushrooms.

Ingredients:

• chicken breast – 500 g;
• onions – 100 g;
• fresh champignons – 200 g;
• Wheat flour– 2 tbsp. l.;
• ready mustard – 1 tsp;
• butter – 50 g;
• natural yogurt– 100 g;
• salt, spices - to taste;
• garlic – 1 clove;
• broth - 1 glass.

Cooking method:

1. Carefully cut the meat, rinse, cut into small pieces, and fry.
2. Separately sauté finely chopped washed onions and mushrooms.
3. Combine the two parts, add broth, mustard, yogurt, chopped garlic cloves, spices and flour.
4. Pour in the broth, cover the dish with a lid, and continue to simmer until it boils.

Chicken Stroganoff in a slow cooker

• Number of servings: 3-4 persons.
• Calorie content of the dish: 189 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For many exemplary housewives, chicken beef stroganoff in a slow cooker is a favorite recipe. It is universal, because you can combine the dish with any usual side dish, and cooking is no more difficult than on the stove; in addition, you do not need to control every step. At the same time, the benefits of the products and all their taste are preserved. Another advantage of cooking in a slow cooker is that there is no need to add a lot of broth or water for stewing.

Ingredients:

• tomato paste – 2 tbsp. l.;
• chicken meat – 400 g;
• sour cream – 100 g;
• flour – 1 tbsp. l.;
• onion – 1 head;
• paprika, seasoning - to taste.

Cooking method:

1. We butcher, beat the meat, cut into strips, put them in a multicooker cup with a drop of oil. Turn on the “Baking” mode, fry, stir so that it does not stick.
2. While the meat is frying, peel the onion and cut into half rings. Send to the fillet, fry together for 5-8 minutes.
3. Mix sour cream, a spoonful of flour, tomato paste. Dilute the resulting flour mass with 50 ml of water and pour it into the fried chicken.
4. Add salt and paprika, it will give it a brighter shade and a spicy taste.
5. Simmer until done.

Chicken beef stroganoff with cream

• Cooking time: 45-50 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 193 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Do you like soft, juicy, tender meat? Then you should try the aromatic chicken stroganoff with cream - it gives the meat a special delicate taste. It is better to choose the thickest possible cream, then the meat will be even softer and juicier. The dish is prepared in an elementary way, you just need to follow the simple step by step instructions, it’s almost impossible to spoil it!

Ingredients:

• chicken fillet – 600 g;
• heavy cream – 200 g;
• onion – 1 pc.;
• garlic – 2-3 cloves;
• flour – 2 tbsp. l.;
• tomato juice– 1 glass;
• salt, spices - to taste.

Cooking method:

1. Cut the fillet in half, pound lightly, then chop into thin strips.
2. Grind the garlic cloves, cut the onion into rings, and fry everything.
3. When the vegetables are covered with golden mounds, add the chicken, reduce the flame and simmer until cooked.
4. Mix tomato juice, cream and flour. Pour in the sauce, stir, leave for another 5 minutes.

Chicken stroganoff with mushrooms and sour cream

• Cooking time: 50-60 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 186 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

On the menu of any restaurant, chicken stroganoff with mushrooms and sour cream looks very impressive in the photo; it is impossible to miss such a dish and not try it. Cook at home just like restaurant chefs, all you need is minimal culinary skills, suitable ingredients and an hour of free time. Believe me, do it for real Tasty dinner easier than you thought!

Ingredients:

• fillet – 600 g;
• fat sour cream – 200 g;
• tomato paste – 2 tbsp. l.;
• flour – 2 tbsp. l.;
• salt, spices - to taste;
• dried garlic - about 1 teaspoon;
• onion - half an onion.

Cooking method:

1. Cut the fillet into strips, roll it in garlic and spices, and fry.
2. Chop the onion and add to the meat.
3. While everything is cooking, mix flour, sour cream and 2 tablespoons of tomato paste in a cup.
4. Add the mixture to the meat, add water (if necessary), simmer until cooked.

Chicken beef stroganoff with mushrooms and cream

• Cooking time: 45-60 minutes.
• Number of servings: 6-7 persons.
• Calorie content of the dish: 174 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe is very similar to the previous one, it turns out chicken beef stroganoff with mushrooms and cream a little softer and more tender. Choose fresh poultry; chicken breast is ideal, it is softer and easier to prepare. To soften the fillets, use only heavy dairy cream (at least 15%). It is better to take large or medium-sized mushrooms so that it is easy to cut.

Ingredients:

• chicken fillet – 600 g;
• champignons – 300 g;
• cream – 200 g;
• tomato paste – 2 tbsp. l.;
• flour – 2 tbsp. l.;
• salt, spices - to taste;
• garlic – 2-3 cloves;
• onion – 100 g.

Cooking method:

1. Wash and dry the meat, cut it into strips, and fry until a thin golden brown crust appears.
2. Chop the mushrooms into strips and add to the meat.
3. Add onion rings and grated garlic. Fry for about 5 minutes more.
4. Pour in the cream, season the dish with spices, add tomato paste, and bring to readiness.

There is a strong opinion about the complexity of the recipe, but preparing beef stroganoff from chicken is easy. With this delicious dish Anyone can do it if they follow the advice. experienced chefs:

1. Chicken meat is not as fatty as pork or even beef, so it can end up tough and dry. You can avoid this by properly preparing the fillet. It needs to be lightly beaten with a kitchen hammer, and it is better to cut along the grain.
2. A strong argument in favor of chicken fillet is its calorie content, because it is lower than that of beef or pork by an order of magnitude.
3. By classic recipe the meat was always cut into thin strips, similar to noodles: this way it was fried faster without losing its juiciness. However, this does not apply to chicken; it can be cut into any pieces of 3-5 grams.
4. To make the dish more flavorful, try adding flour and seasoning powder to raw poultry, dredging it in it, and then frying it. This way all the basic taste of the spices will permeate the meat.
5. Place the meat in a heated frying pan so it will release juice and not be hard.
6. Pay attention to the taste of the sauce; it determines how the result will turn out. There are many options for gravy, but the classic sauce is made from tomato paste and sour cream with mustard. It should not become too thick or watery, look for the optimal consistency.
7. A marinade made from red wine or a vinegar solution will help make poultry meat softer.
8. Meat fried on the stove has a richer taste. butter.
9. This dish should be served with vegetable salad. It will also go well with cereals.

Video: chicken breast stroganoff