Estrogonofe (Brazilian Stroganoff)

I have been trying to do this recipe in a while and was finally able to. The Estrogonofe is a different take on the Russian dish Stroganoff and adjusted to fit more of the Brazilian palate. It’s still a Beef and cream dish with some different adjusted ingredients and typically served on rice and potato instead of pasta. I really enjoyed this dish and for me personally having a very good cut of meat with rich creamy sauce really made this dish amazing. It is also a fairly simple dish to make and because of that it was very quick to make. I highly recommend it for anyone that likes Stroganoff and wants to try a different style of it and since it’s so easy to make, for any beginner cooks.


  • 2.2 lb (1 kg) filé mignon or other cut of lean beef, cut into thin 1-2 inch strips.
  • 2 Tbsp. neutral vegetable oil
  • 2 cloves garlic, minced
  • 1 medium white onion, chopped
  • 2 1/2 cups heavy cream (or sour cream)
  • 1/3 cup ketchup
  • 3 Tbsp. mustard
  • 2 tsp. Worcestershire Sauce
  • 2 cups sliced mushrooms
  1. Season the strips of meat with salt and pepper to taste. In a pan add 1 Tbsp. of the oil, and fry the meat until browned but do not overcook the meat. Cook in batches to avoid overcrowding.
  2. In the same pan, heat the remaining Tbsp. oil, then add the garlic and cook until just beginning to brown. Add the onions and cook for 5-10 minutes, or until the onion is transparent but not browned.
  3. Return the meat to the pan, then add the cream, the ketchup, the mustard and Worcestershire sauce, stir to mix and then add the mushrooms.
  4. Cook for five minutes to allow the flavors to mix and the mushrooms to cook. Serve over rice and/or string potatoes. Enjoy!

Leave a Reply

Your email address will not be published.


© 2019 Lester's Eating Club. All rights reserved.