May 11, 2010

Brazilian Beef Stroganoff

This is what was cookin' in the kitchen tonight at our house:

Brazilian Beef Stroganoff
(Strogonoff Brasiliero)

2 lbs beef or chicken fillets, cut into 1 inch pieces
2 cloves garlic, minced
1 onion, chopped,divided
1/4 teaspoon nutmeg
1/2 teaspoon oregano
1/2 cup dry white wine
2 tablespoons oil
1/2 lb cultivated white mushroom, sliced
2-3 tablespoons ketchup
1 1/2 tablespoons mild mustard, i would use dijon
1/2 cup sour cream
1 Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.
2 Allow to marinate for 1 hour.
3 Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
4 Add the meat/chicken and marinade to the pan and cook.
5 Add the ketchup and mustard.
6 If it looks a bit dry, add a few tablespoons of water and cook a little longer.
7 When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.
8 Serve with steamed white rice.
9*This should be cooked quickly so the meat doesn't toughen.

To do the authentic Brazilian way: substitute Cognac and "Creme de Leite" (Table Cream sold at supermarkets) for the white wine and sour cream. You will taste an ENORMOUS difference.

Apparently this dish was made popular by the influx of German immigrants to Brazil in the 19th/20th century. At least that's what my host family told me when I lived there. They served this all the time, and it was absolutely delicious and addictive.

I just sauteed the onion/garlic/mushrooms together first, threw in the meat and spices, then everything else. I did not have the white wine on hand nor the sour cream, so left it out and made my own white sauce. It's good that way too, but definately tops if you have all the ingredients as per the recipe.

You can also serve this over noodles or pasta. YUM!


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