Estrogonofe de CarneBeef Stroganoff

A retro 1970s party classic with strong search intent for creamy beef dinners.

• 6 servings (220 g each)
• Cook 3 mins
• Nacional (Russian-Brazilian)

Estrogonofe de Carne is a popular Brazilian dinner staple. Beef tenderloin strips are seared quickly over high heat, flambéed with cognac, and folded into a rich, creamy mushroom and tomato sauce.

Ingredients

• •700 g Beef Tenderloin or Top Sirloin Strips — Tender Beef Base
• •40 ml Cognac or Brandy — Flambé Flavor Accent
• •200 g Sliced Button Mushrooms — Earthy Umami Accent
• •300 ml Heavy Cream / Creme de Leite — Silky Sauce Base
• •80 g Tomato Passata — Acid Balance
• •25 g Yellow Mustard — Tangy Emulsifier
• •15 ml Worcestershire Sauce — Umami Accent
• •30 g Unsalted Butter — High-Heat Lipid Base
• •100 g Yellow Onion (Finely Diced) — Aromatic Base
• •8 g Fine Sea Salt & Black Pepper — Seasoning

Method

1. Pat beef stripsPat beef strips dry and season with salt and black pepper
2. Heat butter inHeat butter in a wide skillet over high heat (220°C) until shimmering
3. Add beef inAdd beef in a single layer and sear rapidly for 2 to 3 minutes to develop a brown crust without overcooking the interior
4. Pour cognac overPour cognac over the beef and ignite carefully with a long match to flambé, tilting the skillet gently until flames die down
5. Transfer seared beefTransfer seared beef and juices to a warm bowl
6. In the sameIn the same skillet, sauté onions and mushrooms for 4 minutes
7. Stir in tomatoStir in tomato passata, mustard, and Worcestershire sauce
8. Reduce heat toReduce heat to low, return beef and juices to the pan, and stir in heavy cream
9. Warm gently forWarm gently for 3 minutes at 80°C without boiling
10. Serve over whiteServe over white rice with crispy potato sticks

Questions