BRAZILIAN STROGANOFF
In Brazil people love this food to serve in a special occasion for dinner. It's cheap and easy. It's the perfect meal for company. You should serve with white rice and potato sticks (I rather process the potato and fry it myself)
Provided by Demotherway
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 429.4, Fat 26.7, SaturatedFat 12.8, Cholesterol 139.4, Sodium 323.4, Carbohydrate 6.9, Fiber 0.8, Sugar 1.2, Protein 39.2
STROGANOFF (BRAZILIAN)
I went in search of Brazilian recipes, for a night I'm planning. I didn't realize how popular stoganoff was! This is a combination of 2 recipes.
Provided by JustJanS
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1707.4, Fat 173.9, SaturatedFat 71.1, Cholesterol 239.7, Sodium 235.1, Carbohydrate 8.8, Fiber 1.3, Sugar 5.4, Protein 21.8
BRAZILIAN-STYLE BEEF STROGONOFF
This is a brazilian favorite and one of our family's too! Beef strogonoff comes in a flavor-rich heavy cream sauce, with a touch of ketchup, mustard and soy sauce, along with chopped mushrooms. It is perfect when served with white rice, potato sticks and a green salad. I particularly am not very fond of mushrooms, so I leave it out of the recipe when I make it for my picky eaters at home, but I am posting the original recipe for this brazilian dish. Enjoy!
Provided by Gabes Mom
Categories One Dish Meal
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 792.5, Fat 62.9, SaturatedFat 30.6, Cholesterol 200.7, Sodium 1456.8, Carbohydrate 15.7, Fiber 1.3, Sugar 5.7, Protein 41.5
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