Chicken & Mushroom Stroganoff

Stroganoff is a Russian dish of sautéed meat and soured cream, or smetana.

Popular worldwide, Stroganoff has grown to incorporate many combinations of tastes, flavours and textures, from the inclusion of vegetables, mushrooms, pasta or rice, served inside crepes, as a topping to baked potato and made with almost any cut of meat, even sausage.

I have a glut of mushrooms and some chicken to use up, and we're going to serve it over paleo pasta!

Stroganoff is a quick dish for which preparation is the key ...

Slice up some mushrooms and get them softening in a little butter.

Slice up some chicken breast and set aside until you are ready to serve.

Peel some carrot and courgette ribbons, both absolutely seasonal, and set aside until ready to serve.

Chop some parsley and set aside until ready to serve.

Stroganoff comes together quickly and is best served fresh ...

Once the mushrooms have softened, pour over some cream or soured cream. Turn the heat right down and allow the cream to warm through, take on a little colour and reduce ever so slightly.

Now for the overture ...

Drop the vegetable ribbons into boiling water and turn the heat off. We don't want to overcook these while we're preparing the remainder of the dish.

Toss the chicken slices in a fresh frying pan or skillet with no additional fat - use the heat to seal quickly and then toss into the creamy mushrooms, adding in some freshly milled black pepper and the chopped parsley.

Drain the vegetable ribbons and assemble a mound on a plate.

Spoon the Stroganoff over the paleo pasta.


  1. Hi, found your blog through MDA. Your recipes look amazing!

  2. Thanks for stopping by and leaving this kind comment. I hope you get some ideas and inspiration from the articles.

  3. this looks excellent with the ribboned veg. i've just discovered this and make ribbons out of everything (also courgette noodles with a sharp knife as i don't have one of those julienne doo-dah's). will defo try this one

    1. Yeah, I wonder why I used to even bother with pasta :)

      I do have a julienne slicer, but in this case it was done with a veg peeler. You can buy a double-sized julienne/peeler for a small amount - no need for a fancy gadget.

      I would like one of those devices that you put any veg on, rotate the handle and noodles come out the far end. I saw a TV Chef using one and he made potato noodles, then fried them ... fried in dripping would be heavenly.

      I digress, which is quite common ....

      Thanks for stopping by - simple formulas, so go wild and have fun!

    2. Yep, I make my ribbons with veg peeler too - love it. I've seen those twisty noodle makers - pretty good, but to be honest I'm getting quite handy at making courgette strips with a sharp knife. I use them for stir-fry noodle dishes and pasta dishes. Recommendatios for the julienne slicer still welcome (makes and places to buy) just in case i start to get lazy.
      BTW this dish is great, and i've added it to my 'goto' list of staples. Many thanks.

    3. I just picked up a simple one like this: http://ecx.images-amazon.com/images/I/413KFVX3VKL._SL500_AA300_.jpg - it cannot have cost more than a few quid.

      Have fun with the dish, APD.

  4. thank you so much for this recipe will try it today. It can't be anything but good!

    1. My pleasure! It's a simple formula - meat, mushrooms and cream. Works well with chicken, turkey and beef, even pork. Once you've got the method together, it's a quick and easy meal to make up.

    2. Very good with firm tofu also. I did half with chicken and half with tofu. Yummy.