Appreciate this recipe is free at NYT's cooking. Absolute key to drive. And Ham gives notes on potato sticks/stix swap (tip: store-bought potato stix/chips/crisps are fine...recommended even 😋)
@@miseentrope I mean, you can also try your hands in making your own shoestrings potatoes (basically it's shredding some potatoes, the finer the better, and frying them until crispy).
@NYTcooking , those potato sticks are the one from the cardboard tube right? They are too thick and not crunchy. You can get the Brazilian ones in NYC in either Buzios supermarket (Midtown) or Rio Market (Astoria) for a more authentic ingredient! They deliver too...
The recipe is wrong and using wrong ingredients. We don't use ketchup but tomato sauce, we don't use Worcestershire sauce nor sour cream. We season the meat with WHITE pepper and not black pepper, salt and other spices before frying it, we fry the chicken with garlic, we fry our rice with onion before cooking it... There are so many mistakes in this recipee that it just looks like a gringo style Strogonoff
It doesn't get any better than a half-Bolivian, half-Egyptian chef, who grew up in Doha and is based in NY, cooking a Brazilian twist on a traditional Russian recipe.
As someone who was raised by a Nicaraguan mom that was embraced by the Brazilian community, Ham makes me feel so seen!! Love that Brazil loves to throw potato sticks on everything.
U had to admit, is a pretty good complement to any plate, without beans, I mean, is not the worse thing, but rice n beans don't mix too good with potato sticks
I had a roommate in college who had lived in Brazil. She arrived at our apartment with a pressure cooker and proceeded to make the best black beans I've ever had in my life. I have been chasing that taste ever since! I'd love to have a recipe for Brazillian black beans. This was great because I'm always looking for a fast weeknight meal and this one looks awesome.
Day to day we don't really cook feijoada. That said, black beans made in the pressure cooker are a staple of our diets, you can probably find a decent Feijão recipe that you can easily reproduce!! It's basically black beans, onions, garlic and bay leaves.
Saute some diced onions on a splash of oil, then add minced garlic until aromatic, add precooked beans (usually soaked for at least 12h to avoid gases, rinsed, then ~20min in a pressure cooker), add a bay leaf, water to cover, some meat stock, and boil for around 10 min. Optionally you can start by frying some diced bacon to add more flavor. That is a day to day beans to eat with rice. But you can also do the heavier Feijoada that Brazilians usually eat on weekends. It's almost the same but usually involves browning lots of different cuts of meat (jerked beef, smoked sausage, bacon, and other fatty or collagen rich parts like pork belly, tail, ears, etc...), sauteing onion and garlic, then proceeding like before with the bay leaf, stock and water, and cooking all in a pressure cooker until the flavors meld together.
Ingredients: Bayleef Garlic Onion Smoked sausage Salt Cumin Black Pepper About 300g of black beans Preparation: Chop the garlic, the onion, the smoked sausage (generally two ways: thick slices for the pressure cook and little cubes for the sofrito). You could also use bacon for the sofrito. Get a pressure cooker, put in the beans, the thick sliced sausages and about 4 bay leaves. Fill with water until you have the beans submerged by 1 inch or so (lookout for the volume limit on the cooker). Turn the heat and leave the beans cooking for 30min in the pressure (about 40min total). In another pan you sauté the onions, garlic and the small cubes of meat. I usually get one good spoon of the cooked beans (with minimum sauce as possible) and mash it alongisde the spices (pepper, cumin or whatever you like) until a paste is formed. Add that paste to the frying onion/garlic/meat, mix it and let it cook for a minute. Now you only have to add your cooked beans with as much sauce you want, mix it well, add salt to taste and maybe a dash of hot sauce :) This is how I cook it home and its delicious!
OBS: You'll end up with more cooked beans than you'll season in the second pan. Take the leftovers and freeze it on an old plastic recipient (extra points if its ice cream packaging) for a complete Brazilian experience. Just unfreeze and season the rest as you like over a couple months.
I'm from Brasil. Dude knows what he's talking about. His potato tutorial about how to eat it makes it clear he knows the way. Our potatos are thinner (it's called batata palha, the thinner the better), but it's really hard to find abroad.
The way we (brazilians) make it is way easier, because it's a practical dish. You can make it as simple as it can be, like only onions, protein, cream, ketchup and potato sticks (batata palha). But his recipe is a master class.
@@joaoaugustolandim you have a perfect point! The person can cook the protein one day and freeze. Whenever needed or wanted, unfreeze it and add the estrogonofe sauce the way he teaches it.... And the mushroom is completely optional (it looks like the chicken, which makes it hard to separate it and avoid eating it)
Im Russian and that there is a Brazilian twist to a russian dish is such a cool global work lol. How did even..! in Russia beef stroganoff is typically put over buckwheat or mashed potatoes and almost never have it over pasta or noodles. And a few pickles on a side, and maybe a shot of vodka or horseradish infused vodka, and some green onions, rye bread and rub it with garlic.. oh my god
There were a few Eastern European immigration waves to Brazil during the Russian Civil War and WW2, my grandmother came from Russia in the earlier wave. In fact I lived on a street that was nicknamed "Russian Line", although most of the immigrants there were Polish. Olivier salad is another dish that is pretty popular here, at least in the south.
