Estrogonofe De Frango Ou Carnegf Recipe

Season the cut chicken or beef with 1 tsp salt, 1 tsp black pepper and 1 tsp paprika (if using). Toss with 2 tbs flour (or cornstarch) until lightly coated; shake off excess.

Heat 1 tbs oil in a large skillet over medium-high heat. Add half the meat in a single layer and sear until browned but not fully cooked (about 2–3 minutes per side for chicken strips; 1–2 minutes per side for thin beef). Remove to a plate and repeat with remaining 1 tbs oil and meat. Do not overcrowd the pan.

Reduce heat to medium and add 1 tbs butter to the same skillet. Add the finely chopped onion and sauté until translucent, about 4–5 minutes.

Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 5–6 minutes.

Stir in 2 tbs tomato paste and cook for 1 minute to remove raw taste. Pour in 1 cup white wine or broth to deglaze the pan, scraping up browned bits from the bottom. Simmer until slightly reduced, about 2–3 minutes.

Add 1 tbs Dijon mustard and 1 tsp Worcestershire sauce; stir to combine.

Return the seared meat and any accumulated juices to the skillet. Reduce heat to low–medium and simmer gently for 3–5 minutes to finish cooking the meat and let flavors meld (chicken should reach 165°F / 74°C).

Remove the pan from heat. Stir in 1 cup sour cream and 1/4 cup heavy cream until smooth and fully incorporated. Taste and adjust seasoning with salt and pepper to taste. If the sauce is too thick, add 1–2 tbs of reserved broth or water to reach desired consistency.

Return to very low heat for 1–2 minutes just to warm the sauce (do not boil after adding sour cream or it may split). Sprinkle chopped parsley over the top before serving.

Serve the stroganoff hot over cooked rice or egg noodles. Garnish with extra parsley if desired.