Stroganoff is a Russian dish and a comforting one at that. There is a reason that it is one of the most successful dishes for caterers: it is light, easy to reheat and freezes without any significant loss of flavour or texture and is forgiving when you make it for a large group. Leftover rotisserie chicken or turkey breast works well too.
1 tablespoon olive oil
One leek, white part and light green part only – discard the tough green stems at the top of the leek
One clove garlic, peeled, and halved
3 chicken breasts, sliced into thin strips (or use leftover turkey)
Salt and freshly ground black pepper
120ml chicken or vegetable stock
60ml white wine, preferably dry
110ml sour cream
1 teaspoon Dijon mustard
200g button mushrooms, sliced
1 tablespoon butter
1. Heat the oil and butter in a large frying pan over medium heat. Slice the leeks finely and fry them over gentle heat with the garlic until the leeks are soft. Remove and discard the garlic.
2. Increase the heat. Add the chicken (or turkey), season with salt and pepper and cook for 2 to 3 minutes. Add the stock and wine and bring the mixture to the boil, then reduce to a simmer. Cook for 3-4 minutes or until the chicken is cooked through (pierce it with a sharp knife to check). Add the sour cream and Dijon mustard and cook over a gentle heat until the sauce is reduced and thickened. While the chicken is cooking fry the mushrooms in butter until golden and add to the chicken. Serve the stroganoff with plain boiled rice.
– Garnish with fresh parsley.
– If you don’t have leeks, use shallots or a medium onion instead.
– Stroganoff is usually made with beef so feel free to use it instead of chicken. You need to use a good quality steak (not stewing steak) as the meat doesn’t cook for very long.
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