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Mary Berry Chicken Stroganoff Recipe

Mary Berry Chicken Stroganoff Recipe

Mary Berry's chicken stroganoff is a rich, creamy, paprika-scented sauce with tender chicken and mushrooms — a classic done properly in 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Stroganoff:
  • 600 g boneless skinless chicken breasts thinly sliced against the grain
  • 2 tbsp sunflower oil
  • 40 g unsalted butter
  • 1 large onion finely sliced
  • 3 garlic cloves crushed
  • 300 g chestnut mushrooms sliced
  • 1 tsp sweet smoked paprika plus extra to finish
  • ½ tsp hot paprika optional
  • 1 tbsp plain flour
  • 150 ml dry white wine or chicken stock
  • 200 ml soured cream or full-fat crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and pepper
  • Fresh flat-leaf parsley finely chopped
  • To Serve:
  • Egg noodles tagliatelle, or rice
  • Extra soured cream

Method
 

  1. Season chicken strips. Brown in batches in hot oil — 2–3 minutes per batch without moving until golden. Remove.
  2. Add remaining oil and half the butter to hot pan. Add mushrooms in a single layer — do not stir 2 minutes. Stir once — cook 2 more minutes until deeply golden. Remove.
  3. Reduce to medium heat. Add remaining butter. Cook sliced onion 8–10 minutes until soft and golden. Add garlic — 2 minutes.
  4. Add both paprikas and flour — stir 1 minute. Add wine or stock — bubble 1–2 minutes. Reduce to low heat. Add soured cream, mustard, and Worcestershire sauce — stir gently. Do not boil.
  5. Return chicken and mushrooms. Warm through 2–3 minutes over very gentle heat. Taste and season boldly. Scatter parsley. Dust with smoked paprika.
  6. Serve immediately over egg noodles, tagliatelle, or rice with extra soured cream alongside.

Notes

Cook mushrooms on high heat without stirring — caramelisation gives the depth of flavour.
Slice chicken against the grain — more tender pieces.
Do not boil soured cream — it splits. Keep the heat low from the moment it goes in.
Brown chicken quickly at high heat — golden colour and moist interior.
Season the sauce assertively before returning chicken and mushrooms.
Reheat very gently — do not boil. Freezes 2 months.
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