Best Brazilian Beef Stroganoff

I have always been a fan of Stroganoff. I like beef and chicken stroganoff, with lots of mushrooms served on a bed of egg noodles. But my favorite stroganoff is my version of Best Brazilian Beef Stroganoff.

Brazilian Beef Stroganoff

Though Stroganoff originates in Russia, many different countries serve stroganoff.

Brazil, and other countries too, like the U.K and Australia, serve stroganoff atop a big bed of white rice (stroganoff is never ever served with noodles here in Brazil).

Of the Brazilian recipes I have shared thus far in my foods of the World Cup Series, Stroganoff is probably the most widely available (as well as Brazilian Chicken Pie).

 Here in Brazil, stroganoff is available at just about any restaurant you visit (or at anybody’s home that you might be invited to). The stroganoff may be chicken, or beef.

Brazilian Stroganoff is almost always made with mushrooms and served with the rice as well as a side of shoestring matchstick potato chips. It contains unusual ingredients compared with stroganoff in the U.S.

But, Brazilian Stroganoff has a wonderful creamy and rich tomato based sauce. My version has cognac in which adds an extra yumminess and depth of flavor to the beef.

This recipe again comes from my husband’s sister. I had to figure out quantities. Also, I changed the ingredients a bit.

You need to try Brazilian Beef Stroganoff this week to celebrate the start of World Cup!  

Transport your family to South America and serve a dish of Brazilian Beef Stroganoff with a side of my perfect white rice Brazilian style).

Here is the recipe.

Best Brazilian Beef Stroganoff


2 lbs. Beef filet Mignon or tenderloin, cut into fairly small cube type shapes–does not have to be perfect

1 jar of pizza sauce (I always used the little Ragu brand, comes in a 14 oz. size)

2 T. tomato paste

1 T. ketchup

1 t. mustard


3 garlic cloves, minced

1 shot cognac

2 T. flour

2 cans crema media (located in the Latin section of most major U.S. grocery stores) which is an ingredient used in many Latin American countries

2 cups mushrooms (my husband insists they must be button mushrooms cut into half or fourths, but not slices) but use fresh if you like and just sauté them a bit before you add the mushrooms at the end

1 1/2 cups Boiling Beef broth


1.       In a large Dutch oven, on medium heat, add oil and minced garlic to pan. Brown the garlic a bit. Add the beef a bit a time. Don’t overcrowd the pan. Do it in batches, removing each batch to a plate until all the beef is browned.

2.     Turn heat to low and add all the beef back into the pan.

3.     Season the beef with a little sprinkle of salt and add the cognac CAREFULLY to the pan while stirring.

4.     Add the tomato paste, turn heat to medium and keep stirring until incorporated pretty well, just a minute or two.

5.     Turn heat back to low, add the flour just a little at a time while stirring.

6.     Add the pizza sauce all at once and stir.

7.     Add the ketchup and stir.

8.     Add the mustard and stir.

9.     Add boiling or very hot Beef Broth to pan CAREFULLY and raise the heat to medium.

10.Put a lid on the pan with a little crack. Simmer 10-15 minutes until consistency thickens a little.

11.    Add mushrooms all at once.

12.  Add the crema media all at once. Heat and do not boil—-this will separate if you boil it.

13.  Serve with Perfect White Rice and shoestring matchstick potato chips.

Enjoy!   by Rachel

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  1. 5


    Wow, my stroganoff is always more of a beef gravy without any tomato. I love the different idea here! Thanks for sharing this recipe. I am still following you on my blog reader.
    I hope your week is great!
    Julie V. recently posted…Strawberry Yogurt and OatsMy Profile

    • 6


      Thanks Julie! You are so sweet. I still follow along with you too. Thanks for staying connected:) Have a great week:)

    • 8


      Thanks so much Lori! Sorry I missed the linky. Thanks for the invite! I will link up late. Have a great week:)

  2. 9


    I love beef stroganoff but have never heard of Brazilian Beef Stroganoff. Sounds like a tasty twist on a favorite. Thanks for the recipe!

  3. 15


    This looks so great! PINNED to try this out, creamy beefy and delicious! Thanks so much for linking up to Wine’d Down Wednesday, I love what you link each week :-)

  4. 23


    I can’t wait to try your Brazilian Beef Stroganoff, it looks so rich and delicious! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
    Miz Helen
    Miz Helen recently posted…Cheeseburger CasseroleMy Profile

    • 26


      Thanks. Stroganoff with mashed potatoes sounds good too (I have never had it that way only over egg noodles or rice:) Have a great week! See you soon.

  5. 29


    My son and daughter who lived in Brazil said this is one of their favorites, so I know we will be making this very, very soon. Thanks for linking up at Wonderful Wed Blog Hop – and your very first time!. Can’t wait to see what you bring next week. Pinning and featuring on my fb page. Carrie, A Mother’s Shadow
    Carrie Groneman recently posted…Wonderful Wednesday Blog HopMy Profile

    • 30


      Stroganoff is enormously popular here. It has a different taste then any stroganoff I have eaten. It is very good:) Ask your kids if there is anything special they would like a recipe for and if I know what it is, I will try and make it while World Cup is still going. I have a few more recipes coming up too:) Thanks very much for the pin and FB features. Have a wonderful week:)