Wednesday, July 18, 2012

Hey, Get off my Strogonoff!


It's Strogonoff Time!

       Stroganoff is basically the same word in Portuguese, only it  is spelled "strogonoff." It is not eaten with egg noodles, and really is made totally different from the stroganoff you are probably familiar with. If you live in Brazil, you have most likely tried this dish, as it is extremely popular.
      Because it is rare or impossible to find a can of cream of mushroom soup in Brazil, or pretty much most of what goes into a typical stroganoff recipe,the same taste has to be created using different ingredients. In the states, for example, my mother always uses cream of mushroom soup, ranch dressing mix (not ranch dressing!), mushrooms, and sour cream... among a few other things. Well in Brazil you really can't find any of those things! Most mushrooms you can find are these weird little mushy conserved mushrooms. They are squeaky when you eat them, and they really taste nothing like a mushroom. I mean they're basically pickled!
      Brazilians use some very interesting ingredients to make this dish, and though it wouldn't seem like, they end up creating a taste very similar to what I knew back in the states. This strogonoff is not eaten over egg noodles, but is instead served with/over white rice and potato stix. Interesting isn't it? Whether you live in Brazil or elsewhere, this recipe is not tricky or difficult, and it uses ingredients that most of you probably already have in your house.... especially if you live in Brazil. Also, if you live in Brazil and do not like the mushrooms here, you can sub chunks of heart of palm. Still just as yummy. The recipe I am about to share does not use onions because my husband HATES onions, so I always leave onions out of my recipes. Intead of onions I am using minced garlic and chives. Sooooo yum. So without further ado.....

What you will need:

  • large skillet for frying beef
  • cooking utensils
  • 1 kilo or 2 pounds of cubed beef - a soft cut is best (chicken and shrimp can sub meat,too)
  • 4 tbsp butter
  • 1-2 garlic cloves, minced
  • 1/4 cup chopped green onions/chives (or 1-2 diced onion)
  • salt and pepper to taste
  • 3 tomatoes - peeled/deseeded/diced
  • 1 tbsp "molho ingles" or Worcestershire sauce
  • 1 tbsp mustard
  • 2 tbsp ketchup
  • 1 cup mushrooms or heart of palm chunks
  • 1 can of milk cream aka creme de leite

1. Melt butter in large skillet.

2. Brown meat to your desire. I like mine not totally cooked all the way through... ends up being softer in the end. 

3. Remove the meat and set it aside (keeping all the remaining juices and butter inside the skillet. Add you onions and sautee them. Here I omited onions and subbed green onion and garlic.

4. Return the meat and stir it into everything.

5. Add Worcestershire sauce and mushrooms. Keep everything simmering do not turn off heat. 

6. Stir everything together.

7. Add diced tomatoes, ketchup, and mustard. Mix together well.

8. Turn heat down to low and place lid on top. Leave it to simmer for 5 minutes. A good amount of juice should start to collect.

9. Remove lid and turn off heat. Once it stops simmering, add the cream little by little. Stirring it in really well before adding more. Until you have a nice, rich cream sauce.

10. Like this!

Check out the "helping hands" would ya!

11. It should look like this after the cream has cooled a little and settled. Serve this over white rice and you got yourself a delicious new way to eat Stroganoff! Throw some potato stix on the plate as a side and you have a complete traditional Brazilian dish! Good Luck!


  1. In Brazil, it is very common to add a dose of cognac to that recipe that is actually an adaptation of a Russian recipe that takes Vodka instead.

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