Popular worldwide, Stroganoff has grown to incorporate many combinations of tastes, flavours and textures, from the inclusion of vegetables, mushrooms, pasta or rice, served inside crepes, as a topping to baked potato and made with almost any cut of meat, even sausage.
I have a glut of mushrooms and some chicken to use up, and we're going to serve it over paleo pasta!
Stroganoff is a quick dish for which preparation is the key ...
Slice up some mushrooms and get them softening in a little butter.
Slice up some chicken breast and set aside until you are ready to serve.
Peel some carrot and courgette ribbons, both absolutely seasonal, and set aside until ready to serve.
Chop some parsley and set aside until ready to serve.
Stroganoff comes together quickly and is best served fresh ...
Once the mushrooms have softened, pour over some cream or soured cream. Turn the heat right down and allow the cream to warm through, take on a little colour and reduce ever so slightly.
Now for the overture ...
Drop the vegetable ribbons into boiling water and turn the heat off. We don't want to overcook these while we're preparing the remainder of the dish.
Toss the chicken slices in a fresh frying pan or skillet with no additional fat - use the heat to seal quickly and then toss into the creamy mushrooms, adding in some freshly milled black pepper and the chopped parsley.
Drain the vegetable ribbons and assemble a mound on a plate.
Spoon the Stroganoff over the paleo pasta.
