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!

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Brazilian Beef Stroganoff

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 4-5 tablespoons canola or corn oil divided
• 1 1/2 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
• 1/4 cup cognac or brandy
• 3/4 cup heavy whipping cream
• 1/4 cup flavored beef stock
• 1 tablespoon tomato paste
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/2 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

Instructions

• 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.
• Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

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This wonderful cookbook is written by my friend, chef and restaurant owner Ilson Goncalves. It contains traditional Brazilian recipes that are simple and full of flavor. If you are a fan of Brazilian cooking, I’m sure you will love his book. The book contains traditional Brazilian recipes showcasing Chef’s Ilson’s amazing creativity and perspective. Growing up in Brazil I sampled many of the dishes featured in this cookbook. My favorites are beef and chicken stroganoff, fried yuca, and codfish croquettes.

Today I am featuring his Baby Arugula, Mango and Caramelized Pistachio Salad. This salad is delicious and the colors will light up any table. It’s a great salad to serve as a side or you can add grilled shrimp and make it a complete wholesome meal.

Brazil is a tropical country and sweet mangos are readily available most of the year. Due to a strong global import/export market for mangos, most of you can also enjoy this Baby Arugula, Mango and Caramelized Pistachio salad at most times of the year. I love to make my own caramelized pistachios to use in this salad. I then use the leftovers as a topper on ice cream or to serve at a dinner party with dessert wine. You could also substitute the pistachios for caramelized walnuts or pecans. It will taste just as wonderful.

The version of the Baby Arugula, Mango and Caramelized Pistachio Salad posted here uses a different salad dressing than the one in Chef Ilson’s book. I wanted to pay tribute to this great salad and introduce my Apricot Vinaigrette which I find goes really well with this salad.

You can find Chef’s Ilson original Orange Vinaigrette recipe in his cookbook, which is available on Amazon.com or at his restaurant Samba Montclair in New Jersey. Enjoy!

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Baby Arugula, Mango and Caramelized Pistachio Salad

Course Salad

Cuisine Brazilian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8 servings

Author My Global Cuisine

Ingredients

• 8 cups baby arugula washed and dried
• 2 ripe mangos peeled and diced
• 1 1/2 cup homemade caramelized pistachios or store bought
• APRICOT SALAD DRESSING
• 1/4 cup white balsamic vinegar
• 1 Tbsp apricot jam
• 1 Tsp honey mustard
• 1/2 cup extra virgen olive oil
• 1 Tsp superfine sugar
• 1/2 Tsp salt
• 1/4 Tsp freshly ground black pepper

Instructions

• If you wish to make the CARAMELIZED PISTACHIOS you will need a (nonstick vegetable oil spray), (1/2 cup sugar), (2 tablespoons balsamic vinegar), (1 1/2 cups whole pistachios) already included in the salad recipe.
• Preheat oven to 325 degrees F. Line a heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
• Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. (Can be made 2 days ahead. Store airtight at room temperature.)
• You could also substitute the pistachios for walnuts. This recipe was adapted from Bon Appetit.
• ********************************************************************************
• In a small mixing bowl, whisk together the balsamic vinegar, apricot jam, honey mustard, sugar, and salt. While whisking, slowly add the olive oil until the salad dressing is emulsified.
• Place the arugula in a salad bowl and pour enough dressing on the salad to moisten. Plate the salads, add the mango and top with caramelized pistachios. Enjoy!
• This is Chef Ilson Goncalves salad recipe with Carla's original dressing.

Your comments mean a lot to me. If you like what you see, please leave a comment below. Thank you!

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I am always experimenting and thought that since it’s berry season, I would put a little twist on this traditional beverage. I was thinking that something between a Mojito and a  Caipirinha would be just about perfect and thus the Strawberry Mint Caipirinha was born.

In my typical style, this recipe is a variation on the traditional caipirinha which is made with lime, sugar and Brazilian Cachaca. I still use Cachaca but the strawberry and mint really take this drink to the next level!

Ok, so here is everything you need to prepare this summer crowd pleaser.

You can begin by chopping the mint and strawberries. Leave a couple nice slices on the side as a garnish. Then move to crushing the ice by whatever method you feel is best. If you have a crushed ice dispenser on your refrigerator that works just fine. Just to show a little effort, I did it the old fashion way with a mortar and pestle.

Once you have your ingredients ready to go, you can begin the muddling of the sugar, strawberry and mint. After that, take the muddled mixture and all remaining ingredients, put them into a cocktail shaker, and shake well. This will allow you to get a little exercise before you begin your party. Pour the mixture into a glass and sit back and relax!

