Brazilian Beef Stroganoff with Cream & Mushrooms

Ingredients

• 600 g beef, cut into strips (alcatra or sirloin) — about 1.3 lb
• 1 tablespoon oil (15 ml)
• 1 tablespoon butter (15 g)
• 1 medium onion, chopped (about 150 g)
• 2 garlic cloves, minced
• 200 g sliced mushrooms (champignon or button), fresh or canned and drained — about 7 oz
• 1 tablespoon ketchup (15 ml)
• 2 teaspoons mustard (10 ml)
• 1 tablespoon tomato sauce (15 ml)
• 1 can (200 g / about 7 oz) heavy cream
• salt to taste
• freshly ground black pepper to taste
• 2 cups cooked white rice to serve (about 400 g cooked)
• 150 g shoestring potato sticks (batata palha) to serve — about 5.3 oz

Instructions

1. Heat a large skillet over high heat with the oil and butter until the butter melts and just begins to brown.
2. Season the beef with salt and pepper and sear it in two or three batches so it doesn't steam: cook quickly until browned on the outside but not fully cooked through; transfer the meat to a plate.
3. In the same skillet, lower the heat to medium and sauté the onion until translucent; add the garlic and cook another 30 seconds without letting it burn.
4. Add the mushrooms and cook 3–4 minutes to release some liquid and concentrate their flavor.
5. Return the beef to the skillet, add the ketchup, mustard and tomato sauce; stir well and let reduce 1–2 minutes to meld the flavors.
6. Turn off the heat, stir in the heavy cream and mix until the sauce is smooth and creamy; warm gently over low heat just to combine—do not boil.
7. Adjust salt and pepper, serve immediately with white rice and finish with shoestring potato sticks on the side.

Tips

• Sear the beef in a very hot pan in small batches so it browns without overcooking and stays juicy.
• If using canned mushrooms, drain well and pat dry with paper towel to prevent a watery sauce.
• Do not let the cream boil: high heat can break the sauce and make it grainy.
• Taste the sauce before adding salt; ketchup and mustard already contribute acidity and flavor.

Variations

• Add 1 tablespoon brandy, flambé the meat before adding the seasonings for a deeper, aromatic flavor.
• Replace half the heavy cream with 3 tablespoons cream cheese for an even richer, thicker sauce.
• Use chuck steak cut into strips if you prefer a more economical cut; cook a little longer until tender.

FAQ