"And then this is the key to this recipe. You're going to cook this out until it's a deep mahogany brown. All the mushroom has released all of its liquid. It's really concentrated in flavor. You even have a little mushroom fond at the bottom of your pot. This is what's going to give the stroganoff all of its deep flavor. Peak brownness achieved. We're there."
"You're going to add my onion, garlic, and bay leaf. I'm going to swirl that around until they get really fragrant. I'm going to use the cream to scrape up any brown bits of flavor that are stuck to the pan. I'm going to add my chicken, tomato passata, ketchup, mustard, and Worcestershire. All right, flavors have come together. Some black pepper. And the final touch, some roughly chopped parsley."
Brazilian-style chicken stroganoff is a variation of Russian-American beef stroganoff featuring chicken, mushrooms, cream, and tomato-forward flavors. Mushrooms are cooked in butter until a deep mahogany brown to concentrate flavor and form a mushroom fond. Onions, garlic, and a bay leaf add aromatics, and cream is used to scrape up browned bits from the pan. Chicken combines with tomato passata, ketchup, mustard, and Worcestershire sauce to build a balanced savory-tangy sauce. Black pepper and roughly chopped parsley finish the dish. The stroganoff is served with rice and garnished generously with crispy potato sticks.
Read at www.nytimes.com
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