Brazilian Beef Stroganoff: Authentic & Easy Recipe

Alright, let’s talk comfort food, because some days just demand it, right? If you’re looking for a dish that’s cozy, incredibly flavorful, and surprisingly easy to whip up, this Brazilian beef stroganoff is about to become your new best friend. It’s a creamy, dreamy hug in a bowl, perfect for chasing away those Portland rainy day blues or just making a regular Tuesday feel special. This gem has become a staple in our house, holding its own alongside many other fantastic Brazilian recipes we’ve come to love exploring.

What is Brazilian Beef Stroganoff (Estrogonofe de Carne)?

So, you might know beef stroganoff, but the Brazilian version – Estrogonofe de Carne Brasil – dances to its own delicious beat. Forget the heavy sour cream of some classic versions; Brazilians typically use creme de leite (table cream), often combined with tomato paste, mustard, and sometimes even ketchup for a unique sweet and savory tang. It’s less “heavy Russian winter” and more “sunny Brazilian comfort.” My first taste was years ago, and honestly, it was a revelation – familiar yet excitingly different. I noticed similar techniques highlighted over at Brazilian Kitchen Abroad when detailing their authentic stroganoff approach, confirming those unique little twists that make it so special.

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Why This Recipe Works

Let me tell you why this Brazilian beef stroganoff recipe is a winner, especially for busy folks like us. First off, it’s fast. You can get this on the table in about 30-40 minutes, which is a lifesaver on hectic weeknights. Second, it uses accessible ingredients you probably have hanging around. Third, and maybe most importantly, it’s seriously delicious and family-approved (even my picky eaters gobble this up!). It hits that comfort food spot just like my hearty homemade lasagna recipe, but comes together way quicker. It’s one of those reliable easy Brazilian beef recipes you’ll make again and again.

Ingredients

What You’ll Need

Here’s your shopping list for this authentic Brazilian beef stroganoff recipe. Simple stuff for big flavor!

• 1.5 lbs Beef Sirloin or Tenderloin: Thinly sliced against the grain. See FAQ for other options!
• Salt and Freshly Ground Black Pepper: To taste. Season that beef well!
• 2 tbsp Olive Oil: Or butter, or a mix. I usually reach for my trusty DeLallo olive oil.
• 1 Medium Onion: Finely chopped.
• 2 Cloves Garlic: Minced. Because garlic makes everything better.
• 8 oz Cremini Mushrooms: Sliced (Optional, but traditional and delicious!).
• 2 tbsp Tomato Paste: Gives it that signature color and depth.
• 1 tbsp Dijon Mustard: Adds a lovely little kick.
• 1 tbsp Ketchup: Trust me on this one – it’s classic in Brazilian food like this!
• 1/4 cup Cognac or Brandy (Optional): For flambéing or deglazing – adds amazing flavor! Chicken or beef broth works too.
• 1 cup Heavy Cream or Brazilian Table Cream (Creme de Leite): The heart of the creamy sauce.
• 1 tbsp Worcestershire Sauce: For that umami punch.
• Fresh Parsley: Chopped, for garnish.
• For Serving: Cooked white rice and Batata Palha (shoestring potato sticks).

Ingredient Swaps

Life happens, pantries run low. Here are some easy swaps:

• Beef Cut: Filet mignon, ribeye, or even flank steak can work. Just slice thinly against the grain.
• Dairy-Free: Use full-fat canned coconut milk (the thick part) or a good quality dairy-free cream alternative. The taste will be slightly different but still yummy.
• No Alcohol? Simply use beef or chicken broth to deglaze the pan after cooking the mushrooms.
• Gluten-Free: This recipe is naturally gluten-free, just ensure your Worcestershire sauce is certified GF if needed.

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Step-by-Step Instructions

Okay, deep breath, maybe turn on some Bossa Nova? Let’s make some Brazilian beef stroganoff magic.

