Brazilian Style Stroganoff
I can still remember my mum cooking this dish, I still love it and I now cook it for my family . It’s one of those comfort foods and it does not take long to make it.
Stroganoff has many variations, but me being the traditionalist that I am, will cook the version we normally make it in Brazil, with the addition of fresh mushrooms. (usually only get the canned variety where I am from in Brazil)
- 2 x Sirloin steaks (250 – 300 g)
- 1 x medium onion
- 2 x clove of garlic
- 100 – 150 g of Mushrooms (take your favourite, I like chestnut)
- 300ml of double cream
- 2 x dessert spoons of ketchup
- 1 x dessert spoon of mustard
- 1 x teaspoon of tomato pure
- Coriander and parsley to taste.
- Salt and black pepper to taste
- Olive oil
- Add salt and plenty of black pepper to the stakes and rub olive oil on them.
- Fry the steaks whole, 1 minute to 2 minutes on each side depending on how thick the steaks are. (aim for medium rare) and set it aside.
- In the same pan, add a glug of olive oil finely chopped onions and garlic, sweat it for a couple of minutes.
- Add the sliced mushrooms small knob of butter, cook them for 2 -3 minutes.
- Once the mushrooms are cooked, add the tomato puree and cook it for a further minute.
- Now slice the rested steaks into thin slices and return it to the pan, including any juices.
- Add the ketchup and mustard, mix it around.
- Turn the heat down to the lowest.
- Add the cream.
- Adjust the seasoning, taste it.
- Turn the heat off.
- Finish it off with a generous sprinkle of Coriander and parsley finely chopped.
- Serve it with white rice