A Russian Classic
Stroganoff is a dish of Russian origin and it’s normally made with beef. I’ve actually done a Keto beef stroganoff recipe earlier. And it’s been quite a hit if I do say so myself. I still wanted to do this recipe as I could tweak it and give it a different spin. I’ve not strayed too far from the original. However I’ve taken inspiration from my culinary guru Gordon Ramsay but still given it my own twist. Anyway enough jibber jabber. Enjoy the recipe.
I’ve used sour cream in this which is what is used in an original Stroganoff. However if you don’t have access you can always use heavy whipping cream to make it nice and rich. If you want a thicker sauce as always I recommend reducing it down till it starts to thicken. The other option is something like xanthan gum which does the job. I have to be honest though, I’m not the biggest fan of it.
If you are looking for a dairy free option I can only recommend adding coconut cream in but that always changes the taste quite a bit. Otherwise you could boil some mushrooms on the side and then blitz them to make a thick mushroom puree which you can add as a thickening agent. Hope that helps.
Nutrition Info (Per serving)
- Calories: 317
- Net Carbs: 5g
- Carbs: 6g
- Fat: 18g
- Protein: 31g
- Fiber: 1g
This recipe makes 4 servings. Get this recipe on myfitnesspal. If you find this too protein heavy then please eat 1/2 a serving and add 1 tbsp of butter on your plate and enjoy it.
Keto Chicken Stroganoff
- 450 grams Boneless Chicken Thighs
- 200 grams Mushrooms
- 100 grams Green Bell Peppers
- 50 grams Onion
- 10 grams garlic
- 60 grams Sour Cream
- 300 ml Chicken stock Buy Online
- 1 Tsp Smoked Paprika Buy Online
- 1/2 Tsp Black Pepper Buy Online
- 1/2 Tsp White Pepper Buy Online
- 1/4 Tsp Nutmeg Powder Buy Online
- Salt to Taste
- Chives to garnish
- 1 Tsp olive oil
- 1 Tbsp Goose Fat Buy Online
- Marinate the chicken with the olive oil, salt, white pepper, black pepper, paprika and nutmeg.
- Heat the goose fat in a frying pan and then sear the chicken off in 2 batches. You want to cook it on a high heat so that the chicken gets some nice caramelization.
- Once that's done add the onions, garlic and mushrooms to the frying pan and sautee. Add some of the chicken stock if needed to deglaze the pan.
- Cook till the liquid dries out and the vegetables start getting some colour on them. Add in the bell peppers and continue cooking.
- Once the peppers have softened then add in the resting juices from the chicken and the rest of the chicken stock.
- Add in the chicken as well and cook till the meat is fully cooked through.
- Turn off the heat and add in the sour cream and finish with the chopped chives.
- If the sauce is too 'liquid' you can reduce it on a low heat till it thickens or add some xanthan gum to thicken it.
- Serve with cauliflower rice.