butter
1 pkg. fresh sliced mushrooms
1.5 - 2 lbs. beef or chicken
1 medium onion, minced
2 tsp. garlic, minced
2 (14 oz.) cans tomato sauce
1 Tbsp. mustard
2 cans media crema (known as creme de leite in Brazil), found by the sweetened condensed milk
salt
pepper
Ruffles potato chips (Brazilians top their stroganoff with shoestring potatoes. Crushed Ruffles do the trick, too!)
Brown mushrooms in about 1 tablespoon butter and set aside. Cut the meat into bite sized pieces and season with salt and pepper. Brown meat with garlic and onions in another 1-2 tablespoons of butter. (You can also use extra virgin olive oil, or do half butter, half EVOO.) After meat is browned, add the browned mushrooms and cook another 1-2 minutes.
Then, add the tomato sauce and mustard to the pot. At this point, I added a little more salt, pepper, and threw in some garlic powder. Cover your pot with a lid and let it simmer for 20-30 minutes, stirring occasionally.
After it has simmered, turn the burner off and stir in the media crema. The sauce should be a pink or light orange color. My Brazilian friends would probably add more cream than I did, but I like the more tomato-ey (yes, that's a word) flavor that comes from not adding as much. Serve over rice and top with crushed Ruffles, if desired!
