I do love stroganoff, be it beef, or chicken. There is something so warming about the sourness of the cream with the savoury-ness of the meat and paprika...just yummy. This recipe is very simple and perfect for a weeknight family meal or a quickie on the weekend when you just want to eat fast without the fuss. Add it to a menu!! Enjoy.
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Need
- 3 cloves garlic
- 1 brown onion, peeled and halved
- 20 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 100 Grams white wine
- 200 Grams Swiss brown mushrooms, sliced
- 20 Grams Worcestershire sauce
- 70 Grams tomato paste
- 800 Grams chicken thigh fillet, cubed in 5cm pieces
- 2 Tablespoons smoked paprika plus some more
- 80 Grams dry fettucine noodles per serving, cooked
- 200 Grams Creme Fraiche (homemade) or sour cream Recipe
- Italian parsley to garnish
Do
- 1
Place garlic, onion and EVOO into Thermomix bowl and chop 3 sec/speed 7. Saute 5 min/Varoma/speed 1.
- 2
Add wine, mushrooms, worcestershire, tomato paste, chicken and paprika and cook 8 min/100°C/reverse/speed 1. Allow to sit in the Thermomix bowl while you finish the remaining steps.
- 3
Prepare pasta as per packet instructions.
- 4
Before serving, stir creme fraiche through by hand. Serve sauce over cooked noodles and garnish with parsley and more paprika.
