Brazilian Stroganoff recipe: Our Favorite Family Recipe

Prep Time: 15

Cook Time: 45

Servings: people

5 from 3 votes

Print Pin

When I think of our family's Brazilian Stroganoff recipe, it instantly brings back memories of special occasions. Whether it was a birthday, a welcome-home celebration, or just a reason to celebrate, this dish—affectionately known as "strogo" in our house—was always on the menu.

Ingredients

5 tablespoons butter: For rich flavor and browning the meat.
2 pounds top sirloin steak cubed or cut into thin, short strips for tender, juicy bites.
1 pound white button mushrooms sliced to add earthy, umami richness.
1 pound onion chopped for depth and sweetness.
1 can tomato soup: The base of the sauce giving it a sweet, tangy flavor.
3 tablespoons cognac: Adds a layer of warmth and sophistication optional but recommended.
2 cups heavy cream: To create that luscious creamy texture.
Salt & black pepper: To season to perfection.

Get Recipe Ingredients

Instructions

Prepare the Meat

Season the Meat: Lightly season the cubed steak with salt and black pepper.
Brown the Meat: Preheat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of butter to the pan. Once melted and sizzling, brown the meat in batches, cooking each piece for about 1-2 minutes per side. This ensures a nice sear without overcrowding the pan. Transfer the browned meat to a bowl and set aside.

Prepare the Sauce

Cook the Onions: In the same skillet or Dutch oven, add the remaining 3 tablespoons of butter. Toss in the chopped onions and sauté until they become translucent and fragrant, deglazing the pan as much as possible.
Combine: Return the browned meat to the pan with the onions. Let everything simmer together until the meat is tender—this can take 30 to 45 minutes, depending on the cut and size of your beef.
Add Mushrooms and Tomato Soup: Stir in the sliced mushrooms and the can of tomato soup. Allow the mixture to simmer for another 10 minutes.
Finish with Cream and Cognac: Pour in the heavy cream and cognac, and stir to combine. Season with salt and black pepper to taste. Let the stroganoff simmer for an additional 10-15 minutes, allowing the sauce to thicken slightly and develop a rich, rust color.

Serve

Serve: Brazilian stroganoff is traditionally served with white rice and matchstick fries. In my house, we serve it with white rice and tostones (fried green plantains) for a delightful combination of flavors and textures.

Nutrition

Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!