Creamy Beef Stroganoff with Hearts of Palm
Tender strips of beef simmered in a velvety cream sauce with Dijon mustard and hearts of palm — a Brazilian-inspired twist on the beloved classic. Rich, satisfying, and on the table in under 40 minutes, this dish is weeknight comfort food at its finest.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) beef sirloin or tenderloin, cut into thin strips
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 beef bouillon cube
- 200 ml (¾ cup) whole milk, divided
- 1 ripe tomato, peeled, seeded and diced
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 200 ml (¾ cup) heavy cream
- 1 tablespoon cornstarch
- 4 canned hearts of palm, sliced into rounds
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Directions
- 1
Melt the butter in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- 2
Add the beef strips and crumbled bouillon cube. Increase the heat to high and cook, stirring frequently, until the meat is evenly browned and well seared.
- 3
Pour in 150 ml of milk, add the diced tomato, and reduce to a simmer. Cook for 10 minutes, stirring occasionally, until the tomato breaks down into the sauce.
- 4
Whisk the cornstarch into the remaining 50 ml of cold milk until smooth. Stir into the skillet and cook 3 to 4 minutes, stirring constantly, until the sauce thickens and no starchy taste remains.
- 5
Remove from the heat. Fold in the ketchup, Dijon mustard, sliced hearts of palm, and heavy cream until fully combined.
- 6
Return to the lowest heat setting and warm gently for 2 minutes — do not boil. Serve hot over steamed white rice or egg noodles, topped with shoestring potato crisps.
💡 Chef's Tip
Keep the heat low after adding the cream to prevent the sauce from breaking. For extra depth, deglaze the browned beef with a splash of dry white wine before adding the milk.
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