eCook Meal
Sensational Chicken Stroganoff
with mushrooms & buttery mash potatoes
A stock & herb mix, paprika flour and sour cream take this stroganoff dish from satisfying to superb. Strips of golden chicken are enveloped by a creamy stroganoff sauce, featuring golden mushrooms and green spinach. Dished up with silky-smooth potato mash. Because your taste buds deserve a treat, Chef!
Serving guide
Choose your portion size.
MASH
Boil the kettle. Dilute the stock & herb mix with 150ml of boiling water. Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY THE STRIPS
Pat dry the Chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 2-3 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, the rinsed spinach, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
MASH
Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY THE STRIPS
Pat dry the Chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, the rinsed spinach, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
MASH
Boil the kettle. Dilute the stock & herb mix with 450ml of boiling water. Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY THE STRIPS
Pat dry the Chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, the rinsed spinach, and simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
MASH
Boil the kettle. Dilute the stock & herb mix with 600ml of boiling water. Place the Potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FRY THE STRIPS
Pat dry the Chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour).
TIME TO SAUTÉ
Add the sliced Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 7-8 minutes (stirring occasionally).
JUST BEFORE SERVING
When the sauce has thickened, add in the Chicken, the rinsed spinach, and simmer until the chicken is cooked through, 2-3 minutes. Remove from the heat, stir in the sour cream, and seasoning.
TIME TO EAT
Plate up the buttery mash and side with the silky Chicken stroganoff. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R178.57
for 4 servings · R44.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
Not in the Woolies basket — source these elsewhere:
- Paprika Flour
- Stock & Herb Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sensational Chicken Stroganoff?
The preparation time for Sensational Chicken Stroganoff with mushrooms & buttery mash potatoes is between 25 and 30 minutes.
What is the total time required to make Sensational Chicken Stroganoff with mushrooms & buttery mash potatoes?
The total time required to make Sensational Chicken Stroganoff with mushrooms & buttery mash potatoes is between 30 and 35 minutes.
How many servings does Sensational Chicken Stroganoff provide?
4 servings
What are the main ingredients in Sensational Chicken Stroganoff?
Button Mushrooms, Chicken, Chicken Breast, Onion, Paprika Flour, Potato, Sour Cream, Spinach, Stock & Herb Mix
What is the nutritional information of Sensational Chicken Stroganoff?
Calories: 600, Carbs: 64 grams, Fat: grams, Protein: 49.2 grams, Sugar: 13.7 grams, Salt: 1086 grams
How do I prepare Sensational Chicken Stroganoff?
TIME TO EAT: Plate up the buttery mash and side with the silky chicken stroganoff. Well done, Chef! JUST BEFORE SERVING: When the sauce has thickened, add in the chicken, the rinsed spinach, and simmer until the chicken is cooked through, 1-2 minutes. Remove from the heat, stir in the sour cream, and seasoning. TIME TO SAUTÉ: Add the sliced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the paprika flour and sauté until fragrant, 30-60 seconds. Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally). FRY THE STRIPS: Pat dry the chicken with paper towel and cut into 1cm strips. Place a pan over high heat with a drizzle of oil. When hot, fry the chicken strips until golden but not cooked through, 30-60 seconds per side. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting as they colour). MASH: Boil the kettle. Dilute the stock & herb mix with 300ml of boiling water. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Sensational Chicken Stroganoff?
Button Mushrooms, Chicken, Chicken Breast, Onion, Paprika Flour, Potato, Sour Cream, Spinach, Stock & Herb Mix
How many calories does Sensational Chicken Stroganoff have?
600 calories
How much fat content does Sensational Chicken Stroganoff have?
grams