2 cloves Garlic

1/2 Onion (diced)

2 T Olive Oil or butter

2 lbs (or more if prefer)of Beef Tenderloin (you may use other type of meat)- cut into chunks

Salt and pepper to taste

2 (8 ounce) cans of Tomato Sauce

1/2 measure of tomato sauce can of Water

1 can Sliced Mushroom (optional)

2 T Worcestershire sauce

1 T ketchup

1 t mustard

Green Onion and parsley (to taste)

1 can Table Cream

In a sauce pan, add oil, onion and garlic.  Saute until onion is translucent.  Add beef chunks, salt and pepper.  Let it cook.  Then add tomato sauce, water, mushrooms,  Worcestershire sauce, ketchup and mustard .  Simmer for 20-30 minutes.

Add and green onions and parsley.  Taste and adjust seasonings if necessary.

Turn off the heat and add the table cream.

Mix well and it is done!

In Brazil we serve Beef Stroganoff  with rice and batata palha. (thin potato chips).  If I don’t have any batata palha take some Ruffles Chips and smash it a little. Sprinkle on top 😀

Enjoy!

I have also found this at my local Smiths Grocery Store!!! These are a little thicker than the ones in Brasil.

This is an easy, fast and simple dinner idea. I like it because it can be made with leftover  chicken , shrimp, shredded beef from a leftover roast and etc. Boiled shredded chicken (2 big boneless chicken thie or breast) chicken breast will be lower in fat, but you also loose a little bit of flavor and moistness.  I like to boil the chicken with water and 1-2 T of chicken bouillon.  You will use this water/broth latter to cook the risotto 1/4 onion diced 1 t garlic 1 T butter 1 cup arborio rice Chicken broth/water Salt Pepper Peas Sautee the onion, garlic and butter. Add rice.  Sautee until rice is transparent.  Season with satl and pepper. Add broth little by litte. About 1/4 cup at the time and stir until rice is cooked.  Adjust seasoning and cooked chicken and peas.  Serve with shaved parmesan