Smooth Boursin Orzo Chicken

This upscale spin on a beloved comfort classic takes juicy beef cuts and transforms them into a dreamy, heartwarming meal that's now a regular feature at my family's dinner table. Those soft strips of scotch fillet mix with golden-brown mushrooms in a thick, zesty sauce that wraps perfectly around each bite of pasta, creating that amazing flavor combo that makes you savor every mouthful.

I stumbled across this Beef Stroganoff version during a cooking class, and it's been my favorite ever since. The first time I cooked it for my family, nobody said a word at dinner – that magical quiet that happens when everyone's too busy enjoying their food to chat.

Key Ingredients

• Scotch Fillet (Ribeye): The fat running through this cut keeps the meat tender and juicy. Go for bright red beef with even marbling all over
• Mushrooms: Pick firm ones with closed caps that smell fresh and earthy. I like cremini for their richer taste, but regular white mushrooms do the job great too
• Sour Cream: Always use the full-fat kind for that signature creaminess. The extra fat helps stop it from separating when you heat it
• Dijon Mustard: Brings complexity and a slight tang to your sauce. Stick with real Dijon instead of yellow mustard for a more grown-up flavor
• Beef Broth: This forms the base of your sauce. Try to get low-sodium types so you can control how salty the final dish is
• Butter: If you can, use unsalted European-style butter; it's got more fat which makes your sauce smoother

Step-by-Step Cooking Guide

Get Your Beef Ready

Put the meat between plastic wrap and slowly pound it to about 0.75cm thick using steady, even taps with your mallet

Cut it across the grain into skinny strips, roughly as wide as your little finger

Dry the strips with paper towels and sprinkle generously with salt and fresh black pepper

Nail the Cooking

Get your biggest heavy pan super hot until it's smoking

Cook small amounts of beef at once, laying the strips out so they don't touch each other

Let them cook without moving for exactly 30 seconds until they're golden, then flip and give them another 30 seconds

Set them aside on a warm plate and don't rush to put them back in too early

Build Your Flavor Foundation

Turn the heat down to medium-high and drop in your butter

Toss in your sliced onions, stirring now and then until they turn see-through with a slight golden color

Add your mushrooms in one layer, letting them sweat and turn a beautiful gold color

Grab your wooden spoon and scrape all those tasty browned bits off the bottom of the pan

Make Your Sauce

Dust the flour over your veggies, stirring all the time so you don't get any clumps

Slowly pour in the beef broth while whisking to get that perfectly smooth texture

Let it bubble gently until it starts to thicken enough to coat the back of your spoon

Mix in the sour cream and Dijon mustard with soft stirring, keeping the heat low so the sauce doesn't break

Let everything mingle for 2-3 minutes until your sauce gets that amazing, smooth thickness

Last Steps

Put your beef and any juices that collected back into the pan

Mix everything together carefully, warming the meat without cooking it more

Give it a taste and add more seasoning if needed, remembering that the right amount of salt brings out all the flavors

Save

When I was a kid, I couldn't stand mushrooms, but this dish totally changed my mind. The way they soak up all that yummy sauce and pair with the tender beef turned me into a huge mushroom fan. These days, I usually throw in twice as many mushrooms when I make this recipe.

Perfect Timing Matters

Getting Stroganoff right comes down to timing and watching your heat. I've made this so many times and learned that rushing the mushrooms or having the flame too high when you add sour cream can really mess things up. You've got to give those mushrooms time to release their water and get that gorgeous golden color, which usually takes around 8-10 minutes of patient cooking.

Smart Cooking Tricks

Save

After cooking this dish for years, I've come to see it as more than just food - it's a celebration of skill and perfect timing. Every time I make it, I'm reminded why this meal has stuck around so long - it's just fantastic at turning basic ingredients into something truly special. Whether you're cooking for a fancy dinner or just want something comforting, this Beef Stroganoff hits the spot every single time.

Recipe FAQs

→ What if I don’t have Boursin?

Cream cheese mixed with herbs works as a swap. Goat cheese or mascarpone will do nicely too.

→ How should I store extra portions?

Pop it into a sealed container and chill for 3 days. Add some broth or cream when you warm it up for a creamy finish.

→ Is orzo the only pasta I can use?

Tiny shapes like ditalini or mini shells work too. Just tweak the cooking time from the instructions on the box.

→ Can I skip the chicken?

Totally! Replace it with mushrooms, shrimp, or even turkey slices. Just adjust cook times as needed.

→ What extra veggies go with this?

Bell peppers, peas, zucchini, or tomatoes are awesome choices. Add harder veggies earlier, soft ones at the last minute.