Brazillian Stroganoff Recipe
Shared by Larissa Cambusano, whose family makes this recipe often
Ingredients:
• 2 boneless, skinless chicken breasts (cut
into very small pieces)
• 2 tbsp butter
• 1 tbsp olive oil
• 3 garlic cloves (minced)
• ½ onion (diced)
• 3 tbsp ketchup
• 2 tbsp soy sauce
• 1 tbsp mustard
• 1 cup heavy cream • Salt to taste (approx. ¼ tsp) • 4 oz can of sliced mushrooms (optional) • ¼ cup tomato sauce (optional)
Instructions:
1. Sprinkle salt over cubed chicken and set aside.
2. In a large skillet, melt 1 tbsp of butter over medium-high heat and add the olive oil.
Wait until hot and add chicken in a single layer. Don’t disturb until it starts to sear.
Push it all to one side when it begins to brown.
3. Add 1 tbsp of butter, the onion, and the
garlic to the empty side. Sautee until translucent.
4. Add heavy cream, ketchup, mustard, soy
sauce, and mushrooms (if using.) Mix everything.
5. Check that chicken is done. If it’s not, lower heat, cover pan, and let it cook for a bit
longer (until it’s no longer pink or a thermometer registers 165 F)
6. Once the chicken is cooked but still soft and moist (don’t overcook it or it will be hard and dry), turn off the heat and try it. Correct salt if necessary, and if you like it more acidic, add ¼ cup of tomato sauce.
7. Enjoy it over rice along with potato sticks.