Not your usual Stroganoff—and that’s the best part.
One weekend, a long-lost friend of ours came to visit us with his new partner.
The plan was to get to know each other and finally spend a relaxing day together after all that time apart.
Since I know my friend has a soft spot for unusual, more adventurous flavors, I casually asked if there were anything they'd be happy to eat—just to make sure we didn't end up serving something his partner might not like right off the bat.
That's when he mentioned that his partner absolutely loves Chicken Stroganoff, and that it would be a lovely surprise if I could make it for them.
I was thrilled to hear that—because it reminded me of a dear Hungarian friend who once told me how they make their version of Stroganoff a bit differently: they use not only cream but sour cream too, and even add sweet pickles into the mix!
So I gave them a quick call, and by that evening, I already had the recipe in my mailbox.
Now, I have to admit—I'd only ever made the traditional version before, so this one was kind of a leap of faith... and straight up a "welcome dish" for guests!
But wow... I was sold from the very first taste.
The combo of the two creamy elements and the tangy pickles gave it such a unique and delicious flavor. Naturally, I had my family try it too to see what they thought.
Well… I could say they all ran screaming—but no, I'm just kidding! 😄
They were a bit surprised at first, but they really liked it—and it was quickly decided that this dish definitely deserves a place in our family recipe book.
When our guests finally arrived, we had the most wonderful day together—and the food, needless to say, was a huge hit. 😊
If you love recipes that are a little different but still feel familiar and comforting, I think you'll fall in love with this Stroganoff too.
This is how we make it—Ari style. 😊
📝 Ingredients
- 500g chicken breast
- 500g mushrooms
- 200g sweet pickles (gherkin-style)
- 1 medium onion
- 3 cloves of garlic
- 4 tbsp tomato passata
- 1 tbsp mustard
- 100ml dry white wine
- 300ml double cream
- 3 tbsp sour cream
- Fresh parsley
- Salt, black pepper, garlic powder (to taste)
👩🍳 Let's get everything ready
First, I trimmed the chicken and sliced it into thick strips.
Then I chopped the onion and garlic into fine little cubes, and gave the parsley a good rinse before finely chopping that too.
As for the mushrooms, I like to give them some extra attention.
🍄 A quick kitchen confession:
I like to trim the gill part under the mushroom cap. Why?
I kind of think of it as nature's little dirt filter. 😂
I also remove the stem and gently peel off the outer skin from the mushroom cap.
It might sound a bit extra, but it helps me feel like the mushrooms are truly clean—and in the end, that's what makes me enjoy the dish more.
After trimming, I gave the mushrooms a quick rinse, let them dry on paper towels, and sliced them up just before using.
🥄 Instructions
1. Start with the mushrooms
I sautéed them in a dry pan—no oil, no butter—just to get that deep, roasted flavor. Once they were golden and had released their moisture, I set them aside for later.
2. In the same pan
I added 2 tablespoons of oil and tossed in the chicken breast strips. I cooked them until they started getting that light golden sear, but I was careful not to overcook them. I seasoned it with salt, pepper, and a bit of garlic powder to taste. Once done, I removed the chicken from the pan and set it aside too.
3. Next up: the base
I poured another 2 tablespoons of oil into the pan, then added the chopped onion with a pinch of salt. Once it turned translucent, I stirred in the minced garlic and cooked it until the kitchen filled with that beautiful garlicky aroma.
4. Deglaze with wine
I added 100ml of dry white wine and let it simmer until about 80% of the liquid had evaporated.
5. Time to build the sauce
I stirred in 4 tablespoons of tomato passata and 1 tablespoon of mustard. After mixing well, I returned the seared mushrooms and chicken to the pan and gave it all a good stir.
6. Make it creamy
In went the 300ml of double cream and 3 tablespoons of sour cream. I mixed everything together and let it simmer gently for about 10 minutes.
7. Now the twist
I added the thinly sliced sweet pickles and let the whole thing cook for another 10 minutes or so—just enough for the flavors to come together.
8. Final touches
I checked if the chicken was cooked through and tasted the sauce to adjust the seasoning. (I added a touch more freshly ground black pepper)
I stirred in a handful of finely chopped fresh parsley, let it bubble for a minute, and voilà… dinner was ready!
🍽️ What to Serve With Chicken Stroganoff – Ari Style
🥔 Buttery mashed potatoes
🍚 Steamed rice
🍟 Crispy potatoes or fries
🍝 Simple buttered pasta
🧠 Pro Tips & Variations – Ari Style
🥒 Too much pickle? Adjust to your taste.
The original recipe calls for 200g of sweet pickles—but don't worry if that sounds like a lot.
At home, we usually go with just 100g, but when we had guests over, we used the full 200g and it was a hit!
Try both versions and see which one works best for you.
🥣 Sauce too thick? Here's how to fix it:
If your sauce gets a bit too thick while simmering, add more:
- sour cream
- or chicken stock
- or even some hot water
🍷 No white wine? No problem.
You can absolutely skip it or replace it with a bit of chicken stock.
It changes the flavor slightly, but the dish will still be rich and comforting.
🍝 Serving with pasta? Keep the sauce separate.
If you’re serving this dish with pasta, don’t mix it too early.
Pasta tends to soak up the sauce quickly, so for the best texture and flavor, spoon the Stroganoff over the pasta just before serving.
❓ What would you serve with this Stroganoff?
🥔 Mashed potatoes – classic and cozy!
🍚 Rice – quick and always works
🍟 Fries or roasted potatoes – crispy & fun
🍝 Pasta – just pour that sauce on top!
👉 Let me know in the comments if you’ve tried something else—I love new ideas! 😊
🎥 Watch the full video here 👇
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