Leftover Roast Beef Stroganoff is one of my absolute favourite family meals. I love finding great ways to use Leftover Roast dinner meat, turning it into an extra meal to reduce waste and make the most of your money. It’s brilliant. You can also serve your stroganoff with leftover roast potatoes and vegetables to really make the most of it.
Now, beef is great for leftovers but, we rarely have much chicken left. Enough for a sandwich normally, but not much else. So, for Chicken Stroganoff you might need to use fresh chicken breasts. 3 or 4 large breasts should be enough.
This Easy Chicken Stroganoff is perfect, whether you are using leftover meat or fresh. It’s a simple family recipe, that barely takes any time and is perfect if you are cooking on a budget.
If you are using raw chicken breasts, dice them and fry them in a little oil in a pan until browned, before adding them to the mushrooms and onions in your Chicken Stroganoff. If you are making a Leftover Roast Chicken Stroganoff, simple chop your leftover meat and add it straight to the onions and mushrooms, it will warm through as it’s cooking.
A great thing about Chicken Stroganoff is that you really have got options. Add a little more paprika or mustard if you prefer a stronger
How to Serve Chicken Stroganoff
You’ve also got options when it comes to serving your Chicken Stroganoff. I tend to go with either boiled new potatoes, leftover roast potatoes or pasta, usually tagliatelle. But you could also serve with rice, mashed potatoes, noodles, and even crunchy bread. Stroganoff is a strong
Chicken Stroganoff Recipe
- 4 Chicken breasts – chopped into strips
- Splash Cooking oil or spray
- 30 g Butter
- 1 Onion – Finely sliced
- 250 g Mushrooms – Finely sliced
- 1 tbsp Dijon mustard
- 1 tsp Smoked Paprika
- 500 ml Chicken Stock
- 200 ml Soured Cream
- 2 tbsp Tomato Puree
- Heat a little oil in a frying pan and fry the chicken until browned, set to one side until needed
- Melt the butter in a heatproof dish or large pan
- Add the mushrooms and onions and fry for 5 minutes until soft
- Add the chicken and stir until coated in butter
- Add the paprika and mustard and stir
- Pour in the stock and bring to a simmer for 10 minutes
- Add the soured cream and tomato puree and stir
- Simmer for a further 20 minutes, stirring often, until thick and creamy
- Serve with rice, pasta or potatoes
- If using leftover roast chicken, just dice and toss in without frying first
- Calorie count just for stroganoff, doesn’t include sides