Im braziliian of ukrainian ascendency. My ex gf as well. My state had strong "white russian" (nowadays Belarus) immigration. South of Brazil has a lot of eastern europeans... so does Sao Paulo, Espirito Santo and so... their history is not very knowm, bc most of them were simple and humble people. In my state, we still have lots and lots of closed communities where archaic russian still is spoken.
@@urooj09we have one shrimp "version" too hahahah this "original" version is called camarão na moranga, from northeast, I dunno if is prepared or just served on a pumpkin, is very delicious, I'm sure indian version is amazingly good too, like all shrimp related recipes
I was married to a Brazilian woman and this version of stroganoff was cooked in her family home, what we got at Brazilian restaurants in south Florida and in Brazilian restaurants in the Brazilian community in Orlando. It is so much better than the US version I grew up with …
As a Brazilian, there's something very heartwarming about Ham and Sohla eating Brazilian food at home. Thank you for sharing about our food with such kindness
In Brazil we use thinner potato sticks. In my opinion, that's crucial, because you can easily get the right amount of rice, meat and potato in one scoop. The ones in the video are bigger, and though still delicious, it makes it more "mouthful". Nonetheless, great video, very kind words about the Brazilian community.
In Sweden we make a very similar Stroganoff with sausage (traditionally falukorv). We too make the dish with cream and tomato, mustard and worcestersauce or soy, and we also serve it over rice. I wonder if these dishes had an influence on each other, there were a lot of swedes working in Brazil in the second half of the 20th century.
Maybe. Strogonoff (brazilian version, adapted to local ingredients) became a trend among the rich people in the 70s and 80s, it was seem as sophisticated. It became gradually popular to the point that the budget version of the dish with fewer ingredients became very common. Although we had a huge eastern European influx of people, I guess swedes were closer to the upper class around that time period.
I read that the dish came to Brazil by probably french, american chefs, not Russians. Those ingredients are very common in "brazillian cuisine" so probably the recipe was developed at the same time in both countries or brought to Sweden by immigrants as there isn't any relevant swedish community in Brazil, but French americans and slavic people have had a much larger influence.
@@nottera there were a lot of Swedes working in Brazil during the 20th century, and several hundred Swedish companies operate there to this day. It is entirely believable to me that Swedes working in Brazil brought their version of stroganoff home with them, which would explain why Swedish stroganoff is different from what you see in the rest of Europe.
@@Anfros. it’s possible! I meant that even hundreds are relatively small numbers (for Brazil) specially compared to French influence and a huge slavic influx (100s of thousands)
Wow..! Being from Brazil and seeing a plate that we make so casually for our kids in a busy weekday earning so much love and respect is wonderful! Beautifully done, by the way, props to the Chef!
Thanks ham, i rarely see Brazilian recipes been treated with this care and love that you made it ❤ I live in São Paulo and stroganoff is a deal in many restaurants , i always remember my mom making a huge pan of stroganoff in colder days, especially on sundays. She passed away six years ago and when i want to remember her this is one of the dishes that i make Once again, thank you ❤
in sweden we make our stroganoff with a swedish sausag called "falukorv", paprika powder, tomato and cream, eat it with rice so fun to se the brazilian is actually not too far away
Loved to know the Brazilian influence in Ham's family 🥰 Estrogonofe, as we write in Portuguese, is such a comfort food! One of my favorites since I was a child
I love how Ham has let his personality come out over the last few years. You've come a long way baby from holding Vito in the bedroom and washing the lettuce. Bravo! Recipe looks great too
for moms and dads and parents out there, this is kid proof! every kid will love it. my mom used to do it for aaaall my cousins and friends. it's great. Ham, you nailed it! (please come to Brazil)
For anyone abroad having a hard time finding this particular style of potato, you can search for 'shoestring potato' or 'batata palha' as we call it here if there is a Brazilian section in your international isle. It absolutely makes the dish and I'm sure you'll have plenty of uses for it after. It's such a good addition to a lot of dishes! Try topping a gratin or casserole with it and you won't regret it
Also highly recommend using thinner/finer potato, as the ones we have here are like that. But either way, you can't go wrong with crispy fried potato sticks to mop up all that goodness
I'm Brazilian, born n raised, and you made the brazilian style strogonoff beautifully! Here are some tips tho: - beef strogonoff is very popular here too - we usually make it with chicken breast and pickled champignons - the tomato sauce and other condiments go in right after sauteed chicked to bring some flavor to it - last step is the cream, right after turning heat off, this is because we use "light" Heavy Cream (something like Half N Half in USA) and it cannot be boiled
Also, this potato here is called "Straw Potato" because it resembles Straw (bale), the thinner the better! But just fancy restaurants makes its own Straw Potato, everyone else just buy it at the grocery store, sold like chips bags Fun fact: straw potato is a Must have ingredient in Brazilian style Hot Dogs
I’ve been clocking Brazilian strogonoff for 15 years and I’ve never once thought of putting the cream before the tomato sauce. I always cook the tomato a lot before I add the cream just to finish it.
Brazilian here, my hommie Ham NAILED IT! he got it right from the ketchup that brings a litte sweetnes to the game, down to the potato experience, you always get a refil. Around my region we usualy add tomato sauce first them milk cream right at the end. I can only see it improving with trading milk cream for heavy cream so I'm not mad.
