Estrogonofe de FrangoChicken Stroganoff

A localized adaptation with massive domestic search volume; a great target for budget meals.

• 6 servings (220 g each)
• Cook 6 mins
• Nacional (Russian-Brazilian)

Brazilian Estrogonofe de Frango adapts the Russian classic into a sweet-savory comfort food. Seared chicken breast strips are simmered in a cream sauce seasoned with tomato passata, mustard, and Worcestershire sauce, then served over rice with crispy potato sticks (batata palha).

Ingredients

• •700 g Chicken Breast (Cut into Strips) — Lean Protein Base
• •200 g Fresh Button Mushrooms (Sliced) — Earthy Umami Accent
• •300 ml Heavy Cream or Creme de Leite — Dairy Base
• •100 g Tomato Passata or Ketchup — Sweet Acid Accent
• •30 g Yellow Mustard (Dijon or Prepared) — Tangy Emulsifier
• •15 ml Worcestershire Sauce (Molho Inglês) — Savory Umami Accent
• •100 g Yellow Onion (Fine Diced) — Aromatic Base
• •30 g Unsalted Butter — Cooking Fat Base
• •8 g Fine Sea Salt & White Pepper — Seasoning Base

Method

1. Melt butter inMelt butter in a large skillet over high heat
2. Season chicken stripsSeason chicken strips with salt and white pepper, add to the hot skillet, and sear for 4 to 5 minutes until light golden; transfer chicken to a plate
3. Lower heat toLower heat to medium, add diced onions and sliced mushrooms to the skillet, and cook for 4 minutes until mushrooms release their moisture
4. Stir in tomatoStir in tomato passata, yellow mustard, and Worcestershire sauce
5. Return seared chickenReturn seared chicken and accumulated juices to the pan
6. Reduce heat toReduce heat to low (80°C) and stir in heavy cream
7. Simmer gently forSimmer gently for 3 to 4 minutes without boiling to prevent the cream from curdling
8. Serve warm overServe warm over garlic white rice, topped with batata palha

Questions