Brazilian-Style Beef Stroganoff

Brazilian-Style Beef Stroganoff

All over the web the story of how and when stroganoff was created varies from website to website but one thing is for sure, it is a Russian dish. One account says that the name of the dish comes from the VIP Count Pavel Stroganov who was a big fan of this beef stew and was known for his love of food and entertaining. The original Russian recipe is basically made with onions, butter, mushrooms, beef slices, sweet wine and sour cream and served with potatoes or pasta.

Beef Stroganoff P CM2 (1 of 1)

Stroganoff was firstly introduced in Brazil in the beginning of the 50s in the city of Rio de Janeiro. The Brazilian version has more ingredients than the Russian recipe and includes tomatoes, tomato sauce (ketchup), Worcestershire sauce, cognac, mustard and preserved champignons instead of fresh mushrooms and sometimes speck. The other differences are that in Brazil we add cream instead of sour cream and serve it with steamed rice and chips (or potato sticks). Some recipes may also include preserved hearts of palm and corn kernels. Another interesting fact is that in Brazil there are dozens of types of stroganoff, not only beef stroganoff. Brazilians are so fanatic by this dish that many versions were created to replace beef like the prawn, chicken, dried cod (baccalao), cheese and even vegan stroganoff with hearts of palm.

Beef Stroganoff L CM1 (1 of 1)

Stroganoff reminds me of the weddings I used to go in the 80s in Brazil. I still remember clearly this huge buffet set in the middle of the room that included steamed rice, potato salad, cheese and ham lasagne, potato sticks, salads and roasted pork. The trendy stroganoff had to be served in silver dishes and was the main food of the buffet, the dish that everyone in the party was craving to have.

I am a big fan of old-fashioned meals and to me the good old stroganoff is timeless because the recipe simple, quick to make and full of flavour. It takes only 3 steps and is ready in less than 1 hour.

One thing to consider:

– Be careful not to overcook the beef. It should be quickly stir fried and then cooked only for a few minutes with the sauce to avoid going tough.

Here is a Brazilian classic song of the 50’s for you to enjoy with this recipe. An equally delicious song full of nostalgia by one of the fathers of Bossa-Nova, Tom Jobim, interpreted by Bia Mestriner.

Chega de Saudade


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3 tbs unsalted butter

2 tbs extra-virgin oil

1 medium onion, finely chopped

500g fresh mushrooms, whole

½ cup (125ml) cognac (or brandy)

1 kg eye filled, cut into thin strips

1 tbs flour

200ml tomato passata

2 tbs tomato sauce (ketchup)

1 tbs Worcestershire sauce

200ml thickened cream

½ bunch parsley, finley chopped

Salt and pepper

Steamed rice, to serve

Chips (French fries), to serve


1. In a large frying pan, heat 2 tbs butter with 1 tbs olive oil. Fry the onion over medium-low heat for 5-6 minutes or until soft and transparent. Add the mushrooms and fry, stirring occasionally, for about 5 minutes or until they change colour. Increase the heat to high and add the cognac (or brandy) stirring for 2 minutes.  Remove from pan and set aside.

2. Turn the heat to high and add 1 tbs butter and 1 tbs of oil to the same frying pan.  Quickly season the beef with salt and pepper and sprinkle with flour to coat. When the pan is smoking hot, throw in the beef and quickly stir-fry (about 2 minutes) until golden. Stir in back the onion and mushroom mixture and all the juices.

3. Add passata, tomato sauce (ketchup), Worcestershire sauce and cream. Reduce the heat to medium and stir for a further 2-3 minutes or until thick. Adjust seasoning according to taste. Turn the heat off and stir in parsley. Serve immediately with extra parsley, rice and chips.

