If you are looking for a strogonoff de carne rápido, creamy and flavorful, you have come to the right place. This classic Brazilian dish is quick to prepare, full of rich flavor, and pairs perfectly with white rice and crispy shoestring potatoes. Whether you want a weeknight dinner or an elegant main course for guests, this recipe is a guaranteed success.
Why Choose This Strogonoff Recipe?
This version stands out for its perfect balance of flavors and textures.
It uses tender strips of beef, cooked just enough to stay juicy and soft.
The creamy sauce is enhanced by ketchup, mustard, Worcestershire sauce, and fresh tomatoes for a well-rounded taste.
With minimal cooking time and affordable ingredients, it fits into any meal plan.
Ingredients
500 g beef strips (fillet, sirloin, or rump steak)
1 tbsp olive oil
1 tbsp butter
½ onion, finely chopped
1 clove garlic, minced (optional)
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tbsp ketchup
2 ripe tomatoes, peeled and diced
½ cup sliced mushrooms
300 g heavy cream (fresh or UHT)
Salt and freshly ground black pepper, to taste
Instructions
-
Sear the Beef
Cut the meat into even strips, season with salt and pepper, and set aside at room temperature for 20 to 30 minutes. Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the onion and garlic until translucent. -
Cook the Meat
Add the beef strips and sear until nicely browned. Avoid crowding the pan; work in batches if needed to keep the meat tender and juicy. -
Prepare the Sauce
Reduce the heat to medium. Stir in the Worcestershire sauce, mustard, and ketchup. Add the diced tomatoes and cook for a few minutes until they soften. -
Add Mushrooms and Cream
Stir in the mushrooms and cream, mixing gently until fully incorporated. Cook on low heat for 3 to 4 minutes, allowing the sauce to thicken without boiling. -
Serve Immediately
Serve your strogonoff hot alongside steamed white rice and shoestring potatoes for a traditional Brazilian presentation.
Professional Tips for Perfect Strogonoff
Use high-quality, tender cuts of beef for a better texture.
Avoid overcooking the meat to keep it juicy and soft.
For a richer flavor, use fresh heavy cream and real butter.
Add a splash of brandy or cognac before the cream to give your sauce a gourmet touch.
Storage and Reheating
Store the strogonoff in a sealed container in the refrigerator for up to four days. Reheat gently over low heat, stirring occasionally. You can also freeze it for up to three months. Thaw in the refrigerator overnight before reheating.
Nutritional Information
Each serving (200 g) contains approximately 280–320 kcal, depending on the cut of beef and the amount of cream used.
