home → Second courses Recipe for chicken stroganoff in a slow cooker. Step-by-step recipe for making chicken beef stroganoff. How to cook beef stroganoff from chicken fillet in a slow cooker

Recipe for chicken stroganoff in a slow cooker. Step-by-step recipe for making chicken beef stroganoff. How to cook beef stroganoff from chicken fillet in a slow cooker

Step-by-step recipe for chicken stroganoff in a slow cooker with photo.
National cuisine: home kitchen
Type of dish: Hot dishes, Beef Stroganoff
Recipe difficulty: Simple recipe

Preparation time: 20 minutes
Cooking time: 40 min
Number of servings: 3 servings
Calorie Amount: 76 kilocalories
Occasion: For lunch

There is nothing tastier for lunch or dinner than aromatic and juicy beef stroganoff, and today I suggest you cook it from chicken using a slow cooker - quickly, simply and incredibly tasty.
In general, beef Stroganoff has always been the most delicious and easiest way for me to prepare any meat. Well, since many of you have already acquired modern kitchen appliances, I want to tell you how to make chicken beef stroganoff in a slow cooker. The composition and method of preparation here remains the same, but to be honest, making this dish in a slow cooker is much easier and more convenient than on the stove. And the taste of meat with this simple recipe for chicken beef stroganoff in a slow cooker, just like in the classic version, is delicious, try it yourself.
Number of servings: 3-4
Ingredients for 3 servings
Chicken fillet - 600-700 grams
Sour cream 15% - 180-200 Gram
Onions - 2 pieces
Butter - 40-50 grams
Spices - To taste
Salt - To taste

Step by step
First, we wash the fillet and dry it on a towel, then cut the meat into oblong strips and lightly beat it.
Place the chopped meat into the multicooker bowl.
Peel the onions and cut them into half rings or a little smaller.
We put it in the slow cooker with the meat.
Add butter to the bowl and turn on the “Fry” mode for 25 minutes.
Fry the meat with onions, stirring it from time to time.
About 10 minutes after the start of the mode, you need to put sour cream in the bowl, add spices and salt to taste.
Mix everything and cook the meat until the mode ends.
As a result, the meat turns out to be very tender and juicy, and absolutely any side dish will suit it. Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

7 Mar 2017

Content

This classic dish appeared approximately at the end of the 19th century. Count Stroganov's cook managed to combine the features and traditions of Russian and French cuisines, resulting in the birth of a recipe for juicy fried meat with gravy, called beef stroganoff.

How to make chicken stroganoff

The main ingredients of the dish are meat, sour cream and tomato paste. Mustard is often added for spiciness and special taste. To prepare chicken stroganoff, it is better to choose chilled fillet. It contains less water and saves time. The process itself is simple: fry chicken pieces, onions, make a sauce from flour, sour cream, tomato paste. Then combine all the ingredients, simmer a little more on the fire - and you're done!

Chicken beef stroganoff recipe

Number of servings: 4-7 persons.
Calorie content of the dish: 147 kcal per 100 g.
Cuisine: Russian.

The classic recipe for chicken beef stroganoff does not imply the presence of hard-to-find products or spices. It is close to the original beef, but in taste and aroma it is in no way inferior to it. Any housewife can prepare chicken beef stroganoff without having to run to the store to buy more food. Almost all of them are in your refrigerator.

Ingredients:

poultry meat – 400 g;
butter – 50 g;
sour cream (20% fat) – 150 g;
onion – 1 onion;
spicy mustard – 1 tbsp. l.;
flour – 1 tbsp. l.;
salt, spices – 2-5 g each;
tomato paste – 2 tbsp. l.;
parsley leaves – 50 g.

Cooking method:

Remove the skin from the bird, cut into thin strips, and fry over low heat.
Remove the peel from the onion, chop it into half rings, and bring to a caramel color in a separate frying pan.
Add half a glass of water, two tablespoons of tomato paste, a spoonful of flour and sour cream to the onion. Stir the sauce intensively.
Combine the gravy with the chicken and cook until done.
Decorate with parsley.

