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Brazilian Stroganoff (Estrogonofe de Carne)

brazilian strogonoff with rice and potato sticks

Beef stroganoff is a hearty and filling dish we often associate with Eastern Europe, especially Russia. Browned beef is stewed in a mustard sauce and served with sour cream and egg noodles for a quintessential wintertime dish. A version of beef stroganoff, or estrogonofe de carne, is quite popular in Brazil. This is not surprising, considering over 2 million Brazilians claim Russian heritage! Brazilian stroganoff is quite similar to the traditional Russian version, but with a few twists to suit local tastes.

History of Stroganoff 

The first recipe for beef stroganoff (stroganov in Russian) can be found in the cookbook, A Gift to Young Wives. Written by Elena Molokhovhets, the tome was published in 1871 and was wildly popular among housewives.  The first edition contained a recipe for “Beef a la Stroganov, with mustard.”

“Stroganov” was derived from one of Russia’s most successful merchant families of the same name. They established themselves as early as the 16th century and developed lucrative connections to virtually every facet of Russian business, from banking to politics. They might be likened to the prominent Medici family of Italy. 

The reason for naming the dish after the Stroganovs is not immediately clear. However, we might hypothesize that Ms. Molokhovets hoped to convey the richness of the dish by naming it after the wealthiest family in the country. 

Brazilian Beef Stroganoff vs Russian Stroganoff

The original recipe for Beef a la Stroganov was made with beef and a basic roux sauce with broth, mustard, and sour cream. Many variations incorporate mushrooms, garlic, and onion, but these additions are generally attributed to French chefs who obtained the recipe while traveling in St. Petersburg. 

Brazilian beef stroganoff is similar, but it replaces the mustard with tomato paste, ketchup, and worcestershire sauce. The tomato paste gives the dish a signature light orange hue. Brazilian stroganoff also uses heavy cream in place of sour cream and includes onions, garlic, and mushrooms.

The traditional accompaniment to Russian stroganoff is a side of crispy potato sticks (a favorite topping in Brazil as well). Brazilians serve their stroganoff in the same manner, or with a side of fluffy white rice (or both!). 

Variations of Brazilian Stroganoff Stew

The protein you use can be changed depending on personal preference or dietary requirements. If you are vegetarian, you can omit the meat entirely and add more mushrooms, carrots, potatoes, and other vegetables for a hearty veggie stew. Brazilians like to sub in chicken or prawns as well. 

Brazilian Estrogonofe Without Heavy Cream

Generally speaking, stroganoff is a dish that is meant to “stick to your ribs.” However, if you want to reduce the fat and calorie content of this dish, you can omit the heavy cream and make a traditional roux instead. For every four cups of liquid, use 4 oz of roux. 

To make a simple roux, use a 2:1 ratio of melted flour to melted fat or oil. For example, melt 2 oz of butter and mix in 4 oz of flour. Let it cook for at least 30 seconds, then whisk in your liquid. 

Brazilian Beef Stroganoff Recipe (Estroganofe de Carne)

Ingredients:

2 tbsp extra virgin olive oil or unsalted butter
2 lbs lean, high grade beef, such as tenderloin or ribeye (cut into 1 inch cubes)
1 yellow onion, finely chopped
4 cloves of garlic, minced
1.5 cups sliced white mushrooms
⅔ cup tomato paste
½ cup water
2 tbsp ketchup
2.5 tbsp Worcestershire sauce
2.5 cups heavy cream
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Let your cubed beef come to room temperature while you preheat a skillet over medium high heat. 
  2. Melt the butter or drizzle oil into the preheated pan. 
  3. Sear the beef on each side until a nice crust forms (just a few seconds each side).
  4. Remove the beef and set aside. Lower the heat in the pan to medium-low.
  5. Add in the onions and sauté until softened. 
  6. Add in the white mushrooms and cook until they are softened with golden edges.
  7. Now add in the garlic and cook for about thirty seconds until fragrant.
  8. Return the beef to the pan, along with the salt, pepper, tomato paste, Worcestershire sauce, ketchup, and ½ cup of water. 
  9. When the mixture is evenly incorporated, add in the heavy cream and simmer until piping hot. 

Serve over a bed of fresh white rice and top with batata palha. Enjoy!

