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Gordon Ramsay’s Smoked Paprika Chicken Stroganoff

Serves 4


For the stroganoff:

  • 450g chicken breast, cut into thin strips
  • 2 tsp smoked paprika
  • 50ml olive oil
  • 1 onion, finely sliced
  • 3 garlic cloves, crushed
  • 1 green pepper, sliced
  • Button mushrooms, quartered
  • 150ml chicken stock
  • Splash white wine
  • Approx 50ml sour cream
  • Approx 70g sugar snap peas, blanched
  • Flat leaf parsley, large handful, chopped

For the spätzle:

  • 150g plain flour
  • 1 whole egg plus 1 yolk, beaten
  • 45ml milk
  • 45ml water
  • 1tsp salt
  • 1 tsp freshly grated nutmeg
  • Knob of butter to serve



1. To make the spätzle, sift the flour and add the salt and nutmeg. Beat the egg and egg yolk together and mix with the flour to form a paste. Mix the milk and water and add gradually until it forms a thick batter.

2. Boil a pan of water. Rest a colander over the top of the pan of water. Pour the batter into the colander and push it through the holes with the spatula – do this in one or two batches (you can also use a potato ricer to the same effect by inserting the specific perforated disc). Simmer the spätzle for a minute or so then remove with a slotted spoon on to a plate to cool.

3. Sprinkle the chicken with smoked paprika and season. In a hot pan, add a drizzle of olive oil and pan fry for 2 – 3 minutes until golden and three quarters cooked, put to one side to rest.

4. Reheat the frying pan with fresh olive oil, sauté the onion and garlic until tender then add the peppers and the mushrooms and cook for a further 3-4 minutes. Deglaze the pan with white wine, add a ladle of chick stock and bring to the boil. Add the sour cream and mix through.

5. Add the cooked chicken and any extra juices into the sauce and bring back to the boil (add more chicken stock if drying out). Finally mix through the sugar snap peas and flat leaf parsley.

6. Meanwhile in a separate pan melt some butter, season the spätzle with oil and some salt and pepper and sauté the cooked spätzle until golden.

7. Serve the stroganoff in warm bowls and sprinkle the spätzle on top.

9 Responses to “Gordon Ramsay’s Smoked Paprika Chicken Stroganoff”

  1. Wasn`t very impressed with the food. It was a very long winded way of making the chicken Stroganoff, with so much effort it wasnt the best tasting food. I definately wont be making this again. I would of added leaks to it to give more flavour.

  2. I make this recipe regularly, don’t both with the spatzle and double up on the liquids, served in warm bowls with crusty bread its delicious!

  3. very nice! was very impressed with the flavours. will definately be making this one more

  4. Love this recipe – make it all the time – very tasty and easy to make with nice warm crusty bread – I just make the spatzle with a clean syringe – much more fun!

  5. Great to hear Jeni :) Please come back anytime and tell us more about your experiences with the recipes.

  6. Classic Gordon recipe! One of thousands, Enjoy!

  7. Tried this tonight: AWESOME.

  8. I just made this for lunch. It was NOT good, I’m very disapointed to be honest. I used the best quality ingredients and I found the meal to taste very plain. It needed more than salt & pepper with parsley. Perhaps some Cilantro could bring this dish to life, but I don’t plan on making this dish with these flavours ever again. This is the second Gordon Ramsey dish that I’ve made in the last two days and so far I find the food beautiful looking but flavorless :(

  9. I’ve cooked this dish before and it’s brilliant. I plan on cooking this for my girlfriend but she doesn’t like mushrooms – what could I use instead?

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