Chicken beef stroganoff

Cooking time: 35-40 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 178 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The easiest way to prepare aromatic beef stroganoff is from chicken fillet. This dish is universal and can be served with any usual side dishes, be it porridge, vegetables or pasta. The recipe will be useful for very busy housewives who spend a lot of time at work, because the dish is quickly prepared and turns out juicy. Your family will be grateful for a hearty dinner.

Ingredients:

breast fillet – 500 g;
tomatoes – 2 pcs.;
sour cream – 200 g;
olive oil – 4 tbsp. l.;
salt, spices - to taste;
bay leaf – 1 pc.
flour – 4 tbsp. l.;
onions – 2 pcs.;
ground black pepper - to taste;

Cooking method:

Cut the fillet into strips 1-15 cm wide, beat it lightly.
Chop the onion into half rings and fry until golden brown.
In a second frying pan, fry the chicken, add spices, sour cream, flour and peeled, finely chopped tomatoes without skin.
Pour in boiled water and sour cream.
Pour the gravy into the onions and continue to simmer for 10 minutes.
Turn off, put chicken fillet beef stroganoff, a couple of bay leaves, and let stand for half an hour.

Chicken breast stroganoff with sour cream

Cooking time: 40-45 minutes.
Number of servings: 4-5 persons
Calorie content of the dish: 138 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

To make beef stroganoff from chicken breast with sour cream, you will need a minimum of time, because this part is very tender and does not require additional beating. To further reduce calories, use vegetables such as carrots, they will add color to the sauce and improve the taste. You can add variety to the recipe by adding any available products. Greenery is perfect for decoration.

Ingredients:

sour cream – 150 ml;
chicken breast – 1 pc.;
mustard – 1 tsp;
onion – 1 pc.;
tomato paste – 2 tbsp. l;
dried garlic – 1 tsp;
flour – 1 tbsp. l.;
salt, spices - to taste.
carrots – 1 pc.;

Cooking method:

Cut the breast fillet into narrow strips, roll in garlic, and fry.
Chop the onion, put it in a second frying pan with grated carrots, cook until a light caramel color appears.
Add tomato paste, sour cream, mustard, spices and a spoonful of flour to the vegetable frying. Fry for 6-9 minutes, then turn off the gravy and pour it into the meat.
Simmer until the gravy is ready; if necessary, add water.

Chicken Stroganoff with mushrooms

Cooking time: 40-50 minutes.
Calorie content of the dish: 163 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian
Difficulty of preparation: easy.

Tender beef stroganoff with chicken is a suitable option for a hearty and nutritious dinner for the whole family. It is prepared from any part of the bird carcass, but the best choice would be chicken breast, because it contains more meat and almost no bones. If you are tired of banal dishes, you should diversify them with additional ingredients, for example, you can make beef stroganoff from chicken with mushrooms.

Ingredients:

chicken breast – 500 g;
onions – 100 g;
fresh champignons – 200 g;
wheat flour – 2 tbsp. l.;
ready mustard – 1 tsp;
butter – 50 g;
natural yogurt – 100 g;
salt, spices - to taste;
garlic – 1 clove;
broth - 1 glass.

Cooking method:

Carefully cut the meat, rinse, cut into small pieces, and fry.
Separately sauté finely chopped washed onions and mushrooms.
Combine the two parts, add broth, mustard, yogurt, chopped garlic cloves, spices and flour.
Pour in the broth, cover the dish with a lid, and continue to simmer until it boils.

Chicken Stroganoff in a slow cooker

Number of servings: 3-4 persons.
Calorie content of the dish: 189 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

For many exemplary housewives, chicken beef stroganoff in a slow cooker is a favorite recipe. It is universal, because you can combine the dish with any usual side dish, and cooking is no more difficult than on the stove; in addition, you do not need to control every step. At the same time, the benefits of the products and all their taste are preserved. Another advantage of cooking in a slow cooker is that there is no need to add a lot of broth or water for stewing.

