Today the Brazilian Gringo (aka Ice Cream Planet) celebrates one of his favorite dishes: estrogonofe de carne (Brazilian beef stroganoff). The recipe is courtesy of the consistently splendid Olivia Mesquita. She is a Brazilian based in the US, runs a delightful cookery blog, Olivia’s Cuisine (her cookbook is also well worth a purchase). Better yet, the recipe is one passed on from her vovózinha (granny)

Estrogonofe de carne is a peculiar dish in how, despite its name, it is absolutely *not* what many people, especially those from North America or Europe, associate with stroganoff. For starters, it is a recipe that requires ketchup. It is served with not one but TWO starches. 

And is it mouth-wateringly delicious? Absolutely! Follow along for how to make it! 

This recipe has been adapted to reflect both Imperial and Metric measurements. All measurements are approximate:

• 2 pounds (907 g) tenderloin, sirloin, boneless rib eye, or stripe steak, cut into small cubes.
• 1 tablespoon (8 g) sweet paprika.
• 1 tablespoon (8 g) all-purpose flour. NOTE: Can be substituted with 1:1 Gluten-free flour.
• 2 tablespoons AND 1 tsp (35 ml) olive oil, divided.
• 2 tablespoons (28 g) salted butter.
• 1 tablespoon (15 ml) Dijon mustard.
• 2 tablespoons (30 ml) ketchup.
• 2 tablespoons (30 ml) Worchestershire sauce.
• 2 medium onions, grated or finely chopped.
• 1 14-oz (397 g) can of peeled or diced tomatoes. Can be fire-roasted. Unsalted is fine as well (adjust your salt to taste). The tomatoes should NOT be spicy.
• 1 cup (240 ml) heavy cream.
• Rice, for serving. I tend to use basmati rice, but sushi rich can give a nice, custardy texture to the dish.
• Shoestring fries, for serving.
• Salt and pepper to taste.
• Farofa (recipe here)
• 1 6-oz (170 g) jar of sliced mushrooms (Optional)
• ¼ cup (60 ml) cognac or brandy (Optional)
• Parsley or cilantro to garnish (Optional)

Recipe:

• Mix the salt, pepper, paprika, and flour into a small bowl. After cubing the steak, combine it with this mix, tossing well to ensure all the beef pieces are thoroughly covered. Set aside.
• Heat 1 teaspoon (5 ml) of the olive oil and the butter in a large skillet or sauté pan over medium heat. Add the onions and stir, cooking for about 3 to 5 minutes, or until they turn a golden color. Remove the onions from the skillet and set aside in a bowl. 
• Add the remaining 2 tablespoons (30 ml) of olive oil to the skillet and turn the heat to medium-high. Once the oil is simmering, add the beef, working in batches if necessary. Cook for 5 minutes or until the beef is browned. If you are using the cognac/brandy, add it to deglaze the skillet. Use a wooden spoon to scrape any brown bits from the bottom of the pan. Continue cooking for another 5 minutes, or until the liquid has evaporated.
• Transfer the onions back into the skillet and add the mustard, ketchup, Worchestershire sauce, canned tomatoes, and a pinch of salt and pepper. Bring to a boil and then reduce the heat to medium-low. Cover the pan and let it simmer for 10 minutes.
• While the stroganoff is simmering, start preparation on the rice and fries. If you have a rice cooker and air fryer, they are very much your friend. 
• After 10 minutes, if you are using mushrooms, add them to the stroganoff, stirring gently and letting them cook for another 5 minutes.
• Once the five minutes has passed, add the 1 cup (240 ml) of heavy cream to the stroganoff and let it cook for 5-10 minutes, or until the sauce has slightly thickened. Taste and adjust the seasoning as needed.
• Serve immediately with the rice, fries, and farofa (if using). Garnish with parsley or cilantro if you like. 

Notes:

• If you do not have a large skillet or sauté pan, you can cook the beef in batches, setting them asside, before eventually adding them again once the sauce has been made. 
• The wet ingredients (the mustard, ketchup, and Worchestershire sauce) can be combined in a small bowl and reserved. They do not need to be added individually at the exact needed moment in the recipe.
• I have had estrogonofe de carne with and without mushrooms. In Brazil, preserved mushrooms in a jar are widely used, but if you prefer to use fresh mushrooms, sauté them in butter and set aside before starting this recipe. If you aren’t using mushrooms, the stroganoff will still taste great. 
• Farofa is a delicious cassava meal mix that is sprinkled on top of other dishes, like feijoada (which will be covered in a future OT header). It is not a necessity for estrogonofe de carne, but a very nice to have. 

Have a great day, afternoon, evening, ‘cados!