And Stroganoff with batata palha (Straw potato translated to english) wasn't really a big thing until the early 2000's, straw potato was mainly used in hot dogs here, but after some time it really became traditional to eat it like that.
As a brazilian, that’s spot on, but I just wanna say that I always do chicken strogonoff with breast meat and use the searing method and have absolutely no problems with dry meat. If your pan is hot enough, you can absolutely get a great sear without overcooking the chicken, just don’t crowd the pan and do it in batches if needed. The chicken tastes so much better when it has the browning on it, so it’s definitely worth the extra bit of work. I also use tomato paste instead of puree and a little cognac to deglaze the pan.
Im brazilian, and also vegetarian, but when i was younger, chicken stroganoff was my favorite confort food, and watching you cook it made me feel so nostalgic and a bit hungry for chicken stroganoff, it looked so good, and even if it wasnt the one and only batata palha (those crispy potato strips) i bet it was delicious nonetheless.
Making it with Frango Futuro or with the Incrível "chicken" cubes works pretty well! Though honestly Sadia's Veg-e-Tal chicken cubes were the best at emulating the dark meat of the chicken, shame they don't make it anymore...
This video brought me so many emotions from my family when I was a child and everyone got together on the weekends for the barbecue and Stroganoff! My father made the barbecue, my mother made the Stroganoff and friends and relatives brought desserts, salads, caipirinha and beer. Amazing weekends! Thank you very much for this video, which I consider a beautiful tribute to all Brazilians! Thank you very much!
My man! Always makes me smile when i see that hat :D Tried brazilian stroganoff in ilha bela and it threw me for a loop. So used to it being made with beef. But honestly it was super tasty.
I’m a Brazilian living in US for more than 15 years, my American husband and kids love chicken estrogonofe, but a recipe that was not able to recreate an bring me memories of my mom is empadao de frango, the Brazilian chicken pie with that melt on the mouth crust. If you have this recipe, please share it.❤
The way I do it's For dough: 4 to 8 spoons of margarine (attention, it must be margarine not butter, I don't know if margarine is common in USA tho) And wheat flour For the filling: shredded chicken with tomato sauce and "requeijão" (the Brazilian cream cheese, if you can't find requeijão there I think you can use regular cream cheese as well) Then you Mix the margarine with the flour, by hand, until you make a consistent dough and it will have a color similar to an egg yolk but much lighter. Then you Spread the dough well in a square pan, greased with margarine, Leave the dough thin or medium, don't leave it too thick or it will sink. Then just add the chicken filling mixed with cream cheese and tomato sauce, and spread it over the dough rolled out in the pan. After spreading the filling well, place another layer of dough on top, covering everything, and finally brush a brush of beaten egg yolk over the dough to give it a golden appearance. Then just put it in the oven, at 180 degrees Celsius for about 15 to 30 minutes. If in doubt, open the oven and pierce with a fork to see if the dough is crispy and the filling is hot. If you want, you can make several layers like a lasagna, or if you prefer, use a smaller, round pan to make the empadão smaller, Just don't forget to grease it with margarine or everything will stick
I appreciate all of the cooking technique wisdom and cultures of the world wisdom that Ham shares, all the while making the recipes very accessible, thank you.
The potato stick protocol; it's everything. Seriously though, you can take the meat off a whole chicken and do both the dark and white meat methods in one pot.
It´s perfect, you really know what you're making, as a brazillian, this strogonoff is perfect and it's rare to find some outsider doing videos with recipes really accurate. I would change nothing
this made me so nostalgic, 14 yr old me's life also smelled like estrogonoff kkkkk would love to see more brazilian recipes from ham!! lança uma moqueca ai pra gente
A receita parece excelente. A única dica que eu dou para quem for fazer a receita é: o creme de leite é o último ingrediente a entrar na panela, além disso ele não deve cozinhar muito tempo, no máximo 1 minuto. A viscosidade do estrogonofe deve vir da quantidade de líquido existente na panela antes de se adicionar o creme de leite.
brazilian here. living in the usa for a long time. just cooked this recipe tonight for the family. everyone loved it. it tasted like my childhood's. definitely ketchup is the secret ingredient. what a great feeling.
Yes, yes and yes! I always make the ‘side car’ of potato sticks as well! Also, I’ve never had it with chicken thighs, but it sounds delicious, will definitely try it at the next family dinner.
Here in Brazil we also have a version of this plate using shrimp instead of chicken or meat, and we put a little bit of coconut milk in the salse which makes a delicious variation on the flavor of the salse. Some people also season the shrimps with cilantro before making the salse, it's just divine.
I'm from Brazil and this strog recipe of yours is pretty much the same I use do prepare to my family. I will follow your chicken breast tip from now on... Thanks... One comment: we do cook this recipe with shrimp (in this case you can use pineapple's small dices instead of mushroons) and boef as well (don't forget to flambè with a good brandy.