Ingredients:

tomato paste – 2 tbsp. l.;
chicken meat – 400 g;
sour cream – 100 g;
flour – 1 tbsp. l.;
onion – 1 head;
paprika, seasoning - to taste.

Cooking method:

We butcher, beat the meat, cut into strips, put them in a multicooker cup with a drop of oil. Turn on the “Baking” mode, fry, stir so that it does not stick.
While the meat is frying, peel the onion and cut into half rings. Send to the fillet, fry together for 5-8 minutes.
Mix sour cream, a spoonful of flour, tomato paste. Dilute the resulting flour mass with 50 ml of water and pour it into the fried chicken.
Add salt and paprika, it will give it a brighter shade and a spicy taste.
Simmer until done.

Chicken beef stroganoff with cream

Cooking time: 45-50 minutes.
Number of servings: 4-6 persons.
Calorie content of the dish: 193 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Do you like soft, juicy, tender meat? Then you should try the aromatic chicken stroganoff with cream - it gives the meat a special delicate taste. It is better to choose the thickest possible cream, then the meat will be even softer and juicier. The dish is prepared simply, you just need to follow simple step-by-step instructions, it’s almost impossible to spoil it!

Ingredients:

chicken fillet – 600 g;
heavy cream – 200 g;
onion – 1 pc.;
garlic – 2-3 cloves;
flour – 2 tbsp. l.;
tomato juice – 1 glass;
salt, spices - to taste.

Cooking method:

Cut the fillet in half, pound lightly, then chop into thin strips.
Grind the garlic cloves, cut the onion into rings, and fry everything.
When the vegetables are covered with golden mounds, add the chicken, reduce the flame and simmer until done.
Mix tomato juice, cream and flour. Pour in the sauce, stir, leave for another 5 minutes.

Chicken stroganoff with mushrooms and sour cream

Cooking time: 50-60 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 186 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

On the menu of any restaurant, chicken stroganoff with mushrooms and sour cream looks very impressive in the photo; it is impossible to miss such a dish and not try it. Cook at home just like restaurant chefs, all you need is minimal culinary skills, suitable ingredients and an hour of free time. Believe me, making a truly delicious lunch is easier than you thought!

Ingredients:

fillet – 600 g;
fat sour cream – 200 g;
tomato paste – 2 tbsp. l.;
flour – 2 tbsp. l.;
salt, spices - to taste;
dried garlic - about 1 teaspoon;
onion - half an onion.

Cooking method:

Cut the fillet into strips, roll it in garlic and spices, and fry.
Chop the onion and add to the meat.
While everything is cooking, mix flour, sour cream and 2 tablespoons of tomato paste in a cup.
Add the mixture to the meat, add water (if necessary), simmer until cooked.

Chicken beef stroganoff with mushrooms and cream

Cooking time: 45-60 minutes.
Number of servings: 6-7 persons.
Calorie content of the dish: 174 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe is very similar to the previous one, it turns out chicken beef stroganoff with mushrooms and cream a little softer and more tender. Choose fresh poultry; chicken breast is ideal, it is softer and easier to prepare. To soften the fillets, use only heavy dairy cream (at least 15%). It is better to take large or medium-sized mushrooms so that it is easy to cut.

Ingredients:

chicken fillet – 600 g;
champignons – 300 g;
cream – 200 g;
tomato paste – 2 tbsp. l.;
flour – 2 tbsp. l.;
salt, spices - to taste;
garlic – 2-3 cloves;
onion – 100 g.

Cooking method:

Wash and dry the meat, cut it into strips, and fry until a thin golden brown crust appears.
Chop the mushrooms into strips and add to the meat.
Add onion rings and grated garlic. Fry for about 5 minutes more.
Pour in the cream, season the dish with spices, add tomato paste, and bring to readiness.

