Authentic Brazilian Beef Stroganoff Estrogonofe De Carne
A creamy, tomato-based beef stew served with white rice and crispy potato sticks, distinct for its use of table cream and mustard.
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Ingredients
- 1 1/2 lbs Beef tenderloin or sirloin, cut into small cubes
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Butter
- 1/2 cup Tomato sauce or passata
- 3 tablespoons Ketchup
- 1 tablespoon Yellow mustard
- 1 cup Mushrooms, sliced
- 1 cup Heavy cream or Brazilian 'Creme de Leite'
- 1 teaspoon Salt and black pepper
- 2 cups Potato sticks (Batata Palha) for serving
Instructions
- 1
Season the beef cubes with salt and pepper.
- 2
In a large skillet, melt the butter over medium-high heat and sear the beef until browned. Remove beef and set aside.
- 3
In the same pan, sauté the onions and garlic until translucent and fragrant.
- 4
Add the sliced mushrooms and cook for 3-4 minutes until they soften.
- 5
Stir in the tomato sauce, ketchup, and mustard, mixing well to combine with the juices in the pan.
- 6
Return the beef to the skillet and simmer on low heat for 5 minutes to meld the flavors.
- 7
Turn off the heat (crucial to prevent curdling) and stir in the heavy cream until the sauce is smooth and pinkish-orange.
- 8
Serve immediately over white rice and top generously with crispy potato sticks (batata palha).
Nutrition per Serving
540
Calories
38g
Protein
12g
Carbs
36g
Fat
1g
Fiber
6g
Sugar
820mg
Sodium
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