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!

The post Brazilian Beef Stroganoff appeared first on My Global Cuisine.

While there are many versions of this dish, as with most Italian cooking, using just a few fresh ingredients, prepared with love, produces the best results. Also, it’s important to keep in mind that you are dealing with raw beef, therefore I would recommend that before you serve this dish to anyone, to ask first about their dietary preferences.

Some of the fresh ingredients that go into this dish!

After slicing the beef, it is necessary to pound it until it is as thin as possible. Don’ worry if it doesn’t look perfect, the thinner it is the better it will marinate and the more delicate it will be on your palate. One trick I learned is to place the slices of beef in a folded piece of plastic wrap.

Once you have it fairly thin, then have some fun and give it one more good smack!

After you get a few pieces where you want them, arrange them on a plate and add some dressing. Top with the Arugula, Mushrooms, and Shaved Parmesan, garnish, and you are ready to serve. Enjoy with your favorite red wine!

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Beef Carpaccio

Course Appetizer

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Author My Global Cuisine

Ingredients

• 1 pound beef tenderloin
• 4 OZ fresh baby arugula washed and dried
• 8 white mushrooms cleaned and sliced very thinly
• 4 OZ- Shaved Parmigiano Reggiano cheese
• 4 TBSP extra virgin olive oil
• 1 TSP Dijon mustard
• 2 TBSP freshly squeezed lemon juice - about 1 lemon
• 1 pinch of sugar
• Salt and pepper to taste

Instructions

• Place the beef tenderloin in the freezer and chill for 1 hour.
• Using a very sharp knife, cut the beef across into 1/8-inch-thick slices.
• Place the beef between two sheets of cling wrap film and pound lightly until thin enough, almost paper thin. Arrange the beef slices into the serving plates.
• In a small bowl, whisk together the lemon juice, the mustard and the sugar. Gradually whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Pour half of the dressing over the beef.
• Place a pile of arugula over the beef. Arrange the mushroom slices around it. Drizzle the arugula and the mushrooms with some of the dressing. Arrange the shaved parmesan cheese on top. Decorate the places with lemon slices and serve immediately.

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