Restaurant Style Brazilian Stroganoff

Ingredients

• 3 8oz cans of mushrooms (drained)
• 3 lbs of chicken tenderloin, cubed
• 3 cans of table cream
• 600g of Tomato Sauce (I prefer Rao’s Caramelized Onion)
• 2T Ketchup
• 1T Dijon or Yellow Mustard
• Salt & Pepper To Taste
• 2 tsp of Salt
• 2 tsp of Onion Powder
• 2 tsp of Garlic Powder
• Optional: Worchestershire Sauce to taste

Directions

• Sous vide the chicken tenderloin with the 2 tsp of salt, 2 tsp of onion powder, 2 tsp of garlic powder and pepper.
• Simmer the tomato sauce, ketchup, dijon/yellow mustard. Add salt, msg, sugar and pepper to taste.
• Pour in the cream and mix the sauce until smooth.
• Pour on the sous vide chicken (pour out the water)
• Mix in the mushrooms.