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smoked paprika chicken stroganoff (gordon ramsay)

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Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 1 hours, 15 minutes

Servings: 4

Cost: $15.46 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Make the Spatzle (ingredients for the spatzle start with the 150 g of flour):.

Step 2

Mix the salt, nutmeg and flour together.

Step 3

Beat the egg and the egg yolk together and mix with the flour mixture to make a paste.

Step 4

Mix the milk and water together and slowly add to the flour mixture to make a thick batter.

Step 5

Put a colander with large holes over a pan of boiling water. Pour about 1/2 the batter into the colander and press it through the colander into the water with a spatula.

Step 6

Allow the spatzle to simmer for about 2 minutes then remove from the water with a slotted spoon and set aside to cool

Step 7

Repeat with the other half of the batter.

Step 8

When the chicken has finished cooking (see below), melt some butter in a separate frying pan, add the spatzle, salt, pepper, and a little olive oil. Fry the spatzle til crispy (or to taste).

Step 9

Make the chicken:.

Step 10

Sprinkle the 2 teaspoons of smoked paprika over the thinly sliced chicken breasts.

Step 11

Drizzle a pan with olive oil and when hot, fry the chicken for 2 or 3 minutes or until about 3/4 cooked and golden.

Step 12

Remove chicken to a platter and set aside.

Step 13

Put about 1 tbsp of olive oil in the same pan and saute the onion and garlic until soft.

Step 14

Add bell peppers and mushrooms and cook for another 3 to 4 minutes.

Step 15

Put about 1/4 cup of wine in the pan to deglaze it. Add about 1/2 cup of chicken broth and bring to a boil.

Step 16

Add the sour cream and mix well.

Step 17

Add the chicken and juices from the chicken back to the pan and bring back to a boil. Add the rest of the chicken broth if it starts to dry out.

Step 18

Finally toss in the sugar snap peas and garnish with a handful of chopped flat leaf parsley.

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