Mary Berry Chicken Stroganoff
A quick and flavorful chicken stroganoff recipe from Mary Berry, featuring mushrooms, onions, and a creamy paprika-mustard sauce. A classic comfort food dish.
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Servings: 4 servings
Calories: 450kcal
Equipment
- Wide, non-stick frying pan
- Bowl or plate
Ingredients
Group: Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 400g chestnut mushrooms (cremini) (14 ounces), halved or quartered if large
- 2 red onions chopped
- 2 cloves garlic finely chopped
- 3 boneless, skinless chicken breasts cut into bite-sized pieces
- 300ml low-sodium chicken stock (1 ¼ cups)
- 1 tablespoon tomato purée (tomato paste)
- 1 tablespoon wholegrain mustard
- 1 tablespoon sweet smoked paprika
- 250ml soured cream (1 cup) (full-fat or reduced-fat), room temperature
- Small handful fresh tarragon or parsley chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Sauté Mushrooms & Aromatics: Heat the olive oil and butter in a wide, non-stick frying pan over medium heat. Add the mushrooms, chopped red onions, and finely chopped garlic. Stir-fry for 3-4 minutes, or until lightly golden brown and softened. Transfer the mushroom mixture (including any pan juices) to a bowl or plate and set aside.
- Cook Chicken: Return the pan to medium-high heat (add a touch more oil if needed). Add the bite-sized chicken pieces. Stir-fry for 6-7 minutes, or until the chicken is lightly browned and cooked through.
- Add Sauce Base: Pour in the chicken stock. Stir in the tomato purée, wholegrain mustard, and sweet smoked paprika. Season well with salt and freshly ground black pepper.
- Combine and Simmer: Return the cooked mushroom mixture to the pan with the chicken. Bring the mixture to a boil, then immediately reduce the heat to low.
- Add Sour Cream and Herbs: Stir in the room-temperature soured cream and chopped tarragon or parsley.
- Thicken: Continue to simmer gently over low heat for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly. Do not allow the sauce to boil vigorously after adding the sour cream.
- Serve: Taste the sauce and adjust seasoning with additional salt and freshly ground black pepper, if needed. Serve hot, often over rice, noodles, or mashed potatoes.
Notes
Mushrooms: Chestnut (cremini) mushrooms are recommended, but white button mushrooms can be substituted.
Chicken: Cut the chicken into uniform bite-sized pieces for even cooking.
Mustard: Wholegrain mustard adds texture and tangy flavor. You can substitute Dijon mustard if preferred.
Paprika: Sweet smoked paprika adds a lovely smoky depth. Regular sweet paprika can be used if smoked is unavailable.
Soured Cream: Use room-temperature soured cream to help prevent curdling when adding it to the warm sauce. Do not let the sauce boil rapidly after adding the sour cream. Reduced-fat sour cream can be used.
Herbs: Fresh tarragon or parsley adds brightness. Use whichever you prefer or have on hand.
Serving Suggestions: Serve this Chicken Stroganoff traditionally over egg noodles, rice, or mashed potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Chicken: Cut the chicken into uniform bite-sized pieces for even cooking.
Mustard: Wholegrain mustard adds texture and tangy flavor. You can substitute Dijon mustard if preferred.
Paprika: Sweet smoked paprika adds a lovely smoky depth. Regular sweet paprika can be used if smoked is unavailable.
Soured Cream: Use room-temperature soured cream to help prevent curdling when adding it to the warm sauce. Do not let the sauce boil rapidly after adding the sour cream. Reduced-fat sour cream can be used.
Herbs: Fresh tarragon or parsley adds brightness. Use whichever you prefer or have on hand.
Serving Suggestions: Serve this Chicken Stroganoff traditionally over egg noodles, rice, or mashed potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Nutrition
Calories: 450kcal | Carbohydrates: 10g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 120mg | Sodium: 400mg | Fiber: 2g | Sugar: 6g