Chicken and Mushroom Stroganoff
Chicken and Mushroom Stroganoff, with measured ingredients and a clear cooking method. Serve with Czech Lager for a relaxed ProjectBeer table.
main · Serves 4
Chicken and Mushroom Stroganoff
Bring chicken and mushroom stroganoff to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Czech Lager when the food is ready.
Ingredients
Serves 4
600 g chicken breast, sliced
300 g mushrooms, sliced
1 onion, sliced
1 tbsp oil
1 tsp sweet paprika
200 ml chicken stock
150 g soured cream
1 tsp Dijon mustard
250 g rice
Instructions
Cook rice following packet. Heat oil and fry chicken in batches for 5 minutes until lightly golden, then remove.
Soften onion for 5 minutes, add mushrooms and fry for 6 minutes until their liquid evaporates.
Stir in paprika, stock and mustard, return chicken and simmer for 8–10 minutes until chicken reaches 75°C.
Remove from heat and stir in soured cream so it does not split. Serve immediately over rice.
Serving Suggestions
Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.
Pairing Tips
Start with Czech Lager. Bready malt and herbal hop character balance creamy sauces, while the crisp finish keeps the pairing lively. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.