Beef stroganoff can be made from any meat, not just beef. Chicken beef stroganoff turns out to be very tender, creamy, and cooks quickly! How to properly prepare a dish, and what spices are best to add, we will tell you in our selection of recipes.

Beef stroganoff from chicken with sour cream has a huge advantage over a beef dish: it costs much less, and it takes half an hour to cook, and is suitable even for very busy housewives. This popular dish goes well with different side dishes and can be constantly modified with new ingredients. First you need to master the basic recipe, which is not at all complicated.

For cooking we need:

• chicken fillet 500 g;
• sour cream 15% fat;
• onions - 1 pc.
• water - 250 g (or broth);
• tomato paste 1 tbsp l;
• flour - 3 tbsp. l.
• vegetable oil 50 g;
• salt, spices to taste.

Cut the chicken into long strips, dry with a paper towel. Heat the frying pan, heat up the vegetable oil. Cut the onion into thin half rings. Fry the chicken over high heat until golden brown. Add the onion and fry again. Reduce heat to low and simmer. In the broth, we dilute a little flour, tomato paste, pour everything with sauce and simmer until the meat is almost completely cooked - 10 minutes. Add sour cream, salt, spices, simmer until the sauce thickens slightly. Turn off the pan.

The main subtlety is not to stew the dish. If the fire is too strong, the sour cream may curdle.

It is better to serve the dish with mashed potatoes: this is a classic combination. However, it is very tasty to eat with crumbly rice or pasta, especially if you cook farfalle - graceful bows. It is better to decorate the dish with a sprig of parsley: chicken, and this spice are just perfect. It is very tasty to wrap beef stroganoff in thin Armenian lavash and eat like a shawarma. Lavash sheets are soaked in a creamy sauce and become incredibly tasty.

With creamy sauce and tomatoes

A delicious variation is obtained by replacing sour cream with cream with a fat content of 20% (200 ml is needed), and tomato paste with tomatoes preserved in their own juice (a 300 gram jar is enough for 500 grams of chicken fillet). The sauce will turn out to be tender, creamy, and you want to eat it again and again, dipping slices of fresh bread. Instead of chicken fillet, you can choose other meat, for example, cut chicken thighs or boneless legs into small pieces.

1. Fry the chicken in a hot skillet.
2. Add onion, fry with pieces of meat.
3. In a separate container, prepare mashed tomatoes: for this you need to remove the skin from them and grind with a submersible blender.
4. Fill the meat with tomato puree, simmer everything together until the chicken is almost completely cooked.
5. At the last stage, add the cream and simmer everything together a little.
6. The sauce should thicken a little, become "stringy".
7. We season everything with salt and Provencal herbs.
8. Serve with crumbly rice or boiled potatoes.

It is best to use oregano in this dish - this spice is very loved in Italy, and they definitely know a lot about good cuisine. It is not a sin to drink such a dish with young wine, enjoying every tender piece of creamy tomato chicken.

With sour cream sauce and paprika

How to cook beef stroganoff from chicken so that the dish turns out not only tasty, but also beautiful? Try adding paprika to the sauce - it gives a very beautiful rich color to the meat, and makes it spicy and aromatic.

You don't need to add tomato paste to this dish: paprika will play the leading role.

It is easy to prepare the dish, relying on the basic recipe: we fry the chicken in the same way, fill it with a sauce based on flour and broth. At the last moment, add sour cream, generously seasoning it with paprika. In hot sour cream sauce, this spice will open up, give its unique taste to meat, color the dish in a bright reddish color. Before serving, decorate the dish with parsley and serve with a lentil garnish or buckwheat. A very tasty combination of beef stroganoff with a slice of black bread, for example, the Borodinsky variety.

With mushrooms in a creamy sauce

Chicken, mushrooms, cream are just made for each other - it's unrealistic to argue with that! Beef stroganoff from chicken with mushrooms is adored by adults, very fond of children and it is eaten in an instant. For cooking, you can use both sour cream and cream - they are even preferable. The sauce turns out to be thick, but at the same time very delicate with a unique mushroom aroma.

