Stroganoff is a world classic and has a reserved space in the hearts of Brazilians. Everyone has their version, always with a different trick and, of course, chef Melchior Neto also has his own. “I like to bread the chicken to make stroganoff because the flour that sticks to the pan during preparation makes the sauce thicker and more flavorful”.
Check out this version of the recipe!
Stroganoff Different
By chef Melchior Neto
INGREDIENTS
1 kg chicken breast fillet, cubed
1 cup (tea) wheat flour
500g sliced mushrooms
1 chopped red onion
1 clove of garlic
600ml fresh cream
2 tablespoons of tomato paste
3 tablespoons of ketchup
2 tablespoons honey mustard
2 tablespoons of Worcestershire sauce
4 tablespoons of olive oil
1 tablespoon of butter
Salt and freshly ground pepper to taste
1 shot of cognac to flambé
Side dish
500g boiled potato with skin
3 tablespoons of butter
parsley to taste
Salt and freshly ground pepper to taste
PREPARATION MODE
Season the chicken with salt, mustard and pepper. Then pass in the wheat flour removing the excess and let it rest for a few minutes. In a pan put the oil and butter and fry the chicken. Add the onion, garlic and fry until golden. Add the cognac, let it flambé and then add the mushrooms, Worcestershire sauce, ketchup and cream, stirring until thickened.
Side dish
Crush the balls and set aside. In a frying pan put the butter and seasonings and put the potatoes to sugar. Serve with the stroganoff.