This originally Russian dish has adapted to the Brazilian ingredients and palate and it has become the traditional Brazilian ‘Estrogonofe’.
Although the Brazilian recipe calls for “Creme de Leite” (heavy Brazilian cream) and mushrooms, the recipe has also evolved in my kitchen over the years. My kids don’t like mushrooms and I prefer the lightness of Creme Fraiche over heavy cream.
The recipe can be made with a smaller amount of file mignon or chicken breast. Other less expensive cuts of beef can be substituted, but don’t choose a cut that requires a long cooking period to become tender.
Here are the steps:
- 2 lb filé mignon or other cut of lean beef, cut into thin 1-2 inch strips. Season the strips of meat with salt and pepper to taste. In a heavy frying pan add 1 Tbsp. of canola oil, and fry the meat until well-browned. Reserve the meat.
- In the same pan, heat 1 Tbsp. oil, then add one large white onions chopped and cook for 5-10 minutes, or until the onion is transparent but not browned. Add 2 cloves of minced garlic and cook it for 2 minutes. Return the meat to the pan, add 1/3 cup of ketchup and 1 cup of Creme Fraiche. Cook for five minutes in low heat to allow the flavors to mix.
- Serve with white rice and top it with ‘mandatory’ shoestring potatoes (it adds a welcoming crunch to these creamy and hardy dish).
- Best enjoyed with some Brazilian Bossa Nova music in the background and a bottle of Pinot Noir.