Serves: 4-6


Receita em Português

Estrogonofe de Carne


3 colheres de sopa de manteiga sem sal

2 colheres de sopa de azeite de oliva extra-virgem

1 cebola média, picada bem miudinha

500g de cogumelos frescos, inteiros

½ xícara (125ml) conhaque

1 kg filé mignon, cortado em tiras finas

1 colher de sopa de farinha de trigo

200ml de purê de tomate

2 colheres de sopa de ketchup

1 colher de sopa de molho inglês

200ml de nata

½ ramo de salsa, picada

Arroz cozido, para servir

Batatas fritas, para servir

 Modo de Preparo 

1. Em uma frigideira grande, aqueça 2 colheres de sopa de manteiga com uma colher de sopa de azeite. Frite a cebola em fogo médio- baixo por 5-6 minutos ou até ficar macia e transparente. Adicione os cogumelos e frite-os, mexendo ocasionalmente, por cerca de 5 minutos ou até que eles mudem de cor. Aumente o fogo e adicione o conhaque ( ou conhaque ) mexendo durante 2 minutos. Retire da frigideira e reserve.

2. Desligue o fogo e adicione 1 colher de sopa de manteiga e 1 colher de sopa de óleo para a mesma frigideira. Rapidamente tempere a carne com sal e pimenta e polvilhe com farinha. Quando a panela estiver bem quente, jogue a carne e frite rapidamente (cerca de 2 minutos) até dourar. Misture novamente a cebola e os cogumelos e todo o caldo que formou.

3. Adicione o  purê de tomate, ketchup, molho inglês e creme de leite. Reduza o fogo para médio e mexa por mais 2-3 minutos ou até engrossar. Tempere a gosto . Desligue o fogo e junte a salsa . Sirva imediatamente com mais salsa, arroz e batatas fritas.

Rende: 4-6 porções


  • Evelyn Thomas

    This dish looks delicious Georgina and I agree with you I love great hearty old fashioned meals. Such beautiful comfort food.

    • GeorginaRibas

      Thanks so much Ev, it’s great you enjoyed this one. Yes, this is pure comfort. One of my hobbies is to go through my old cookbooks and find some lost treasures and reinvent some old recipes!

  • Shoshanna Lee

    With rice and chips, it’s a wholesome and delicious meal. Read the entire history of the recipe. You really do go into the details when preparing food 😀

    • GeorginaRibas

      Thanks Shoshanna, yes I am a bit of a food-geek and methodical when it comes to writing about food and cooking 🙂

  • Ritu ahuja

    Lovely delicious meal. It looks super yummy. I am gonna try that soon. 🙂

    • GeorginaRibas

      Thanks dear Ritu, glad you like it! 😉

  • Petit Gourmet

    Georgina!! This is one of my family (parents and siblings) favorite recipe! One of my parents good friends is brazilian and thought my mom this recipe, each time one of us would take a trip we will return home to a Beef Stroganoff just like yours! I just can smell the onions frying! Thanks for sharing!

    • GeorginaRibas

      Thanks so much Gaila for stopping by. Happy to hear your family enjoy this recipe so much. Onions frying in butter are mouthwatering – totally agree with you 🙂

  • anupama (MGGK)

    Oh God, Georgina! What a beautiful read about the origin of stroganoff. Yes, nothing can replace the good old-fashioned food, that is just awesome. And memories are just priceless. I am so in love with that beautiful color. And everything I see here, is making me drool! So yummy!

    • GeorginaRibas

      Thanks Anu, that’s awesome you liked my post. I am trying to be as good as you – one day I will get there 😉

  • Olivia Ribas

    Oh Gosh… I love so much stroganoff, my friend. Do you believe I’ve never made stroganoff here in Canada. You’ve inspired me 😉

    • GeorginaRibas

      Hi Olivia, thanks. Maybe you should come up with a healthier version of it ;-).

  • Mira L

    Love beef stroganoff and all the amazing twists on it from around the world! Great recipe and I love the flavors. Need to try it soon!

    • GeorginaRibas

      Thanks Mira. It’s interesting how classic recipes are adapted and changed from country to country, isn’t it?

  • Olivia @ Olivia’s Cuisine

    Stroganoff is my favorite dish in the whole world! My first blog post ever was my grandma’s stroganoff! 🙂 I love yours pics, they’ve literally made me drool! Yum!!!

    • GeorginaRibas

      Nice to hear Olivia, thanks! Stroganoff is really mouthwatering – totally agree with you!

  • Manali @ CookWithManali

    looks great dear, i love the color of this dish!

    • GeorginaRibas

      Thanks Manali!