Brazilian Beef Stroganoff

Stroganoff Directions:

Place steak on a cutting board and pat dry with a paper towel. Slice into 1-inch cubes. Put in a bowl or dish and sprinkle with salt and ground black pepper, 2/3 of the minced garlic, 1/4 the onion, 1/2 the parsley. Cover and let sit at room temperature for 15-20 minutes.

While the meat is marinating, begin to prepare the rice to serve alongside.

In a large pot, over high heat, add 3 Tbsp of light oil. Once shimmering, add beef and sear while stirring for 2 minutes. Remove beef from the pot, leaving the drippings, and let sit on a platter.

Lower heat to medium-high. Add 1 Tbsp of light oil and the remaining garlic and onions. Cook for 2 minutes. Add the sliced mushrooms and sauté until cooked down, 2-3 minutes.

Add the beef back to the pot along with the dry red wine and stir to deglaze for about 1-2 minutes until most of the liquid evaporates.

Reduce heat to medium and add the tomato paste. Stir to coat. Add the nutmeg, ¼ tsp ground black pepper, remaining parsley, ½ cup of beef stock, and crushed tomatoes. Stir to mix.

Reduce heat to medium-low and bring to a simmer for 10-12 minutes, stirring throughout to let the sauce thicken. Add beef stock as needed to keep moist, ¼ cup at a time.

Remove from heat and let any bubbles subside. Fold in the “media crema” table cream, then add salt and additional pepper to taste.

Rice Directions:

Rinse the rice using a mesh strainer until the liquid runs clear. Let sit to dry for approximately 5 minutes.

In a medium pot, over medium heat, add 2 Tbsp of light oil. Add the garlic and stir for thirty seconds, careful not to burn. Add the onion and stir while sautéing for 1 minute. Add the rice and sauté for 1 minute.

Add the water and salt to the pot and cook uncovered until the water fully evaporates, 15-20 minutes.

Remove from heat, cover with lid, and let sit for 5 or more minutes.

To Finish & Serve:

Serve the stroganoff immediately over white or jasmine rice with optional potato sticks as garnish.