This Brazilian Beef Stroganoff is one of my favorite gourmet foods from Brazil. I hope it will become yours as well!
This Brazilian Beef Stroganoff brings back so many wonderful memories from my childhood. I grew up eating this dish in my mother’s kitchen. My mother went to the market for fresh food daily, and cooked lunch and dinner six days a week. A typical meal included rice and beans along with animal or fish protein, seasonal vegetables, and a salad. On Sundays, she usually served spaghetti with rotisserie chicken and salad, and every so often, this Brazilian Beef Stroganoff. It was a special occasion dish and typically served no more than once a month. It was my favorite, I would regularly beg her to make it more often, but she would always say to me, is it your Birthday? Christmas? She really wanted to make sure that we ate a healthy diet and kept certain dishes for special occasions.
I don’t know if it’s because we only were allowed to eat this on special occasions, or because it’s a decadent Brazilian comfort food, but I will always consider this Brazilian Beef Stroganoff my ultimate childhood gourmet meal!
A little bit about the history of this dish. Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origin in mid-19th-century Russia, it has become popular around the world, with many variations of the original recipe. This recipe substitutes heavy cream and ketchup, for the sour cream and mustard used in the Russian recipe. I personally prefer this version since my palate does not appreciate strong mustards such as Dijon.
I hope you enjoy our version of Brazilian Beef Stroganoff and that it brings a lot of comfort and joy to your palate!
Cooks notes: Any tender steak cut such as ribeye, sirloin, or hanger can be used in place of tenderloin. Brazilians serve Beef Stroganoff with white rice and potato chips since they are great for dipping. You could serve this dish with your preferred vegetable as well. Enjoy!
- 4-5 tablespoons canola or corn oil, divided
- 1½ pounds beef tenderloin, strip steak or top sirloin, thinly sliced across the grain and cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- 10 ounces white mushrooms, wiped clean and sliced
- ¼ cup cognac or brandy
- ¾ cup heavy whipping cream
- ¼ cup flavored beef stock
- 1 tablespoon tomato paste
- 2 tablespoons ketchup
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh Italian parsley finely chopped
- FOR THE RICE
- 1 tablespoon oil
- 1 cup white rice
- 2 cups water
- 1 garlic clove minced
- 1 teaspoon salt
- 1 bay leaf
- OPTIONAL: Potato chips
- Bring beef to room temperature before cooking.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Season beef with Worcestershire sauce, salt and, pepper. Add half of the beef to the skillet in a single, even layer; cook, turning once, about 30 seconds per side. Transfer beef to a plate, tent with foil and set aside. Repeat process with remaining beef, adding more oil if necessary.
- Add remaining 2 tablespoons oil to skillet over medium heat. Add onions and cook, stirring occasionally, until softened, about 4-5 minutes. Add garlic, cook for 20 seconds. Add mushrooms and cook, stirring constantly for about 1 minute. Add a splash of oil if necessary. Add cognac. Cook stirring constantly, scraping up browned bits from the bottom, for about 2 minutes.
- Add cream, and tomato paste. Stir to combine; add beef stock and boil until slightly thickened, about 2 minutes. Whisk in ketchup. Cook for another minute.
- Return beef and any juices that have accumulated on the plate to skillet; stir to combine. Cook until beef is heated through. Sprinkle parsley over Beef Stroganoff and serve immediately with white rice and potato chips.
- To make rice:
- Heat one TBSP oil in a medium-sized pan over low heat. Add garlic and fry until fragrant for about 20 seconds. Add rice; increase the heat to medium; cook stirring constantly for about 1 minute; Add water; bring to a boil; add salt and bay leaf; stir; cover pot and bring the heat to a low simmer. Cook for about 15 minutes; uncover the pot and stir the rice; drizzle a little oil over it. Turn off heat. Cover the pot. Let the rice seat inside the covered pot for about 3-5 minutes.
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