Brazilian Strogonoff Recipes

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.

Steps:

• In a big pot put together the beef, onion, garlic, mustard, ketchup, bouillon
• Heat it (medium-high) and keep mixing it until the meat turn from red to brown.
• Add the 2 cups of water and let it boil.
• change the heat to low and let it simmer for 1 hour. (30 min for Fillet).
• Mix the Corn Starch and the 1/4 cup water
• Change the heat to medium high again
• Stir the pot continuously and add the table cream and the corn starch.
• Don't let it boil, When the sauce is thicker, it's ready!
• Enjoy it!

Steps:

• 1. Cut up meat into pieces
• 2. Put into a bowl and mix with garlic, half of the onion, salt and pepper
• 3. Add meat,chicken or shrimp to the pan and cook
• 4. If it is a bit dry, add a few tablespoons of water, and cook a little while longer
• 5. Add Mushrooms and Olives
• 6. Next Add Ketchup
• 7. When ready to eat, add cream and let cook for one minute
• 8. Top it off with Potato Sticks

Steps:

• Season filet mignon with salt and pepper to taste. In a medium pan, sauté seasoned filet mignon in high heat with butter. Reserve.
• In a bigger pan, brown onion with butter and then add the mushrooms and the reserved steak. Let it cook for about 5 minutes.
• Add the soy sauce and the cognac (heated), and singe it.
• In a bowl, mix the table cream, ketchup, mustard, salt and pepper to taste and the flour dissolved in milk, and add this mixture to the steak and mushrooms and let it cook for 5-8 more minutes in medium heat until the sauce incorporates and thickens.
• Turn off heat and serve the strogonoff with potato sticks, white rice and a nice salad.
• TIPS:
• Beef: let the steak rest about 1-2 hours, out of the fridge before preparing the dish. The beef has to sauté and not cook, so it is best to brown it in high heat and don't let it release too much juice in the pan, preserving its color, moisture and flavor.
• Heating up the cognac: Get a coffee cup half full of hot water and set a snifter across the top. It will heat it perfectly. Heating it in a microwave (no more than 5 seconds), open flame or steam should all produce the same end result.
• Table cream: to take the watery part of the canned table cream, let the can sit in the fridge for about 4 hours prior to using it, and when you open the can, it will be easier to separate the cream from the runny part. In doing that, the strogonoff will be creamier and thicker.
• If you use the fresh heavy cream, let the sauce cook for a little more to thicken.
• To freeze: this recipe can be made and frozen but do not add the table cream when freezing. After taking the prepared steak out of the freezer, add the table cream and heat it up prior to serving.)
• You may substitute steak for chicken breast, shrimp, cod fish, and sliced tuna.