1. Prep the Beef: Slice the beef thinly against the grain. Pat it dry with paper towels (this helps it brown better!) and season generously with salt and pepper.
2. Sear the Beef: Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches – don’t overcrowd!). Sear quickly on each side until browned but still slightly pink inside, about 1-2 minutes per batch. Remove beef and set aside. My nonna always said, “Don’t rush the browning!” – that’s where the flavor starts.
3. Sauté Aromatics & Mushrooms: Add the remaining 1 tbsp olive oil to the skillet. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms (if using) and cook until the mushrooms release their liquid and start to brown, about 5-7 minutes.
4. Build the Sauce Base: Stir in the tomato paste, Dijon mustard, and ketchup. Cook for about 1 minute, stirring constantly, until the paste darkens slightly.
5. Deglaze (Optional Flambé): If using Cognac/Brandy, carefully pour it into the pan. Let it warm slightly, then carefully ignite it with a long match or lighter (or let it bubble vigorously if not flambéing). Stand back! Let the flames die down (or alcohol cook off), scraping up any browned bits from the bottom of the pan. If not using alcohol, deglaze with broth here.
6. Make it Creamy: Reduce heat to low. Stir in the heavy cream (or creme de leite) and Worcestershire sauce. Bring to a gentle simmer (do not boil rapidly!) and let it thicken slightly. This luscious sauce is exactly why stroganoff belongs on any list of top sauce recipes.
7. Combine and Finish: Return the seared beef (and any juices) to the skillet. Stir gently to coat the beef in the sauce. Let it heat through for 1-2 minutes – be careful not to overcook the beef! Taste and adjust seasoning if needed.
8. Serve: Ladle the glorious Brazilian beef stroganoff over fluffy white rice. Top generously with batata palha (seriously, don’t skip this!) and a sprinkle of fresh parsley. Serve immediately and enjoy! It’s a fantastic alternative if you loved the Brazilian chicken stroganoff recipe.

Ways to Enjoy Brazilian Beef Stroganoff

Beyond the classic rice and potato sticks combo:

1. Over Noodles: Serve it over buttery egg noodles for a more European-inspired twist.
2. On Toast: Spoon generously over thick slices of toasted sourdough or brioche.
3. Stuffed Potatoes: Use it as a decadent filling for baked potatoes.
4. With Fries: Instead of rice, serve alongside crispy French fries (the kids love this!).
5. Low-Carb: Serve over cauliflower rice, zucchini noodles, or steamed green beans.

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Time-Saving Tips

Shortcuts

• Thinly Sliced Beef: Ask your butcher to slice the beef thinly for you, or look for pre-sliced beef often sold for stir-fries or Philly cheesesteaks.
• Prep Veggies Ahead: Chop the onion, garlic, and mushrooms in advance and store them in the fridge.
• Use Creme de Leite: If you can find Brazilian table cream in a can or box, it’s ready to go!

Pro Tips

• Don’t Overcook the Beef: Sear it quickly and add it back to the sauce just to heat through. Tender beef is key!
• Slice Against the Grain: This is crucial for keeping tougher cuts of beef tender. Look for the direction the muscle fibers run and slice perpendicular to them.
• Taste, Taste, Taste: Adjust the seasoning at the end. Need more salt? A bit more tang from mustard or Worcestershire? Make it perfect for you. This is how you nail that authentic Brazilian beef stroganoff recipe flavor.

Storage and Freezing Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream if the sauce has thickened too much.
• Freezer: Freezing cream sauces can be tricky as they might separate. If you do freeze, cool completely, store in a freezer-safe container/bag for up to 1 month. Thaw in the fridge and reheat very gently, stirring well. The texture might not be exactly the same, but it’ll still taste great.

