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.
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.
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.
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.
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
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