Stroganoff Brazilian Food

BRAZILIAN BEEF STROGANOFF

Steps:

• Season the beef pieces with salt and pepper, and let it sit on the counter at room temperature for about 15-20 minutes.
• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the beef pieces, and quick sear them in a single layer, no longer than a minute or 2.
• Remove the beef from the pan, place it on a plate and reserve.
• Using that same pan, sauté the onions over medium heat - about 2-3 minutes.
• Add the garlic, and sauté until fragrant - about 1-2 minutes.
• Add the sliced mushrooms, and sauté until the mushrooms wilt down - about 5-6 mins.
• Add the beef back in, then the tomato paste, the Worcestershire, and the ketchup and saute for about 2 minutes, stirring.
• Add 1/4 cup of water to the pan, and simmer a couple of minutes, stirring and scraping any bits off the sides and bottom of the pan.
• Add in the the cream, and simmer just a couple more minutes and you're all done!

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

STROGANOFF (BRAZILIAN)

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.

BRAZILIAN STROGANOFF

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!

BRAZILIAN-STYLE BEEF STROGONOFF

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.