Melt a piece of butter in a frying pan and mix it with the vegetable component. Fry the chicken until golden brown. Add onion, cut into small cubes, and pieces of mushrooms, which can be chopped either into cubes or thin slices or strips. Simmer chicken and mushrooms until almost completely cooked. It is not necessary to add the broth - the chicken and mushrooms will release juice, which is quite enough. But, if it seems to you that the juice is not enough, add a little water or broth. At the last stage, pour the cream into the bowl and simmer everything in the sauce until it thickens.

Little secret: if there are no mushrooms, then you can add mushroom flavor to the sauce by adding a regular bouillon cube.

Chicken with mushrooms goes surprisingly well with rice, pasta, mashed potatoes. It is served with green salad leaves or Peking cabbage, which is finely chopped, mixed with dill, seasoned with vegetable oil and a drop of vinegar.

Cooking in a multicooker

Chicken stroganoff with sour cream turns out to be very soft and juicy if stewed in a slow cooker. For cooking, we will prepare the ingredients, the same as in the classic recipe.

Then we proceed like this:

1. Fry the chicken pieces on the "Fry" mode.
2. Add onions and spices.
3. Fill everything with tomato and flour broth.
4. Simmer on the "Chicken" (or "Meat") mode until cooked.
5. Pour in sour cream and let the dish simmer for a few more minutes.
6. Serve with warm pita bread, herbs, and any side dish.

This beef stroganoff is delicious even when cold: many people prefer it as a cold snack. Such additions as herring forshmak, pickled mushrooms, cucumbers, which perfectly set off pieces of meat, are very tasty.

There are many cooking options. And even the usual classic recipe will always be different if you season the dish with different spices. Provencal herbs, hops-suneli, even an ordinary clove of garlic each time transform it, changing the taste beyond recognition. Cream, sour cream goes well with other ingredients and never gets boring. By the way, the dish is easy to cook for 2-3 days at once, if the proportions are increased. And then serve, changing side dishes: mashed potatoes, porridge, pasta or potatoes.

In a multicooker, beef stroganoff turns out to be very tender, try to cook it at home from beef and pork according to simple recipes.

Have you decided to take care of a delicious and satisfying dinner? Time is running out as always? We offer you a recipe for the dish: "Beef Stroganoff" in a slow cooker. We will cook the dish based on meat - beef.

Ingredients:

• Beef (fillet) - 500 gr.
• Onions - 1-2 pcs.
• Sugar - ½ teaspoon
• Salt to taste
• Butter - 25 gr.
• Ground pepper mixture - to taste
• Water - ½ multi-glass

For the sauce:

• Sour cream (20%) - 250 gr.
• Tomato paste - 1.5 tablespoons
• Wheat flour - 1 tablespoon (with a slide)
• Garlic - 1-2 cloves
• Seasoning "Provencal herbs" - to taste
• Salt to taste
• Water - 1 multi-glass

The photo shows the products necessary for the preparation of this dish. Beef pulp (of course, pre-washed meat) should try to cut into not very wide, but long strips. After that, sprinkle the beef with sugar, mix and leave for 15-20 minutes. During this time, I also peel my onions and, betraying my addictions, cut the onions into quarters of rings.

I turn on the multicooker, before putting butter in the bowl (remember - butter). I put "Fry" - "Meat" and the time is 15 minutes. I put onions in the bowl. When frying, the lid of the multicooker does not close.

After 6-7 minutes, spread the beef to the onion, mix. When the meat changes color, add a pinch of salt and a mixture of ground peppers. Stir again, and the onion and beef are fried until beep.

Then I set the mode "Stewing" - "Meat" - the time is 1 hour. I pour ½ glass of hot water into the meat and onions, close the lid and start the program.

And a little "bonus". Along with the beef, I will have a side dish. Peeled and chopped potatoes (about 4-6 potatoes - depending on their size) put them in a steaming container, sprinkled potatoes with salt a little. She placed a container with potatoes over the beef. The meat will be stewed for 1 hour, and I will remove the potatoes earlier - after 40-45 minutes. Then I will try to keep the potatoes warm - for example, I will put them in a saucepan and “wrap them up” with a blanket.