There is a strong opinion about the complexity of the recipe, but preparing beef stroganoff from chicken is easy. Anyone can make this delicious dish if they follow the advice of experienced chefs:

Chicken meat is not as fatty as pork or even beef, so it can end up tough and dry. You can avoid this by properly preparing the fillet. It needs to be lightly beaten with a kitchen hammer, and it is better to cut along the grain.
A strong argument in favor of chicken fillet is its calorie content, because it is lower than that of beef or pork by an order of magnitude.
According to the classic recipe, the meat was always cut into thin strips, similar to noodles: this way it was fried faster without losing its juiciness. However, this does not apply to chicken; it can be cut into any pieces of 3-5 grams.
To make the dish more flavorful, try adding flour and seasoning powder to raw poultry, dredging it in it, and then frying it. This way all the basic taste of the spices will permeate the meat.
Place the meat in a heated frying pan so it will release juice and not be hard.
Pay attention to the taste of the sauce; it determines how the result will turn out. There are many options for gravy, but the classic sauce is made from tomato paste and sour cream with mustard. It should not become too thick or watery, look for the optimal consistency.
A marinade made from red wine or a vinegar solution will help make poultry meat softer.
Meat fried in butter has a richer taste.
This dish should be served with vegetable salad. It will also go well with cereals.

Video: chicken breast stroganoff

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Beef Stroganoff- a traditional beef dish. However, when you don't have red meat on hand, you can use chicken. You will see that with this cooking method it is impossible to get tough meat, as is often the case when cooking chicken. A multicooker makes the cooking process extremely easy.

Here's what we need to make chicken stroganoff in a slow cooker:

Chicken fillet – 5 pcs;

Onion – 2 pcs;

Butter – 40-50 g;

Sour cream – 0.5 large jar;

Salt, seasonings to taste.

We wash the chicken fillet under running water, dry it a little and cut into oblong, not very large pieces. We beat each piece with a special hammer.

Place the chopped chicken fillet into the multicooker bowl.

We peel the onions and cut them not very large.

Place the chopped onion in the slow cooker with the chicken.

Set the “Frying” mode for 25 minutes. Place a piece of butter into the bowl.

Stirring occasionally, fry the chicken and onions in a multicooker bowl.

After 10 minutes, mix the contents of the bowl again and add sour cream, salt and spices.

Fry, stirring until the end of the frying mode.

The traditional meat for beef stroganoff is beef or veal, but you can also use meat from other animals that you want or have on hand (for example, pork or big game).

It is advisable to take enough onion to place it on the bottom of the multicooker bowl so that the meat added later does not come into contact with the bottom.
In addition to sour cream, low-fat cream or yogurt can be used.

Tomato paste or tomato sauce is used as a tomato ingredient. An option is possible without tomatoes at all, then it would be very appropriate to prepare a side dish with tomatoes. For example, at the end of cooking fried or stewed potatoes, add tomato slices or tomato sauce.

Spices for beef stroganoff are hot and allspice, with preference given to black pepper. Garlic is added to taste and as desired. Also, if desired, and instead of tomato sauce, a dry mixture of adjika, which contains peppers and aromatic herbs, can be used.

It is recommended to first cut the meat for beef stroganoff into layers about 1 cm thick, lightly beat them, and then cut them into cubes across the grain. Depending on the toughness of the meat, i.e. if it is soft enough and will definitely cook well during the long stewing process in the slow cooker, then you can immediately cut it into cubes without beating it.

Pieces of meat are breaded in wheat flour or starch (preferably corn).
A convenient way to do this is to place the pieces of beef in a simple plastic bag with flour or starch and shake until they are evenly coated with breading. Your hands don’t get dirty and no excess breading sticks to the meat.

