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.
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).
