Chicken Stroganoff-Inspired Pasta
This dish is a delightful twist from the original Russian recipe, Beef Stroganoff. Beef Stroganoff had won the first prize award in a competition, ‘L’Art Culinaire’ in 1891 where it was presented by Charles Briére, an employee of the rich and powerful Stroganoff family. Legend has it that his patron Count Pavel Alexandrovich Stroganoff had lost all his teeth and his chef had especially prepared this recipe to overcome the Count’s handicap. The original recipe had beef, mushrooms and sour cream.
We are going to add ingredients that the original recipe calls for, plus add additional magical elements that will take our Stroganoff eating experience to heights unbeknownst to the Russians who created the original recipe.
The Cast of Characters:
1 small onion, chopped
4 cloves garlic, finely chopped or minced (you can add more if you love garlic)
mushrooms, chopped (quantity depends on your preference)
salt and ground black pepper (to taste)
½ cup sour cream (you can use yogurt too)
1 tablespoon flour
Now, the ingredients that are not part of the original recipe but that will greatly enhance the flavors are:
2 slices of beef bacon
1 cup chicken bouillon (you can also prepare the stock using chicken cubes)
2 chicken breasts, chopped into small cubes
crushed red chili flakes (quantity depending on how hot you like your dish to be)
a pinch of mixed dried herbs
cooked pasta (of your choice)
Here’s how to whip up the magical potion:
Fry the beef bacon strips in a non-stick pan, until nice and crisp. Remove from pan, dice ‘em up into tiny pieces and set aside.
Add a teaspoon of oil in the same pan, and add the chicken pieces. Stir fry until its color turns a light brown. Remove from pan and set aside.
In the same pan, that already has the yummy drippings from the beef bacon strips and chicken, add the garlic and onions. Sauté until they soften and turn a soft brown.
Add the mushrooms. Stir fry a bit until the color changes.
Add salt (go easy on this since the bacon and chicken stock may already have salt in them), ground black pepper, crushed red chili flakes, and the mixed dried herbs. Stir well.
Add the chopped beef bacon and bouillon.
Bring to a boil, cover, reduce heat, and let simmer 10 minutes.
In a small bowl, mix together sour cream and flour.
Add this mixture into the pan. Bring to a boil.
Reduce heat. Still constantly for about 2-3 minutes or until the sauce thickens.
Serve over pasta.
I didn’t add much sauce onto the pasta bed because it doesn’t look pretty in the photographs. But you should see my plate right now as I am typing this…the rich, creamy sauce with bacon bits and mushroom have found their way into the spirals of my beautiful fusilli pasta. I may not be in Russia with a bite of this Stroganoff, but I am definitely in heaven.
Easy peasy. Not a mushroom fan though. Any suggestions for what might be used instead?
Natasha, you may leave out the mushrooms and it will still taste good. I’m actually a huge fan of mushrooms so I really don’t think anything else could ever substitute for it.
Looks so delightfully yummmmy!
Thanks, Delirium. It’s a nice change from the usual masaley waale food.
babalik ako para sa comment. hi, nadia… 🙂
Hey, San! You are most welcome to visit whenever you want. You know you’re always welcome 🙂
Mmmm.. looks like I have a Ramadan recipe! Thanks!
You are most welcome, Mehmudah!
:'( Nadia!! Subha subha roza laga dia ! It looks yummy licious!
Pervisha, iftar karke blog parhna 🙂
When is your Turkish recipe coming up?
I’m winding up my work at the school as I may be leaving work for studies. So by the time I get home, my energy level is down to zero. I have a plan to write on Turkish cuisine for which i would be cooking side by side. Insha Allah with your prayers I’ll get time soon to post. Mera kuch pata nahi chalta. Jab mood hojaye I start shooting….with my camera. :$ Abhi tumhara roza bhi kharab kerungi bachoo. 😛 muahahah!
I completely understand what you mean by zero energy by the time we get home. That, plus the fact there is almost zero light for photography by the time we finish cooking. Plus, the pressure of time.
Chalo, Allah kare tum jaldi se cooking mode pe aajao.
Aur haan, iftaar ke baad hi post parhoun gi 😀
Exactly. I like to shoot in natural light. Bulbs n tubes don’t give the proper effect. For the cake shoot I had everyone around me, ready to pounce on the cake. It took me 2 hours I guess to arrange and then shoot. Kamar toot gai thi meri.
Yes, yes. keep saying this and i might end up cooking tmro. Very encouraging words from you.
