• Knob of (unsalted) butter
  • Olive oil
  • 1 white onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 100g button mushrooms (cut into halves)
  • 4 chicken breasts (cut into strips)
  • 6 rashers smoked bacon (cut into approx. 1 inch pieces)
  • Double cream
  • Smoked paprika
  • Course ground black pepper
  • 1 tbsp tomato puree
  • 100ml chicken stock
  • 1 (generous) tsp Dijon mustard
  • Fresh parsley (roughly chopped)
  • Handful of fresh spinach
  • Wild basmati rice (microwave pouches are fine!)
  • Lea & Perrins Worcestershire Sauce


  • STEP 1
    Pre-heat the oven to 180^c. Pan fry the bacon (no oil) until fat is translucent, then transfer the pan into the oven and bake until bacon starts to crispen
  • STEP 2
    In a new pan, melt the butter until it starts to bubble and then add the onions. Fry until the soften, and add the garlic. Cook for 1 min and add the mushrooms. Once mushrooms have softened, empty pan into separate bowl and leave to one side.
  • STEP 3
    In the same pan, add a drizzle of oil and heat. Add the chicken & cook through - adding salt & pepper, and the smoked paprika (around 2 tsp) and stir in.
  • STEP 4
    Return mushrooms, onion & garlic to the pan with the chicken and stir together. Add more smoked paprika is desired, pepper and a splash of Lea & Perrins (Worcestershire sauce) and stir together.
  • STEP 5
    Once coated, add Dijon mustard, tomato puree & double cream, stir together and lower heat to cook down for a few minutes. Add stock slowly, stirring in between pouring.
  • STEP 6
    Add the crispy bacon & small handful of fresh parsley and stir through. In a separate bowl, wilt the fresh spinach in some boiling water for a couple of minutes. Cook the rice. (For a little boost of flavour, put the pan in the oven, cover, and bake while the rice is cooking.)
  • STEP 7
    Serve on a pre-warmed plate and sprinkle fresh parsley over the Stroganoff - and grab a spoon!

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