By the time the Stew is finished, I prepare the sauce. For the sauce, I mix sour cream with a whisk with tomato paste and warm boiled water. I add flour into the mixture (stir so that there are no lumps), a pinch of salt, "Provencal herbs", garlic (you can finely chop it with a knife or use a garlic press - this is a matter of taste). And as the "Stew" program ends, I pour the sauce into the meat. I mix it, naturally. I put the multicooker on the "Baking" mode and the time is 10 minutes. I click on "Start", I do not close the lid. All this time I periodically stir beef stroganoff. 10-8 minutes of my efforts and beef stroganoff is ready.

The potatoes are already tired of waiting, and the family is already licking their lips - it's time to put them on plates and put dinner on the table.

Recipe 2: beef stroganoff in a slow cooker

The dish is cooked in a multicooker for 1.5 to 2.0 hours. But all this time your participation is not needed. You just have to process, prepare, grind and load all the products into the multicooker. The dish will simmer slowly in the kitchen appliance, allowing it to retain the maximum flavor and juiciness of the meat. Moreover, we all know that beef, unlike pork, meat is more capricious and demanding in its preparation. If you do something wrong, you risk getting dry, sinewy, just “not chewing” beef. And with a multicooker everything is simple: you have chosen the right mode ... voila - tasty, juicy, appetizing, healthy and aromatic meat is ready! It is more useful for the human body than pork, and is also less high in calories. Let's cook delicious "Beef Stroganoff" from beef in a slow cooker with you.

• 850 gr Beef (pulp)
• 1 pc Bulbs
• 4 wedges of Garlic
• 3 tbsp. l. Vegetable oil
• To taste Salt, mustard, spices and black pepper
• 2 tbsp. l. Tomato paste
• 4 tbsp. l. Sour cream

Let's start preparing the meat. Rinse the beef in cold water and dry. Then you need to carefully examine the meat for the presence of films and veins, if you find any, carefully cut them off with a knife. The meat must be cut into small pieces across with a drag. Then beat each piece with a hammer. The pieces should not be too small and thin. Focus on the photo below. Then each piece of meat must be dipped in mustard (you can use any: spicy, Russian, American, etc.). Then all these pieces must be put in a bowl and left to marinate for 20 to 30 minutes. It can be in the refrigerator, or right on the table, if your kitchen is not hot.

Pour vegetable oil into a multicooker. When the meat is marinated, it must be put in a preheated multicooker bowl. To do this, you need to select the "ROASTING" or "MULTI-COOK" program, 140 - 150 degrees. You need to cook the meat for about 15 - 20 minutes in this mode. Stir the beef slices a couple of times until they cook evenly.

Cut the onion and garlic into small cubes, put them in the multicooker bowl with the beef. Stir the ingredients.

Mix sour cream and tomato paste, add spices, salt and a little water there. Place the mixture in the multicooker bowl, spreading it evenly over the meat.

Now you need to change the mode in which our dish will be further cooked. Close the multicooker with a lid, turn on the "STEWING" or "COOKING" program at 90 degrees. Set the time to 120 minutes. All this time, the lid can be left unopened.

When you hear the multicooker signal about the end of the program, hurry to open the lid and enjoy the result. This is how it turned out for us. If you like the aroma of herbs, you can add finely chopped dill to the dish at the end, 3 - 5 minutes before the end of the program. As a side dish for beef stroganoff, we decided to cook crumbly rice and vinaigrette, which we also made in a multicooker. Help yourself, enjoy your dinner!

Recipe 3: pork beef stroganoff in a slow cooker

• pork - 500 grams;
• onion - 1 piece;
• sour cream 20% - 3 tablespoons;
• salt to taste;
• spices to taste;
• garlic - 1 clove;
• water - 100 ml;
• flour - 3 tablespoons;
• bay leaf - 1 piece

In this case, I cook beef stroganoff from pork. I cut the slightly frozen pork into thin cubes. Frozen meat is very easy to cut. I leave the meat like this until it is completely defrosted.

Meanwhile, I peel one large onion and cut it into thin half rings.

I fry the onions in a slow cooker until transparent.

