Beef or Chicken Stroganoff

Brazilian Beef or Chicken Stroganoff Recipe with Mushrooms, Ketchup and Sour Cream

Region / culture: Brazil | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Beef or Chicken Stroganoff is a classic dish that has found its way into the hearts and kitchens of many around the world. This recipe offers a comforting blend of tender meat, savory mushrooms, and a rich, creamy sauce, making it a perfect meal for any occasion. Whether you choose beef or chicken, this dish promises to deliver a delightful culinary experience.

History

The origins of Stroganoff can be traced back to 19th century Russia, named after the Stroganov family, who were influential members of Russian society. Initially, the dish was made with beef, sautéed in butter, and served with a sauce of mustard and sour cream. Over the years, it has evolved and spread globally, adopting various modifications, including the use of chicken as a popular alternative.

Ingredients

2 tbsp salted margarine
1 minced onion
1 minced clove of garlic
1 tsp salt (or you can use pre-prepared seasoning that includes garlic)
0.5 lb (227 g) white cultivated mushrooms (champignon)
1.5 lb (680 g) beef or chicken breast, cut into small cubes or strips
2 tbsp ketchup
0.5 cup sour cream or 0.5 can of table cream (8 oz (227 g) table cream from Nestle)

How to prepare

In a large saucepan, lightly fry the beef or chicken cubes with margarine, onion, garlic, and salt over medium heat.
Add 0.5 cup of water to create a thick sauce, then add the remaining ingredients except for the sour cream and ketchup.
Cook for approximately 5 minutes and check the meat for doneness.
Once cooked, add the sour cream and ketchup.
Briefly mix the ingredients and remove the saucepan from the heat. The cream should be warmed up but not cooked for too long.

Variations

For a healthier twist, try using Greek yogurt instead of sour cream, or incorporate a variety of mushrooms to enhance the flavor. Adding a splash of white wine to the sauce can also elevate the dish.

Cooking Tips & Tricks

For the best results, use high-quality meat and fresh mushrooms. Searing the meat on high heat before reducing the temperature helps lock in flavors. To achieve a smooth and creamy sauce, ensure the sour cream is at room temperature before adding it to the pan to prevent curdling.

Serving Suggestions

Traditionally, Stroganoff is served over a bed of egg noodles, but it can also be enjoyed with rice, mashed potatoes, or a simple side of steamed vegetables for a lighter option.

Cooking Techniques

Browning the meat properly is key to developing deep flavors in the Stroganoff. Additionally, simmering the sauce on low heat after adding the cream ensures a thick, rich texture without curdling.

Ingredient Substitutions

If you're out of sour cream, plain yogurt or crème fraîche can be used as substitutes. For a dairy-free version, coconut cream offers a similar richness. Portobello mushrooms can replace white mushrooms for a meatier texture.

Make Ahead Tips

Stroganoff can be prepared in advance and stored in the refrigerator for up to 3 days. The flavors often enhance overnight, making it a great option for meal prep.

Presentation Ideas

Garnish the dish with chopped parsley or dill for a pop of color and freshness. Serving it in a deep dish or over a platter of noodles makes for an inviting presentation.

Pairing Recommendations

A light, crisp salad or sautéed greens pairs well with the richness of Stroganoff. For wine enthusiasts, a medium-bodied red wine such as Merlot complements the creamy sauce and savory meat.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, adding a splash of water or broth to thin the sauce if necessary.

Nutrition Information

Calories per serving

A single serving of Beef or Chicken Stroganoff contains approximately 300-400 calories, making it a hearty and satisfying meal that can fit into a balanced diet.

Carbohydrates

This recipe contains a moderate amount of carbohydrates, primarily from the onions and mushrooms. The total carbohydrate content is approximately 10-15 grams per serving, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come from the margarine, cream, and the natural fats in the meat. Using lean cuts of meat and light sour cream can reduce the fat content. On average, a serving contains about 15-20 grams of fat.

Proteins

Protein is a significant component of this dish, with each serving providing approximately 25-30 grams of protein, thanks to the generous amount of chicken or beef. This makes it an excellent option for maintaining muscle health and overall body function.

Vitamins and minerals

This Stroganoff is a good source of various vitamins and minerals, including Vitamin B12 from the meat, Vitamin D from the mushrooms, and calcium from the cream. It also provides iron and zinc, essential for immune health and metabolism.

Alergens

Common allergens in this recipe include dairy (from the cream) and gluten (if served with traditional noodles or if the ketchup contains gluten). Always check labels for allergen information.

Summary

Overall, Beef or Chicken Stroganoff is a balanced dish, offering a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It can be adapted to suit various dietary needs by adjusting the ingredients.

Summary

Beef or Chicken Stroganoff is a versatile and beloved dish that combines tender meat, mushrooms, and a creamy sauce for a comforting meal. With its rich history and nutritional benefits, it's a satisfying choice that can be adapted to suit various tastes and dietary needs. Whether for a weeknight dinner or a special occasion, Stroganoff is sure to impress.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was many years ago, during a summer vacation in Russia. I was staying with a dear friend of mine who had invited me to her family's country home for the weekend. Little did I know that this trip would forever change my perspective on cooking and introduce me to the delicious world of Beef or Chicken Stroganoff.

My friend's mother, Olga, was a fantastic cook who loved to experiment with different ingredients and flavors. She had a vast collection of recipes passed down from generations of her family, and she was always eager to share her culinary knowledge with me. One evening, as we sat around the dinner table enjoying a hearty meal of traditional Russian dishes, Olga suddenly announced that she would be making Beef Stroganoff for dinner the following night. I was intrigued and excited to learn how to make this classic dish.

The next day, Olga took me under her wing and began to teach me the secrets of making the perfect Beef Stroganoff. She started by explaining that the key to a delicious stroganoff lies in the quality of the meat. She insisted on using only the finest cuts of beef, thinly sliced and marinated in a mixture of soy sauce, Worcestershire sauce, and garlic for several hours. While the meat was marinating, Olga showed me how to sauté onions and mushrooms in butter until they were caramelized and fragrant. The aroma that filled the kitchen was absolutely mouth-watering.

Once the onions and mushrooms were cooked to perfection, Olga added the marinated beef to the pan and seared it until it was browned on all sides. She then poured in a rich beef broth and let the mixture simmer until the meat was tender and the flavors had melded together beautifully. To finish the dish, Olga stirred in a generous dollop of sour cream and a splash of brandy, giving the sauce a creamy and slightly tangy finish.

As we sat down to enjoy our meal that evening, I took my first bite of Olga's Beef Stroganoff and was instantly transported to a culinary paradise. The tender beef melted in my mouth, the savory sauce coated every strand of egg noodles, and the combination of flavors was nothing short of divine. I couldn't believe that something so simple could taste so incredibly delicious.

After that memorable dinner, I made sure to write down every step of Olga's Beef Stroganoff recipe in my trusty recipe book. I knew that this dish would become a staple in my own cooking repertoire, and I couldn't wait to share it with my family and friends back home. Over the years, I have made Beef Stroganoff countless times, each time adding my own little twist to the recipe – whether it be using chicken instead of beef, adding a touch of paprika for a smoky flavor, or substituting Greek yogurt for sour cream for a healthier twist.

To this day, whenever I make Beef or Chicken Stroganoff, I am reminded of that fateful summer in Russia and the incredible culinary mentorship I received from Olga. I am forever grateful for her guidance and the invaluable lessons she taught me about the power of good food and the joy of sharing it with others. And so, every time I serve a steaming bowl of Beef or Chicken Stroganoff to my loved ones, I do it with a heart full of gratitude and a soul filled with love.