Our Family “Strogo” for Special Occasions
This is the kind of recipe that tastes like a celebration.
In our house, Brazilian stroganoff (we call it strogo) is the dish that shows up for birthdays, welcome-home dinners, and any night we want comfort food with a little elegance. It’s creamy, tomato-rich, and filled with tender beef and mushrooms.
This version comes from a dear family friend, Elení Tabacow, and it has been on repeat in our family for years. If you love recipes with real history, this one is it.
Protein Score
Protein per serving: 24g
Category: ???? Balanced (10–25g)
Protein-forward note: This is naturally high in protein thanks to the beef. What changes the “protein feel” of the plate is the side (rice vs. cauliflower rice) and portioning.
Why Brazilian stroganoff hits different:
- The Brazilian style uses a tomato base + cream, which creates that signature silky sauce.
- Browning the beef builds deeper flavor without needing extra sugar.
- Mushrooms add umami and volume, making the dish feel rich and satisfying.
If you’re eating protein-forward, keep your plate “anchored” with beef first, then choose a lighter base.
Texture & Flavor Guard
A great stroganoff is about two things:
- Do not overcrowd the pan when browning beef or it will steam and turn gray.
- Simmer gently after adding cream. High heat can split the sauce.
The final sauce should be creamy, rust-colored, and glossy.
Brazilian Stroganoff recipe: Our Favorite Family Recipe
Ingredients
- 5 tablespoons butter: For rich flavor and browning the meat.
- 2 pounds top sirloin steak cubed or cut into thin, short strips for tender, juicy bites.
- 1 pound white button mushrooms sliced to add earthy, umami richness.
- 1 pound onion chopped for depth and sweetness.
- 1 can tomato soup: The base of the sauce giving it a sweet, tangy flavor.
- 3 tablespoons cognac: Adds a layer of warmth and sophistication optional but recommended.
- 2 cups heavy cream: To create that luscious creamy texture.
- Salt & black pepper: To season to perfection.
Instructions
Prepare the Meat
- Season the Meat: Lightly season the cubed steak with salt and black pepper.
- Brown the Meat: Preheat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of butter to the pan. Once melted and sizzling, brown the meat in batches, cooking each piece for about 1-2 minutes per side. This ensures a nice sear without overcrowding the pan. Transfer the browned meat to a bowl and set aside.
Prepare the Sauce
- Cook the Onions: In the same skillet or Dutch oven, add the remaining 3 tablespoons of butter. Toss in the chopped onions and sauté until they become translucent and fragrant, deglazing the pan as much as possible.
- Combine: Return the browned meat to the pan with the onions. Let everything simmer together until the meat is tender—this can take 30 to 45 minutes, depending on the cut and size of your beef.
- Add Mushrooms and Tomato Soup: Stir in the sliced mushrooms and the can of tomato soup. Allow the mixture to simmer for another 10 minutes.
- Finish with Cream and Cognac: Pour in the heavy cream and cognac, and stir to combine. Season with salt and black pepper to taste. Let the stroganoff simmer for an additional 10-15 minutes, allowing the sauce to thicken slightly and develop a rich, rust color.
Serve
- Serve: Brazilian stroganoff is traditionally served with white rice and matchstick fries. In my house, we serve it with white rice and tostones (fried green plantains) for a delightful combination of flavors and textures.
Nutrition
High-Protein Pairing Table
| Pair With | Result |
|---|---|
| Cauliflower rice | Keeps it low-carb and lighter |
| Salad with vinaigrette | Brightens richness |
| Roasted broccoli or green beans | Adds volume + fiber |
| Smaller rice portion | Keeps tradition but avoids heavy plate |
Protein Boost Options
To push this toward a Powerhouse plate:
- Serve over cauliflower rice and add a veggie side
- Increase beef portion slightly (or keep rice smaller)
- Add a side of beans if you want extra protein + fiber (not Brazilian-traditional, but it works)
Storage & Reheating
- Fridge: 3 days in an airtight container
- Reheat: low heat on stovetop with a splash of cream or broth to loosen sauce
- Freezing: possible, but cream sauces can change texture slightly. If freezing, thaw overnight and reheat gently.
FAQ
What makes Brazilian stroganoff different from Russian stroganoff?
Brazilian stroganoff is typically tomato-based with cream and is often served with rice and potato sticks. Russian versions often include mustard and sour cream.
Can I make it low-carb?
Yes. Serve with cauliflower rice, sautéed cabbage, or celery root mash, and skip potato sticks.
Can I make it without cognac?
Yes. It’s optional. If you want a substitute, use a splash of broth for depth.
What’s the best cut of beef for stroganoff?
Top sirloin works well because it stays tender and cooks quickly. Cut it small for the best texture.
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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