My meat is already thawed. It needs to be lightly breaded in flour. Pour flour into a separate bowl and roll the meat in several pieces.

The meat prepared in this way, I send to the multicooker bowl directly to the onion.

I stir and fry the meat and onions for five minutes. Stir occasionally so that the flour does not stick. I add salt, spices and sour cream to the fried meat. Be sure to top up with water. Approximately 100 milliliters.

Mix everything thoroughly again and add the bay leaf. I choose the "Stew" mode and carcass the meat for 40 minutes.

Five minutes before cooking, I open the lid and put in finely chopped garlic. And I throw in the bay leaf. It does not need to be left in the dish. It will not change the taste for the better.

After five minutes, the pork beef stroganoff is ready.

My family members gobble up this dish with great pleasure with mashed potatoes. Supplements are often asked for. The meat is very soft and juicy. In addition to gorgeous meat, we also have excellent gravy.

Recipe 4, step by step: pork beef stroganoff in a slow cooker

Pork beef stroganoff will come in handy with any side dish. My family loves this sauce with regular noodles or mashed potatoes. Today's step-by-step recipe with a photo will reveal to you all the secrets of cooking Stroganoff pork with sour cream and tomato paste in a slow cooker.

To prepare this dish, you will need 500 - 600 grams of pork pulp. We cut the meat into cubes 5 - 7 centimeters long. To make the pork tender, it must be completely thawed before cooking, preferably at room temperature.

We begin to prepare the dish by cutting the ms into strips as in the photo and filling the pieces with 2-2.5 tablespoons of flour and stirring thoroughly. It is important that each piece is evenly wrapped in a layer of flour.

Now, the pork needs to be fried as quickly as possible. I will do this in several steps, since small portions will brown faster, which means they will lose less juice, which gives the meat juiciness. I roasted the volume of pork indicated in the recipe in two steps.

It is better to fry not in a multicooker bowl, but in a regular pan with a non-stick coating. This is due to the fact that the area of ​​the pan is larger and the amount of meat can be increased at a time.

So, heat 3 tablespoons of vegetable oil in a pan. We spread a small portion of cold cuts and quickly fry it over maximum heat. We shift the finished frying into a separate container and proceed to frying the next portion of meat.

Cut a large onion in half, and then cut it in half rings.

In a multicooker bowl, heat 2 tablespoons of vegetable oil and fry the onion until translucent.

Add pork roast to the onion.

Put 2 tablespoons of sour cream and 1 tablespoon of tomato paste on the meat. For spices, you can add a mixture of peppers or your favorite herbs.

Fill the contents with 400 milliliters of water, salt to taste and stir.

We close the lid of the multicooker and set the standard "Quenching" mode for 40 minutes.

We put any side dish on the plates and fill it with Stroganoff stewed pork.

The meat itself turns out to be very tender, it just melts in the mouth. Try making pork beef stroganoff using this photo recipe and I'm sure you will be happy with the result.

Recipe 5: beef stroganoff in sour cream in a slow cooker

A multicooker can transform even the toughest meat into delicious food. She has such a wonderful mode - "Quenching". Even five hours of mascara won't burn anything. So for the beefstrogan we will take not special steamed meat from the market that is specially suitable for the dish, but rough shop beef. One that you won't fry in a pan - no teeth will then be enough to chew it. The task is complicated by the fact that the meat will be stewed without sauce - we will add it to our beef stroganoff at the very end.

• 700 g of beef,
• 1 large onion
• 1.5 tbsp. tablespoons of flour
• 250 g sour cream or heavy cream,
• 1 tsp salt
• freshly ground pepper

We fry the onion. This procedure in my multicooker took 15 minutes. It took me the same amount of time to cut the meat. It turned out to be sinewy and was cut with difficulty - these are the products that the nearest supermarket pampers us with for sale.

I cut the meat across the fibers, thin enough. Now you can put it in the multicooker bowl and fry it.

Only now, frying store-bought meat is an unrealistic task today. The meat was very generously sprinkled with water. Here she actually gurgles.

