Of course this is not a real Beef Stroganoff recipe. Perhaps not at all, if we consider an identical recipe, but once in the same cafe I ate something similar under that name. Since then, I cook sometimes on request and according to that recipe. If you ever want to make a real one, you will have to buy beef, and I rarely cook it. But I had to do "almost Beef Stroganoff")). They brought chicken breasts and asked. Moreover, it was necessary to put canned porcini mushrooms somewhere for frying. That's how it all coincided. We eat pasta very, very rarely, but with béchamel sauce, pasta is still more suitable than rice or vegetables. In any case - to us. So let's go. # olgrigrecept # hot # menu # chicken breasts # mushrooms
Ingredients: chicken breasts, porcini mushrooms for frying, medium onion, flour with a slide, butter + pasta, sour cream if desired, nutmeg, salt-pepper
Cooking method:
We prepare products. The mushrooms are processed immediately and canned straight from the forest, as it says on the can. The mushrooms should be drained and fried in a pan on each side for 2.5 minutes in one layer, which I did, and use the liquid for the sauce.
Chicken breasts and butter in the rest.
Sour cream, butter and nutmeg and pasta.
First of all, we cut the onion as finely as possible, we do it in the "mill" and put butter and a couple of tablespoons of vegetable oil on a piece to fry and begin to cut the breast. first across, and then each piece in half lengthwise.
As soon as the onion begins to turn pink, move the onion to the side and lay out the breasts, stirring, begin to fry them, then mix with the onions and fry until golden brown. color.
Wait, it's time to pour the mushroom liquid. Pour in a little and stir continuously, the sauce will thicken, stir in portions so that there are no lumps.
We poured everything, stirred everything, put it on another burner on the minimum "fire" (I have 2 out of 9) and begin to fry the mushrooms, putting them in a pan with chicken breasts. Fried in one layer three times. The smell was breathtaking)) I completely forgot how forest porcini mushrooms smell when frying)). At the same time I put a pot of salt water on the third pasta burner, they cook for 8 minutes.
When all the mushrooms are fried, sprinkle with nutmeg. I'm trying. If the sauce is very thick, it should be diluted with pasta water! It is generally good for diluting sauces.
When draining pasta, do not pour ALL of the water, even a little, but leave it in the pan and immediately put a piece of butter, close lid and shake well, then the butter will be evenly distributed and the taste of pasta will be creamy and in general, always buy from hard varieties wheat. Put the sour cream last.
Increase the heat and, as soon as it boils, reduce to 5 and, closing the lid, let it simmer for two minutes, so that all the ingredients can enrich each other with taste. Straighten it with salt and pepper, try it, You may have to add sour cream if you put a little. I like a lot of sauce, so that you can eat it like thick soup)).