Stroganoff is one of those retro sort of dishes that you think went out
with the fondue set. And then you eat it again. And then you realise that
perhaps overlooking it was a bit hasty.

In light of this, we've cooked some for you, and they're on the
Weekly Specials menu this week. But if you have some extra time on
your hands, and have a hankering for something delicious, comforting
and decidedly retro, here's our recipe:

1 onion, finely chopped
2 cloves garlic, finely chopped
600g chicken breast, cubed
150g mushrooms
1 tin evaporated milk
1 tsp stock paste
2 tbs tomato paste
1 tbs paprika
1 tbs cornflour
Olive oil

Heat olive oil and cook onion until softened and browning slightly.
Add garlic and cook for 2 minutes more.

Brown the chicken and add to onion mixture. Add paprika and stir
to cook spice. Stir in stock and tomato paste. Blend cornflour and
evaporated milk and add to pan. Add mushrooms, and simmer gently
until sauce thickens and chicken is cooked through.

Serves 3-4 adults, depending on appetite!