So I just waited until the water was almost completely boiled away. It took another 10 minutes. The multicooker bowl can be closed. Extinguishing mode 40 minutes. If you only have this mode for an hour at least, like mine, then it’s not a big deal. In an hour, the meat will become even softer. Time has passed. The meat has become very soft. And it's time to make a delicious yummy out of it. Add one and a half tablespoons of flour, a teaspoon of salt. Add the pepper already when serving. I have such a mill and a multicolored pepper pea. Enhances the taste of any dish! And even more delicious beef stroganoff.

Stir so that the flour is not noticeable. And add sour cream or cream. I have been using only 33% cream for a long time. Somehow, our sour cream became completely inedible, and the cream still retained its natural taste.

Stir and let it gurgle for about three minutes, so that the flour is cooked, the sauce thickens and takes on a creamy color.

That's all. Beef stroganoff turns out to be very soft, with a brightly expressed creamy taste. And it goes well with mashed potatoes.

Recipe 6: beef stroganoff in a slow cooker (step by step photos)

Beef stroganoff in a multicooker is prepared very simply, does not require much time and effort, and the most common products are used. As a result, we get soft and aromatic meat and a lot of delicious gravy. Basically, this is a beef stew in a sauce, but there are a few little secrets to make the dish turn out the way it should be. Be sure to fry the beef and onions before you start stewing. It is best to use cream for pouring. And you definitely need to leave the finished dish to brew under the lid, so that the beef stroganoff becomes even more fragrant. The addition of ground nutmeg gives a special zest, which radically changes the taste.

• 500 gr of beef
• 0.5 tsp nutmeg (ground)
• 1 tbsp corn starch
• 2 onions salt
• 250 ml 12% cream
• black pepper
• 2 tbsp vegetable oil
• 2 bay leaves

Prepare the required foods. Rinse the beef, peel it from films and dry it from excess liquid. Instead of cornstarch, you can safely take potato or flour.

Turn the multicooker on to the "Fry" mode, pour in vegetable oil and let it warm up for 1-2 minutes. Cut the beef into oblong strips and place in a bowl. It is better to fry in portions, otherwise the meat will release a lot of liquid and begin to stew.

In the traditional version, beef stroganoff is made from beef fillets. But today we will look at 5 of the most winning and delicious options for performing this chicken dish. In this case, beef stroganoff turns out to be especially tender and tasty, and the process and cooking time is significantly reduced. Slices of meat fried with onions and vegetables are tender and soft. And a special aroma and taste will be given by a special branded sauce.

This dish is versatile as it goes well with any side dish. It is suitable for both daily and festive table. A distinctive feature is the minimum cost of time and money. Even a novice culinary specialist can make beef stroganoff. You don't need special skills and abilities for this. But for all its simplicity, it has an excellent taste that will appeal to even the most discerning gourmet.

It consists of fried pieces of meat, which are then stewed in a sauce and added with vegetables or mushrooms. In fact, there are a lot of cooking recipes. Someone likes a creamier and more delicate taste, so they prepare a special sauce. For spicy lovers, there is a recipe that includes paprika and spices.

Classic Recipe: Chicken Stroganoff with Sour Cream

The most popular and demanded recipe. The range of products is minimal and the taste is amazing.

For cooking you will need:

• 1 medium onion;
• 5 tbsp. spoons of sour cream 20% fat;
• 800-900 gr. chicken fillet;
• a couple of tablespoons of flour.

Preparation

1. Peel the onion and cut it into half rings.
2. Add vegetable oil to a preheated pan and fry the onion until it becomes golden.
3. Cut the chicken fillet into strips and beat each piece with a kitchen hammer.
4. Add the chopped fillets to the onion, increase the heat and fry the meat until golden brown. Add salt, pepper and flour and mix everything. After that, we send sour cream there and cover with a lid.
5. Simmer for 10-15 minutes over low heat.

We serve the dish with any side dish or vegetables. You can add your favorite greens if desired.

Chicken stroganoff with mushrooms in a creamy sauce

Mushrooms and creamy sauce perfectly complement and accentuate the taste of the dish. It turns out to be incredibly tasty and tender.

