Stroganoff is one of Brazils most popular dishes.
Brought by immigrants from Eastern Europe
in the late nineteenth and early twentieth centuries,
the dish has grown in popularity over the years.

Today it is so popular that even Brazilian restaurants
in United States serve it for homesick Brazilians.

Stroganoff is different in Brazil because
it is served with white rice instead of noodles.
Brazilians also like to serve potatoe chips as a stroganoff side dish.

(Makes: 4 Servings)

2 tbs margarine
1 onion, minced
1 clove garlic, minced
1 teaspoon salt
lb white cultivated mushrooms (Champignon)
1 lb beef or breast chicken cut into small cubes or strips.
2 tablespoon ketchup
1/2 cup sour cream or 1/2 can of table cream (8oz table cream from Nestle)

Lightly fry the beef or chicken cubes with the margarine,
onion, garlic and salt in a large saucepan over medium heat.

Add cup of water to make a thick sauce,
add the remaining ingredients except the sour cream and ketchup.

Cook for about 5 minutes and check the meat for doneness.
When done, add the sour cream and ketchup.

Mix briefly and serve with white rice and either potato chips, french fries or potato sticks.

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Brazilian-Style Rice - (Arroz Brasileiro)

(Makes: 8 Servings)

2 tablespoons vegetable oil
1 small onion, chopped
2 to 3 cloves garlic, minced
2 cups rice, uncooked
4 cups boiling water
1 teaspoon salt

Wash and drain rice.

Combine oil, onion, garlic and rice.

Saut for 5 minutes. (This is the refogado process).

Add salt to boiling water and pour over rice.

Bring to a boil, cover and reduce heat.

Simmer until water has been absorbed, about 20 minutes.

The refogado process is a preliminary step in Brazilian cooking which involves lightly sauting a mixture of oil, onion and garlic.

When this technique is used with rice, the individual grains become well seasoned and do not stick together.
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