This is our favorite family recipe : Brazilian Stroganoff

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!