For this we need:

• 300 gr. champignons (fresh);
• 600 gr. chicken fillet;
• 1 medium onion;
• a few tablespoons of flour;
• 60 gr. butter;
• ½ tbsp. tablespoons of mustard;
• ½ cup sour cream 15% fat;
• ¼ glasses of low-fat cream;
• 2 tbsp. tablespoons of vegetable oil for frying;
• 500 ml water or warm chicken broth.

Preparation

1. Wash the champignons thoroughly and cut them into small layers.
2. Finely chop the onion and place in the pan. Fry until golden brown and add mushrooms. We fry them until half cooked. After cooling down, put in a bowl.
3. Pour flour, a little salt into a deep bowl and put the finely chopped fillets and mix until smooth.
4. Pour oil into the pan and heat it well. We spread the chicken and fry until golden brown.
5. Put butter in a clean pan, melt it and add 1 tbsp. a spoonful of flour. Stir until the lumps disappear. After that, we send there mustard and onion-mushroom mixture, and fried fillets.
6. Mix sour cream with cream and add to the bulk. We heat everything over low heat, not letting it boil.

Recipe with creamy sauce and tomatoes

Tomatoes will give the dish a special aroma, and the meat will add juiciness and sweet and sour piquant taste.

• 2 pcs. medium-sized tomato;
• 600-700 gr. chicken fillet;
• 2 medium onions;
• one tablespoon of flour;
• 50 gr. butter;
• 2 tbsp. tablespoons of unrefined vegetable oil.

Cooking step by step:

1. Cut the onion into half rings and send it to a preheated pan with the addition of vegetable oil. Fry until golden brown.
2. Cut the chicken fillet into strips, no more than 1 centimeter thick. Breaded in flour and add fillet and butter to the fried onions.
3. Tomatoes must be skinned. To do this, make an incision and fill them with boiling water for a few minutes. After that, the skin will come off perfectly.
4. Cut them into small cubes and add to the meat.
5. Next we send sour cream and stir slowly. Cover the pan with a lid and simmer over low heat for 15-20 minutes.

Spicy chicken beef stroganoff with sour cream and paprika

This recipe will delight lovers of spicy food, those who like "hot".

• 700 gr. chicken fillet;
• 2 medium onions;
• ½ cup meat broth or water;
• 2 cloves of garlic;
• 1 glass of sour cream of any fat content;
• a couple of tablespoons of flour;
• 50 gr. butter;
• 2 tbsp. tablespoons of vegetable oil;
• ¼ Art. spoons of paprika.

Preparation

1. Add vegetable oil and butter to a preheated pan, and then 2 cloves of garlic (whole).
2. Pre-cut the chicken into thin long slices and send it to the garlic.
3. After the meat turns white, remove the garlic.
4. Add the onion, cut into half rings, to the chicken and fry until golden.
5. Add flour to water or broth and stir until smooth.
6. Pour the resulting mixture over the meat.
7. Add paprika, salt and pepper to sour cream and send to the pan.
8. Simmer over low heat for 15 minutes.

Beef stroganoff in a slow cooker

A multicooker is an indispensable thing for every housewife. Meat dishes are more juicy and tender in it.

• 1 large onion;
• 300 gr. fresh champignons;
• 1 medium carrot;
• 1 clove of garlic;
• 600 gr. chicken fillet;
• 3 pickled tomatoes;
• ½ glass of water or broth;
• ½ cup sour cream.

Preparation

1. Pour oil into the multicooker bowl and add finely chopped champignons. We select the "Fry" mode.
2. Cut the onion into half rings and put it on top of the mushrooms.
3. Rub the carrots on a coarse grater and add to the onions and mushrooms.
4. Cut the fillet into thin strips and send it to a common bowl with all the ingredients.
5. Peel the tomatoes, knead them with a fork and spread them after the chicken.
6. Add sour cream and broth (water) to all products.
7. We select the "Quenching" mode and cook for 40 minutes.

Beef stroganoff is an excellent dish that even a beginner can cook. The most affordable products end up with amazing taste. It goes well with spaghetti, rice or buckwheat. You can also use steamed or grilled vegetables as a side dish. From all the variety of recipes presented, everyone can choose the one they like and cook it for themselves and their loved ones.

