Source: Modified from the series “Cozinha Regional Brasileira” (Brazilian Regional Cuisine, http://www.cozinharegional.com.br), book 11, Paraná.
History: Stroganoff is quite common throughout most of Brazil, although given its name its origin is definitely foreign (maybe from Russia?). Unlike most of the versions I’ve eaten in the United States where it’s commonly served with noodles, in Brazil it’s always served with (white) rice and (almost always) with potatoes. The Brazilian version also always includes sliced button mushrooms (usually canned ones), which give a nice contrast to the meat texture.
Variation from the original: Not much, except for some quantities – I used more meat, more cognac, less heavy cream (I only had about 1.5 cups, the recipe asked for 2.5) – and the cut of meat (instead of filet mignon I used top sirloin, which worked quite nice and cost half the price)
Ingredients from specialty stores: None
- 3lb. top sirloin, fat removed, cut in small (1/2” cubes / strips)
- 5 cloves of garlic, minced
- 1 medium onion, chopped
- 4 tbsp. olive oil
- 1/2 cup cognac (regular brandy would work as well)
- 1.5 cup table cream (can be substituted by heavy cream)
- 1/2 cup ketchup
- 3 tbsp. ground mustard
- 2 8oz. cans sliced mushrooms
- salt & pepper
Season the meat with salt and pepper, then fry it in small batches using 1 tbsp. olive oil per lb. in a large pan (to prevent liquid from accumulating) and reserve. Heat up the rest of the oil on the same pan, scraping the bottom for meat pieces, then fry the garlic for 2 minutes, then add the onion and fry for another 10 minutes (until it starts to brown). Add the meat and flambé with the cognac. Return to the stove and add the cream, the ketchup, the mustard and the mushrooms, stirring to mix, and cook for 5 more minutes.
Serve with white rice and either sautéed potatoes (tastier) or shoestring potatoes (easier, since you can get them ready in the supermarket).