More Great Recipes to Try:

Lamb Loin Chops Recipe

Pan Seared Lamb Loin with Garlic and Rosemary

lamb loin chops in skillet with garlic and rosemary

The Brazilian Steakhouse tends to be synonymous with one word: beef. From the signature picanha to more mainstream cuts like filet mignon, the churrascaria is a steak-lovers paradise. But Brazilians also enjoy plenty of other types of meat, including lamb. Like Americans, Brazilians often consider lamb to be a meat reserved for special occasions. Today’s recipe for lamb loin chops is ideal for the upcoming Holidays: pain seared with plenty of garlic and rosemary, it is deceptively simple and packed with flavor. 

Lamb Chops vs Lamb Loin Chops

Lamb chops are harvested from the ribs of the lamb. They can be sold separately or in a rack to be carved after cooking. This cut of lamb may also be served “frenched,” with a length of rib bone polished and protruding from the meat to form a handle. Chops presented in this way are sometimes referred to as “lamb lollipops.” They tend to be the most expensive of all the cuts of lamb and are prized for their tenderness and depth of flavor. 

Lamb loin chops, by contrast, are derived from the area just behind the rib cage, between the tenderloin and the flank. Loin chops can be bone-in or boneless and contain a large medallion of the adjacent tenderloin, giving them the appearance of a smaller t-bone steak. They can be slightly tougher than lamb chops since they are leaner. This means their flavor and texture are best at rare or medium rare temperatures. 

What Does Lamb Taste Like?

Lamb has a similar texture to beef, but it has a slightly stronger, gamey flavor. The overall taste of the meat will vary slightly depending on where the lamb was reared and what its diet consisted of. Grass-fed lambs, for example, have a more distinct flavor that is somewhat earthy and smokey. 

Is Lamb Better for You Than Beef?

Like beef, lamb is considered a red meat. As such, it is an excellent source of protein and certain vitamins and minerals, including zinc, selenium, and iron. Lamb may offer additional health benefits compared to beef, especially if it has been grass fed. This diet infuses the meat with beneficial Omega 3 fatty acids, which have been shown to prevent heart disease and aid in bone and joint health. 

Lamb does have higher levels of saturated fat than beef, which means it can be somewhat higher in calories (3 oz of lamb loin has about 282 calories, compared to 3 oz of beef top loin, which has 224). However, the meat generally has less marbling, which means most of the fat is in one area that can be discarded. 

How to Cook Lamb Loin Chops

Lamb loin chops are at their tastiest when cooked rare or medium rare. They do well with almost any cooking method, but especially pan searing and grilling. To get the most out of your loin chops, keep the following tips in mind before you cook them:

  1. Let the chops come to room temperature before cooking. This ensures a more even sear and reduces the chance of overcooking.
  2. Use bone-in chops. While they may not be as convenient to cut or eat as the boneless version, bones in meat act as a temperature insulator. This, again, makes for more even cooking and slows down the cooking process slightly, giving you a little wiggle room for temperature. 
  3. Use a cast iron skillet or dutch oven. These heavy bottomed pans are ideally suited to searing meat, since they maintain a perfectly even temperature and form a beautiful crust. 
  4. Cook in batches. You may be tempted to get all your chops into the pan at once, but you will have a much more difficult time getting that beautiful brown crust to form if the pan is too crowded. Cook your chops in batches to give them enough space to cook evenly and seal in those juices. They need to rest anyway, so don’t rush it!

Lamb Loin Chops Recipe 

Ingredients:

3 pounds lamb loin chops (bone in)
Extra virgin olive oil
Salt
Freshly ground black pepper
4 tbsp butter, unsalted
6 cloves garlic, smashed*
1/2 tbsp fresh rosemary (or 1/2 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)

Directions:

  1. Allow your lamb loin chops to come to room temperature (about 20 minutes should do). 
  2. Preheat a cast iron skillet over medium high heat.
  3. Season the lamb loin chops liberally on both sides with salt and black pepper.
  4. Add a drizzle of extra virgin olive oil to the preheated skillet (about a tablespoon). 
  5. Add chops and brown on each side until a golden crust forms. This should take about 3 minutes per side.
  6. Remove the chops to a separate dish and lower the heat of your pan to medium. When the pan has cooled to medium, add the butter, rosemary, thyme, and smashed garlic to the pan. 
  7. Let the butter melt and the garlic become fragrant (don’t let it burn!).
  8. When the butter is melted, add the chops back to the pan and cook them for another 10-15 minutes until the internal temperature is 125** degrees (medium rare). 
  9. Serve with any remaining pan juices and fresh herbs. 