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Brazilian Beef Stroganoff (Estrogonofe de Carne)

Cozy, incredibly flavorful, and surprisingly easy to whip up, this Brazilian beef stroganoff is a creamy, dreamy hug in a bowl. A unique take on the classic using table cream, tomato paste, and mustard for a comforting weeknight meal.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Brazilian

Servings 4

Calories 550 kcal

Equipment

• Large Skillet or Dutch Oven
• Knife
• Cutting Board
• Measuring spoons
• Measuring Cups
• Spoon/Spatula for Stirring
• Bowls (for setting aside beef)

Ingredients

  

• 1.5 lbs Beef Sirloin or Tenderloin thinly sliced against the grain
• Salt and Freshly Ground Black Pepper to taste
• 2 tbsp Olive Oil or butter
• 1 Medium Onion finely chopped
• 2 Cloves Garlic minced
• 8 oz Cremini Mushrooms sliced (Optional)
• 2 tbsp Tomato Paste
• 1 tbsp Dijon Mustard
• 1 tbsp Ketchup
• ¼ cup Cognac or Brandy Optional, see notes for substitute
• 1 cup Heavy Cream or Brazilian Table Cream Creme de Leite
• 1 tbsp Worcestershire Sauce Check label for Gluten-Free if needed
• Fresh Parsley chopped (for garnish)
• Cooked white rice for serving
• Batata Palha shoestring potato sticks (for serving)

Instructions

 

• Prep the Beef: Slice the beef thinly against the grain. Pat dry with paper towels and season generously with salt and pepper.
• Sear the Beef: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add beef in a single layer (work in batches). Sear quickly until browned but slightly pink inside (1-2 mins per batch). Remove beef and set aside.
• Sauté Aromatics & Mushrooms: Add remaining 1 tbsp olive oil to skillet. Add chopped onion, cook until softened (3-4 mins). Add minced garlic and sliced mushrooms (if using); cook until mushrooms brown (5-7 mins).
• Build the Sauce Base: Stir in tomato paste, Dijon mustard, and ketchup. Cook for 1 minute, stirring constantly.
• Deglaze (Optional Flambé): If using Cognac/Brandy, carefully pour into pan, warm slightly, then carefully ignite (or let bubble vigorously if not flambéing), scraping up browned bits. If not using alcohol, deglaze with beef or chicken broth here.
• Make it Creamy: Reduce heat to low. Stir in heavy cream (or creme de leite) and Worcestershire sauce. Bring to a gentle simmer (do not boil rapidly!) and let thicken slightly.
• Combine and Finish: Return seared beef (and any juices) to the skillet. Stir gently to coat. Heat through for 1-2 minutes (do not overcook beef). Taste and adjust seasoning.
• Serve: Ladle over fluffy white rice. Top generously with batata palha and fresh parsley. Serve immediately.

Notes

Beef Prep: Slice beef thinly against the grain for tenderness. Patting dry helps searing.

Don’t Overcook Beef: Sear quickly and only reheat gently in the sauce at the end.

Searing: Brown beef in batches if needed to avoid overcrowding the pan.

Cream Sauce: Keep heat low after adding cream to prevent separation.

Batata Palha: Don’t skip the shoestring potato topping – it’s classic for texture!

Substitutes: Use flank/flat iron steak (slice very thin). Use beef/chicken broth instead of Cognac/Brandy. Full-fat coconut milk can replace cream for dairy-free (taste differs).

Storage: Refrigerate leftovers airtight for up to 3 days. Reheat gently. Freezing is possible but sauce may separate; thaw in fridge, reheat gently, stir well (texture might change slightly).

 

 

Keyword Brazilian beef stroganoff, estrogonofe de carne

Frequently Asked Questions

Final Thoughts

And there you have it – a taste of Brazil that’s easy enough for a weeknight but special enough for company! This Brazilian beef stroganoff is pure comfort, packed with flavor, and guaranteed to make you look like a kitchen rockstar. I really hope you and your family love it as much as mine does. Let me know in the comments if you try it or add your own twist – I always love hearing from you! This dish is a fantastic way to explore global flavors right from your own kitchen, just like so many other amazing Brazilian recipes. Buon appetito!