Brazilian Beef Stroganoff is my favorite meal to make for a crowd. The Brazilian version is a lot more saucy than its American counterpart. Don’t ask me how this recipe came to be, but the recipe shared here is the traditional way to make stroganoff in Brazil.
What I love about this recipe is that it is super easy to make for a crowd and it pleases most ages and tastes. You can also swap beef for chicken and it will be just as good.
We like it to serve it with rice and shoestring potatoes as sides. You will rarely see it paired with pasta like they do here. Also, in Brazil they will most often use preserved mushrooms instead of fresh. Good quality fresh shrooms are hard to find where I grew up and the preserved is a fine alternative.
The secret ingredients for this awesome dish are: brandy and ketchup. 🙂
- 2 lbs Sirloin (cut into cubes) Or filet mignon ($$$)
- 1/2 Yellow Onion Thinly chopped
- 2 Garlic cloves minced
- 4 tbsp Butter
- 1 tbsp Soy Sauce Low Sodium
- 2 tbsp Worcestershire sauce
- 2 tbsp brandy
- 3/4 cup Ketchup Heinz organic
- 2 tbsp corn starch
- 1 cup water
- 7 Baby Bella Mushrooms sliced
- 2 oz Heavy Cream
- 1 tbsp Thyme Fresh is best!
- salt and pepper to taste
- Coat the beef pieces with salt, pepper and 1 tbsp of corn starch.
- Melt 2 tbsp of butter in a large pan over medium high heat. Add the steak on a single layer and let it cook for about 5 minutes to sear. Remove from heat and set aside.
- In the same pan melt the remaining 2 tbsp of butter. Add in chopped onions, garlic and mushrooms and cook for about 4 minutes.
- Add the brandy and cook to evaporate the alcohol (about 3 minutes).
- Meanwhile, in a separate bowl whisk together the ketchup, soy sauce, Worcestershire, starch, water and thyme.
- Add the liquids to the pan and stir until it is thick. Add back the steak.
- Turn off the heat or bring it low and stir in the heavy cream.