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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For those of you who are not familiar with its roots, frittata is a dish of Italian origin. Like an omelet, in can be enriched with a variety of ingredients. It’s the perfect dish to serve for breakfast because is very nourishing, and you can keep it really simple, or for those special occasions, make it a bit more decadent. For those of you on a low-carb regimen, it is a perfect dish to start off the day since it is high in protein, and very low in simple carbohydrates. This Asparagus, Mushroom, and Cheese Frittata recipe is easy to prepare and will provide you with a healthy and nourishing meal. The eggs contain omega-3 fatty acids, and vitamins K, B1, B2, C and E are found in Asparagus.

Begin by slicing finely the leaks, and the remaining ingredients. To clean the mushrooms, just wipe them off with a wet paper towel. Do not wash them as they will absolve water this way becoming soggy during cooking. Chop up the herbs very finely.

Beat the eggs with a fork and then add the milk, salt, herbs and half of the cheese. Mix well.

Cook the vegetables and add the egg mixture and the remaining cheese to the pan and your frittata is ready to go in the oven.

Frittata is the perfect to serve for breakfast or brunch to your family, house guests,  or on a holiday morning. It is healthy, colorful, and festive. Find some fresh local ingredients, and create your own masterpiece. Enjoy!

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Asparagus, Mushroom, and Cheese Frittata

Course Breakfast

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 to 8 servings

Author My Global Cuisine

Ingredients

• 1 Tbsp of butter
• 2 Tbsp of extra virgin olive oil
• 1 cup chopped leeks cleaned - white and pale greens parts
• 1.5 cups asparagus cleaned and sliced into two inch pieces
• 1.5 cups sliced shiitake mushrooms cleaned by using a wet paper towel
• 12 eggs
• 4 Tbsp of whole milk
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped tarragon
• 1/2 Tsp salt for the egg mixture plus 1/8 tsp for the vegetables
• 1 Tbsp finely chopped parsley
• 1 Tbsp finely chopped tarragon
• 1/2 Tsp freshly ground black pepper
• 1 cup diced cheddar cheese
• 1 campari tomato thinly sliced - optional

Instructions

• Preheat the oven to 425 degrees F.
• Chop up all the vegetables and herbs.
• In a large bowl, with a fork beat together the eggs for about a minute, add the milk, 1/2 tsp of salt, the fresh herbs and sprinkle with some freshly ground black pepper. Add half the cheese and mix it together. Reserve the remaining half for later. Set aside.
• On a 9X13 inch cast iron or oven-safe skillet heat the butter and olive oil together over a medium high heat. Add the leeks. Cook for about 2 minutes. Add the asparagus and mushrooms. Sprinkle them with a 1/4 Tsp of salt. Cook stirring constantly for another 2 minutes.
• Arrange the mixture in an even layer across the skillet.
• Whisk eggs one more time just for a few seconds and add the egg mixture to the skillet. Sprinkle remaining 1/2 cup of cheese all over it, and arrange the tomato slices around it.
• Transfer the pan to the bottom of the oven and bake until you can see the middle just barely set for about 12 to 14 minutes. For a browned crisp top, set frittata under the broiler 12 minutes after baking and broil until frittata is puffed and begins to turn golden in color for about one minute. Watch this really close as the frittata can turn dark brown in a matter of seconds. Do not walk away from it!
• Once the frittata is done, let it rest for 5 minutes before slicing it. Serve immediately.
• Leftover frittata will keep well stored in a glass covered container, refrigerated for up to 3 days.
• Enjoy!

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As the holiday season approaches, I am sure you have just one question on your mind. What to serve with all those amazing entrees. For every entree you create you will need a nice dish to serve alongside, and these Roasted Asparagus and Mixed Mushrooms are the perfect choice. They are healthy and light, and taste delicious. The flavor of the vegetables is enhanced by the high heat of the oven which caramelizes the natural sugars in the vegetables creating a taste that is impossible to match when steaming or boiling. It’s my go-to side dish during Thanksgiving and Christmas. I have served this dish many times to my family and friends, and they all love it!

If you are looking for something to go along with your holiday turkey or ham, try serving these Roasted Asparagus and Mixed Mushrooms alongside my Tuscan Herbed Potatoes. Have the guests bring dessert, or make a French Yogurt Cake with Marmalade and you can be virtually done before the first guest walks through the door.  You can find the other recipes mentioned on my blog in the side dish and desert sections .

These Roasted Asparagus and Mixed Mushrooms can also be served alongside beef or pork tenderloin, turkey, or lamb making this dish the ‘swiss-army knife’ of side dishes.

Enjoy!

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Roasted Asparagus and Mixed Mushrooms

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Author My Global Cuisine

Ingredients

• 2 pounds fresh asparagus trimmed
• 1 pound mixed fresh mushrooms such as button, shiitake and/or crimini, and oyster cut in half
• 3 large cloves fresh garlic sliced thinly
• 1/2 Tsp salt
• 1/2 Tsp black pepper
• 1 Tbsp butter melted
• 1 Tbsp extra virgen olive oil
• 1 Tbsp finely chopped fresh parsley - optional

Instructions

• Heat oven to 425 degrees F. Arrange asparagus and mushrooms on aluminum foil-lined 15X10X1-inch baking pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter with olive oil over vegetables.
• Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned.
• Remove from oven.
• Transfer the vegetables to a serving dish and sprinkle the parsley on top, if using it.
• Serve immediately.
• Enjoy!
• Recipe adapted from Land O Lakes Recipe Collection

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