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Chicken Stroganoff

You will need
  • - chicken fillet - 200 g
  • - Onion - 100 g
  • - pickled cucumbers gherkins - 80 g
  • - cream - 150 g
  • - water - 50 g
  • - Paprika powder - 1 tbsp. a spoon
  • - salt
  • - pepper
  • - vegetable oil
Cut the chicken fillet into thin, long slices, about 5 cm long and 1 cm wide. Fry in a well heated pan in a small amount of vegetable oil until golden brown.
Dish beef stroganoff appeared at the end of the XIX century. It owes its name to the wealthy Count Alexander Stroganov, whose chef invented a way to cook meat in this way - thinly chop, fry, stew in sauce.
Onion cut into half rings, add to chicken. Fry for about 5 minutes.
Salt, pepper, add paprika (optional). Add water, mix well. Simmer on low heat for 10 minutes.
Pickled cucumbers gherkins cut into sticks, add to chicken. Gently pour in the cream, mix. Simmer for 2-3 minutes, until the sauce thickens, stirring occasionally.The cream is usually taken medium fat: 20-30%. The fatter the cream, the richer, thicker and calorie the sauce will be.
In the absence of cream, you can take sour cream. But it will be a different taste. Some housewives make sauce from milk and butter.
To simplify the recipe, you can exclude pickled cucumbers and paprika. Fried potatoes, mashed potatoes, rice, vegetables are suitable for garnish.

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