Great video!! Just a few comments on some details that that are common in Brazil and can add to the strogonoff making. 1. Add bay leaf at the start. It is a staple of Brazilian seasoning, together with the onion and garlic. 2. Add the onion a little before the mushroom is done and the garlic as soon as the onions become transparent, this way you can really brown them without anything burning. 3. Parsley and green onions almost always come together. 4. Carrots can be in here too, in place of mushrooms or together with it. 5. You can sear the chicken breast in very strong heat, reserve it and add it after turning the stove off or just before. This way they are browned and not overcooked.
Loved that so much. I’m from Brazil married with a British woman that loves when I cook that and the beef version as well. If you live the UK and wants to buy the potato sticks (batata palha) you can find them at the Co-ops and sometimes at Lidl. Cheers!
When everything in the world just get's a bit too much I always come to this channel, the wonderful people on here reassure me that humans can be lovely.
Get the FREE recipe!: nyti.ms/3B1ULuR
Appreciate this recipe is free at NYT's cooking. Absolute key to drive. And Ham gives notes on potato sticks/stix swap (tip: store-bought potato stix/chips/crisps are fine...recommended even 😋)
@@miseentrope I mean, you can also try your hands in making your own shoestrings potatoes (basically it's shredding some potatoes, the finer the better, and frying them until crispy).
Why are you platforming the staff abuser Sohla?
@NYTcooking , those potato sticks are the one from the cardboard tube right? They are too thick and not crunchy.
You can get the Brazilian ones in NYC in either Buzios supermarket (Midtown) or Rio Market (Astoria) for a more authentic ingredient! They deliver too...
The recipe is wrong and using wrong ingredients. We don't use ketchup but tomato sauce, we don't use Worcestershire sauce nor sour cream. We season the meat with WHITE pepper and not black pepper, salt and other spices before frying it, we fry the chicken with garlic, we fry our rice with onion before cooking it... There are so many mistakes in this recipee that it just looks like a gringo style Strogonoff
It doesn't get any better than a half-Bolivian, half-Egyptian chef, who grew up in Doha and is based in NY, cooking a Brazilian twist on a traditional Russian recipe.
I love this! ❤
This better than UN
This comment!!
Brazilian food is op
The beauty of diversity
As someone who was raised by a Nicaraguan mom that was embraced by the Brazilian community, Ham makes me feel so seen!! Love that Brazil loves to throw potato sticks on everything.
Hopefully your mom wasn't abusive like Sohla
potato sticks on everything!!!!!! yes!!!! hahahaha we brazillians love that
❤
U had to admit, is a pretty good complement to any plate, without beans, I mean, is not the worse thing, but rice n beans don't mix too good with potato sticks
It is called straw potato.
I had a roommate in college who had lived in Brazil. She arrived at our apartment with a pressure cooker and proceeded to make the best black beans I've ever had in my life. I have been chasing that taste ever since! I'd love to have a recipe for Brazillian black beans. This was great because I'm always looking for a fast weeknight meal and this one looks awesome.
look for feijoada recipes!
Day to day we don't really cook feijoada. That said, black beans made in the pressure cooker are a staple of our diets, you can probably find a decent Feijão recipe that you can easily reproduce!! It's basically black beans, onions, garlic and bay leaves.
Saute some diced onions on a splash of oil, then add minced garlic until aromatic, add precooked beans (usually soaked for at least 12h to avoid gases, rinsed, then ~20min in a pressure cooker), add a bay leaf, water to cover, some meat stock, and boil for around 10 min. Optionally you can start by frying some diced bacon to add more flavor.
That is a day to day beans to eat with rice. But you can also do the heavier Feijoada that Brazilians usually eat on weekends. It's almost the same but usually involves browning lots of different cuts of meat (jerked beef, smoked sausage, bacon, and other fatty or collagen rich parts like pork belly, tail, ears, etc...), sauteing onion and garlic, then proceeding like before with the bay leaf, stock and water, and cooking all in a pressure cooker until the flavors meld together.
Ingredients:
Bayleef
Garlic
Onion
Smoked sausage
Salt
Cumin
Black Pepper
About 300g of black beans
Preparation:
Chop the garlic, the onion, the smoked sausage (generally two ways: thick slices for the pressure cook and little cubes for the sofrito). You could also use bacon for the sofrito.
Get a pressure cooker, put in the beans, the thick sliced sausages and about 4 bay leaves. Fill with water until you have the beans submerged by 1 inch or so (lookout for the volume limit on the cooker). Turn the heat and leave the beans cooking for 30min in the pressure (about 40min total).
In another pan you sauté the onions, garlic and the small cubes of meat. I usually get one good spoon of the cooked beans (with minimum sauce as possible) and mash it alongisde the spices (pepper, cumin or whatever you like) until a paste is formed. Add that paste to the frying onion/garlic/meat, mix it and let it cook for a minute.
Now you only have to add your cooked beans with as much sauce you want, mix it well, add salt to taste and maybe a dash of hot sauce :)
This is how I cook it home and its delicious!
OBS: You'll end up with more cooked beans than you'll season in the second pan. Take the leftovers and freeze it on an old plastic recipient (extra points if its ice cream packaging) for a complete Brazilian experience. Just unfreeze and season the rest as you like over a couple months.
We want Ham in a brazillian recipies themed season! He talks so passionately!
YESSSSSSSS
Did he made trooper beans or canjiquinha?
