The Stroganoff (shrimp) or estrogonofe is a typical dish of Nordic cuisine, especially Russian, and its origins are as uncertain and mysterious as its name.
From the tables of the Russian aristocracy, the recipe spread and travelled the world, becoming an international dish; today almost every country has its own typical Stroganoff with variations according to local customs.
In the 1940s it became very popular in American cuisine, the Chinese replaced sour cream with spices, while today in Russia it is served with potatoes and cucumbers.
In Brazil it is always accompanied by white rice and batata palha and, besides beef, it is also prepared with chicken breast or shrimp.
The recipes are endless: some replace ketchup with tomato sauce, others add mayonnaise or other spices. I wanted to present the most common recipe, made with chicken, which we ate on our many trips to Brazil.
I also tried to cook it (see photo below) in Jericoacoara: strogonoff de frango, that is chicken.
- Difficulty: Easy
- Cost: Inexpensive
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 3 chicken breasts (diced)
- 1 clove garlic
- 1 onion
- 2 tbsp mayonnaise
- 1 tbsp butter
- 1 cup champignon mushrooms
- 3/4 cup cooking cream
- 1 1/2 cup ketchup or tomato sauce
- 1 1/2 cup mustard
- to taste salt and pepper
Preparation
In a bowl, mix the chicken with: garlic, mayonnaise, salt and pepper.
In a large skillet, melt the butter and sauté the onion. Add the chicken and cook until golden.
Add the mushrooms, the ketchup and the mustard.
Finally, stir in the cream and remove from the heat before it boils.
Serve with white rice and batata palha (shoestring potatoes).
As mentioned, Stroganoff probably has Russian origins… here is a recipe book Not only caviar. Recipes of traditional Russian cuisine for €14.25
