Save This creamy Brazilian stroganoff pasta is weeknight comfort food at its best and always a hit at my family table Tender beef mingles with mushrooms in a luscious tomato-cream sauce and the signature crunchy potato stick topping brings just the right touch of Brazilian flair
When I first tried this dish at a friend's house I was hooked and it quickly became my go-to when I want to surprise guests with something special yet unfussy
Ingredients
- Sirloin steak: sliced thinly for tenderness Pick a cut that is bright red with minimal gristle for best results
- Olive oil: brings out the flavor during the quick marinade Choose extra virgin for richer taste
- Salt and black pepper: essential simple seasoning Use freshly ground pepper for a more vibrant kick
- Garlic: minced for aromatic depth Always opt for fresh cloves
- Onion: the savory flavor base Look for firm white or yellow onions without soft spots
- Button mushrooms: add earthiness and moisture Select firm dry mushrooms with no browning
- Ketchup and tomato paste: for balanced tang and sweetness Pick one without high-fructose corn syrup if possible
- Worcestershire sauce: infuses umami and a subtle hint of spice Use a good quality brand for best complexity
- Dijon mustard: gently sharpens the sauce Choose one with a creamy texture not gritty
- Heavy cream and sour cream: combine to make the sauce velvety rich Use full fat for maximum flavor
- Unsalted butter: rounds out and deepens the flavors Fresh is always best
- Penne or fusilli pasta: the perfect shapes for holding the sauce Cook until al dente to avoid mushiness
- Potato sticks: crispy finishing touch Batata palha is traditional but a crunchy store-bought potato stick works just as well
- Fresh parsley: for a burst of color and freshness Use only vibrant green leaves with no wilting
Instructions
- Marinate the Beef:
- Combine the sliced sirloin with olive oil salt black pepper and minced garlic in a bowl Toss well to coat every piece and let sit for ten minutes This short marinade lets the seasonings soak into the meat
- Cook the Pasta:
- Bring a large pot of well salted water to a gentle boil Add pasta and stir so it does not clump Cook until al dente meaning firm but with a slight bite Scoop out a quarter cup of pasta water before draining The salty starchy water later helps thin the sauce if needed Set drained pasta aside
- Sear the Beef:
- Heat a large skillet over medium high until very hot Add the marinated beef strips in one even layer Let them cook undisturbed for two to three minutes just until browned but not cooked all the way through Remove beef from skillet and set aside so it stays juicy
- Build the Flavor Base:
- Melt butter in the empty skillet over medium heat Add chopped onion and stir for about three minutes until soft and translucent Toss in the sliced mushrooms Cook these for four to five minutes until they are golden fragrant and have released their juices
- Make the Sauce:
- Add ketchup tomato paste Worcestershire sauce and mustard Stir constantly for two minutes Let everything blend and darken slightly This step ensures a deeply flavored sauce rather than a raw tomato flavor
- Simmer the Sauce:
- Lower heat to medium and pour in heavy cream and sour cream Stir gently to combine Simmer everything for two to three minutes until sauce thickens and turns silky smooth Do not boil so the creams stay emulsified
- Finish the Stroganoff:
- Return seared beef to the skillet and mix with the sauce Cook another two to three minutes just to heat the beef through and infuse the meat with the sauce If the sauce thickens too much add a splash of reserved pasta water and stir until the consistency is loose and creamy
- Toss with Pasta:
- Add drained pasta directly to the skillet Toss everything together so every piece of pasta gets well coated in sauce
- Serve and Garnish:
- Spoon the stroganoff pasta onto plates Top each portion with a loose handful of crispy potato sticks and a scatter of fresh parsley if you like Serve immediately for the crunchiest texture
Save Potato sticks were always the star of this dish for my kids Like clockwork they would sneak a few from the bowl before dinner was on the table I never blamed them The satisfying crunch brings the whole meal together
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days The sauce will thicken so add a splash of milk or cream when reheating to restore its silky texture Potato sticks should be stored separately and sprinkled right before eating to maintain their crispiness If freezing let the pasta and sauce cool completely then pack into freezer safe containers Thaw overnight in the fridge and warm slowly on the stove before serving
Ingredient Substitutions
Chicken breast works beautifully in place of beef For a vegetarian version try sliced portobello mushrooms or soy curls and swap the Worcestershire sauce for a vegetarian alternative Gluten free pasta and potato sticks make this easily celiac friendly For a lighter option swap heavy cream for half and half and cut the sour cream with plain Greek yogurt
Serving Suggestions
This rich pasta is a meal on its own but for a festive Brazilian touch serve with a green salad of fresh lettuce tomatoes and onions A light red wine or cold lager complements the creamy sauce beautifully For extra flair offer small bowls of extra potato sticks at the table and let guests help themselves
A Bit of Cultural Context
Brazilian stroganoff evolved from the Russian original but is a beloved home comfort found at Sunday lunches and birthdays across Brazil Its signature twist is the batata palha potato stick topping which both kids and adults treasure This dish marries European influences with Brazilian ingenuity creating something entirely unique
Seasonal Adaptations
Switch up the vegetables depending on what is fresh Try zucchini sweet peppers or even peas for a springtime take Swap beef for roast turkey or chicken in the week after a holiday dinner In summer use lighter cream or a blend of cream and milk for less heaviness
Helpful Recipe Notes
Using full fat dairy ensures a velvety sauce Sear beef quickly so it stays juicy and tender Do not skip the potato stick topping it makes the dish
Success Stories
A close friend once made this for our dinner club and everyone asked for seconds even the picky eaters Every birthday potluck someone requests it Underneath all the creamy sauce it is the golden crunch that always wins people over
Freezer Meal Conversion
Freeze pasta and sauce together but skip the potato sticks until serving Portion into individual containers for easy lunches The sauce may thicken so revive it with a dash of milk or cream as you reheat
Save This creamy and comforting pasta dish is perfect for a weeknight meal or a special occasion The combination of tender beef savory mushrooms and a rich tomato-cream sauce topped with crispy potato sticks is sure to be a crowd-pleaser.
Recipe FAQ
- → What cut of beef works best?
Sirloin steak is ideal as it's tender and cooks quickly. Look for thin strips for best results.
- → Can I substitute chicken for beef?
Yes, chicken breast strips are a great alternative. Adjust cooking time to prevent overcooking.
- → Where can I find batata palha (potato sticks)?
Batata palha is available in Latin markets or international aisles in larger grocery stores. You can also make your own at home.
- → Is this dish spicy?
No, it features a creamy, savory sauce with subtle tang from mustard and Worcestershire but minimal heat.
- → Can I make this dairy-free or gluten-free?
Substitute dairy with plant-based creams, and use gluten-free pasta and potato sticks to accommodate dietary needs.
- → How do I prevent the sauce from becoming too thick?
Reserve some pasta water to adjust the sauce consistency just before serving.