Two hours to arrange the shoot!? Tabhi main kahoun ke why my food never looks as good as yours! Shayed I hurry so much when I needed to slow down and pay attention.
Thanks for the tip!
But seriously, your presentation and recipe is too good and simple. I’m nervous for mine now.
Don’t underestimate your talent, Pervisha 🙂
Oho. double comment hogaya. delete delete. :$
I edited. Such a waste to delete a comment from a nice person 🙂
hahaha Oh my Allah! m honoured.
Cooking is not such a big task, the problem is the shooting thing afterwards. I turn the house upside down for absolutely BBC like food photography shoot .
See? You can even take BBC like food shots! I had mentioned in a previous post that I plan to feature some behind-the-scenes pictures of how my setup looks like for food photography. BUT, now I think that’s a bad idea! Considering the mess I create too 😀
Last time, I was shooting the food on top of an ironing board that I’d dragged into the kitchen.
hahahaha! Nadia, if we reveal our behind the scenes mess, the charm would be zero-fied for the audience. Its like opening the door of your messed up Room to in laws. 😛
Hahaha! Where on Earth did you get that?! “Opening the door of your messed up room to in-laws” 😀
But yeah, it’s really like that. Hehe
LOL…THAT WAS THE OUTCOME OF MY WILD IMAGINATION~ i HAVE ALWAYS THOUGHT OF IT THAT WAY. Perhaps its because of the phrases my mother throws at me “apni almari ka haal dekha hai ? beyizati karwaogi meri agle ghar ja ker..kiya kahen maa ne itna bhi nahi sikhaya’ 😛 n u must know the rest of the pakistani mother’s story with a daughter like me! 😀
Haha! Well, yeah. You’re so funny, Pervisha 🙂
Salam alaykum sister,
thank you for this receipt! It looks great and delicious, even though I wonder what bacon is doing in there? It is pork and thus haram for muslims to eat. I would leave it out and try this receipt without it.
Walaikum assalam, Nadia!
Thank you so much, and I hope it turns out great for you too.
The bacon I used is 100% beef. It’s halal and readily available here in the UAE.
Thanks for this explanation, Nadia. I am shamed to admit that I didn’t know that such thing as beef bacon exist. May Ramadan be bless ful for you, sister.
Ameen to your dua, sis. I pray you have a blessed Ramadan too.
No worries … I didn’t know about these halal stuff before coming to the UAE 🙂
Babe! Thank you very much for this. Have always wanted to try a stroganoff recipe and you have one that’s tried and tested and looked simple too! Shall defly try this!
You are most welcome, Jus! I hope it turns out great for you too. I’m sure it will, considering how you’re quickly mastering the art of cooking 🙂
Yum! I am going to try it soon, The picture is amazing too. Can i borrow ur camera? coz i am sick of my pathetic camera and My daughter lost her battery too. So, i am em…cooking but not taking any pictures. Chewing my hair.
Anyways, i guess i can sit back and enjoy what you are cooking and serving which is amazing as always. Sure ur husband is loving you for this.
Sure you can borrow my camera, Aiman! Or better yet, you cook and I’ll take pictures. We’ll be a great team 🙂
Masood is a hardcore Hyderabadi food lover. But although he’s not much into pasta, he said this one was good. So I’m happy.
Oh BTW, i think i will be using Beef Pastrami instead bcos it has lesser fat. Hope it will produce the same results!
But you’d want the fat, Jus! That makes all the difference in the world of Stroganoff. Besides, there wasn’t much fat in the beef bacon slices, just enough to fry them in. I didn’t use oil.
hello, am back! yeah.
do’n muna sa kwento. like ko ang history part – may hint pa ng intriga sa palace, aba naman, haha… tapos, gusto ko ‘yong buhat-bangko, ‘yong may heights unbeknownst to russians, lols!
alam kong masarap ‘yannn… maski pa di mo nilagyan ng pics. parang sprite or martini ang magandang katerno nyan, nads. kelan ka ba babalik dine sa pilipinas? (para makatikim ng luto mo, haha. i’ll invite myself over *wink*) 🙂
btw, i owe you an email pa pala. :s
Welcome back, San!
Importante ang intriga; it makes the recipe even more interesting. At syempre kailangan din mag-boast ng konti…you know, sales talk 🙂
Bawal ang martini sa amin due to its alcoholic content, pero sprite is indeed its ideal companion. But frankly, all I had was a glass of water afterward.
Wala pa akong immediate plan pero if I ever visited the Philippines, you can’t invite yourself over to taste my cooking because I won’t have my own kitchen there. What if I cook in your kitchen? 🙂