I hope you enjoy this delicious drink and that it makes your summer just a little brighter.

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Strawberry Mint Caipirinha

Course Drinks

Cuisine Brazilian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Cocktails

Author My Global Cuisine

Ingredients

• 1 Cup of Fresh Strawberries cut into small cubes and strawberry slices for garnish
• 8 Fresh Mint leaves chopped
• 1-2 tablespoons of superfine sugar Depending on sweetness of strawberries
• 2 oz Cachaca or Vodka
• 1 Cup crushed Ice

Instructions

• With a mortar and pestle, muddle the sugar, 2 lime leaves, and some of the strawberries together. Muddle enough strawberries to release their juice into the sugar leaving some of the strawberries pieces aside to add later.
• Fill a cocktail shaker with the ice. Pour in the muddled mixture, remaining strawberries, mint and the cachaca and shake well. Garnish the glasses with the strawberry slices and serve.
• Enjoy!

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I am not a health food blogger, but I thought since breakfast is the most important meal of the day, at least according to the experts, that it would be worthwhile doing a post about this delicious Brazilian Power Smoothie and talk about it health benefits.

For starters, yogurt. Yogurt eaters will get a dose of animal protein (about 9 grams per 6-ounce serving), plus several other nutrients found in dairy foods, like calcium, vitamin B-2, vitamin 12, potassium and magnesium. The Strawberries are packed with antioxidants also contain many other numerous nutrients, vitamins, and minerals that contribute to overall health including folate, potassium, manganese, dietary fiber, and magnesium. They are also extremely high in Vitamin C.

Kiwi contains antioxidants and is a great post-workout snack as it contains more potassium than a banana and more vitamin C than an orange. It is a good source of fiber and studies have shown that eating two kiwis one hour before bedtime can help you fall sleep more quickly. Bananas contain several essential nutrients, and have benefits for digestion, heart health and weight loss. They contain potassium, Vitamin B6, Vitamin C, Magnesium, Manganese and fiber. Honey contains flavonoids and antioxidants which help reduce the risk of some cancers and heart disease. It also helps to reduce cough and throat irritation.

Last but not least, Oats. Oats are an excellent source of Manganese and Molybdenum. They are also a very good source of phosphorus,  copper, biotin, Vitamin B1, magnesium, dietary fiber, chromium, zinc and protein. This delicious Brazilian Power Smoothie is packed with all of these ingredients which makes this smoothie a super food, and I couldn’t think of a better way to start the day. Enjoy!

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Power Smoothie

Course Breakfast

Cuisine Brazilian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 -2 servings

Author My Global Cuisine

Ingredients

• 3/4 cup plain yogurt
• 5 ripe strawberries
• 1 ripe kiwi peeled
• 1 ripe banana peeled
• 1/2 cup freshly squeezed orange juice
• 2 teaspoons of honey
• 1 tablespoon of oats optional
• 1 cup of ice

Instructions

• In a blender, combine the yogurt, strawberries, kiwi, banana, orange juice, honey, oats, and ice.
• Blend until smooth. Taste and add more honey or ice, if necessary.
• Enjoy!

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Growing up, I couldn’t wait for my birthday to come because I knew it meant I was going to have Brazilian Brigadeiros and lots of them! We never heard of themed birthday parties, or ChuckECheese. Mom served small wonder bread sandwiches filled with cheese or shredded chicken, mini hot-dogs and made a birthday cake and lots of Brazilian Brigadeiros. We gathered together in a circle and played musical chairs. They were the best birthday parties ever! Simple, inexpensive, low stress, and memorable.

Until today, I still have wonderful memories of these times. Besides making them up for birthdays, Brazilian Brigadeiros are a simple treat that you can make anytime you feel like having something chocolatey and sweet! They are made from just a few ingredients that all have relatively long shelf lives so you can make these anytime the mood or occasion strikes. For me, Brazilian Brigadeiros are comfort sweets. Their taste is a combination of caramel and chocolate and they remind me of my childhood in Brazil.  The beauty of these treats is that they are inexpensive and easy to prepare.

To make them, all you need to do is to combine the Sweetened Condensed Milk and the Unsweetened Cocoa in a sauce pan and simmer over low heat. Mix the ingredients together until thick and creamy being careful not to burn the mixture.

After combining the ingredients, let the mixture cool. Once cool, moisten your hands with a some soft unsalted butter and form into balls. Dip the balls into the chocolate sprinkles and place in small paper or foil cups. Place on a platter and serve.

This post is a special request from my daughter Juliana whose birthday is coming up in May. Love you baby cakes!