Turn on the “Frying” mode for 10-15 minutes or immediately set the “Stewing” mode for 1.5-2 hours.
Here the mode for extinguishing is immediately set.
Pour vegetable oil into the bottom of the multicooker bowl. Add chopped onion, lightly salt and simmer for about five minutes, stirring occasionally.

Then place the pieces of meat on the onion, stir after about five minutes and simmer all together for another five minutes. The heat of the multicooker is lower, so all steps take longer compared to cooking in a frying pan on the stove. If desired, add garlic cloves crushed with a knife to the meat.

Prepare the sauce for stewing beef stroganoff from water and sour cream, to which add 1 tbsp to taste and if desired. spoon of tomato paste, 2-3 tbsp. spoons of tomato sauce or, as in this version, 1 teaspoon of dry adjika.
The average amount of sauce indicated here, i.e. It is almost optimal that all the pieces of meat are in it. If you want to get meat with even more sauce, i.e. almost delicious rich aromatic sour cream sauce for a side dish, then increase the amount of ingredients by one and a half, and if desired, doubled!

If you cooked in the “frying” mode, then switch the “Multi-cooker” to “Stew” for 1-1.5 hours.
Pour in the sour cream sauce, stir and leave the beef stroganoff to simmer until cooked. When stirring, a coating of flour or starch will get into the sour cream sauce, and this moment contributes to the thickening it needs. During the stewing process, stir the meat with the sauce several times and decide whether you need to add more water or broth, for example.

If your multicooker model has a bowl for steaming, then in parallel with stewing the beef stroganoff, you can also steam some types of side dishes, for example, some cereals or potatoes.

The following side dishes go harmoniously with beef stroganoff: all kinds of pasta, buckwheat, almost any cooked rice, barley, bulgur, couscous, stewed beans, canned beans or bean puree (white bean puree is more appetizing in appearance), stewed, fried or steamed potatoes, as well as mashed potatoes or mashed assorted vegetables.

Beef Stroganoff cooked in a slow cooker is practically no different from traditional beef Stroganoff. Add salt to the finished beef stroganoff to taste.
Beef Stroganoff is served only hot, and it is not recommended to reheat it, so multicookers have an advantage over other methods in that after finishing the cooking programs, it is possible to leave the dish in the volumetric or 3D “Keep Warm” mode.

Beef Stroganoff Recipes

Chicken beef stroganoff is a very filling and quick to prepare dish. A sauce made from sour cream or a mixture of tomato paste and sour cream gives the dish a special piquancy.

chicken beef stroganoff

5 servings

35 minutes

160 kcal

5 /5 (1 )

Chicken beef stroganoff It's a great help when you need to quickly prepare a hearty lunch or dinner. With a minimum of ingredients you can make a dish that goes with any side dish. And if you decorate it beautifully, you can even serve it on a festive table.

Recipe for chicken stroganoff with sour cream

We will need:

Ingredients

Cooking steps

Video recipe for chicken beef stroganoff

From this video you will learn the steps of preparing beef stroganoff from chicken breast with sour cream.

Easy chicken stroganoff recipe

Today you will learn how to make an easy chicken stroganoff recipe. The entire preparation will take at most half an hour, but the result will be a hearty, juicy and beautiful dish that will go perfectly with any side dish.

We will need:
— Chicken fillet: 500 gr
— Sour cream 10% fat: 200 g
— Tomato paste: 50 g
— Onions
— Flour: 1 tablespoon
— Mustard: 1 tablespoon
- Salt and pepper

Cut the chicken breast into thin strips and place in a hot frying pan. Peel the onion and cut it into half rings. Add the onion to the chicken and fry together for about 4 minutes. Meanwhile, mix sour cream, tomato paste, flour and mustard. Pour the sauce into the meat, add salt and pepper, mix and simmer covered for 10 minutes.

In total, from this amount of food we will get 110 grams of protein, 35 grams of fat and 25 grams of carbohydrates.

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2016-04-14T14:00:00.000Z