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Before you jump to Brazilian Stroganoff recipe, you may want to read this short interesting healthy tips about What Are The Positives Of Consuming Superfoods?.
What you eat, is who you are. If you concentrate on it, this makes sense. As an example, amino acids absorbed because of eating meat can be utilized by our bodies in repairing muscle tissue. The same goes for all other foods, so it is important that you just have a meal correctly. Knowledge of how our diet effects our wellbeing and the nutrition we need has led to more people eating superfoods. But what exactly are superfoods? We can in truth say that various foods add to our vitality and others do not. Antioxidants in nutritional food assists our immune system while unhealthy foods have little value and could make you fat. As you can expect, superfoods are seen as the best kind of food.
Tomatoes are one more superfood with antioxidant qualities as a result of a compound called lycopene. As mentioned, vitamins are vital including a B vitamin called folate is found in spinach. Spinach is also high in protein and contains lutein that may help keep away loss of sight in old age.
So with their nutritional value and antioxidant qualities it is definitely a good idea to start out introducing some superfoods into your day to day eating habits.
We hope you got benefit from reading it, now lets go back to brazilian stroganoff recipe. To cook brazilian stroganoff you only need 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Brazilian Stroganoff:
- Take 2 lbs of skinless, boneless chicken breasts.
- You need 6 tbsp of olive oil.
- Take 1 of medium onion chopped.
- Prepare 1/2 cup of dry white wine.
- You need 1/2 cup of tomatoe sauce.
- Get 2 cups of chicken stock.
- Use 2 tbsp of butter.
- Provide 1 lb of mushrooms, sliced.
- Take 3/4 cup of heavy cream.
- Get 1 tbsp of dijon mustard.
- You need 1/4 of cilantro chopped.
Instructions to make Brazilian Stroganoff:
- Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. In a large stainless steel pan, heat 3 tablespoons oil over medium-high heat. Pan-fry the cubed chicken in batches so that it is browned on all sides, then let rest on a plate or bowl after pan-frying..
- Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (approximately 3 minutes). Add the garlic and cook until soft and fragrant, about 1 minute. Return chicken to the pan!!! Pour in the wine and let cook until it has been almost completely absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 40 45 minutes..
- In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil and melt 2 tablespoons butter. Add the mushrooms and cook until the they are browned and cooked through. Remove from heat and reserve..
- When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley. Taste and adjust the salt and pepper, if necessary..
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