Brazilian-Style Beef Stroganoff

  • 18 Nov - 24 Nov, 2017
  • Mag The Weekly
  • Cookery


· 3tbsp unsalted butter

· 2tbsp extra-virgin oil

· 1 medium onion, finely chopped

· 500g fresh mushrooms, whole

· 1kg eye fillet, cut into thin strips

· 1tbsp flour

· 200ml tomato paste

· 2tbsp tomato sauce

· 1tbsp Worcestershire sauce

· 200ml thickened cream

· ½ bunch parsley, finley chopped

· Salt and pepper to taste

· Steamed rice, to serve

· French fries, to serve


In a large frying pan, heat two tablespoons of butter with a tablespoon of olive oil. Fry the onion in it over medium-low heat for five to six minutes or until soft and transparent. Add the mushrooms and fry, stirring occasionally, for about five minutes or until they change colour. Increase the heat to high and stir for two minutes. Remove from pan and set aside. Turn the heat to high and add the remaining butter and oil to the same frying pan. Quickly season the beef with salt and pepper, and sprinkle with flour to coat. When the pan is smoking hot, throw in the beef and quickly stir-fry for about two minutes until golden. Add the onion and mushroom mixture and all the juices back in the pan and keep stir frying. Add tomato paste and sauce, Worcestershire sauce and cream. Reduce the heat to medium flame and stir for two to three more minutes or until thick. Adjust seasoning according to taste. Turn the heat off and stir in parsley. Serve immediately with extra parsley, rice and chips.