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  • 500g Diced Beef (find it under 'diced stew') OR
  • 4x Donaldsons chicken breasts – diced (find it in our 6-for-£20 deal)
  • Olive oil or other vegetable oil
  • 2x red onions – finely chopped
  • 4x garlic cloves - crushed
  • 400ml chicken stock
  • 1tbsp sweet paprika
  • 4tbsp Dijon mustard
  • 2 tbsp Worcestershire Sauce
  • 200g sour cream or crème fraiche
  • 200g chestnut mushrooms – sliced
  • Salt and pepper to season
  • Rice or pasta to serve


  • Prep: 30 mins
  • Cook: 30 mins
  • Serves 4

Step 1

Heat half the oil in a large frying pan; season and fry the chicken on a medium heat until golden brown. Transfer to a dish and set aside.

Step 2

Add the remaining oil and heat over a medium heat; fry the onions and mushrooms for 6-8 mins until softened. Reduce heat to low, stir in the garlic and paprika and fry until fragrant. Pour in the stock, add Dijon mustard and Worcestershire sauce and stir with a whisk to incorporate. Add the chicken plus the resting juices and simmer on a low heat for 5-6 mins until slightly reduced and thickened.

Step 3

Over a low heat, stir in the sour cream until well combined to create a creamy sauce. Simmer for 2-3 mins to heat through but do not allow to boil. Serve with rice or pasta.

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