Chicken Stroganoff

Chicken Stroganoff

Stroganoff, the Russian stew of tender beef, mushrooms and sour cream, was considered peak haute cuisine in the United States during the 1950s. While it may not be quite as en vogue these days, in Brazil, stroganoff is still going strong. This Brazilian stroganoff recipe has a tomato base and favors heavy cream over sour cream. The biggest difference is in the accompaniments: The stew is served with rice and topped with crispy potato sticks. Do not omit the crunchy potato; it may be a garnish, but it is essential. If sticks are hard to find, replace them with lightly crushed chips.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Place a medium pot over medium-high heat and add the butter. When the butter has started foaming, add the mushrooms, toss to coat and season with a large pinch of salt. Cook, stirring frequently, until the mushrooms have released all their liquid and are a deep mahogany brown, about 15 minutes. 
  2. Step 2

    Add the onion, garlic and bay leaf and cook, stirring frequently, until onion and garlic are fragrant, softened and a little brown along the edges, about 5 minutes.  
  3. Step 3

    Add the heavy cream, scraping off any stuck-on bits with a spatula or wooden spoon. Add the chicken, tomato purée, ketchup, mustard, Worcestershire sauce and a large pinch of salt. Stir to combine, bring to a gentle simmer and cook until flavors meld and chicken is fully cooked, about 10 minutes. 
  4. Step 4

      Take the pan off the heat, remove and discard the bay leaf and stir in the parsley. Taste and season with salt and pepper. Serve on top of white rice and garnish with a handful of potato sticks.