- Prepare the Ingredients
Slice the 1.5 lbs of beef against the grain into thin, 1/4-inch thick strips. Pat them very dry with paper towels. In a bowl, toss the beef with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp all-purpose flour until evenly coated. Finely chop 1 large yellow onion, mince 4 garlic cloves, and slice 12 oz of white button mushrooms. Measure out all remaining ingredients: 2 tbsp tomato paste, 1/4 cup cognac, 1 cup beef broth, 1 cup heavy cream, 1 tbsp Dijon mustard, and 1 tsp Worcestershire sauce.
- Sear the Beef
Heat a large, heavy skillet or Dutch oven over medium-high heat. Add 2 tbsp of neutral oil. Working in batches to avoid crowding, add the floured beef strips in a single layer. Sear for about 90 seconds per side, until a deep brown crust forms. Do not stir for the first minute to ensure a good sear. Transfer the seared beef to a plate and repeat with the remaining meat, adding a touch more oil if needed.
- Build the Flavor Base
Reduce the heat to medium. Add 2 tbsp of butter to the same pot. Once melted, add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until the mushrooms have released their liquid and turned golden brown.
- Create the Creamy Sauce
Stir in the 2 tbsp of tomato paste and cook for 1 minute to deepen its flavor. Carefully pour in the 1/4 cup of cognac (stand back, it may flame). Let it bubble and reduce by half, about 1 minute. Pour in the 1 cup of beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for 3-4 minutes.
- Finish and Serve
Return the seared beef and any accumulated juices to the pot. Stir in the 1 cup of heavy cream, 1 tbsp Dijon mustard, and 1 tsp Worcestershire sauce. Bring the mixture to a very gentle simmer—do not let it boil vigorously. Cook for 4-5 minutes, just until the beef is heated through and the sauce has thickened slightly to a creamy, coating consistency. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately over white rice, topped with crispy potato sticks.
- Calories:650 kcal
- Protein:42 g
- Carbohydrates:15 g
- Sugar:6 g
- Salt:1.2 g
- Energy:2720 kJ
- Fat:46 g
If you ask me what dinner smells like home, I’d say it’s the savory perfume of garlic and onion hitting a hot pan, followed by the rich, creamy, slightly tangy promise of beef stroganoff brazil. This is not your great-aunt’s sour cream and paprika version. No, this is Brazil’s beloved ‘estrogonofe,’ a pot of pure, creamy comfort where tender beef and mushrooms swim in a sauce that’s blush-pink from tomatoes and dreamily smooth.
From Russia, With a Brazilian Love Story
The story goes that this dish arrived in Brazil with Russian immigrants in the mid-20th century, probably via European chefs. But like all great culinary immigrants, it adapted. Brazilians swapped sour cream for table cream or, controversially for some, a dollop of ketchup and a hearty splash of cognac or cachaça, creating something entirely new and deeply loved. It became a fixture at family Sunday lunches and upscale steakhouse buffets alike.
The Heart of a Brazilian Stroganoff Beef
What makes this version special is its unique flavor profile and texture. The sauce is a rich, velvety emulsion of cream, tomato paste, and the fond from seared beef—it’s neither too sharp nor too heavy. The key is balancing the sweet-tangy tomato element with the deep savoriness of the meat. The result is a luxurious, spoon-coating sauce that clings to every piece of tender beef and sautéed mushroom.
The Pro-Tip for Your Beef Stroganoff Brazil
The most common pitfall is a broken, greasy sauce. My “aha!” moment came from a chef who taught me to treat the cream like a delicate liaison. Never let it boil violently once added. You want a gentle, lazy simmer that just threatens to bubble. This keeps the fat from separating, ensuring that silky-smooth finish we’re after.
Serving & Pairing: Beyond Just Rice
Traditionally, this is served over a mountain of white rice with a generous side of crispy potato sticks (batata palha) for crunch. But don’t stop there! It’s heavenly with buttery mashed potatoes or polenta. For a drink pairing, a light, crisp lager cuts through the richness, or a medium-bodied Pinot Noir complements the earthy mushrooms beautifully.
Variations & Substitutions
This dish is wonderfully forgiving. For a lighter take, use strips of chicken breast or thigh. Vegetarian? Swap the beef for portobello mushrooms and chickpeas. If you’re out of cognac, a dry white wine works, or just use extra beef broth. Looking for a classic brazilian beef stroganoff recipe? Stick to the core of cream, tomato, and beef—it’s perfection. For more foundational cooking techniques, I always trust the team at Serious Eats.
Make-Ahead & Storage Wisdom
This condiment tastes even better the next day. Let the flavors marry overnight in the fridge. Reheat it gently on the stovetop over low heat, adding a splash of broth or cream to loosen it up. It freezes well for up to 3 months—thaw in the fridge before reheating.
Your Beef Stroganoff Brazil FAQs
Can I use a different cut of beef? Absolutely. While tenderloin is classic, flank or sirloin work well if sliced thinly against the grain and not overcooked.
What if I don’t have heavy cream? Half-and-half can work in a pinch, but avoid boiling it. For a richer brazilian stroganoff beef, some cooks add a spoonful of cream cheese to the sauce.
So, there you have it. The ultimate cozy project for a leisurely afternoon. This dish is more than a meal; it’s a hug in a bowl. I promise, once you taste this creamy, tangy, utterly satisfying creation, you’ll understand why it’s a national treasure. Now, go warm up a skillet and make some memories. I’d love to hear how yours turns out in the comments!
