Brazilian Stroganoff

Ever since I married into a Brazilian family, I have become so obsessed with all of the amazing food that comes with the culture. Recently, my mother-in-law came to stay with us for a few weeks. This was one of the first things that she taught me to make. Normally, I used recipes that I pulled up online; however, none have been quite as tasty that the stroganoff that she has been making over the years. I am happy to share this recipe with everyone!! Enjoy and let me know your thoughts!




3 lbs chicken breast (boneless & skinless)

1 (25 oz) can of pasta sauce

4 cloves of garlic – crushed

1/2 yellow onion – diced

1 bunch of parsley – chopped

4 prigs of green onion – chopped

1 (7 oz) can of Crema Mexicana

4 tablespoons of Ketchup

1 tablespoon mustard (I prefer mild dijon)

1 tablespoon butter

4 tablespoons lime juice

1 (13 oz) can of sliced mushrooms – drained

1 cube of chicken broth

2 cups water

salt & pepper



Dice chicken into 1/2 inch pieces.


Combine chicken, lime juice, salt and pepper in a large bowl. Marinate for an hour.

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In a large pot, combine butter and diced yellow onion. Saute until onions are translucent.

Add chicken and marinade juices to the pot of sauteed onions. Cook on med/high heat for 10 minutes.

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Add in chopped parsley, green onion, dijon and chicken broth cube. Saute for another 5 minutes.

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Add in Ketchup, tomato sauce, mushrooms and water. Saute for 35 minutes on medium heat.

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Stir in table cream and turn off the heat (DO NOT BOIL). Consistency should be soupy thick. If it is a bit runny, add a tablespoon of corn start (make sure to stir it with some water in a cup, before adding to pot,  to avoid clumps in the sauce).

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Serve on top of white rice. Top with potato sticks (or corn).


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