When I think of this Brazilian Stroganoff recipe, I can't help it but think of a special occasion in my family.
whatever it was: for birthdays, when someone came back from a trip, when someone had a reason to celebrate, this was what was done at my house, strogo, as we affectionately call it.
I think that one has many memories linked to particular foods, and this recipe is an indelible memory in our minds, both my parents and my siblings.
Even our husbands and spouses through the years have come to appreciate this family treasure.
We were fortunate that a good friend of my parents, Elení Tabacow, passed this recipe to my mother, as long as I can remember, Elení's strogo recipe has been prepared.
This Beef Stroganoff is a delicious stew that your family will love. It is made with tender pieces of meat, bathed in a creamy sauce, and is usually served with white rice and plantains at my house.
For the low carb or keto friendly version, you just have to replace the rice for Cauliflower rice or celery's root mash.
Beef Stroganoff, or Estrogonofe de Carne, as they call it in Portuguese.
Even though this recipe is part of Brazilian everyday life, this dish is actually Russian!
The biggest difference between the classic Russian and Brazilian stroganoff is that the classic version uses mustard, vegetable, or beef broth and is finished with sour cream.
The Brazilian version uses tomato sauce mixed with heavy cream and is almost always served with white rice or potato sticks.
This is our favorite family recipe : Brazilian Stroganoff
Ingredients
- 5 tablespoons butter
- 2 pounds top sirloin steak cubed or cut into thin, short strips
- 1 pound white button mushrooms sliced
- 1 pound onion chopped
- 1 can tomato soup
- 3 tablespoons cognac
- 2 cups heavy cream
- Salt
- Black pepper
Instructions
- Pre-heat a large skillet or a Dutch oven over medium heat.
- Lightly season the meat with salt and pepper.
- Put the butter into the heated pan and begin browning the meat.
- Lightly brown, about 1-2 minutes per side. If using a Dutch oven, brown the meat in batches to prevent too much humidity in the pot.
- Transfer the browned meat into a bowl and reserve.
- Then add the onion. Stir and sauté, trying to deglaze the pan as much as possible. Cook just until lightly softened and aromatic.
- Then add the browned meat and let simmer until tender (depending on the meat this could take between 30 to 45 minutes.
- Add the mushrooms and the tomato soup. Stir to coat evenly. Let simmer for ten minutes.
- Add the heavy cream and cognac. Season with salt and pepper to taste. Then cook for an additional 10-15 minutes to heat the cream through, slightly reduce and thicken, and to allow the sauce to take on a rich, rust color.
- Serve.
- NOTES
- Brazilian stroganoff is traditionally served with matchstick fries and white rice. If not making the fries from scratch, frozen matchstick fries may be difficult to find. Shoestring fries will work as well.
- In my house, we serve this with white rice and tostones.
- Enjoy!
Nutrition
If you want to try other family staples click here: Sopa de tortilla, Ropa vieja & Kefta meatballs tajine with eggs
Thanks for coming! Did you make this recipe? Let me know!