Estrogonofe De Frango Ou Carne Recipe

Prepare protein

Pat the chicken or beef dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp black pepper. Lightly dust the strips with the 2 tbsp flour, shaking off excess. This creates a light coating that helps thicken the sauce and improves browning.

If using chicken, slice into 2–3 cm (3/4–1 in) strips. If using beef, slice thinly across the grain into similar-sized strips for tenderness.

Sear protein

Heat 2 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat until the fat is shimmering. Add the protein in a single layer (work in batches if necessary to avoid overcrowding) and sear until browned on the first side, about 2–3 minutes. Flip and cook another 1–2 minutes until just cooked through for chicken or medium-rare to medium for beef. Remove the cooked protein to a plate and keep warm. Do not fully cook beef to well-done; it will finish cooking in the sauce.

Cook vegetables

Reduce heat to medium. If the pan is dry, add a little more oil (1 tsp). Add the sliced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms release their liquid and it mostly evaporates, about 5–7 minutes. Season the vegetables with the remaining 1/2 tsp salt and the remaining 1/2 tsp black pepper while cooking.

Stir in 2 tbsp tomato paste, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp paprika to the pan with the onions and mushrooms. Cook and stir for 1–2 minutes to deepen the flavors and remove any raw tomato taste.

Pour in 250 ml stock, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate browned bits. Bring to a gentle simmer and let reduce slightly for 3–4 minutes until the sauce thickens a bit.

Lower the heat to medium-low. Stir in 200 ml heavy cream and 2 tbsp sour cream (if using). Simmer gently for 2–3 minutes — do not boil vigorously to avoid curdling. Taste and adjust seasoning with additional salt or pepper if needed.

Return the seared protein and any accumulated juices to the pan. Stir to coat with the sauce and cook for another 1–2 minutes to bring everything together and finish cooking the meat. If sauce is too thin, simmer a couple more minutes; if too thick, add up to 2–4 tbsp stock or cream to loosen.

Swirl in 1 tbsp butter off the heat for shine and richness. If desired, add 1 tsp lemon juice to brighten flavors. Sprinkle chopped parsley over the stroganoff and stir gently.

Serve the stroganoff hot over cooked white rice or alongside mashed potatoes. Top with potato sticks (batata palha) for a classic Brazilian touch and extra crunch.

Yield: serves 4. Estimated cooking time (active): 30–40 minutes. Rest 5 minutes before serving.