Brazilian Stroganoff Recipes

BRAZILIAN CHICKEN STROGANOFF

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.
• Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes.

BRAZILIAN STROGANOFF

Steps:

• Place beef into a bowl; cover with vinegar and salt.
• Heat oil in a large skillet over medium-high heat; cook and stir onion until softened, 3 to 5 minutes. Add meat to the onions; cook and stir until onions are soft and meat has begun to brown, about 5 minutes.
• Mix corn, peas, and mushrooms into the skillet; cook and stir until flavors combine, about 10 minutes. Stir in tomato sauce and cream. Cook and stir until meat is cooked through and a salmon pink color, about 3 minutes. Season with salt.

STROGANOFF (BRAZILIAN)

Steps:

• Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.
• Allow to marinate for 1 hour.
• Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
• Add the meat/chicken and marinade to the pan and cook.
• Add the ketchup and mustard.
• If it looks a bit dry, add a few tablespoons of water and cook a little longer.
• When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.
• Serve with steamed white rice.
• *This should be cooked quickly so the meat doesn't toughen.