I'm from Brasil. Dude knows what he's talking about. His potato tutorial about how to eat it makes it clear he knows the way. Our potatos are thinner (it's called batata palha, the thinner the better), but it's really hard to find abroad.
exactly. i live in the Netherlands and although is "potatoland", it's absolutely impossible to find batata palha here
In the NY area, you can get a NJT to Newark and find batata palha and other Brazilian specialties at Seabra on Ferry st
I’ve seen it sold as “matchstick fries” here in the US. Or “potato stix”
@@noronahahaha i've seen as shoestring fries also!
A "sua" batata palha existe no mundo todo.
the way he describes the eating ritual with the potato on the side 😂😂😂 você é brasileiro, Ham!!
bora dar um CPF pra ele!
Strogonoff without "batata palha" it's not Strogonoff, it a must have
YES HAM!!! GUARANA AND STROGONOFF DE FRANGO, the perfect weekend combo 10/10 🇧🇷
ou uma coca cola trincando de gelada 🥹
@@raphaalves25não
@@raphaalves25 Pqp, na hora do almoço
Ham, as a born and raised Brazilian I hereby concede to you the Honorary Brazilian commend.
Seconded!
Made this for dinner tonight (U.K.) and it was a hit! Thank you, Ham!!! So easy and very yum.
The way we (brazilians) make it is way easier, because it's a practical dish. You can make it as simple as it can be, like only onions, protein, cream, ketchup and potato sticks (batata palha). But his recipe is a master class.
heartwarming to me as a brazilian to know that somewhere in the UK was a family cooking and enjoying such a classic staple of our cuisine!
Big tesco stores usually have potato sticks of their brand
@@joaoaugustolandim you have a perfect point! The person can cook the protein one day and freeze. Whenever needed or wanted, unfreeze it and add the estrogonofe sauce the way he teaches it.... And the mushroom is completely optional (it looks like the chicken, which makes it hard to separate it and avoid eating it)
@@carola3c Most of the times I put corn instead of the mushrooms 😁
Guaraná Antarctica is Brazil’s best kept secret, along with Matte Leão. Nothing compares to either of these delicious, refreshing drinks.
I mean... not really the best kept secret since multiple brands of energy drinks around the world use guarana.
@@danilooliveira6580not the fruit itself but the soda
But mate from Rei do Mate ESMURRA mate Leão. It’s much more intense and complex imo. They sell 1L bottles too
Im Russian and that there is a Brazilian twist to a russian dish is such a cool global work lol. How did even..! in Russia beef stroganoff is typically put over buckwheat or mashed potatoes and almost never have it over pasta or noodles. And a few pickles on a side, and maybe a shot of vodka or horseradish infused vodka, and some green onions, rye bread and rub it with garlic.. oh my god
There were a few Eastern European immigration waves to Brazil during the Russian Civil War and WW2, my grandmother came from Russia in the earlier wave.
In fact I lived on a street that was nicknamed "Russian Line", although most of the immigrants there were Polish.
Olivier salad is another dish that is pretty popular here, at least in the south.
Fun not so related fact: There are russian colonies of "old believers" in Brazil. They still speak and maintain old ways.
Come to India we have veg stroganoff ofcourse and shrip , chicken
Im braziliian of ukrainian ascendency. My ex gf as well. My state had strong "white russian" (nowadays Belarus) immigration. South of Brazil has a lot of eastern europeans... so does Sao Paulo, Espirito Santo and so... their history is not very knowm, bc most of them were simple and humble people. In my state, we still have lots and lots of closed communities where archaic russian still is spoken.
@@urooj09we have one shrimp "version" too hahahah this "original" version is called camarão na moranga, from northeast, I dunno if is prepared or just served on a pumpkin, is very delicious, I'm sure indian version is amazingly good too, like all shrimp related recipes
the official carnaval dish when you have 5 people sharing a 2 bed 1 bath apartment in cabo frio and everybody hungover
Extremamente especifico kakakakakaa
Infelizmente nunca vivi isso pq moro em Cabo Frio
jkkkkkkkkkkk
I call it Miojo
Absolutely, wouldn't be a trip with my friends if we don't cook giant amounts of Strogonoff.
I lived in Brazil for a year, and this was one of my favorite meals to eat! Love to see NYT covering it!
I am so happy about this. Very rare to see Brazilian food made with such care and authenticity ❤️
I was married to a Brazilian woman and this version of stroganoff was cooked in her family home, what we got at Brazilian restaurants in south Florida and in Brazilian restaurants in the Brazilian community in Orlando. It is so much better than the US version I grew up with …
As a Brazilian, there's something very heartwarming about Ham and Sohla eating Brazilian food at home. Thank you for sharing about our food with such kindness
You did justice to a Brazilian classic. Thanks, Ham!
In Brazil we use thinner potato sticks. In my opinion, that's crucial, because you can easily get the right amount of rice, meat and potato in one scoop. The ones in the video are bigger, and though still delicious, it makes it more "mouthful". Nonetheless, great video, very kind words about the Brazilian community.
I'm from Brazil and we use thicker potato sticks.