*We recommend smashing or slicing the garlic to infuse its flavor into the butter without burning. If you want to mince your garlic, you will want to add it later in the cooking process (1-3 minutes before chops are done). 

**The USDA recommends cooking lamb to a temperature of at least 145 degrees for food safety. However, most chefs agree that the high heat when searing will eliminate surface bacteria and other worrisome pathogens. This does not apply to ground lamb, of course, which will need to be cooked to an internal temperature of at least 160 degrees to eliminate food borne pathogens on and within the meat. 

Try Your Lamb Loin Chops With These Great Side Dishes:

Premium Lamb Chops Delivered to Your Door

The best tasting meat starts with quality. At Texas de Brazil, we source only the highest rated, USDA choice meats for both our restaurant and our delivery service. Visit Texas de Brazil’s online butcher shop to have premium cuts of lamb, beef, chicken, pork, and sausage delivered right to your door. Go online to select your hand curated grill package, or choose from a la carte options (including our signature spicy rub for picanha). 

Shrimp Risotto (Risotto de Camarao)

shrimp-risotto

Italian Brazilians form a large part of the country’s population, with over 60,000 individuals claiming Italian heritage in Sao Paulo alone! This means that, along with other customs, Italian food has made its way well into mainstream Brazilian cuisine. Today’s dish of shrimp risotto is heavily rooted in Italian tradition, but features a few quintessential Brazilian twists (green peas, boiled eggs, and green olives). 

One of the main differences between Italian risotto and Brazilian risotto is the rice that is used. Brazilians tend to prefer their rice fluffy and separated, as opposed to sticky or creamy. As a result, most recipes for risotto call for Basmati or jasmine in place of the traditional arborio rice. Basmati, in particular, is longer and has less starch, which keeps the grains from adhering to each other when cooked. The rice can be rinsed several times to eliminate even more starch. 

Pilaf vs Risotto

This drier style of rice is probably more similar to what we, in the US, might call a “pilaf.” Despite the texture differences, however, the cooking methods are relatively similar overall. Both involve sautéing aromatics in fat or oil, toasting the grains of rice to release a nutty flavor and aroma, and finally cooking in a flavorful stock or broth (sometimes with wine).  

In pilaf, the full amount of stock is added and the pot is covered to allow the rice to absorb all the liquid. In risotto, the liquid is added slowly, one ladle-full at a time, and some liquid is allowed to remain unabsorbed in a creamy, flavorful “sauce.” 

Shrimp Risotto Substitutions

Shellfish allergy? Don’t care for shrimp? No problem! This recipe lends itself to all kinds of customization. You can just as easily substitute the protein with chicken and chicken stock, or make a vegetarian version with portobello mushrooms and vegetable stock. 

Shrimp Risotto Recipe (Risotto de Camarão) 

Ingredients:

1.5 pounds medium-sized shrimp, peeled and deveined
½  cup diced onions
½ red bell pepper, diced
½ cup fresh tomatoes, diced
2 garlic cloves, minced
¼ cup fresh or frozen sweet peas
¼ cup chopped green olives
1.5 cups Basmati rice
2 boiled eggs, chopped
3 cups fish stock
Extra virgin olive oil
Salt and pepper to taste

Directions:

  1. Heat a large skillet over medium heat and add in a drizzle of extra virgin olive oil.
  2. Sauté the onions and bell peppers for 2 minutes or so, until they are softened. Then add in the minced garlic and cook for another 30 seconds (just until you can smell it).
  3. Add in the rice and turn the heat up to medium high. Toast the rice with the onions and garlic until it is golden and fragrant and evenly coated with oil. 
  4. Add in the tomatoes, peas, and green olives. Cover with fish stock and bring to a boil.
  5. Once boiling, reduce heat to medium low and cover. 
  6. When the rice is nearly finished, put in your shrimp and stir. Cover the pan and cook until the shrimp are pink and tender (this only takes a few minutes).
  7. Remove the rice from the heat and stir in your chopped boiled eggs. Taste for salt and add more as needed. Finish with a grind of fresh black pepper.
  8. Garnish with fresh, chopped parsley and parmesan cheese, if you like. 

