Estrogonofe "Fit"
Cariocas are known for a lifestyle of balance. While not traditional, this recipe "fits" into our habit of taking something we love and waving a healthy wand at it.
How do you describe your favorite food to newcomers when the ingredients include ketchup and potato chips? I always find myself over explaining and ending with assurance “I know it sounds weird but it’s really delicious, I promise.”
The history of Strogonoff, Estrogonofe, or Stroganov is a fun one. The books say it came from the affluent Stroganov family in Russia, and that the dish included small dices of meat because the Count it was cooked for, was old and had bad teeth. It is also attributed to a French chef who may have cooked for said family, all this in the 18th century. If one thing seems indisputable, it is that it was a dish made for the aristocrats. Even in the context of its Brazilian history, Estrogonofe was considered a chic menu for dinner parties in the 60s and 70s. It is now a common lunch or weekday family meal at most dinner tables in Rio.
Traditional Russian Strogonoff is served over wide noodles, but in Brazil we have adapted this to be served alongside our everyday rice. And thanks to an effective marketing campaign that placed “batata palha,” or crispy potato sticks, on a plate with Estrogonofe, it became a beloved and crucial topping for our traditional version of this dish.
The most basic sauce of a Brazilian Estrogonofe is a straightforward mixture of cream and ketchup, with ratios varying by the chef’s choice. It’s a recipe rarely followed, and most often winged, with each home cook adding a little bit of this and little of that.
For this recipe I wanted to swap the red meat for chicken but make a sauce that would be as satisfying as one that gets its flavors from beef. I also wanted to elevate the ingredients and have less reliance on heavy dairy and sweet ketchup. While not traditional, this recipe "fits" into our Carioca habit of taking something we love and waving a healthy wand at it.
I hope you enjoy this version of Brazilian Strogonoff. If you are dairy free, take a look at this quick cashew cream recipe that can be subbed for the dairy component in any creamy dish.
View a video of this recipe here.
What You Need
1 lb chicken breast, cubed
1 teaspoon of salt
2 tablespoons of olive oil
1 medium onion, diced
3 garlic cloves, minced
8oz of sliced mushrooms (I like cremini)
1 tablespoon of Braggs Liquid Aminos (or soy sauce)
1 tablespoon of tomato paste
1/4 cup of white wine
1/2 cup of whole milk plain yogurt
1/2 cup of tomato sauce
1 teaspoon dijon mustard
Cooked white rice for serving and a side of steamed broccoli or other veggie for the full “fit” experience
Steps
Season the chicken with the salt and set aside
Add 1 tablespoon of olive oil to a deep saute pan or medium soup pot and saute the onions for about 4 minutes until translucent over medium heat.
Add the garlic, mushrooms, and liquid aminos and cook until mushrooms are softened, about 5 minutes. Move all of this to a bowl and set aside.
Add another 1/2 tablespoon of olive oil and cook the chicken in two batches over medium heat. I batch these so there is enough surface area with the bottom of the pan to get a little brown. Each batch should take about 5 minutes. Once the first batch is cooked, you can add it to the bowl with onion and mushroom mixture.
Cook the second batch in the last 1/2 tablespoon of olive oil. Once the second batch is cooked return everything from the bowl back to the pot. Add the tomato paste and wine and cook until the alcohol dissolves, about 3-5 minutes.
Turn the heat to low and add the yogurt, tomato sauce, and dijon mustard. Taste the sauce for salt and for your preferred ratio of tomato:cream. Feel free to do the Brazilian thing and add a little bit of this and little of that to make it your own.
Serve with white rice and a side of green veggie.
Bonus Mini recipe: I have my broccoli down to a science. I steam it in a steamer basket for 4 minutes, remove to a bowl, generously squeeze lemon juice on it, and top with a drizzle of olive oil, and a pinch of Maldon sea salt flakes.
