Brazilian Style Beef Strogonoff
Indulge in the comforting flavors of Brazilian Style Beef Stroganoff, a rich and creamy dish that combines tender strips of beef, earthy mushrooms, and a velvety sauce made with tomato paste, Dijon mustard, ketchup, and heavy cream. Infused with garlic and paprika for a subtle kick, this South American take on a classic elevates your dinner table with its unique blend of bold seasonings and creamy textures. Served over fluffy white rice and topped with crispy shoestring potato sticks for a satisfyingly crunchy contrast, this one-pot wonder is perfect for cozy family meals or entertaining guests. Ready in just 45 minutes, this irresistible recipe is a must-try for lovers of quick, flavorful weeknight dinners.
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Recipe Information
Ingredients
- 500 g beef sirloin or tenderloin
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp dijon mustard
- 3 tbsp ketchup
- 200 ml heavy cream
- 200 g button mushrooms, sliced
- 0.5 cup beef stock or water
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 4 cups white rice, cooked
- 2 cups shoestring potato sticks
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Cut the beef into thin strips, about 2-3 inches long, and season with salt, pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in small batches to avoid overcrowding the pan, and sear until browned on all sides. Remove the beef from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet. Sauté the chopped onion until softened and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the tomato paste, dijon mustard, and ketchup. Cook for another 2 minutes, allowing the flavors to meld.
Add the sliced mushrooms to the skillet and cook until they release their liquid and soften, about 5 minutes.
Pour in the beef stock or water to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
Lower the heat to medium and stir in the heavy cream. Simmer the sauce for about 5 minutes, stirring occasionally, until thickened slightly.
Return the cooked beef to the skillet and mix well to coat it in the sauce. Simmer for another 2-3 minutes to heat the beef through.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve the beef strogonoff hot over a bed of cooked white rice, topped with crispy potato sticks. Sprinkle with chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
