- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Beef stroganoff involves tender strips of sirloin or filet mignon in a creamy sauce of mushrooms, ketchup, mustard, and heavy cream. It's worth making for combining quick one-pot preparation with a classic velvety profile of the Brazilian table.”
What you need to know
- Selagem ágil de 500g de carne bovina em tiras no óleo com cebola e alho dourados até adquirir coloração uniforme
- Adição de 200g de champignons fatiados refogados brevemente para incorporar os sucos naturais da carne bovina
- Finalização em fogo brando com mostarda, ketchup e 300ml de creme de leite com salsa picada ao desligar a panela
Ingredients
Main
- 500g of beef in strips (sirloin or filet mignon)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon of oil
- 200g sliced champignon mushrooms
- 2 tablespoons ketchup
- 1 tablespoon of mustard
- 300ml of heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until soft.
- Add the meat and cook until browned, stirring occasionally.
- Add the mushrooms and saute for a few more minutes.
- Add the ketchup and mustard, mixing well.
- Reduce the heat and incorporate the heavy cream, stirring until the sauce is homogeneous.
- Season with salt and pepper to taste.
- Let it cook for about 5 minutes over low heat.
- Turn off the heat and decorate with chopped parsley before serving.
Chef's tips
- Doure a carne em fogo bem alto e em pequenas porções para não minar água na panela, preservando a maciez das tiras
- Abaixe a chama ou desligue o fogo antes de misturar o creme de leite para evitar que a gordura talhe com o calor excessivo
- Utilize champignons em conserva bem lavados em água corrente e escorridos para equilibrar a acidez residual da conserva
Variations
- Strogonoff flambado regando duas colheres de sopa de conhaque ou uísque sobre a carne bem dourada antes de juntar os molhos
- Versão com molho inglês adicionando uma colher de sopa de molho inglês ao refogado para aprofundar as notas umami do prato
- Strogonoff com páprica acrescentando uma colher de chá de páprica doce defumada junto com a cebola picada
Substitutions
- A alcatra pode ser substituída por filé-mignon, miolo de alcatra, contrafilé limpo, patinho fatiado fino ou fraldinha
- O champignon em conserva pode ser substituído por cogumelos frescos paris, shimeji desfiado ou cogumelos portobello
- O creme de leite tradicional pode ser trocado por creme de leite fresco batido, creme de ricota ou iogurte natural integral
How to store
Store the refrigerated strogonoff in an airtight glass container in the refrigerator for up to 3 days. When reheating, use low heat stirring continuously with a wooden spoon; avoid violent boiling so that the dairy sauce does not separate.
Can it be frozen?
It is not recommended to freeze stroganoff prepared with conventional carton or canned heavy cream, as it curdles and separates whey when defrosting. If you want to freeze, freeze the sauteed meat with the mushrooms and sauces without the heavy cream for 60 days.
What to serve with
Serve mandatorily garnished with very loose white rice and thin and crunchy potato sticks. A green leaf salad with hearts of palm and fresh tomato slices brings contrasting lightness to the intense creaminess of the dish.
Frequently asked questions
Can I use heavy cream with whey or from a carton?
Both work; boxed heavy cream is more practical and stable, while canned cream without whey provides a thicker consistency.
Can heavy cream curdle when entering the pan?
Yes, to prevent curdling, reduce the heat to minimum or turn off the flame before incorporating the heavy cream, stirring until homogenized.
Why put mustard and ketchup in the beef stroganoff?
Mustard and ketchup make up the traditional Brazilian version, balancing acidity, sweetness, and mild spiciness that harmonize with the cream.
What is the best cut of meat for soft beef stroganoff?
Filet mignon and sirloin are the softest and recommended for quick cooking; eye of round also works if cut into very thin strips.
