Brazilian Beef Stroganoff

Name: Brazilian Beef Stroganoff
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Française
Ingredients: 1 kg (2.2 lbs) beef (chuck or round), sliced into thin strips; 3 medium onions, thinly sliced; 1 can (400 g) sliced mushrooms, drained; 3 ripe tomatoes, peeled, seeded and diced; 2 tablespoons ketchup; 1 beef bouillon cube dissolved in ½ cup (100 ml) warm water; 3 tablespoons olive oil; 2 cups (400 g) heavy cream; Salt and freshly ground black pepper to taste

By Marie Lefebvre · Updated October 27, 2026

This Brazilian take on the classic stroganoff is creamy, hearty, and incredibly satisfying. Tender beef strips simmer with tomatoes and mushrooms in a rich sauce finished with heavy cream for a velvety texture. A weeknight crowd-pleaser that comes together in under an hour!

Prep⏱️ 30 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

1 kg (2.2 lbs) beef (chuck or round), sliced into thin strips
3 medium onions, thinly sliced
1 can (400 g) sliced mushrooms, drained
3 ripe tomatoes, peeled, seeded and diced
2 tablespoons ketchup
1 beef bouillon cube dissolved in ½ cup (100 ml) warm water
3 tablespoons olive oil
2 cups (400 g) heavy cream
Salt and freshly ground black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Heat olive oil in a large deep skillet over high heat. Add the beef strips and brown on all sides for 3–4 minutes.
2
Add sliced onions, diced tomatoes and dissolved beef bouillon. Season with salt and pepper. Cover and simmer over medium heat for 20 minutes.
3
Stir in ketchup and drained mushrooms. Cook uncovered for 10 more minutes until the sauce thickens and turns creamy.
4
Remove from heat and gently fold in the heavy cream, stirring until the sauce is smooth and fully combined.
5
Transfer to a serving dish, top with crispy potato sticks and serve immediately with white rice.

💡 Chef's Tip

For extra-tender meat, marinate the beef strips in olive oil and black pepper for 30 minutes before cooking. Swap mushrooms for canned hearts of palm for an authentic Brazilian twist.