facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon

Brazilian Stroganoff (Estrogonofe de Carne)



Believe me or not, this recipe is comfort food in Brazil! Down there, it is served with white rice on the side, instead of pasta. This traditional Brazilian recipe is fairly easy and quick to make and everyone has it's own version. My recipe has some gret flavors from rosemary, cognac (or brandy), brown sugar, and fresh mushrooms. The use of good quality, tender steak is important; since the meat is seared and then cooked for just a few minutes into sauce. I hope my friends from all over the world (including Brazil) enjoy this easy dish!

Serves 6


1.5 pounds tender steak, any visible fat trimmed, cut into small/medium cubes

Salt and ground black pepper

1 medium onion, finelly chopped

2 garlic cloves, minced

½ cup brandy or cognac, equally divided into two ¼ cup portions

1 small can tomato paste

1 tablespoon good quality beef base

2 tablespoons brown sugar

¼ cup ketchup

1 cup water

6 oz white mushrooms, sliced

2 tablespoons fresh rosemary, finely chopped

4 tablespoons olive oil, divided

1 can of Media Crema (table cream) - See Cook's Notes


In a large sauce pan, heat 2 tablespoons olive oil on high heat until smoking. Season the steak with salt and pepper, then sear the cubes of meat for about one minute. Turn the heat down to medium and add the onions. Cook for 3 to 4 minutes, until tender. Add the garlic and cook for about 30 seconds, until fragrant. Turn heat to high and add ¼ cup cognac; stir until it evaporates. Turn the heat down to medium-low and add the tomato paste, beef base, brown sugar, ketchup, and water. Cook about 5 to 7 minutes, stirring occasionally, until flavors are blended - be careful not to evercook the steak. 

In the meantime, heat the remaining olive oil in a medium skillet set over hight heat, until smoking. Add mushrooms and rosemary and cook about 2 minutes, stirring ocasionally. Add the remaining ¼ cup cognac. Be careful, since it might flame. Cook for another minute, stirring to deglaze pan. Season with salt and pepper and remove from heat.

Add the mushrooms to the steak sauce and fold in the Media Crema. Adjust salt if necessary. Serve immediately with a side of white rice.

Cook's Note:

You can find Media Crema in the Latin Section of your grocery store. Crème Fraiche can serve as a substitute.

 Nutrition Facts:

Amount Per Serving - Calories 377.9 - Total Fat 22.6 g - Cholesterol 71.8 mg - Sodium 404.0 mg - Potassium 816.5 mg - Total Carbohydrate 11.0 g - Dietary Fiber 1.6 g - Sugars 6.1 g - Protein 28.2 g


Share this post