@@DJ-xk1bp O tradicional é a mais fina, seria mentir dizer o contrário. Se vc gosta de outro tipo, vai em frente, não há regras.
eu moro fora do brasil e aqui não tem batata palha, faço uma batatinha frita mais fina e já era
é difícil achar batata palha mesmo fora do Brasil, é mais comum essa versão um pouco maior. mas serve o propósito também
@@DJ-xk1bp Minoria isso ai
In Sweden we make a very similar Stroganoff with sausage (traditionally falukorv). We too make the dish with cream and tomato, mustard and worcestersauce or soy, and we also serve it over rice. I wonder if these dishes had an influence on each other, there were a lot of swedes working in Brazil in the second half of the 20th century.
I'm Brazilian, and in my family, we usually swap Worcestershire sauce for soy sauce too
Maybe. Strogonoff (brazilian version, adapted to local ingredients) became a trend among the rich people in the 70s and 80s, it was seem as sophisticated. It became gradually popular to the point that the budget version of the dish with fewer ingredients became very common. Although we had a huge eastern European influx of people, I guess swedes were closer to the upper class around that time period.
I read that the dish came to Brazil by probably french, american chefs, not Russians. Those ingredients are very common in "brazillian cuisine" so probably the recipe was developed at the same time in both countries or brought to Sweden by immigrants as there isn't any relevant swedish community in Brazil, but French americans and slavic people have had a much larger influence.
@@nottera there were a lot of Swedes working in Brazil during the 20th century, and several hundred Swedish companies operate there to this day.
It is entirely believable to me that Swedes working in Brazil brought their version of stroganoff home with them, which would explain why Swedish stroganoff is different from what you see in the rest of Europe.
@@Anfros. it’s possible! I meant that even hundreds are relatively small numbers (for Brazil) specially compared to French influence and a huge slavic influx (100s of thousands)
Wow..! Being from Brazil and seeing a plate that we make so casually for our kids in a busy weekday earning so much love and respect is wonderful! Beautifully done, by the way, props to the Chef!
Thanks ham, i rarely see Brazilian recipes been treated with this care and love that you made it ❤
I live in São Paulo and stroganoff is a deal in many restaurants , i always remember my mom making a huge pan of stroganoff in colder days, especially on sundays. She passed away six years ago and when i want to remember her this is one of the dishes that i make
Once again, thank you ❤
I’m Brazilian and today I learned a different way of cooking the chicken breast version! And such a common dish all of a sudden seemed so fancy!
in sweden we make our stroganoff with a swedish sausag called "falukorv", paprika powder, tomato and cream, eat it with rice so fun to se the brazilian is actually not too far away
😮 shocked that there's no sausage version of Stroganov in Brazil
We have the shrimp version stroganoff in Brazil 😅
Loved to know the Brazilian influence in Ham's family 🥰 Estrogonofe, as we write in Portuguese, is such a comfort food! One of my favorites since I was a child
I love how Ham has let his personality come out over the last few years. You've come a long way baby from holding Vito in the bedroom and washing the lettuce. Bravo! Recipe looks great too
for moms and dads and parents out there, this is kid proof! every kid will love it. my mom used to do it for aaaall my cousins and friends. it's great. Ham, you nailed it! (please come to Brazil)
For anyone abroad having a hard time finding this particular style of potato, you can search for 'shoestring potato' or 'batata palha' as we call it here if there is a Brazilian section in your international isle. It absolutely makes the dish and I'm sure you'll have plenty of uses for it after. It's such a good addition to a lot of dishes! Try topping a gratin or casserole with it and you won't regret it
Also highly recommend using thinner/finer potato, as the ones we have here are like that. But either way, you can't go wrong with crispy fried potato sticks to mop up all that goodness
they used to sell them in the US just as a standard snack food, but they stopped in the early 2000s for some reason.
I don't even know how Americans can have hotdogs without batata palha, it's such a staple here in Brazil!
Dude, just came here to talk about your nickname. I wouldn't think Nyrlathotep would run a grocery store!! Is Cthulhu the butcher over there?
@@angelus656 Nah, but he runs a mean grill with his wife when he is not too busy with naptime
I'm Brazilian, born n raised, and you made the brazilian style strogonoff beautifully!
Here are some tips tho:
- beef strogonoff is very popular here too
- we usually make it with chicken breast and pickled champignons
- the tomato sauce and other condiments go in right after sauteed chicked to bring some flavor to it
- last step is the cream, right after turning heat off, this is because we use "light" Heavy Cream (something like Half N Half in USA) and it cannot be boiled
Also, this potato here is called "Straw Potato" because it resembles Straw (bale), the thinner the better!
But just fancy restaurants makes its own Straw Potato, everyone else just buy it at the grocery store, sold like chips bags
Fun fact: straw potato is a Must have ingredient in Brazilian style Hot Dogs
Love Ham. He is such a great chef, his food is delicious and he is so good at explaining the process. Just love watching him!
I’ve been clocking Brazilian strogonoff for 15 years and I’ve never once thought of putting the cream before the tomato sauce.
I always cook the tomato a lot before I add the cream just to finish it.
This is the way 👆
I was looking for this comment
This dude talks as an expert! You really deliver the Brazilian experience of eating strogonoff! With guaraná it’s the perfection 🇧🇷
Brazilian here, my hommie Ham NAILED IT!
he got it right from the ketchup that brings a litte sweetnes to the game, down to the potato experience, you always get a refil.