Beef Stroganoff recipe

Try delicate chicken stroganoff: choose the option with sour cream, mushrooms or in a slow cooker - see step-by-step recipes with photos, videos and tips.

30 minutes

135 kcal

5/5 (3)

Beef stroganoff is such tender meat, cut into oblong pieces, fried and stewed in sour cream sauce. It goes well with any side dish and vegetable salads.

In the classic version, beef stroganoff is made from beef, but I often cook it from chicken fillet - this option seems to me easier and faster. The meat is tender and literally melts in your mouth.

Researchers believe that this dish was invented by the governor-general's chef Alexander Grigorievich Stroganov. Either for "open dinners" for the poor intelligentsia, which at the end of the 19th century were arranged by a wealthy count in Odessa, or in order to tasty feed the count himself, who had dental problems in his old age - it is not known for certain. But, be that as it may, the dish was loved all over the world. It is served both in cheap eateries and in expensive restaurants.

Today I propose to master such a hearty and tasty dish as chicken beef stroganoff. I will show you a few simple options for cooking it: in a pan and in a slow cooker. Let's cook.

Chicken breast beef stroganoff with sour cream

Kitchen utensils:

• cutting board;
• pan;

• a small bowl for making sauce;
• spatula.

Required products:

Chicken stroganoff with sour cream: a step by step recipe

1. Rinse the chicken fillet under running water and cut it into thin strips.
   
   
2. Heat a skillet, add a little vegetable oil and put the chicken to fry. Cook over medium heat for 3 minutes. Be careful not to burn the chicken.
   
   
3. 
   
4. When the chicken is slightly browned, send the onions to it in the pan. Fry the onions with the chicken, stirring occasionally, for about 3-5 minutes.
   
   
5. While the chicken and onions are cooking, prepare the sauce. Put sour cream in a separate bowl, add a tablespoon of flour, a tablespoon of mustard, fifty grams of tomato paste and stir.
   
   
6. Add the sauce to the skillet where the chicken and onions are fried. Season with salt, pepper and stir.
   
7. Cover and simmer the chicken in the sour cream sauce for about 10 minutes.
   

Serve hot with a freshly prepared garnish.

How to cook chicken fillet beef stroganoff in a slow cooker

It's as easy as shelling pears... Only one caveat: at the beginning of cooking, put the onion in one layer on the bottom of the multicooker, and a layer of meat on top. Then the meat will simmer on an onion pillow and the onions will be fried evenly. Follow the step-by-step instructions and you will have wonderful, tender meat with sauce. It is a great addition to any side dish.

It will take time: 40 minutes.
The resulting portions are: 3.

Kitchen utensils:

• cutting board;
• cling film;

• kitchen hammer;
• a bowl;
• multicooker.

Required products:

• 400-500 grams of chicken fillet;
• 1 large onion (or 2 small ones);
• 50 grams of butter;
• 1 tablespoon vegetable oil;

• 40 grams of flour;
• 1 tablespoon tomato paste
• 200 grams of sour cream;
• salt and pepper to taste.

Step by step recipe

1. Wash the chicken fillet, cut it into oblong narrow slices, cover with cling film and beat lightly with a kitchen hammer.
   
   
2. Peel the onion, cut it into half rings.
   
   
3. Put the multicooker on the "Fry" mode for 20 minutes. While it is heating up, coat the chicken pieces in flour.
4. When the multicooker is hot enough, put butter and vegetable oil on the bottom of the bowl. Place the onion in one layer at the bottom of the bowl. Place a layer of prepared meat on top of the onion pillow. This way, your meat will be roasted on the onion pillow with the lid open. After five minutes, turn the chicken over and sauté with the onions for about 10 minutes. Stir.
   
   
5. Turn off the "Fry" mode, salt and pepper your dish. Add sour cream and a tablespoon of tomato paste. Stir well and put the multicooker in the "Stew" mode for 20 minutes. Serve hot with a tasty side dish and have fun.
   
