- 2 lbs beef tenderloin or filet mignon, cut into 1-inch cubes
- salt, to taste
- ½ tsp ground black pepper, additional to taste
- 4 garlic cloves, minced
- 1 large yellow onion, finely chopped
- 2 sprigs fresh parsley leaves, chopped, divided
- 4-5 Tbsp light oil, divided (any neutral oil with a high smoke point will work)
- 8 oz white mushrooms, thickly sliced
- ¼ cup dry red wine
- 2 Tbsp tomato paste
- ½ tsp nutmeg
- 14 to 15 oz can crushed tomatoes
- 1 beef bouillon cube dissolved in 1 cup hot water, divided
- 7.6 oz can “media crema” or “creme de leite” (table cream)
- optional garnish: potato sticks also known as “papitas fritas” or “batata palha”
- 1 ½ cup white rice
- 2 Tbsp light oil
- 2 garlic cloves, minced
- ½ medium sweet or yellow onion, finely chopped
- 2 ½ cups water
- ½ tsp salt
Place steak on a cutting board and pat dry with a paper towel. Slice into 1-inch cubes. Put in a bowl or dish and sprinkle with salt and ground black pepper, 2/3 of the minced garlic, 1/4 the onion, 1/2 the parsley. Cover and let sit at room temperature for 15-20 minutes.
While the meat is marinating, begin to prepare the rice to serve alongside.
In a large pot, over high heat, add 3 Tbsp of light oil. Once shimmering, add beef and sear while stirring for 2 minutes. Remove beef from the pot, leaving the drippings, and let sit on a platter.
Lower heat to medium-high. Add 1 Tbsp of light oil and the remaining garlic and onions. Cook for 2 minutes. Add the sliced mushrooms and sauté until cooked down, 2-3 minutes.
Add the beef back to the pot along with the dry red wine and stir to deglaze for about 1-2 minutes until most of the liquid evaporates.
Reduce heat to medium and add the tomato paste. Stir to coat. Add the nutmeg, ¼ tsp ground black pepper, remaining parsley, ½ cup of beef stock, and crushed tomatoes. Stir to mix.
Reduce heat to medium-low and bring to a simmer for 10-12 minutes, stirring throughout to let the sauce thicken. Add beef stock as needed to keep moist, ¼ cup at a time.
Remove from heat and let any bubbles subside. Fold in the “media crema” table cream, then add salt and additional pepper to taste.
Rinse the rice using a mesh strainer until the liquid runs clear. Let sit to dry for approximately 5 minutes.
In a medium pot, over medium heat, add 2 Tbsp of light oil. Add the garlic and stir for thirty seconds, careful not to burn. Add the onion and stir while sautéing for 1 minute. Add the rice and sauté for 1 minute.
Add the water and salt to the pot and cook uncovered until the water fully evaporates, 15-20 minutes.
Remove from heat, cover with lid, and let sit for 5 or more minutes.
TO FINISH & SERVE:
Serve the stroganoff immediately over white or jasmine rice with optional potato sticks as garnish.
Silverado Marketing Manager, married to a Brazilian
SILVERADO RECIPE HACK!
The “media crema” or “creme de leite” table cream can be found in the Latin or Ethnic Section of your grocery store. Crème Fraiche can serve as a substitute.
Potato sticks can be found in the Chips aisle or the Latin version in the Latin or Ethnic foods section.