Recipe – Brazilian Beef Stroganoff

Oh yummy, yummy Wednesday. Today we have a main dish from Brazil in honor of the Olympics. In addition, there is a side dish as well. We hope that you will enjoy them both.

Brazilian Stroganoff


1 1/2 pounds tender steak, any visible fat trimmed, cut into small cubes

4 tablespoons olive oil, divided

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup brandy or cognac, equally divided into 2 1/4 cup portions (you may substitute wine vinegar or apple cider vinegar for the alcohol).

1 small can tomato paste

1 tablespoon good quality beef base

2 tablespoons brown sugar

1/4 cup ketchup

1 cup water

6 ounces white mushrooms, sliced

2 tablespoons fresh rosemary, finely chopped

1 can of Media Crema (table cream)


In a large sauce pan, heat 2 tablespoons of olive oil on high heat. Sear the meat for about one minute. Add the onions and garlic and cook for about 3 minutes. Add the 1/4 cup cognac and stir until it evaporates. Turn the heat down to medium and add the tomato paste, beef base, brown sugar, ketchup, and water. Cook about 8 to 10 minutes, stirring occasionally.

In the meantime, heat the remaining olive oil in a medium skillet set over high heat, until smoking. Add mushrooms and rosemary and cook about 2 minutes, stirring occasionally. Add the remaining 1/4 cup cognac. Be careful, since it might flame. Cook for another minute, stirring to deglaze pan.

Add the mushrooms to the steak sauce and fold in the Media Crema. Serve the dish immediately with a side of white rice

Cook’s Note: You can find Media Crema in the Latin Section of your grocery store. Crème Fraiche can serve as a substitute, in case Media Crema is unavailable.


Coconut Rice


2 tablespoons olive oil

1/2 onion, chopped

1 garlic clove, chopped

2 cups white rice

3 cups hot water

1 cup coconut milk

Salt to taste


In a large skillet, sauté garlic and onion in a bit of olive oil until softened. Add the rice and cook until it begins to look transparent, stirring often, about 8 minutes. Add the water, coconut milk and salt. Bring to a simmer, cover the skillet and cook about 18 minutes, until the water has been absorbed. Remove the skillet from the heat and let sit, covered, about 10 minutes. Stir to fluff the rice.


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