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.
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