Calling all beef lovers! This modified Russian dish adapted to Brazil is a guaranteed crowd-pleaser. Tender strips of marinated beef are bathed in a creamy sauce bursting with flavor from tomato, ketchup, and mustard. In just 35 minutes, you can have this restaurant-worthy dish on your table, perfect for a weeknight dinner that feels special. Traditionally served with white rice and shoestring potatoes, Beef Strogonoff is a delicious and comforting dish that will tantalize your taste buds. Pair perfectly with white rice.
Ingredients
- 400g of beef (filet mignon, sirloin, or rump)
- Pepper
- Cumin
- Salt
- 1/2 onion, grated
- 1 1/2 boxes of heavy cream
- 3 tablespoons of ketchup
- 3 tablespoons of tomato paste
- 1 tablespoon of mustard
- Oil for frying
Instructions
- Cut the selected meat into strips, season with pepper, cumin and salt (I put 1 or 2 pinches of each, at most).
- Let the meat rest for 20 minutes to enhance the flavor.
- Put enough oil to fry small quantities of strips (7 or 8), heat the oil well.
- Start frying with a few strips so that the oil does not turn into a soup, remove the strips and reserve.
- Do not fry too much so that the meat does not become tough.
- Sauce
- Change the oil in the pan and sauté the grated onion.
- After golden, throw all the strips of meat into the pan and stir.
- Fry for 3 minutes and add the heavy cream, ketchup, tomato paste and mustard to the pan.
- Let it boil a little, always stirring.
- Serve with white rice and shoestring potatoes.
Tips
- You can use any type of beef you like, but I recommend using a lean cut so that the meat doesn’t become tough.
- If you don’t have heavy cream, you can use milk or half-and-half instead.
- You can also add other ingredients to the sauce, such as mushrooms, peppers, or onions.
- Serve with your favorite sides, such as rice, potatoes, or pasta.
