How to Make Speedy Brazilian Stroganoff
Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Homemade Brazilian Stroganoff. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Brazilian Stroganoff, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brazilian Stroganoff delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Brazilian Stroganoff is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Brazilian Stroganoff estimated approx 40 mins.
To begin with this particular recipe, we have to first prepare a few components. You can have Brazilian Stroganoff using 11 ingredients and 4 steps. Here is how you cook that.
Chicken and mushrooms in a creamed sause, accompanied with a side of rice and chips!
Ingredients and spices that need to be Prepare to make Brazilian Stroganoff:
- 2 lbs skinless, boneless chicken breasts
- 6 tbsp olive oil
- 1 medium onion chopped
- 1/2 cup dry white wine
- 1/2 cup tomatoe sauce
- 2 cups chicken stock
- 2 tbsp butter
- 1 lb mushrooms, sliced
- 3/4 cup heavy cream
- 1 tbsp dijon mustard
- 1/4 cilantro chopped
Instructions to make to make Brazilian Stroganoff
- 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.
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