Russia is one of the most exotic countries I’ve visited till date, especially the city of St. Petersburg! I loved every nook and corner of the city. Even a coffee shop at the corner of the street looked so exotic! The country is rich with history – there are lots of museums, cathedrals etc you could keep visiting and would never end. This is one of the countries I would definitely want to re-visit.
Coming to Russian food, it’s simply yummmm! I’ve tried quite a lot of dishes starting from Beef Stroganoff, Chicken Kiev, Blini, Pelmeni etc during the one week I was there. Most of their dishes have meat (since it’s cold almost throughout the year) and are rich (with cream and butter) which makes it so delicious and mouth watering. I’ve also tasted the best hot chocolate there at a coffee shop! Since then I’ve been trying hot chocolate wherever I go, but haven’t found anything like it yet!
Yesterday was the first time I tried a Russian recipe in my kitchen. Thinking of the options, ‘Stroganoff’ seemed like the easiest one to start with. The ingredients are simple, easy to cook, quite a quick one and of course the creamy texture with the flavor of butter is just irresistible!
Try this out and you will definitely earn appreciation 🙂
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Chicken – 600 g, boneless, cut into 1 to 2 inches long rectangular pieces
Mushroom – 200 g, sliced
Onion – 1.5 medium, chopped finely into small pieces
Garlic – 2 medium cloves, crushed
Paprika – 1.5 teaspoon
Butter – 2 tablespoons
Sour Cream – 200 ml
Chicken stock – 1/2 to 1 cup
Tomato juice – 1 tablespoon
Salt – to taste (if required)
Step 1: Heat a deep bottomed pan or vessel with 1 tablespoon butter. Add the chicken and cook lightly for a minute or two. Transfer to a dish and keep aside.
Step 2: Add the rest of the butter to the heated pan or vessel. Add the onion, garlic and mushroom and cook for around 3 minutes.
Step 3: Add the paprika and tomato juice and mix well. Add the chicken stock followed by the chicken and the sour cream.
Step 4: Cook the chicken on medium heat until it is fully cooked (stir intermittently) and until you have a nice creamy mixture of the chicken and the mushroom (ensure it’s not too watery). Check for salt and add only if required (chicken stock would contain salt).
Step 5: Garnish with chopped fresh parsley and serve hot with rice, bread or noodles. I served it with rice mixed with parsley.
A few tips:
- You can use beef instead of chicken, but make sure you cut thin strips of the beef to make it less time consuming to fry and cook. Also replace chicken broth with beef broth.
- I used low calorie butter and light sour cream and it didn’t affect the taste. You can use the same as a lower calorie substitute.
- Add a teaspoon of pepper while frying the chicken.