Brazilian Style Stroganoff
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)
Serves 4
Ingredients:
- 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 puree
- Coriander and parsley to taste.
- Salt and black pepper to taste
- Olive oil
- butter
Method:
- 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.
Serving tips:
- Serve it with white rice
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