   

Chicken Stroganoff with Mushrooms

This dish is prepared quickly and easily; it will take no more than 20 minutes to cook. Mushrooms give beef stroganoff a subtle, delicate mushroom flavor. It goes well with any side dish.

Required products:

• 0.5 kilograms of chicken fillet;
• 2 medium onions;
• 2 tablespoons of vegetable oil for frying;

• 250 grams of fresh champignons;
• 50 grams of flour;
• 200 grams of sour cream;
• salt and pepper to taste.

Step by step recipe

1. Rinse the chicken under running water, dry with a paper towel and cut into oblong pieces about a centimeter thick. Season with salt, pepper and flour.
   
   
2. Put a frying pan on the stove to preheat, add a few tablespoons of vegetable oil.
   
   
3. Fry the meat in a hot skillet until golden brown, about three minutes. Then remove the meat with a slotted spoon and transfer to a separate bowl.
   
   
4. Peel the onion and cut into half rings.
   
5. Wash the mushrooms, dry and cut into thin slices.
   
   
6. Fry the mushrooms and onions in the same oil in which the meat was fried. Saute until the onions take on a golden hue, then add the meat and fry everything together: meat, onions and mushrooms for no more than 5 minutes over low heat.
   
   
7. After a while, add sour cream, stir, simmer under a closed lid for another 3 minutes and turn off the heat.
   
8. Serve hot.
   
   

Read about how delicious, quick and easy to cook with us.

What is this dish served with?

In the classic version, beef stroganoff is served for lunch with deep-fried potatoes and fresh tomato slices. Both the dish and the side dish must be hot when serving. Cooled beef stroganoff loses its consistency, aroma and attractiveness.

You can also use mashed potatoes, buckwheat porridge or beans as a side dish. A salad of fresh vegetables will perfectly complement the dish. Can be served with potato pancakes and herbs. I also advise you to try beef stroganoff with rice or pasta - you won't regret it.

Chicken Stroganoff video recipe

This video shows a simple and quick recipe for making chicken stroganoff. Fans of video instructions can use step-by-step recommendations to prepare a delicious and tender dish.

Cooking options

Beef stroganoff can be made not only from beef or chicken. Use any meat: pork or lamb. Beef stroganoff recipes are known even from seafood, squid and shrimp. If you are preparing this dish from beef, then take the sacrum or kidney part. Be sure to cut the meat across the grain. Then it will turn out soft and tender.

The principle of making beef stroganoff is fast fried meat (3-4 minutes)... If you overexpose it on fire, it will become tough, so watch out for this important point. Then the meat is fried with onions or simmered on an onion pillow for up to five minutes and stewed in sour cream sauce with tomato paste or blanched and chopped tomatoes and flour. I also add mustard to this sauce, it adds spice to the dish. You don't have to.

Try different options to see which one you like best. Beef stroganoff is a great occasion to experiment in your kitchen... After all, the main thing is that the dish is tasty, and the cooking process brings you pleasure.

Write if you liked my recipes... Perhaps you would like to add or change something. We will be glad to receive your letters with feedback and comments. Cook with love. I wish everyone happiness.

Beef stroganoff- a traditional beef dish. However, when red meat is not on hand, you can use chicken. You will see that with this method of cooking it is impossible to get tough meat, as is often the case when cooking chicken. The multicooker makes the cooking process extremely easy.

Here's what we need to make chicken stroganoff in a slow cooker:

Chicken fillet - 5 pcs;

Onions - 2 pcs;

Butter - 40-50 g;

Sour cream - 0.5 large cans;

Salt, seasonings to taste.

We wash the chicken fillet under running water, dry it a little and cut it into oblong, not very large pieces. We beat off each piece with a special hammer.

We spread the beaten chicken fillet in the multicooker bowl.

We clean the onions and cut them not very large.

Put the chopped onion in a slow cooker for the chicken.

We set the "Fry" mode for 25 minutes. Put a piece of butter in the bowl.

Stirring occasionally, fry the chicken and onions in a multicooker bowl.

After 10 minutes, mix the contents of the bowl again and add sour cream, salt and spices there.

Fry, stirring occasionally until the end of the frying mode.