Paprika Chicken Stroganoff Recipe
Beef Stroganoff is one of my favorite all-time meals. This dish never fails to bring a sense of comfort and nostalgia with every bite. There’s something magical about the rich, velvety sauce mingling with tender strips of beef and perfectly cooked noodles. Over the years, I’ve learned an important trick. One simple trick can take it from good to absolutely unforgettable. You just need to add a bit more sour cream than the recipe calls for. That extra dollop transforms the sauce into something luxuriously smooth and tangy, giving the whole dish an irresistible depth. I’ve always had a soft spot for sour cream. Honestly, I can’t quite get enough of it. It’s no surprise that it ends up being the star of the show whenever I make Stroganoff.
This Hungarian Paprika Chicken Stroganoff is another version of my favorite meal. It feels like a close cousin to the classic. However, it still manages to stand out on its own. Both recipes follow the same comforting, creamy path. This one swaps out the hearty beef tips for juicy chicken breast bites. These cook up tender and flavorful in no time. What really sets it apart, though, is the boatload of smoky Hungarian paprika that gets stirred in. That deep, earthy spice doesn’t just color the dish a gorgeous warm red. It brings a rich, smoky flavor. This blends beautifully with the silky sour cream base. The result is a Stroganoff that feels familiar yet exciting. Every bite carries that perfect balance of creaminess. It also has the bold warmth of paprika.
I like to use a wide egg yolk noodle as a typical starch base. You can use any pasta-like bowtie or rigatoni. Even basic rice works well. Give it a try and tell us below what you think.
Cost to make this recipe.
The total calculated cost to buy the ingredients and make this delicious recipe is around $12.17 or about $2.03 per serving size.
Homesteading can reduce this price considerably. Grow or produce your own paprika, onions, mushrooms, garlic, chicken broth, and tomato paste. If you do, the price would come down to $6.92 or $1.15 per serving size.
Similar stroganoff recipes
Recipe adapted
Recipe adapted from Mel’s Kitchen Café food blog. All images and texts are original to Vintage Mountain Homestead blog and website. Please visit our disclaimer page for more information.
Paprika Chicken Stroganoff
Ingredients
- 1 lb chicken breasts chunks…[$4.50]
- 2 Tbsp Hungarian Paprika divide…[$1.08]
- 1 tsp salt …[$0.07]
- ½ tsp black pepper …[$0.46]
- 2 Tbsp all-purpose flour …[$0.02]
- 2 Tbsp olive oil …[$0.18]
- 1 medium onion chopped…[$0.40]
- 12 oz mushrooms sliced…[$3.00]
- 2 cloves garlic minced…[$0.10]
- 1½ cups chicken broth …[$0.53]
- 2 Tbsp tomato paste …[$0.14]
- ¼ cup sour cream …[$0.19]
- 12 oz egg noodles …[$1.50]
INSTRUCTIONS
- Toss chicken chunks with 1 tablespoon paprika, salt, pepper, and flour. Heat oil in a large skillet and brown chicken over medium heat. Scrape and set chicken aside on another plate.
- Add more oil if necessary to pan and sauté onions and mushrooms until soft. Then add garlic and cook for another minute.
- Pour in ¼ cup of chicken broth and deglaze the pan. Stir in tomato paste, remaining paprika, and add the remaining chicken broth.
- Add chicken back into the pan and simmer until sauce thickens slightly over medium heat. Stir in sour cream heat on low until ready to serve.
- Cook egg noodles accordingly and serve paprika stroganoff over noodles.
Paprika Chicken Stroganoff
Ingredients
- 1 lb chicken breasts, chunks…[$4.50]
- 2 tbsp Hungarian paprika, divide…[$1.08]
- 1 tsp salt, …[$0.07]
- ½ tsp black pepper, …[$0.46]
- 2 tbsp all purpose flour, …[$0.02]
- 2 tbsp olive oil, …[$0.18]
- 1 medium onion, chopped…[$0.40]
- 12 oz mushrooms, sliced…[$3.00]
- 2 cloves garlic, minced…[$0.10]
- 1½ cups chicken broth, …[$0.53]
- 2 tbsp tomato paste, …[$0.14]
- ¼ cup sour cream, …[$0.19]
- 12 oz egg noodles, …[$1.50]
Instructions
- Toss 1 lb chicken breasts chunks with 1 tbsp. of the 2 tbsp Hungarian paprika, 1 tsp salt, ½ tsp black pepper, and 2 tbsp all purpose flour. Heat 2 tbsp olive oil in a large skillet and brown chicken over medium heat. Scrape and set chicken aside on another plate.
- Add more oil if necessary to pan and sauté 1 medium onion and 12 oz mushrooms until soft. Then add 2 cloves garlic and cook for another minute.
- Pour in ¼ cup of 1½ cups chicken broth and deglaze the pan. Stir in 2 tbsp tomato paste, remaining paprika, and add the remaining chicken broth.
- Add the chicken back into the pan and simmer until sauce thickens slightly over medium heat. Stir in ¼ cup sour cream heat on low until ready to serve.
- Cook 12 oz egg noodles accordingly and serve paprika stroganoff over noodles.