This recipe combines ground beef with a creamy sauce and fresh mushrooms, making it the ultimate comfort food. While there are many different recipes for Brazilian Stroganoff, this is one of my family's favorites.
And the best part? Not only is our recipe incredibly tasty, but it's also budget-friendly and can be prepared in 30 minutes⏲️.
Typically, Brazilian stroganoff is served with white rice, but it also goes well with other sides like crispy potato sticks (batata palha), mashed potatoes, or pasta.
How to Make Beef Stroganoff
Note: The full instructions are provided in the recipe card below.
Heat olive oil in a Dutch oven, add mushrooms with salt and cook until browned. Set aside.
Use the same pot to cook onions and garlic until softened.
Add ground beef, beef bouillon, and pepper; cook until no longer pink.
Mix in tomato paste, ketchup, and mustard.
Sprinkle flour over the mixture and cook briefly.
Pour in white wine, deglaze the pan, add water, and simmer to thicken slightly.
Add table cream and the sautéed mushrooms, and heat through without boiling.
Adjust seasoning, then serve the beef stroganoff garnished with chives.
Camila's Tips and Advice
Choose lean ground beef (around 85% lean) for a balance of flavor and texture. It provides enough fat for flavor without making the dish overly greasy.
Media Crema is typically found in the Latin Section of most large grocery stores. It's also available on Amazon and in Latin supermarkets. However, if Media Crema is unavailable, suitable substitutes include light or heavy cream, sour cream, or crème fraiche.
To further enhance the flavor, add tbsp Worcestershire sauce. However, it's important to note that in this recipe, we don't use salt; instead, we rely on beef bouillon to enhance the flavor. Since Worcestershire sauce can contribute some saltiness, I recommend reducing the bouillon to 2 teaspoons initially and then adjusting from there to achieve a well-balanced taste.
The balance of tomato sauce, mustard, and ketchup should be carefully managed. Using too much can overpower the delicate flavors of the beef and mushrooms. The sauce should complement, not dominate, the dish.
Once the cream is added, the dish should only be heated through. Boiling after adding cream can cause it to separate or curdle.
Brazilian Beef Stroganoff ( Estrogonofe de Carne) is a delicious Brazilian comfort food that's perfect anytime. This recipe combines ground beef with a creamy sauce and fresh mushrooms, making it the ultimate comfort food. While there are many different recipes for Brazilian Stroganoff, this is one of my family's favorites.And the best part? Not only is our recipe incredibly tasty, but it's also budget-friendly and can be prepared in 30 minutes⏲️. Typically, Brazilian stroganoff is served with white rice, but it also goes well with other sides like crispy potato sticks (batata palha), mashed potatoes, or pasta.
In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the sliced white mushrooms and ¼ teaspoon of kosher salt. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown about 5 to 7 minutes. Transfer the cooked mushrooms to a bowl and set them aside.
In the same pot, add the remaining 1 tablespoon of oil and return it to medium-high heat until it shimmers. Add the chopped onions and minced garlic. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
Add the ground beef, beef bouillon, and black pepper to the pot. Cook, breaking up the meat with a spoon, until it is no longer pink, about 5 to 7 minutes.
Stir in the tomato paste, ketchup, and mustard. Cook for a few minutes to allow the flavors to meld together.
Sprinkle the all-purpose flour over the beef mixture and stir until the beef is well coated. Cook for an additional 1 minute to eliminate the raw flour taste.
Pour in the white wine and deglaze the pan using a spoon to scrape the browned bits off the bottom. Let it cook for about 3 minutes, allowing the mixture to slightly thicken and the alcohol to evaporate. Add the water and bring the mixture to a simmer until it slightly thickens about 3 to 5 minutes.
Stir in the table cream and the previously cooked mushrooms until everything is fully combined. Cook just until the mixture is heated through, being careful not to let it come to a boil.
Taste the beef stroganoff and adjust the seasoning with salt and pepper to your liking. Transfer the prepared beef stroganoff to a shallow platter and garnish it with chopped chives.
Notes
How to Store & Re-HeatTo store Brazilian Beef Stroganoff, let it cool to room temperature, and then transfer it to an airtight container. Refrigerate for up to 3 days.When reheating, use gentle heat on the stovetop or in the microwave until it's heated through. If the sauce thickens too much, add a splash of water while reheating to reach your desired consistency.Avoid bringing it to a boil, as boiling may cause the cream to curdle. Stirring frequently during reheating can help maintain the creamy consistency.Make Ahead & FreezeI don't recommend making it ahead or freezing, as it tastes best when freshly made.
Nutrition
Nutrition Facts
Easy Brazilian Beef Stroganoff
Amount per Serving
Calories
422
% Daily Value*
Fat
28
g
43
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
13
g
Cholesterol
103
mg
34
%
Sodium
466
mg
20
%
Potassium
731
mg
21
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
31
g
62
%
Vitamin A
208
IU
4
%
Vitamin C
6
mg
7
%
Calcium
43
mg
4
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
