Brazilian Beef Strognoff

This recipe is one of our favorites. Its a Brazilian traditional dish, easy to make, and result is yummy! Anyway, there is also a chicken version of it, which of course, is only by replacing the beef for chicken, but having tried both, the beef is the winner! I have another type chicken recipe for it which I will post later on, but for now, you definitely should try this, NOW.

Ingredients

4 tbsp of butter
1kg of file Mignon cut in thin strips
2 chopped onions
Half tsp of salt
Pinch of black pepper
200gr of sliced mushroom - you can use either in can or fresh, I like fresh more
3 medium sized tomatoes - peeled and chopped, you need to remove the seeds as well
2 tbsp of ketchup
1 tbsp of mustard
1 can of Nestle cream
1/2 cup fresh cream

Method

In a medium sized pan melt 3tbsp of butter and stir fry the beef strips - if water accumulates, drop water out of it. Keep on pan frying them until done. Set beef in a tray aside.

Add the remaining tbsp of butter and fry the onion. Once browned add the beef again. Season with the salt and pepper. Add sliced mushroom, and cook for 5 minutes. Then add the diced tomatoes + ketchup + mustard, mix and cook for 8 minutes at low heat. Then finally add the Nestle cream and fresh cream and mix, 2 minutes and turn off heat. Keep the strogonoff pan closed to cook by itself.

Serve with white rice and chips strips (like the ones in the picture can be found at the chips section in the supermarket - in Brazil they are called batata-palha).

Super delicious!

ENJOY!!

Artichoke, Onion and Mushroom Quiche

Tart Crust

1 1/4 cups all-purpose flour, sifted
11 tablespoons (5.5 ounces) butter, softened
1 egg
1/2 teaspoon salt

In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with a hand mixer on the lowest speed or even by hands. .

Roll out tart and press into deep dish tart pan. Keep in the fridge to harden itself.
Ingredients of the rest

• 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
• 1 box Mushrooms, Washed And Sliced
• 1 can Artichoke Hearts, sliced
• Around 4 tbsp of butter
• 5 whole Eggs
• 1-½ cup Heavy Cream
• 2 cups Grated Swiss Cheese (Gruyere or Emmental Cheese)
• Salt And Pepper, to taste
• Optional: Fresh Parsley, Fresh Chives

Method

Preheat oven to 200 degrees Celsius.
Melt butter in a skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside.
Add mushroom mixture into egg/cream mixture. Stir together. Add parsley or chives, if desired.
Pour into the and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 200 degrees for 45min to 1 hour. Bake for slightly longer if quiche is overly jiggly. Then for 15min uncover the quiche and bake to brown the top side.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.