Beef Stroganoff is a Russian dish originated in the mid-19th century. The many variations are now popular around the world. Just four main ingredients and some noodles provide a nice dinner for the family or friends.
Курка Строганов (Ukrainian)
/kurka strohanov/
/kurinyy stroganov/
Serves 3
Serves 3
6 organic chicken thighs
1 sliced onion or 3 diced shallots
large bunch of chopped dill
2 mince cloves of garlic
2 Tbs. (30 ml) olive oil
1/2 cup (124 g) organic green peas
1/2 cup (120 ml) each: dry white wine and plain organic yogurt (almond yogurt-dairy free)
noodles (There is gluten free pasta in supermarkets.)
A. Cook the noodles as directed.
B. Sautéing:
1. Brown the chicken thighs in the oil.
2. Remove the chicken and slice into thin strips. Reserve the juice.
3. Sauté onions or shallots in the chicken juice.
4. Add the garlic for a few minutes.
5. Add the wine and reduce the liquid until it mostly gone.
6. Add the strips of chicken and dill (save some for garnish). Stir a few times to coat the chicken.
7. Add the yogurt. Stir well.
8. Simmer for about 5 minutes.
C. Serve the chicken over the noodles. Top with some dill and green peas.
Cмачного! (Ukrainian)
/smachnoho/
Приятного Aппетита! (Russian)
/priyatnogo appetita/
Bon Appétit!
Try Mushroom Stroganoff:
