Vocal Voices

Some of the measures are a little difficult to translate, I've had three different answers, from Portuguese friends, but here goes.

500g chicken or turkey breasts, battered and sliced thinly
2 jars of sliced mushrooms - you may not be able to get this in England, but very popular here, as fresh mushrooms are very expensive (basically use as many or a least as you want)
1 spoon of pimento doce, so use paprika and as much or as little as you want - I used a dessert spoon
i onion. sliced in half moons ( love the description )
40g butter
200ml olive oil
600mil cream - this is where you may fall down - the cooking cream we get here is very very different to what you get over there, it's quite thin.
2 dessertspoons of mustard
white wine or white port - about 200 ml - I put in ruby, as that was all we had and about 300ml
parsley to garnish

Melt half the butter in a thick bottomed pan and slowly warm up the mushroom. Do the same with another pan with the onions, very slowly.
Season chicken/turkey with salt and pepper.
Put chicken in another pan with the oil (I used the same one, just took stuff out) add the chicken and cook until white, add onions and stir. Then add pimento, mustard mushrooms and stir again. Add cream and port or wine and cook, simmering for about 10 minutes.

Serve over tagliateklli or rice - as this is Portugal. maybe thin chips . Sprinkle over the parsley.

Enjoy. We did Even though it was a little pink, due to the ruby port

Okay, got it
It's something I've done a lot, with pork, chicken, or turkey - and indeed with beef, as original stroganoff, although tbf that's not quite the same

So, my version.
Thinly sliced chicken/turkey/pork steaks, tossed with seasoned flour (in a bag). If you have double cream you won't need the flour
Thinly sliced onion (quite a lot)
Sliced mushrooms (lots)
Oil & butter for frying
Paprika
White wine/dry vermouth
[French mustard, but this can be instead of the paprika, for a different dish]
Cream or creme fraiche
Parsley, chopped, if you have it

Heat oil/butter in a frying pan to fairly hot. Add meat, toss and cook till sealed/browned; remove, lower heat.
Add onions to pan, cook slowly till well softened, 15 mins or so. Add paprika, then the meat & mushrooms (you may need more butter/oil); stir & cook a few mins, then add a good big splash of wine or vermouth.
Boil, add mustard if wanted, lower heat, stir in cream/creme fraiche, salt & pepper, and most of the parsley; lower heat again and simmer a good few mins.
Taste for seasoning, then serve on/with rice, sprinkled with more chopped parsley.

I think that's how I do it, it's hard when you're trying to picture it

PS - it's also nice with sliced red pepper added with the mushrooms, or if they're hard to get, instead of

Oh, for goodness sakes....

Strogonoff de Frango
Ontem comprei tiras de frango para strogonoff. O P. nunca tinha comido - comida com natas não é muito a praia dele - e não imaginava como se fazia. Não sendo a minha comida preferida, é um prato que eu fazia de vez em quando na minha outra vida. E hoje voltei a fazer. E ficou muito bom!

Ingredientes

400 gr de frango partido em tiras
1 cebola média
1 dente de alho
1 colher de café de mostarda
3 colheres de sopa de polpa de tomate
1 pacote de natas
sal
pimenta
1 pitada de noz moscada
1 cálice de vinho branco
azeite

Preparação


Refogar num fundo de azeite a cebola e o alho finamente picados, até a cebola ficar translúcida. Juntar o frango, temperar com sal marinho e pimenta moída na hora.


Deixar cozinhar até o frango perder a cor rosada.


Refrescar com o cálice de vinho branco e cozinhar até o vinho evaporar. Nessa altura juntar a calda de tomate, misturar e cozinhar mais 2 ou 3 minutos.


Adicionar as natas, a mostarda e a pitada de noz moscada. Mexer, e cozinhar até as natas engrossarem. Retirar e servir acompanhado de arroz branco cozido em água abundante e sal, bem escorrido e soltinho.

There, how difficult can it be?

faz total sentido.

muito simples - obrigado

Hi Ton...just reading this.

Tinned mushrooms.

Have fresh mushrooms always been expensive in Portugal? Wondering why.

Tins and jars of mushrooms are used everywhere

A packet of 400g fresh button mushrooms, in Aldi, 1.39 in Lidl 1.49 and I hate to think what they are in Intermarche or Continente.

Only in the last year or so have they been available all year round.

WM

I didn't use tomato pulp or garlic, as the recipe I used didn't ask for it.

tonicha wrote:Tins and jars of mushrooms are used everywhere

A packet of 400g fresh button mushrooms, in Aldi, 1.39 in Lidl 1.49 and I hate to think what they are in Intermarche or Continente.

Only in the last year or so have they been available all year round.

I didn't even know mushrooms came in a jar.

Mercadona's mushrooms are 1.10 for 400g and 1.20 same weight for sliced and are there all year round.

I use loads in my cooking..that's if they make the pan as I adore raw mushrooms.