Brazilian stroganoff, or strogonoff de carne, is a home-style beef dish made with sautéed beef, mushrooms, ketchup, mustard and cream. The savory-tangy sauce comes together in one pan and is usually served with rice and crisp shoestring potatoes; family versions vary in their seasonings and choice of mushrooms.
Ingredients
- 1½ lb (680 g) beef sirloin or strip steak, trimmed and cut across the grain into strips about ¼ inch (6 mm) thick
- 1 tsp (5 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
- 1 tbsp (14 g) unsalted butter
- 1 medium yellow onion, about 5 oz (150 g), finely chopped
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 garlic cloves (about 6 g), minced
- ⅓ cup (80 g) ketchup
- 1 tbsp (15 ml) yellow mustard or Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- ½ cup (120 ml) low-sodium beef broth
- 1 cup (240 ml) Brazilian creme de leite, heavy cream, or light cream
- 1 tbsp (15 g) chopped parsley, optional
Instructions
- Prepare the beef. Pat the beef dry with paper towels, season it evenly with the salt and pepper, and separate the strips so they do not clump. Set out the measured ketchup, mustard, Worcestershire sauce, broth and cream; having them ready makes the pan work easier. This preparation is included in the 18-minute prep time.
- Sear in batches, about 7 minutes. Heat the oil in a wide, heavy skillet over medium-high heat until it shimmers. Add beef in a single layer without crowding; work in batches, turning the strips once, until browned and cooked through. Use an instant-read thermometer in a thicker strip: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Transfer each batch to a clean plate and let it rest for 3 minutes. If the pan is dry between batches, add a small splash of oil.
- Cook the vegetables, 5 minutes. Reduce the heat to medium and add the butter and chopped onion to the same skillet. Stir for about 2 minutes, scraping up browned bits, then add the sliced mushrooms. Cook for about 3 minutes, stirring occasionally, until the mushrooms soften and release some moisture. If the pan becomes very dry, add a tablespoon of broth rather than turning the heat too high.
- Add the garlic, 1 minute. Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Do not let it brown; scorched garlic can make the creamy sauce taste bitter.
- Make the sauce, 4 minutes. Stir in the ketchup, mustard and Worcestershire sauce until the vegetables are coated. Pour in the beef broth and scrape the bottom of the skillet to loosen the browned flavor from the searing. Bring the mixture to a gentle simmer and cook for about 2 minutes, then lower the heat. Stir in the cream until the sauce looks smooth. Keep it below a boil so the cream stays silky.
- Finish gently, about 2 minutes. Return the rested beef and any juices on the plate to the skillet. Stir just until the strips are hot and coated, about 1 to 2 minutes; avoid a prolonged boil, which can toughen thin beef and cause the sauce to separate. Taste and adjust the salt, pepper or mustard. Sprinkle with parsley if you like and serve right away.
Tips
- Dry and batch the beef. Moisture makes meat steam rather than brown, so pat the strips dry before seasoning. Leave space between pieces and sear in batches. The browning adds flavor to the sauce, while crowding the skillet can leave the meat pale and watery.
- Use a cream that suits your pantry. Brazilian creme de leite is a canned or carton table cream commonly used in local versions. If it is hard to find, heavy cream gives a rich, smooth result; light cream makes a slightly thinner sauce. Sour cream is tangier and more likely to split, so stir it in off the heat rather than boiling it.
- Choose mushrooms by convenience. Fresh button or cremini mushrooms are easy to find and give the sauce a substantial texture. Drained canned champignon mushrooms are common in Brazilian home cooking and are a practical alternative; they are softer and less earthy, so add them after the onion has cooked and warm them briefly.
- Keep the sauce gentle. Once the cream is added, use low heat and stir. If it gets thicker than you like, loosen it with broth, a tablespoon at a time. Add extra mustard or ketchup in small amounts, tasting as you go, because both can quickly take over the balanced savory, sweet and tangy flavor.
Serving Suggestions
Serve the stroganoff hot over plain white rice, which catches the creamy sauce without competing with it. In Brazil, crisp batata palha—thin shoestring potatoes, often sold packaged—is a classic topping or side. Add them just before eating so they stay crunchy rather than softening in the sauce. If batata palha is not available, use thin fried potato sticks or serve the dish with another crisp potato side.