More Great Brazilian Recipes to Try:

 

Brazilian Style Shepherd’s Pie (Escondidinho de Frango)

brazilian shepherd's pie with yuca

Escondidinho is popular all over Brazil as an inexpensive yet tasty comfort dish. It is, essentially, a shepherd’s pie, with a few classic Brazilian twists. The most important difference between shepherd’s pie and escondidinho is the topping: instead of the mashed potato layer of a traditional cottage pie, escondidinho substitutes whipped yuca root (or cassava).  

The meat layer of escondidinho is also subject to variation depending on the region and personal preferences. While traditional shepherd’s pie tends to favor ground beef, pork, or lamb, escondidinho can incorporate a wide array of proteins. 

The original Brazilian shepherd’s pies used dried and salted meat as the bottom layer. Today, escondidinho can be made with whatever meat you choose, from shrimp to beef. We will be using shredded chicken, which pairs beautifully with the sauteed vegetables and creamy yuca topping. It is also a bit lighter than ground beef or pork, but feel free to substitute whichever meat you like. 

What is Yuca?

Yuca, also known as manioc or cassava, is a shrub native to South America. It is cultivated predominantly for its root, which is starchy and a good source of carbohydrates. The root is eaten in much the same way as a potato, usually boiled, baked or fried. Like the potato, a powdered starch is also processed from the root and used in place of wheat flour in many parts of the world, including Brazil. You may also know this flour by the name, “tapioca starch.” 

Can You Make Vegan Escondidinho?

Of course! For the vegan “meat” layer, you could easily substitute some hearty roast vegetables and a nutritious legume, like lentils. This recipe for stewed lentils with eggplant would make a perfect vegan base for your Brazilian shepherd’s pie.

For a vegan version of your whipped yuca, swap out the butter for cashew butter and substitute a nut milk of your choice, preferably plain soy or cashew. 

Mashed Potatoes vs Yuca for Brazilian Shepherd’s Pie

Although the yuca is a decidedly Brazilian component of this dish, you can certainly substitute potatoes if you wish. Many Brazilians also use mashed potatoes for their escondidinho casserole. Yukon gold and russet potatoes make for the creamiest topping, but you can use any potatoes you like. Again, you can keep it dairy free by using cashew butter and milk. Use the same volume of potatoes as you would yuca. 

Brazilian Style Shepherd’s Pie (Escondidinho de Frango)

Ingredients:

For the Yuca Mash

2 lbs yuca root, peeled and cubed
2 tbsp unsalted butter
1 cup whole milk (you can use skim, if you want)
½ tsp salt
Freshly ground black pepper to taste
1 cup shredded cheddar cheese

For the Chicken

1 small onion, diced
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1 cup chopped collard greens or kale
1 tablespoon tomato paste
½ cup chicken stock
½ cup white wine (not sweet)
1/4 cup shredded carrots
¼ cup sweet green peas
Kosher salt

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. Cook the chicken. Put the chicken breasts in a large stock pot and cover with water completely. Add 2 tsp of salt to the water. Bring to a boil, then reduce to medium. Cover, and simmer until chicken is cooked through (about 20 minutes).
  3. Shred the chicken on a plate with two forks. Set aside. 
  4. In another pot, put your diced yuca root and cover with more salted water. Bring to a boil, then reduce to medium and cook the yuca until fork tender (20-25 minutes).
  5. While the yuca simmers, melt the butter and warm the whole milk in the microwave for about 1 minute. 
  6. When the yuca is finished, pour in the melted butter and warmed milk. Add in your cracked black pepper and whip with a hand mixer until creamy and uniform. Taste for salt and add more if needed. Set your mashed yuca aside. 
  7. Heat a skillet over medium heat. Pour in a drizzle of oil, and add in your diced onion and carrots. Cook until softened, about 2 minutes. 
  8. Now add in the garlic and cook for another thirty seconds until just fragrant. 
  9. Add the shredded chicken, collard greens, and peas to the pot. Mix in the tablespoon of tomato paste. 
  10. Cover with the white wine and chicken stock. 
  11. Simmer your chicken mixture over medium heat until the liquid has mostly evaporated.  Taste for salt and add more as needed.
  12. Layer your chicken mixture in the bottom of a non-stick casserole dish. 
  13. Spread the whipped yuca mash over the top of the chicken. Top with cheese.
  14. Bake your casserole until the cheese is melted and the yuca is golden brown around the edges (40 minutes). 

