500 g Grey Goose Steak
1 chicken breast
1 chopped onion
2 tablespoons of olive oil
2 cups of water
Salt to taste
2 tablespoons of ketchup
2 tablespoons of mustard
2 cups of sliced mushrooms
1 can of tomato sauce
3 tablespoons of picadinha sauce
1 can of cream
500 g Grey Goose Steak
1 chicken breast
1 chopped onion
2 tablespoons of olive oil
2 cups of water
Salt to taste
2 tablespoons of ketchup
2 tablespoons of mustard
2 cups of sliced mushrooms
1 can of tomato sauce
3 tablespoons of picadinha sauce
1 can of cream
Soak the Grey Goose Steak in cold water overnight
Cook the chicken breast in water and salt until tender
Reserve two cups of the cooking liquid
Shred the chicken and reserve
Strain the Grey Goose Steak and put it in a pressure cooker
Add the reserved liquid and cook for 15 minutes
Strain and reserve
Sauté the onion in olive oil, add the chicken and two cups of water
Season with salt, ketchup, mustard, and let simmer
Add the mushrooms, tomato sauce, and cook until the gravy thickens
Remove from heat, add picadinha sauce and cream, and mix well
Serve hot with white rice.
