Stroganoff has always seemed to be one of those wonderful, delicious looking and smelling dishes that I’ve never properly eaten. Why? Because I don’t like bloody beef or mushrooms, that’s why, and restaurants/online recipes only EVER seem to do those options. Well, you know what? I’m a firm believer in, if you don’t like something, change it.
So here it is; chicken and bacon stroganoff. And perhaps it’s the somewhat (extremely) generous slog of brandy I put in, right now, I think I’m so freaking awesome, I’m popping my collar and wearing my T-Bird jacket. Zucko ain’t got nothing on me. So, before I go down a stream of Grease references (and I could, believe me, I could) I’ll get back to the food.
I also watched a bit of Jamie’s 15 minute meals, well move over tomato soup (seriously, tomato soup) here’s one with some class (and booze. Don’t forget the booze).
All I knew about stroganoff when I started is that the sausage stroganoff my Mum fed us as kids (although very delicious) is not stroganoff (sausages in Campbell’s mushroom soup, basically) and that the basic sauce of a real one was cream and brandy. What could possibly go wrong?
Ingredients! (this serves one person, because I’m sad and lonely…or, and I quote “old and cheap” as my “friend” told me today. Le sigh – although the 4 probably go hand in hand like some sort of desperate foursome…sorry, where was I?)
1/2 one onion, sliced, not diced. A James Bond onion, if you will
2 gloves of garlic, crushed
however much rice you usually eat
some cooked chicken
some chopped bacon
a slug of cream
a slug of brandy
And here’s the really difficult bit. Except it isn’t, it’s embarrassingly easy. Start cooking your rice. Now you at least have a timer to work to, STOP SLACKING AT THE BACK THERE! Wooooh, it’s practically Masterchef.
SOFTEN your onions, ADD your garlic (I always do it like that because otherwise I find the garlic burns) THROW IN the bacon, STIR IT for a bit, CHECK the rice. TAP YOUR FOOT in irritation at your own goddamn efficiency.
Rice nearly done? GOOD! BUNG the chicken in, SWIRL some cream around, STIR til it’s a bit thicker, SLUG some brandy in, CRACK a load of pepper in, and STIR – DON’T LET THAT CREAM CURDLE.
Rice done? BANG! DINNER.
I stirred my rice into my sauce as I had too much sauce, but it’s really rather rich, so you might want to leave it on the side.
And there you go. And painfully simple and quick stroganoff. Obviously you could use beef or mushrooms, but then you’d just be like the rest of them, wouldn’t you.
P.S, don’t you think I made it sound exciting? I bet you were on the edge of your seat. Go on, admit it.
P.P.S, I must stop scoffing my food before photographing it. Sorry. I’m not sorry.