Brazilian Beef Stroganoff Recipe 600x600 1

Brazilian Beef Stroganoff





  • 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.


Serve the stroganoff immediately over white or jasmine rice with optional potato sticks as garnish.

Lauren Martins
Silverado Marketing Manager, married to a Brazilian


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.