Brazilian Beef Stroganoff Recipes

BRAZILIAN BEEF STROGANOFF

Steps:

• Season the beef pieces with salt and pepper, and let it sit on the counter at room temperature for about 15-20 minutes.
• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the beef pieces, and quick sear them in a single layer, no longer than a minute or 2.
• Remove the beef from the pan, place it on a plate and reserve.
• Using that same pan, sauté the onions over medium heat - about 2-3 minutes.
• Add the garlic, and sauté until fragrant - about 1-2 minutes.
• Add the sliced mushrooms, and sauté until the mushrooms wilt down - about 5-6 mins.
• Add the beef back in, then the tomato paste, the Worcestershire, and the ketchup and saute for about 2 minutes, stirring.
• Add 1/4 cup of water to the pan, and simmer a couple of minutes, stirring and scraping any bits off the sides and bottom of the pan.
• Add in the the cream, and simmer just a couple more minutes and you're all done!

BRAZILIAN BEEF STROGANOFF (ESTROGONOFE)

Steps:

• This is a very popular dish in Brazil and is made with fresh cream rather than sour cream. Cut filet mignon in narrow strips. Season with salt and pepper. Brown in butter. When browned, add chopped onion and sliced mushrooms. Do not overcook. Add the Ketchup™, mustard, Worchester. Cook slowly. When time to serve, add the cream. Add the cornstarch to a little of the cream. Serve with noodles or rice.

STROGANOFF (BRAZILIAN)

Steps:

• Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.
• Allow to marinate for 1 hour.
• Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
• Add the meat/chicken and marinade to the pan and cook.
• Add the ketchup and mustard.
• If it looks a bit dry, add a few tablespoons of water and cook a little longer.
• When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.
• Serve with steamed white rice.
• *This should be cooked quickly so the meat doesn't toughen.

BRAZILIAN-STYLE BEEF STROGONOFF

Steps:

• Season filet mignon with salt and pepper to taste. In a medium pan, sauté seasoned filet mignon in high heat with butter. Reserve.
• In a bigger pan, brown onion with butter and then add the mushrooms and the reserved steak. Let it cook for about 5 minutes.
• Add the soy sauce and the cognac (heated), and singe it.
• In a bowl, mix the table cream, ketchup, mustard, salt and pepper to taste and the flour dissolved in milk, and add this mixture to the steak and mushrooms and let it cook for 5-8 more minutes in medium heat until the sauce incorporates and thickens.
• Turn off heat and serve the strogonoff with potato sticks, white rice and a nice salad.
• TIPS:
• Beef: let the steak rest about 1-2 hours, out of the fridge before preparing the dish. The beef has to sauté and not cook, so it is best to brown it in high heat and don't let it release too much juice in the pan, preserving its color, moisture and flavor.
• Heating up the cognac: Get a coffee cup half full of hot water and set a snifter across the top. It will heat it perfectly. Heating it in a microwave (no more than 5 seconds), open flame or steam should all produce the same end result.
• Table cream: to take the watery part of the canned table cream, let the can sit in the fridge for about 4 hours prior to using it, and when you open the can, it will be easier to separate the cream from the runny part. In doing that, the strogonoff will be creamier and thicker.
• If you use the fresh heavy cream, let the sauce cook for a little more to thicken.
• To freeze: this recipe can be made and frozen but do not add the table cream when freezing. After taking the prepared steak out of the freezer, add the table cream and heat it up prior to serving.)
• You may substitute steak for chicken breast, shrimp, cod fish, and sliced tuna.

BEST EVER RUSSIAN BEEF STROGANOFF

Steps:

• Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
• Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
• Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.