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Brigadeiro- Brazilian Chocolate Truffle

Course Dessert

Cuisine Brazilian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 20 truffles

Author My Global Cuisine

Ingredients

• 1 14-ounce (397g) sweetened condensed milk
• 1 TBSP of unsalted butter plus extra for rolling the brigadeiros
• 3 TBSP of unsweetened cocoa
• 1 cup of chocolate sprinkles
• optional - mini paper cups

Instructions

• - Place the sweetened condensed milk, the butter and the unsweetened cocoa into a sauce pan, mix it together and cook over low heat stirring constantly for about 10 minutes.
• - Once the chocolate mixture thickens and starts to separate from the bottom of the pan remove from the fire and let the mixture cool completely.
• - Grease the palm of your hands with the room temperature butter and roll about one TSP of the chocolate paste into little balls. Roll them into the chocolate sprinkles and place the brigadeiro balls inside mini paper cups. If you can't find mini paper cups you can just arrange the brigadeiros together on a nice platter and serve.

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I like to add fresh orange to the mix to make it a little special and balance some of the tartness of the lime.  In Brazil, they often add a little pure passion-fruit juice for those who prefer their drink a little less tart. This Lime-Orange Caipirinha is a great cocktail to serve at at a barbecue. The Brazilians believe that it helps open up your appetite to eat red meat, and it is often served before a family meal at the churrascaria. You will also find this traditional Lime-Orange Caipirinha cocktail at a happy hour or just about any celebration. You don’t have to wait for a special occasion to enjoy this delicious anti-oxidant filled cocktail. Mix one up at the end of a busy day and relax Brazilian style!

Brazilian football is often referred to as ‘the beautiful game’ and Brazilians are said to live ‘the beautiful life’.  So mix yourself up one of these traditional cocktails and conjure up some images of carnival, beautiful beaches, dancing, great food and great friends .

Love you all!

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Lime-Orange Caipirinha

Course Drinks

Cuisine Brazilian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 -2

Author My Global Cuisine

Ingredients

• 1 Ripe Orange
• 1 Ripe Lime
• 2 Tablespoons Extra Fine Sugar
• 4 Ounces Brazilian Cachaca or Vodka
• 10 Crushed Ice Cubes

Instructions

• Wash Orange and Lime well.
• Roll the Lime and Orange on a clean counter or cutting board applying light pressure, This will help release the juice.
• Remove the ends of the Orange and Lime and cut into 1" wedges.
• Using a mortar and pestle, muddle the Orange and Lime with the sugar
• Add ice to a cocktail shaker
• Pour the mixture and the Cachaca over the ice and shake well.
• Pour and Serve!

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Like many people , I am currently on the post-holiday/New Year’s resolution diet. All the laughter and cheer of the holiday season disappeared the moment I stepped on the scale! I find this Pineapple Smoothie with Mint is a perfect way to curb your sugar cravings, and will also get you a daily serving of fruit. I was once told by a dietician that when you are having a craving for something sweet, in reality it is your body’s way of asking for fruit. It is as much the fruit as it is certain vitamins found in fruit that your body is asking for. Next time you are headed for the cookie jar or a piece of chocolate, try eating a piece of fruit and see if it does the trick!

Growing up in Brasil, I drank Pineapple Smoothie with Mint regularly. Pineapple and many other tropical fruits grow in abundance in Brasil. During my youth, I recall that when I regularly ate fresh fruits, I didn’t crave as many sweets. Here in the NorthEast United States, we don’t always have access to tree-ripened fresh fruit so to fulfil my craving I often find myself reaching for something sweet. Since we are fortunate enough to find pineapple and mint year round at the grocery stores in the US, you should always have access to the ingredients. Til today, I still enjoy drinking my Pineapple Smoothie with Mint. I hope you enjoy this delicious Pineapple Mint Smoothie as much as I do, and if you are also on the post-holiday diet, I hope this helps you in achieving your goal!

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Pineapple Mint Smoothie

Course Drinks

Cuisine Brazilian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 glasses

Author My Global Cuisine

Ingredients

• 1 whole pineapple ripe
• 10 to 12 mint leaves
• 1 liter of water
• 2 or 3 TBSP of fine sugar or sugar to taste
• 1 cup of ice cubes

Instructions

• Peel the pineapple and cut it into chunks. Place inside the blender with the mint leaves and blend for approximately about one minute.
• Add the water, sugar and ice and blend it for another 2 minutes.
• Optional: Garnish glasses with a piece of pineapple and a mint leaf and serve.

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