Chef Guilherme Guzela shares his recipe for chicken stroganoff, a dish that originated in Russia and was adapted by the French. He provides tips and secrets to make the dish perfect, including using a generous amount of oil or butter, sautéing the chicken breast and garlic, and adding ingredients such as tomato paste, ketchup, mustard, paprika, and Worcestershire sauce. He also stresses the importance of using fresh cream and not boxed cream to avoid curdling. The dish is flambéed with brandy to add flavor and then simmered with mushrooms and cream to create a rich and flavorful sauce. The chef recommends serving the stroganoff with rice, but also suggests that it can be served with mashed potatoes or pasta.
Here are the key facts extracted from the text:
1. The recipe is for chicken stroganoff.
2. Chef Guilherme Guzela is teaching the recipe.
3. The recipe serves 4-5 people.
4. The recipe uses 500-600 grams of chicken breast.
5. The chicken breast is cut into strips.
6. The recipe uses a hot pan or frying pan, which can also be a saucepan.
7. The chicken is browned at the bottom of the pan.
8. The recipe uses garlic, onion, and bay leaves.
9. The recipe uses tomato paste, ketchup, and mustard.
10. The recipe uses paprika, which can be spicy, smoked, or sweet.
11. The recipe uses Worcestershire sauce.
12. The recipe uses brandy for flambéing.
13. The recipe uses mushrooms, which can be fresh or not.
14. The recipe uses cream or fresh cream, not boxed cream.
15. The recipe uses salt, but it's added at the end.
16. The recipe uses parsley, which is added at the end.
17. Stroganoff can be eaten with rice, mashed potatoes, or pasta.
18. The recipe can be frozen and reheated later.