A simple green salad with a light vinaigrette brings freshness to the plate. Steamed green beans or sautéed greens also work when you want a vegetable alongside the rich sauce. Keep the sides fairly simple: heavily seasoned vegetables or another creamy dish can make the meal feel overly rich. For a casual meal, place the rice, stroganoff and potatoes in separate serving bowls so everyone can assemble a plate to taste.
Variations
Chicken stroganoff: Replace the beef with 1½ lb (680 g) boneless, skinless chicken breast or thighs cut into bite-size strips. Sear in batches, then check the thickest pieces with a food thermometer; poultry must reach 165°F (74°C), the USDA FSIS safe minimum. Chicken breast can dry out if simmered for too long, so return it to the sauce only long enough to finish cooking and warm through.
A milder, mushroom-forward version: Use 12 oz (340 g) mushrooms and reduce the beef to 1¼ lb (570 g). Cook the mushrooms until their released liquid has mostly evaporated before adding the sauce ingredients. That extra browning concentrates their flavor and helps keep the finished sauce from becoming watery.
Make it more tangy or savory: Add another teaspoon of mustard for extra sharpness, or a little more Worcestershire for depth. Brazilian versions differ from household to household: some use more ketchup, some include canned champignons, and some skip Worcestershire. Adjust gradually rather than changing all the seasonings at once.
Use a different cut: Tenderloin works but is more expensive; sirloin or strip steak offers a good balance of tenderness and price. Avoid very lean, tough cuts unless you plan a longer braise, because this quick skillet method is designed for beef that cooks fast. Slice across the grain to make each bite easier to chew.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and the beef will continue to soften slightly, so store rice and shoestring potatoes separately if possible. For longer storage, freeze the stroganoff in a sealed freezer-safe container for up to 2 months for best quality. Cream sauces can look a little grainy after thawing, but gentle reheating and stirring usually help bring them back together.
Thaw frozen leftovers overnight in the refrigerator. Reheat a portion in a saucepan over low heat, stirring often and adding a splash of broth or water if the sauce is too thick. You can also microwave it in a covered, microwave-safe dish, pausing to stir every minute or so. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeated cooling and reheating. Do not leave the dish at room temperature for more than 2 hours.
Frequently Asked Questions
Is Brazilian stroganoff different from Russian stroganoff?
Yes. The name and broad idea of beef in a creamy sauce are shared, but Brazilian home-style stroganoff commonly uses ketchup and mustard, and is often served with rice and shoestring potatoes. Recipes vary, so the exact ingredients are not identical in every household. This version uses mushrooms, a common addition, while keeping the sweet-tangy seasoning recognizable.
Can I make this without mushrooms?
Yes. Leave them out and cook the onion until softened before adding the garlic. The sauce will be less earthy and have less texture, but the ketchup, mustard, broth and cream still make a flavorful coating. If you want to replace the bulk, add extra onion or serve a vegetable on the side rather than adding water-heavy vegetables to the sauce.
Can I make the stroganoff ahead?
You can cook it a day ahead and refrigerate it promptly, but the beef is most tender when freshly cooked. For a better make-ahead texture, prepare and refrigerate the sauce without the beef, then sear and cook the beef shortly before serving. Reheat the sauce gently, add the cooked beef, and warm it through without boiling.
Why did my cream sauce split?
A cream sauce may separate if it boils hard, is heated too quickly, or is made with a lower-fat substitute that does not tolerate high heat. Keep the skillet at a gentle simmer before adding cream, then lower the heat and avoid a rolling boil. If the sauce looks slightly separated, remove the pan from the heat and whisk in a small splash of warm broth.
What can I use instead of batata palha?
Use thin shoestring potatoes, crisp fried potato sticks, or another crunchy potato topping. Ordinary potato chips can work in a pinch, though their shape and saltiness differ. Add the topping at the table rather than stirring it into the skillet; the sauce softens it quickly, and keeping it separate preserves the crisp contrast that makes the traditional pairing appealing.
Related
- Brazilian Chicken Stew with Coconut Milk and Lime
- Brazilian Vinaigrette Salsa: Fresh Vinagrete Recipe
- Feijoada: Brazil’s Famous Black Bean Stew
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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