Ahhh… The Brazilian Stroganoff!!…. There is something magical in this dish that makes everybody like it! From little kids to adults, if you want to please a crowd, you can’t go wrong with Stroganoff.
I remember when we moved back to Brazil, after living in the US for 3 years. My sister-in-law wanted to make a special dish to make the kids happy, but that wouldn’t be hard to make, because she’d been working the whole day. So guess what? Stroganoff is what she picket, and I can say it was the perfect pick! All my kids love it, and when I say love it, I mean they lick the plate!:)
The brazilian way to make stroganoff
Brazilian Stroganoff is super simple and easy to make, but full of flavor. The typical Brazilian stroganoff is served along with white rice and potato sticks. You can also tweak the original recipe a little, and make it to your liking. In my family, for example, my kids don’t like mushroom (it’s so sad! I love them so much!!), so instead of using mushrooms, you can add corn, or even just chicken and nothing else. It can also be made with beef. Both versions are great.
In Brazil the stroganoff is usually made with table cream. Table cream looks and taste really close to heavy cream. The difference is that you can’t whip table cream (which is a bummer), but, it has a super long shelf life (you don’t even need to refrigerate it), making it a very convenient option.
Also, most of the time we use pre cooked mushrooms in a glass jar. Here in U.S I see it mostly in cans. This way is very easy, because it’s already sliced and cooked, and you can add it at any time, but if you want to use the natural ones, just make sure to add it earlier in the recipe, and cook it to be soft.
So, I guess I’ll stop drooling on my keyboard, and skip to the recipe. I hope you enjoy it as much as Brazilians do! 😉
- 2 chicken breasts (boneless, skinless) (cut into small pieces)
- 3 garlic cloves (minced)
- 1/2 Onion (diced)
- 2 tbsp butter
- 3 tbsp Ketchup
- 2 tbsp mustard
- 2 tbsp soy sauce
- 1 cup heavy cream (or one can of table cream)
- salt to taste (about 1/4 tsp table salt)
- 1/4 cup tomato sauce (optional)
- 1 4oz can sliced mushrooms (optional)
- 1 can corn (optional)
- Over the same board that you cut the chicken, sprinkle some salt over the chicken.In a large skillet, over medium heat, melt butter and saute onion until translucent. Add chicken in a single layer, and let it sear for a little bit.When pieces get some color, push it all to one side and add the garlic. If necessary add a tiny bit of olive oil, just to help sauteing it, for about 30 seconds. Add Ketchup, mustard, soy sauce and canned mushrooms (If using. If you prefer to use corn, add it at the end of the recipe). Mix everything.Check if chicken is done, if it's not, lower the heat, cover the pan and let it cook for a bit longer (until no longer pink inside, or thermometer registers F165). Add a little bit of water if you see that the mixture is drying out.Once chicken is cooked, but still soft and moist (don't over cook it, or it will be hard and dry), turn off the heat, add heavy cream (or table cream), stir well to combine everything, and try it. Correct salt if necessary, and if you like it more acidic, add 1/4 cup of tomato sauce. My family likes it more without the tomato sauce. If you opted for using corn, add the corn now and stir to combine.Enjoy it over rice, along with some potato sticks.