Go Back
+ servings
A plate of Brazilian beef stroganoff with fries and rice.

Brazilian Beef Stroganoff

Brazilian stroganoff is quite different than the classic Russian version. It has tomato sauce, ketchup and heavy cream instead of sour cream. As for serving, rice and French fries are a must!
4.7 from 10 votes


  • 2 pounds tenderloin, cut into cubes or thin strips
  • 4 tablespoons sweet paprika
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 medium onions, grated
  • 1 cup chopped fresh mushrooms
  • 1 tablespoon Dijon mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup cognac or brandy for flambéing, optional
  • 1 cup peeled tomatoes from a can, juiced in the blender
  • 3/4 cup heavy cream


  • In a large bowl, combine the meat, salt, pepper, paprika and flour. Make sure the meat is well coated. Reserve.
  • Heat one tablespoon olive oil in a large skillet, over medium heat, and then add the butter. Once butter is melted, add the grated onion and cook until it develops some color. Remove from heat and reserve.
  • In that same skillet, heat the remaining olive oil. When shimmering, add the beef and brown on all sides. Remove and reserve. Add the mushrooms and cook until they release liquid and are starting to brown, about 8 minutes. 
  • Return browned beef and onion back to the skillet. Add the Dijon mustard, ketchup and Worcestershire sauce.
  • If flambeing, pour the cognac in a ladle and add it to the pan. Tilt the skillet so the fumes touch the flame. Cook until the flames are extinguished and all the alcohol is gone.
  • Stir in the blended peeled tomatoes and cook until thickened slightly, about 5 minutes.
  • Add the heavy cream. Cook for another 3-5 minutes or until sauce has thickened to your preferences.
  • Serve immediately.


Calories: 489kcal