This recipe is a bit, say, fancier than the meals I usually cook – but my darling husband loves it, so I do it regularly, and I love it, too! It’s not difficult, either, it just needs a whole range of ingredients to make it taste really genuine – it’s not a traditional recipe, it was invented in late 19th century Russia, and named after the rich and powerful Stroganoff family.
It was originally made with beef and known as Boeuf Stroganoff, and it soon made its way all around the world – where, of course, variations were invented, the most famous one being Chicken Stroganoff. It’s cheaper, and in my humble opinion it’s also tastier… So, if you want to surprise your significant other or your friends with a really classy meal, try this!
Cooking time: 30 minutes
4 chicken legs (or 500-700gr chicken wings)
½ chicken stock cube
125ml tomato sauce
2 table spoons mustard
1 dash lemon juice
Salt, pepper, paprika, parsley, garlic powder
Chop the onions and stir-fry in butter, then add the chicken; in a little pot, cook 250ml of chicken stock with the stock cube. When the chicken has taken on a golden colour, sprinkle the flour over it, then pour the stock over it. Add salt, pepper, mustard and lemon juice and let it simmer for 15 minutes on a medium flame.
Chop the tomatoes and the cucumber, add them and the tomato sauce, the cream and the champignons. Add paprika, parsley and garlic powder and let it all simmer for another 15 minutes. Cook the rice. Serve hot!
P.S.: I confess I love my chicken with a bit of fat and skin, so I prefer chicken legs or, even better, chicken wings to chicken fillet which is in the original recipe. It’s all up to you! And as for the cream, if you’re on a diet you might prefer a light cream – but let me assure you, it DOES taste better with a real, 33% fat cream…
Prijatnogo appetita – bon appetit!