Mary Berry Chicken Stroganoff Recipe

Name: Mary Berry Chicken Stroganoff
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 tbsp olive oil; 2 chicken breasts, sliced; 1 onion, chopped; 2 garlic cloves, crushed; 250g mushrooms, sliced; 1 tbsp plain flour; 1 tsp paprika; 300ml chicken stock; 1 tbsp tomato purée; 150ml sour cream; 1 tsp Dijon mustard; Fresh parsley

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This Mary Berry Chicken Stroganoff is a comforting, creamy dish made with tender chicken, mushrooms, and a rich paprika-infused sauce. It has a smooth, velvety texture with a gentle warmth and a hint of tanginess from the sour cream. The recipe is simple to follow, making it ideal for a midweek dinner. From start to finish, it takes around 40 minutes, delivering a satisfying meal with minimal effort.

Ingredients

For the Chicken

2 tbsp olive oil
2 large chicken breasts, sliced into strips
Salt and black pepper, to taste

For the Sauce

1 onion, finely chopped
2 garlic cloves, crushed
250g mushrooms, sliced
1 tbsp plain flour
1 tsp paprika
300ml chicken stock
1 tbsp tomato purée
150ml sour cream
1 tsp Dijon mustard

To Finish

Fresh parsley, chopped
Cooked rice or pasta, to serve

How to Make Mary Berry Chicken Stroganoff

Prepare the pan: Heat the olive oil in a large frying pan over medium heat. Add the chicken strips, season with salt and pepper, and cook until lightly golden. Remove from the pan and set aside.
Cook the vegetables: In the same pan, add the chopped onion and cook gently for 5 minutes until softened. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and become tender.
Make the base: Sprinkle in the flour and paprika, stirring well to coat the vegetables. Cook for 1 minute to remove the raw flour taste.
Add the liquid: Gradually pour in the chicken stock, stirring constantly to create a smooth sauce. Add the tomato purée and bring to a gentle simmer.
Return the chicken: Add the cooked chicken back into the pan. Simmer for 10 minutes until the chicken is fully cooked and the sauce thickens slightly.
Finish the sauce: Stir in the sour cream and Dijon mustard. Heat gently without boiling to keep the sauce smooth and creamy.
Serve: Sprinkle with fresh parsley and serve hot with rice or pasta.

Tips

How do I stop the sauce from curdling?

Keep the heat low when adding the sour cream and avoid boiling the sauce after it is added.

Can I use chicken thighs instead?

Yes, chicken thighs work well and add extra flavour. Cook slightly longer until tender.

How do I make the sauce thicker?

Simmer the sauce a little longer before adding the sour cream, or add a small extra pinch of flour.

What mushrooms work best?

Chestnut or button mushrooms are ideal, but any variety with a good flavour will work.

Serving Suggestions

Serve over fluffy white rice
Pair with buttered pasta
Add a side of steamed green beans
Enjoy with crusty bread to soak up the sauce

Storage

Room Temperature

Leave to cool for no more than 2 hours before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob.

Freezing

Freeze without the sour cream for best results. Add it fresh when reheating. Keeps for up to 2 months.

Nutrition

Calories: 420 kcal
Carbohydrates: 12g
Protein: 35g
Fat: 26g
Saturated Fat: 10g
Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make chicken stroganoff ahead of time?

Yes, you can prepare it in advance and reheat gently. Add the sour cream just before serving for the best texture.

Can I substitute sour cream?

You can use crème fraîche or Greek yogurt, but ensure it is full-fat to prevent curdling.

Is this recipe spicy?

No, it has a mild warmth from paprika but is not spicy. You can adjust seasoning to taste.

What can I use instead of chicken?

Turkey or even beef strips can be used as an alternative while following the same method.