Around my region we usualy add tomato sauce first them milk cream right at the end. I can only see it improving with trading milk cream for heavy cream so I'm not mad.
The thumbnail! 😂 Love Ham, he's a joy to watch!
And Stroganoff with batata palha (Straw potato translated to english) wasn't really a big thing until the early 2000's, straw potato was mainly used in hot dogs here, but after some time it really became traditional to eat it like that.
You think? I remember eating like that all the 90's. Before I can't tell
Pls do more brazilian dishes! 😍
As a Brazilian e long time fan of ham (and sohla) this SPEAKS to me ❤
As a brazilian, that’s spot on, but I just wanna say that I always do chicken strogonoff with breast meat and use the searing method and have absolutely no problems with dry meat. If your pan is hot enough, you can absolutely get a great sear without overcooking the chicken, just don’t crowd the pan and do it in batches if needed. The chicken tastes so much better when it has the browning on it, so it’s definitely worth the extra bit of work. I also use tomato paste instead of puree and a little cognac to deglaze the pan.
Im brazilian, and also vegetarian, but when i was younger, chicken stroganoff was my favorite confort food, and watching you cook it made me feel so nostalgic and a bit hungry for chicken stroganoff, it looked so good, and even if it wasnt the one and only batata palha (those crispy potato strips) i bet it was delicious nonetheless.
Making it with Frango Futuro or with the Incrível "chicken" cubes works pretty well! Though honestly Sadia's Veg-e-Tal chicken cubes were the best at emulating the dark meat of the chicken, shame they don't make it anymore...
Eu tbm sou vegetariana. Amo strogonoff de cogumelo
Eu uso tofu em cubos, frito bem com sal e pimenta pra deixar crocante fora e macio por dentro
This looks so incredible. And a perfect new fall dish!
The BEST stroganoff ever, so cozy.
It’s mandatory by law to have at least one homemade estrogonofe de frango per week in Brazil. 🇧🇷
Jamais imaginei que o Ham tinha essa relação com o Brasil, que daora! Mandou bem demais!
YES BRASIL!!!!!!!
Totally loved this, including hearing how Ham adds fresh potato sticks as he eats and all the cultural insights he provides. Looks like a great dish!
This video brought me so many emotions from my family when I was a child and everyone got together on the weekends for the barbecue and Stroganoff! My father made the barbecue, my mother made the Stroganoff and friends and relatives brought desserts, salads, caipirinha and beer. Amazing weekends! Thank you very much for this video, which I consider a beautiful tribute to all Brazilians! Thank you very much!
Ham has achieved the impossible: not screwing up a brazilian dish in a youtube video. And he gave some pretty good insights. 10/10 come to brazil
My man! Always makes me smile when i see that hat :D
Tried brazilian stroganoff in ilha bela and it threw me for a loop. So used to it being made with beef. But honestly it was super tasty.
Some people here in Brazil do fries instead of the potato sticks but the sticks are the way to go IMO
I’m a Brazilian living in US for more than 15 years, my American husband and kids love chicken estrogonofe, but a recipe that was not able to recreate an bring me memories of my mom is empadao de frango, the Brazilian chicken pie with that melt on the mouth crust. If you have this recipe, please share it.❤
The way I do it's
For dough:
4 to 8 spoons of margarine (attention, it must be margarine not butter, I don't know if margarine is common in USA tho)
And wheat flour
For the filling: shredded chicken with tomato sauce and "requeijão" (the Brazilian cream cheese, if you can't find requeijão there I think you can use regular cream cheese as well)
Then you Mix the margarine with the flour, by hand, until you make a consistent dough and it will have a color similar to an egg yolk but much lighter.
Then you Spread the dough well in a square pan, greased with margarine, Leave the dough thin or medium, don't leave it too thick or it will sink.
Then just add the chicken filling mixed with cream cheese and tomato sauce, and spread it over the dough rolled out in the pan. After spreading the filling well, place another layer of dough on top, covering everything, and finally brush a brush of beaten egg yolk over the dough to give it a golden appearance.
Then just put it in the oven, at 180 degrees Celsius for about 15 to 30 minutes. If in doubt, open the oven and pierce with a fork to see if the dough is crispy and the filling is hot.
If you want, you can make several layers like a lasagna, or if you prefer, use a smaller, round pan to make the empadão smaller, Just don't forget to grease it with margarine or everything will stick
As melhores refeições vem do Brasil! 😋🇧🇷
I also dont drink soda, BUT Guarana, which i once discovered in a portugese food store.
Make sure to drink it cold bud. Also goes VEEERY well with a slice of orange 😉
@@someadcstuff7670Cheguei a sentir o cheiro do guaraná com a fatia de laranja agora. Saudades do Brasil ❤
You can also try guaraná natural. It’s made with a guaraná syrup but no carbonated water. Just be careful with the caffeine
I appreciate all of the cooking technique wisdom and cultures of the world wisdom that Ham shares, all the while making the recipes very accessible, thank you.
OH MY GOOOOODD HAM AND BRASIL??? LOVE IT
The potato stick protocol; it's everything.
Seriously though, you can take the meat off a whole chicken and do both the dark and white meat methods in one pot.
This is beautiful, great energy and delicious food 😋
brazilian stroganoff is the best dish period. i love it. thanks for the recipes!
