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Brazilian Beef Stroganoff

Brazilian Beef Stroganoff (Estrogonofe de Carne)

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4


  • 5 teaspoons olive oil
  • 1 1/2 pound top sirloin steak cubed or cut into thin, short strips
  • 16 ounces white button mushrooms sliced
  • 1 small onion chopped
  • 3 tablespoons tomato paste
  • 3 tablespoons ketchup
  • 2 large cloves garlic diced
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons cognac
  • 2 cups heavy whipping cream
  • Salt
  • Pepper


  • Pre-heat a large skillet or a Dutch oven over medium heat.
  • Lightly season the meat with salt and pepper.
  • Pour three teaspoons of olive oil into the heated pan and begin browning the meat. Do not sear.
  • Lightly brown, about 1-2 minutes per side. If using a Dutch oven, brown the meat in batches to prevent crowding.
  • Transfer the browned meat into a bowl and reserve.
  • Add two more teaspoons of olive oil to the pan, then add the onion and garlic. Stir and sauté, trying to deglaze the pan as much as possible. Cook just until lightly softened and aromatic.
  • Add the ketchup and the tomato paste and stir to distribute.
  • Then add the browned meat, the Worcestershire sauce, cognac, and mushrooms. Stir to coat evenly.
  • Add the heavy cream. Season with salt and pepper to taste. Then cook for an additional 10-15 minutes to heat the cream through, slightly reduce and thicken, and to allow the sauce to take on a rich, rust color.
  • Serve.


Brazilian stroganoff is traditionally served with matchstick fries and Brazilian white rice. If not making the fries from scratch, frozen matchstick fries may be difficult to find. Shoestring fries will work as well.