A great strog can be a great weekly staple since it's actually quite easy to make and usually pleases the kids. And if you're going to make it a weekly (or fortnightly) meal, then your waistline may not thank you for the large doses of sour cream ingested on a regular basis. And you may not want to serve a sauce containing booze to your kids.
So here's my "light" version, one made minus the brandy and the heavy cream.
Chicken Stroganoff
(Serves 4-6)
3 tbsp olive oil
1 large brown onion, diced
6 chicken thighs, diced into chunks
6 large field mushrooms, diced into chunks
1/4 tspn paprika
3 tbsp tomato paste
3/4 cup chicken stock
185ml tin of Carnation light and creamy evaporated milk
1 tbsp cornflour
2 tbsp chopped parsley
Heat the olive oil in a large saucepan and gently fry the onion until it begins to turn translucent. Add the diced chicken and cook until it's browned all over. Add the mushrooms and continue cooking until the chicken has almost cooked through and the mushrooms have softened.
Add the paprika and cook for 1 minute then add the tomato paste and stock. Bring the stroganoff to the boil, then turn the heat down to a very gentle simmer.
Mix the evaporated milk and cornflour together then add to the saucepan along with some salt and pepper. Simmer the stroganoff until it's thick and has a creamy consistency.
Mix in the chopped parsely then serve over pasta, rice or buttery mashed potato.
