Estrogonofe de Carne (Versão Simples)
Brazilian Beef Stroganoff is a close relative of the chicken version, equally common in everyday Brazilian cooking. It is not a formal dish, but a familiar one — present in weeknight dinners, family lunches, and casual gatherings. Traditionally served with white rice and crispy potatoes, it is valued for its practicality and comforting flavor.
In Brazil, beef stroganoff became popular as home cooking adapted European influences to local habits. Over time, the dish evolved into a creamier, milder preparation, focused less on technique and more on routine. What matters most is speed, balance, and accessibility.
This simplified version reflects how beef stroganoff is most often prepared today, especially outside Brazil: straightforward, flexible, and designed for real kitchens.
About this dish
There is no single standard recipe for Brazilian beef stroganoff. Some versions include mushrooms, others do not. Some use tomato paste only, while others add a small amount of ketchup for balance. What defines the dish is the creamy tomato-based sauce paired with tender beef and served alongside rice.
In Brazilian home kitchens, quick-cooking cuts of beef are preferred to keep the dish practical. When prepared outside Brazil, ingredients such as cooking cream, tomato paste, and mustard help recreate the familiar flavor without relying on products that may be difficult to find.
This version focuses on simplicity and repeatability, making it suitable for everyday meals.
Before you start
Choose a tender cut and slice against the grain. The beef should be browned quickly and finished gently in the sauce.
Once the cream is added, lower the heat. The sauce should thicken softly without boiling.
Ingredients prepared before cooking
Brazilian Beef Stroganoff
Ingredients
Method
- Season the beef with salt and black pepper.
- Heat the oil in a medium pan over medium-high heat. Quickly brown the beef strips, working in batches if needed. Remove and set aside.
- In the same pan, sauté the onion until soft and translucent. Add the garlic and cook briefly.
- Stir in the tomato paste, ketchup, and mustard until well combined.
- Return the beef to the pan and add the mushrooms, if using.
- Lower the heat and pour in the cream. Stir gently and simmer for 5–7 minutes, until the sauce thickens slightly.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Sirloin or rump works best for quick cooking and tenderness.
- Avoid overcooking the beef to keep it soft.
- Traditionally served with white rice and shoestring potatoes.
- Keeps well refrigerated for up to two days. Reheat gently.
Equipment used
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How Brazilians usually serve this
Beef stroganoff is served the same way as the chicken version: white rice and crispy potatoes on the side. The simplicity of the accompaniments keeps the dish balanced.
Storage & reheating
Refrigerate for up to two days. Reheat slowly, adding a splash of cream if needed.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.