Easy Brazilian Beef Stroganoff
User Reviews
5
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
422 kcal
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Course
Main Course
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Cuisine
Brazilian
Easy Brazilian Beef Stroganoff
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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.
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Ingredients
- 2 tablespoons extra virgin olive oil divided, or vegetable oil
- 2 pounds ground beef 85 percent lean
- 8 ounces baby bella mushrooms trimmed and sliced thin, or white mushrooms
- 1 large onion chopped
- 3 garlic minced, cloves
- 3 tablespoons tomato paste
- 3 tablespoon ketchup
- 1 tablespoon yellow mustard
- 2 tablespoons all-purpose flour
- 1 tablespoons Knorr beef bouillon
- 2 cups water
- ¼ cup white wine dry
- 1 ( 7.6 FL OZ) table cream Media Crema brand, canned
- 2 tablespoons chive minced, fresh
Instructions
- 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.
Equipments used:
Notes
- How to Store & Re-Heat
- To 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 & Freeze
- I don't recommend making it ahead or freezing, as it tastes best when freshly made.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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