It´s perfect, you really know what you're making, as a brazillian, this strogonoff is perfect and it's rare to find some outsider doing videos with recipes really accurate. I would change nothing
Choice of music on point, appreciate the care.
this made me so nostalgic, 14 yr old me's life also smelled like estrogonoff kkkkk would love to see more brazilian recipes from ham!! lança uma moqueca ai pra gente
there is one brazilian stroganoff recipe for each household in Brazil, this one I've never tasted, but there is no way to go wrong with stroganoff
I see anything Brazil-related I click ^^ Love the fact Ham actually have some conection with brazilian culture so it feels more authentic 💗💗
I'm Brazilian and i approve this recipe!!!
A receita parece excelente. A única dica que eu dou para quem for fazer a receita é: o creme de leite é o último ingrediente a entrar na panela, além disso ele não deve cozinhar muito tempo, no máximo 1 minuto. A viscosidade do estrogonofe deve vir da quantidade de líquido existente na panela antes de se adicionar o creme de leite.
I'm saving this for next weekend.
brazilian here. living in the usa for a long time. just cooked this recipe tonight for the family. everyone loved it. it tasted like my childhood's. definitely ketchup is the secret ingredient. what a great feeling.
I'm a simple man. I see a video with Ham El-Waylly, I click it, knowing I'm about to be entertained and amazed and I might even learn a thing!
This is my favorite Brazilian dish besides feijoada. Thank you for this!
i love that the brazilian strogonoff is getting some love. its always the first dish i make for friends to introduce them to our food.
As a brazilian I say, brazilian food is the best in the world, every single dish feels like a warm hug of a super nice grandma!
The best food of Brazil, my favorite food
I’m a brazilian and that’s my favorite dish!! Loved the video
Guaraná and Strogonoff are just part of day-to-day brazilian life and WE LOVE IT!
I am so so proud of my country and this video made me cry happy tears ❤
Yes, yes and yes! I always make the ‘side car’ of potato sticks as well!
Also, I’ve never had it with chicken thighs, but it sounds delicious, will definitely try it at the next family dinner.
Tell me more of this killer spore you speak of! I am really digging Ham’s content! More please❤
Perfeito! Mantenha a sua receita pois o sabor principal está no amor que passou para a comida.
Awesome! More Brazilian recipes please! ❤
Esse é um strogonoff 5 estrelas, com esses cogumelos frescos deve ser maravilhoso.
My comfort food! It brings up memories of my mom's cooking!
this looks amazing!
This looks good AF. Totes adding to next week’s menu.
Ham and sohla are so worldly. They add so much value to this channel
Vou seguir essa receita e impressionar minha mãe, thanks bro.
Brazil is a paradise for those who travel for food (Also for nature and making friends)
Here in Brazil we also have a version of this plate using shrimp instead of chicken or meat, and we put a little bit of coconut milk in the salse which makes a delicious variation on the flavor of the salse. Some people also season the shrimps with cilantro before making the salse, it's just divine.
As a Brazilian, this is perfect! My only recommendation is to use garlic after the onions, it can't be a Brazilian dish without garlic and onions.
Representou demais! Nossa culinária é a melhor do mundo! ❤🇧🇷
Ham! What a delight to watch this. Thank you for spreading our brazilian culture!
I'm from Brazil and this strog recipe of yours is pretty much the same I use do prepare to my family. I will follow your chicken breast tip from now on... Thanks... One comment: we do cook this recipe with shrimp (in this case you can use pineapple's small dices instead of mushroons) and boef as well (don't forget to flambè with a good brandy.
You're so nice! Refining a day to day classic without looking down on it. I want to try your variations of chicken stroganoff soon!
Great video!! Just a few comments on some details that that are common in Brazil and can add to the strogonoff making.
1. Add bay leaf at the start. It is a staple of Brazilian seasoning, together with the onion and garlic.
2. Add the onion a little before the mushroom is done and the garlic as soon as the onions become transparent, this way you can really brown them without anything burning.
3. Parsley and green onions almost always come together.
4. Carrots can be in here too, in place of mushrooms or together with it.
5. You can sear the chicken breast in very strong heat, reserve it and add it after turning the stove off or just before. This way they are browned and not overcooked.
Loved that so much. I’m from Brazil married with a British woman that loves when I cook that and the beef version as well. If you live the UK and wants to buy the potato sticks (batata palha) you can find them at the Co-ops and sometimes at Lidl. Cheers!
As a brazilian myself, this video is one of the best strogonoff recipes i've ever seen!!! You're amazing!!!
Muito bem! 👏👏👏Well done! Vou passar a receita pra minha mãe, está bem autêntica! Me deu vontade de comer strogonoff! 😋❤️
Kudos to you buddy… Very well done, amazing job!
You’ve just earned your Brazilian passport! One of us at heart…
When everything in the world just get's a bit too much I always come to this channel, the wonderful people on here reassure me that humans can be lovely.
As a Brazilian I can say: this recipe was done perfectly ❤
Muito bem feita a receita do nosso strogonoff brasileiro! Gostei do vídeo, parabéns!
I'm happy to see my favorite brazilian dish featured here!! 💚💛
YAY HAMM❤
Best to you and your whole family 😊