# Viking Stew

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

A hearty bacon, chicken and mushroom stew finished with cream and served over rice.

Servings: 4 · Cook 20 min · Meat

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Viking Stew](https://image.fridge.menu/adaptations/c1k52jbx/97c04d8b5d2080f8b985061a5c065cfd6b524a24e21526b17a7705cad9a078d2.jpg)

## Ingredients

- 5 pcs Bacon — rashers
- 250 g Mushrooms — quartered
- 400 g Chicken breast — diced
- 2 pcs Onion — finely chopped
- 3 clove Garlic — finely chopped
- 300 g Courgette — coarsely grated
- 150 g Frankfurter sausages — sliced
- 1 tsp Smoked paprika
- 2 tsp Paprika
- 1 tsp Oregano — dried
- 1 tbsp Plain flour
- 200 ml Stock
- 100 g Tomato paste
- 400 g Canned chopped tomatoes
- 2 pcs Bell pepper — finely diced
- 150 ml Double cream
- Salt — to taste
- Black pepper — to taste, freshly ground
- 300 ml Basmati rice — cooked according to packet instructions
- 1 bunch Parsley — roughly chopped

## Steps

1. Fry the bacon until crisp in a sauté pan or casserole dish. Set aside on kitchen paper.
2. Add oil and fry the mushrooms and chicken over high heat, stirring, until golden.
3. Lower the heat, add the onion and garlic and cook until the onion softens. Chop the bacon more finely and add it with the courgette, sausages, smoked paprika, paprika and oregano. Stir together.
4. Mix the flour with the stock, then add it with the tomato paste and chopped tomatoes. Cover and simmer the stew for 15 minutes. Meanwhile, cook the rice according to the packet instructions. (15 min)
5. Add the finely diced pepper, then season with the cream, salt and freshly ground black pepper.
6. Serve with the rice, scattered with the chopped parsley.

## What was changed

The whipping cream was swapped for Double cream, the cream British shoppers normally use.

Published 2026-10-09

https://fridge.menu/en/r/viking-stew-c1k52jbx

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