How are you guys doing? Today we are bringing you a stroganoff sauce recipe for your pasta, but with a twist. Some differences that you can clearly see is that the Brazilian stroganoff doesn’t have any flour as thickening agent and also doesn’t have any sour cream in it. Those two ingredients are going to be replaced by table cream, which has a somewhat thick consistency. Do not switch the table cream for any other cream, because the consistency will get messed up.
You’re gonna need:
-Stove top
-A big pot
Ingredients:
-4oz yellow onions, chopped
-1Tbsp unsalted butter
-1lb ground beef
-1 packet of beefy onion soup powder
-8oz (1 can) of table cream
-1/4 cup Ragu (or any other “basic” spaghetti sauce you like)
-1 1/2 tsp Worcestershire sauce
-1 cup canned white sliced mushrooms (optional)
-On low heat, cook the on onions with the butter until soft.
-Add in the ground beef. Cook it for 10 minutes, or until it’s not pink anymore. Add in the soup powder, and cook it with the beef for a couple of minutes, this time with the lid on.
-Take the lid off and add in the table cream, the spaghetti sauce, Worcestershire sauce, and (optional) mushrooms. Stir and cook it for another couple of minutes.
-Serve your stroganoff sauce with whatever pasta you like.
See you guys soon!
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