Brazilian Beef Stroganoff (Estrogonofe)
Estrogonofe de carne Say it: es-tro-go-NO-fee jee KAR-nee
Estrogonofe de carne is Brazil's much-loved answer to stroganoff: strips of beef simmered in a velvety tomato-cream sauce with onions and mushrooms. It appears at family lunches, birthday buffets and weeknight tables across the country, always with white rice and a shower of crisp potato sticks. The sauce is rich but bright, thanks to ketchup, mustard and a splash of brandy. It is comforting, slightly tangy and unmistakably Brazilian.
Brazilian Beef Stroganoff (Estrogonofe)
Estrogonofe de carne
Pronounced es-tro-go-NO-fee jee KAR-nee
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stroganoff
For serving
Method
Pat the beef strips dry and season with salt and pepper. Heat the oil in a large skillet over high heat and sear the beef in two or three batches, 2-3 minutes per batch, until browned outside but still juicy; transfer to a plate.
Lower the heat to medium, melt the butter in the same skillet, and cook the onion for 4-5 minutes until soft and translucent. Add the garlic and mushrooms and cook for 6-8 minutes, until the mushrooms release their liquid and begin to brown.
Stir in the tomato paste, ketchup and mustard and cook for 1 minute, until the mixture darkens slightly and smells fragrant.
Pour in the brandy and scrape up any browned bits from the bottom; simmer for 1 minute, until the sharp alcohol smell fades.
Return the beef and its juices to the skillet, pour in the heavy cream, and simmer gently for 5-7 minutes, until the sauce thickens enough to coat a spoon and the beef is tender. Do not let it boil hard.
Taste and adjust salt and pepper, then stir in the parsley. Serve immediately over hot white rice, topped with potato sticks.
Regional variants
Chicken estrogonofe (de frango) uses sliced chicken breast in place of beef and is often slightly sweeter, with extra ketchup. Some cooks add a spoonful of cream cheese or requeijão to enrich the sauce.
Cook's notes
- Cut the beef against the grain into even strips so it stays tender and cooks quickly.
- Keep the cream at a gentle simmer; a hard boil can make the sauce split.
- Drained canned champignon mushrooms are a common Brazilian shortcut and work well when fresh mushrooms are not available.
Serve with
Hot white rice and potato sticks (batata palha); a green salad or hot sauce on the side.
Make ahead and storage
Cool, cover and refrigerate for up to 2 days. Reheat gently over low heat with a splash of cream or water; keep the potato sticks separate and add just before serving.
