Meat
Chicken Stroganoff (Estrogonofe de Frango)
Creamy chicken with tomato, mushrooms and a touch of cream.
Gluten-free
Ingredients
- 600 g chicken breast in cubes
- 1 onion
- 2 garlic cloves
- 200 g sliced mushrooms
- 3 tablespoons tomato sauce
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 200 g cream
- 30 g oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/Varoma/spoon speed.
- Add the chicken and sear 8 min/Varoma/reverse/spoon speed.
- Add the mushrooms, tomato sauce, mustard and Worcestershire sauce.
- Set 10 min/100°C/reverse/spoon speed, seasoning halfway through cooking.
- Add the cream and heat 3 min/90°C/reverse/spoon speed.
- Mix 20 sec/reverse/speed 2 and serve with rice and shoestring potatoes.
Tips
- Do not boil the cream so it does not curdle.
- Crispy shoestring potatoes are the classic side.
- You can use pork loin instead of chicken.
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