Brazilian Stroganoff. Tender beef, sweet peas, corn, and mushrooms simmer in a heavy cream and tomato sauce to create this quick and easy Brazilian stroganoff. Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine. Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
It has tomato sauce, ketchup and heavy cream instead of sour cream. As for serving, rice and French fries are a must! Stir the mushroom mixture in with the chicken and season with salt and pepper. You can have Brazilian Stroganoff using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Brazilian Stroganoff
- It's 2 lbs of skinless, boneless chicken breasts.
- You need 6 tbsp of olive oil.
- You need 1 of medium onion chopped.
- You need 1/2 cup of dry white wine.
- Prepare 1/2 cup of tomatoe sauce.
- Prepare 2 cups of chicken stock.
- You need 2 tbsp of butter.
- You need 1 lb of mushrooms, sliced.
- It's 3/4 cup of heavy cream.
- Prepare 1 tbsp of dijon mustard.
- It's 1/4 of cilantro chopped.
This Brazilian Beef Stroganoff is a delicious comfort food that your family is going to love. It's made with tender pieces of beef, smothered in a creamy sauce, and typically served with little potato sticks on the top, adding fun and texture. Chicken Stroganoff, or estrogonofe de frango as we say in Portuguese, is a very common dish in Brazil that's part of everyday life. But, as some of you might already know, the original stroganoff recipe is actually Russian.
Brazilian Stroganoff step by step
- Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. In a large stainless steel pan, heat 3 tablespoons oil over medium-high heat. Pan-fry the cubed chicken in batches so that it is browned on all sides, then let rest on a plate or bowl after pan-frying..
- Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (approximately 3 minutes). Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan!!! Pour in the wine and let cook until it has been almost completely absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 40 – 45 minutes..
- In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil and melt 2 tablespoons butter. Add the mushrooms and cook until the they are browned and cooked through. Remove from heat and reserve..
- When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if necessary..
The original version of the dish was made with sautéed pieces of beef and sour cream. The biggest difference between the classic Russian and Brazilian stroganoff is that the classic version uses mustard, vegetable, or beef broth and is finished with sour cream. The Brazilian version uses tomato sauce mixed with heavy cream and is almost always served with white rice or potato sticks. But Brazil makes the dish with heavy cream and no flour is added to thicken the sauce which means it is gluten-free and keto. S., beef stroganoff is usually served over egg noddles or pasta.
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