Campo Grande Recipes

Beef Stroganoff

Ingredients:

• 1 pound beef tenderloin, cut into thin strips
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter and olive oil over medium-high heat.
2. Add beef strips and cook for 2-3 minutes until browned. Remove from skillet and set aside.
3. Add onion and garlic to the same skillet and cook until softened.
4. Add mushrooms and cook until tender.
5. Add beef broth and bring to a simmer.
6. Add sour cream and stir until well combined.
7. Return beef strips to the skillet and cook until heated through.
8. Season with salt and pepper to taste.
9. Serve hot with rice or noodles.

Recipes FAQ:

• Q: Can I use a different cut of beef for this recipe?

A: Yes, you can use sirloin or flank steak instead of tenderloin.

• Q: Can I use chicken broth instead of beef broth?

A: Yes, you can substitute beef broth with chicken broth or vegetable broth.

• Q: How do I prevent the sour cream from curdling?

A: Make sure to remove the skillet from heat before adding the sour cream and stir until well combined.

• Q: Can I freeze the leftovers?

A: Yes, you can store the leftovers in an airtight container in the freezer for up to 3 months.

Recipes Tips:

If you don’t have beef broth on hand, you can use water and bouillon cubes instead. To make this dish extra creamy, add a dollop of cream cheese or heavy cream to the sauce. For a healthier version, use Greek yogurt instead of sour cream.

Chicken and Corn Chowder

Ingredients:

• 1 pound chicken breast, cooked and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth
• 1 cup milk
• 1 can corn, drained
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium-high heat.
2. Add onion and garlic and cook until softened.
3. Add flour and stir until well combined.
4. Add chicken broth and milk and bring to a simmer.
5. Add shredded chicken and corn and cook for 5-10 minutes.
6. Add heavy cream and stir until well combined.
7. Season with salt and pepper to taste.
8. Serve hot with crusty bread.

Recipes FAQ:

• Q: Can I use frozen corn instead of canned?

A: Yes, you can use frozen corn instead of canned. Just make sure to thaw it before adding it to the pot.

• Q: Can I use half-and-half instead of heavy cream?

A: Yes, you can use half-and-half instead of heavy cream for a lighter version.

• Q: Can I add other vegetables to this recipe?

A: Yes, you can add diced potatoes, carrots, or celery for extra flavor and nutrition.

• Q: Can I make this recipe ahead of time?

A: Yes, you can make the soup up to 2 days in advance and store it in the refrigerator. Reheat it on the stove before serving.

Recipes Tips:

To save time, use rotisserie chicken or leftover cooked chicken for this recipe. You can also add a pinch of cayenne pepper or smoked paprika for a spicy twist. For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Pão de Queijo (Brazilian Cheese Bread)

Ingredients:

• 1 cup tapioca flour
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/2 teaspoon salt

Instructions:

1. Preheat oven to 400°F.
2. In a medium saucepan, bring milk and oil to a boil over medium heat.
3. Add tapioca flour and stir until well combined.
4. Remove from heat and let cool for a few minutes.
5. Add egg, Parmesan cheese, mozzarella cheese, and salt and stir until well combined.
6. Using a cookie scoop or spoon, drop