Enjoy!

Other Great Recipes to Try:

 

Brazilian Caldo Verde Recipe (Green Soup)

How to Make Portuguese Green Soupbowl of caldo verde with spoon on table with orange tiles

Caldo verde (“green soup”) is a northern Portuguese dish that is also very popular in Brazil. It is a perfect Springtime dish, being lighter but still satisfying. It gets its name from one of its primary ingredients: collard greens. 

Like other dishes such as corn cakes, peanut toffee, and mulled wine, caldo verde is an especial favorite during the Festivas Juninas, also known as the Festas de São João. This Catholic summer festival honors John the Baptist and is also a celebration of Brazilian rural life.

The soup incorporates many flavors reminiscent of the American South: smoked sausage, collard greens, onions, and garlic. While a Southern soup might call for beans or rice, this recipe uses potatoes for a bit of starch. The potatoes act as a naturally thickener and give the soup a satisfying texture. 

We will be using smoked Brazilian sausage (also known as linguica calabresa), which has a lightly spiced and garlicky flavor. If you do not have smoked linguica, you can substitute with any smoked sausage. Chorizo and andouille are especially good, since they have a similar taste and texture to the linguica. 

You can further customize your soup however you like. Some recipes call for kale in place of collard greens, for example. You could omit the greens entirely, but then it wouldn’t really be a “caldo verde!” If you don’t care for collards or kale, try spinach, Swiss chard, or even bok choi. All have a mild, sweet flavor when they are stewed and lend to the heartiness of this soup.

Brazilian Caldo Verde Recipe (Green Soup)

Ingredients:

6 yellow potatoes, such as Yukon Gold
7 Texas de Brazil hickory smoked sausages, sliced
1 large yellow onion, diced
3 cloves of garlic, minced
1 pound collard greens
2-3 tbsp olive oil
8 cups chicken or vegetable stock
Salt and pepper to taste

Directions:

  1. Remove the stems from your collard greens and slice it into thin strips. You can do this by stacking a few leaves on top of each other, rolling them up, and then slicing them. This is called a “chiffonade.”
  2. Heat a large stock pot over medium heat. Add in 1 tablespoon of extra virgin olive oil.
  3. Add the sausage and cook until evenly browned, about 5 minutes. Remove the sausage and allow it to drain on a plate lined with paper towels.
  4. Add another drizzle of olive oil to your pot. Put the onions in the pot and cook them until they are softened and translucent, about 2 minutes.
  5. Add the minced garlic and cook until just fragrant, about 1 minute.
  6. Add all the potatoes and cover with chicken or vegetable stock. Bring to a boil and then reduce to a medium simmer. Allow to cook until potatoes are fork tender (about 20-25 minutes).
  7. When the potatoes are cooked, remove half of them and set them aside with the sausages.
  8. Using an immersion blender, blend the remaining ingredients in the stock pot until they are smooth and fully incorporated.
  9. Now add the rest of the potatoes, smoked sausage, and collard greens to the pot. Let the greens simmer for a minute or two, until their color brightens and they are slightly softened.
  10. Taste for seasoning and add salt and pepper as needed.

Serve piping hot with a little drizzle of olive oil and some red pepper flakes. Pair your caldo verde with crusty bread or pao de queijo for dipping. 

Visit Texas de Brazil for Your Next Night Out

Texas de Brazil has over 50 locations in the US and internationally. Visit your local restaurant for a truly unique and delicious dining experience. Or, bring the taste of churrasco right to your door with one of our beautifully curated grill packages. Go online to order premium lamb, pork, and sausages-and don’t forget to try our new spiced picanha.

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