Brazilian Beef Stroganoff (Estrogonofe de Carne)

A Brazilian classic that became part of our culture and our memories. Creamy, rich, and perfectly spiced — this is the beef stroganoff that Brazilian home kitchens have been making for generations. Ready in just over 30 minutes and absolutely impossible to resist.

Servings: 4 | Prep: 20 min | Cook: 35 min | Total: ~55 min

Ingredients

• 400g beef (filet mignon, top round or sirloin), cut into thin strips
• 2 pinches Chef Pinto’s paprika blend (3/6 smoked, 1/6 hot, 1/6 sweet)
• 1 pinch ground cumin
• Salt and freshly ground black pepper, to taste
• 1/2 onion, grated
• 3 tomatoes, diced into small cubes
• 1 1/2 cups heavy cream
• 3 tbsp ketchup
• 1 1/2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 150g fresh mushrooms, sliced (optional)

Instructions

1. Cut the beef into thin strips. Season with the paprika blend, cumin, salt, and black pepper — about 1 to 2 pinches of each, no more. Mix well and let rest for 20 minutes at room temperature. This resting time allows the spices to penetrate the meat and makes a real difference in flavor.
2. Heat a large skillet over medium heat. Add the olive oil and once hot, add the grated onion. Cook over medium heat, stirring occasionally, until the onion starts to turn golden brown.
3. Add the diced tomatoes to the pan and stir well. This step takes patience — you want the tomatoes to dissolve almost completely into the sauce. Cook for about 8 to 10 minutes, stirring occasionally, until they break down and create a rich, thick base. At least 50% dissolved before moving on.
4. Add the seasoned beef strips to the pan and stir to combine with the tomato base. Cook for 10 to 15 minutes for filet mignon or sirloin, or 20 to 25 minutes for tougher cuts. Chef Pinto’s preference: don’t overcook the meat — it should be tender and juicy, not dry.
5. Add the ketchup, tomato paste, and mustard to the pan. Stir well and taste — check the salt and seasoning and adjust if needed. Let everything come together for 2 minutes.
6. Turn off the heat completely. Add the heavy cream and stir gently until everything is uniform and creamy. The heat must be off — adding cream to an active flame can cause it to curdle and ruin the sauce. Serve immediately with white rice and crispy potato sticks (batata palha).

Optional — Mushroom Upgrade

Heat a separate skillet over high heat with a drizzle of olive oil. Add the sliced mushrooms, season with salt and pepper, and saute for 3 to 4 minutes until golden. Add them to the pan together with the meat in step 4. Chef Pinto’s verdict: highly recommended.

Chef Pinto’s Tips

• The 20-minute resting time after seasoning the meat makes a real difference — don’t skip it.
• Letting the tomatoes dissolve completely is the secret to a rich, deep sauce. Be patient in this step.
• If using filet mignon, 10 to 15 minutes of cooking is enough. If using a tougher cut, 20 to 25 minutes works better.
• Always add the cream OFF the heat — this prevents it from curdling and keeps the sauce silky smooth.
• Serve with white rice and crispy potato sticks (batata palha) for the full Brazilian experience.