Poultry stew with mushrooms
Ingredients (6 servings):
• 400 g mushrooms
• 500 g chicken fillet
• 1 large onion
• 6 tomatoes
• 2 red bell peppers
• 3 tablespoons of oil
• 3 cloves of garlic
• 3 teaspoons of tomato paste
• 5 grains of allspice
• 3 bay leaves
• 750 ml vegetable or chicken bouillon
• 1 teaspoon of smoked paprika
• ½ small chilli pepper
• 1 tablespoon of butter
• 1 tablespoon of wheat flour
• Salt and pepper
• Parsley to serve
Cut the meat into large cubes. Heat the oil in a large pot. Toss in the meat and sprinkle it with salt. Fry the meat until it no longer looks raw. Add the bay leaves, allspice, finely chopped garlic and coarsely diced mushrooms, onions and peppers. Sauté for 3 minutes, stirring every now and then.
Blanch and peel the tomatoes, then dice them.
Pour the bouillon into the pot with the meat, add the chopped chili peppers and smoked paprika. Add the tomatoes and cook for 20 minutes.
Add the flour to a dry frying pan and fry until it starts to turn brown. Then add the butter and combine with the flour. Pour some of the liquid from the sauce into the pan, then transfer to the pot and stir thoroughly. Add the tomato paste, salt and pepper, and cook for another 5 minutes.
Serve the strogonov sprinkled with parsley.