Description
Not the stroganoff you may be used to, but this Brazilian version will have you going back for more! Traditionally served with crispy fries and rice!
Ingredients
- 1-½ pound Top Sirloin Steak, Cubed Or Cut Into Thin, Short Strips
- Salt And Pepper
- 5 teaspoons Olive Oil, Divided
- 1 Small Onion, Chopped
- 2 cloves Large Garlic, Diced
- 3 Tablespoons Ketchup
- 3 Tablespoons Tomato Paste
- 3 Tablespoons Worcestershire Sauce
- 3 Tablespoons Cognac
- 16 ounces, weight White Button Mushrooms, Sliced
- 2 cups Heavy Whipping Cream
Preparation
Preheat a large skillet or a Dutch oven over medium heat. Lightly season the meat with salt and pepper.
Pour 3 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 meat in batches to prevent crowding. Transfer browned meat into a bowl and reserve.
Add remaining olive oil to the pan, then add onion and garlic. Stir and sauté, trying to deglaze the pan as much as possible. Cook just until lightly softened and aromatic.
Add ketchup and tomato paste and stir to distribute. Add browned meat, Worcestershire sauce, cognac, and mushrooms. Stir to coat evenly.
Add heavy cream. Season with salt and pepper to taste. Cook for an additional 10–15 minutes to heat the cream through. Slightly reduce and thicken, and allow the sauce to take on a rich, rust color.
Serve.
Note: 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.
