12 December 2009

Brazilian Strogonoff

The American version of strogonoff is completely different from the Brazilian version, and as a Brazilian, I feel that it is my duty to stay true to my roots when I make this dish.

1 T butter
1/2 onion, chopped
1 lb chicken breast or stew meat, cubed
16 oz tomato sauce
1 T garlic
1 T mustard
Oregano, pinch
8 oz mushrooms
1 can table cream (found in the Latin foods section of the grocery store)

In a large pan, melt butter and begin to soften the onions. Add the meat and immediately season with a little salt and pepper. Allow the meat to cook thoroughly. Add the tomato sauce, garlic, mustard, oregano and mushrooms. Allow the strogonoff to simmer for about 5 minutes to allow flavors to incorporate. Add table cream (the color of the sauce should be a pinkish-orange). Serve over rice. You can also jazz it up by adding regular potato chips over the top or french fries on the side.

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