Brazillian Stroganoff

You might be wondered why Stroganoff is in a Brazilian website. In fact, stroganoff is on e of Brazil’s most popular dishes. Brought by immigrants from Eastern Europe in the late nineteenth and early twentieth centuries, the dish has grown in popularity over the year. Today it is so popular that even Brazilian restaurants in the United States serve it for homesick Brazilians. Stroganoff is different in Brazil because we serve it with white rice instead of noodles like in US. Our stroganoff has white mushrooms that we call “Champignon”. Also in Brazil we like to serve potatoes chips as a stroganoff side dish.


  • 2 tbs salt margarine;
  • 1 onion, minced;
  • 1 clove garlic, minced;
  • 1 teaspoon salt (or you can use pre-prepared seasoning that has garlic in it);
  • ½ lb white cultivated mushrooms (Champignon);
  • 1 ½ lb beef or breast chicken cut into small cubes or strips;
  • 2 tablespoon ketchup;
  • 1/2 cup sour cream or 1/2 can of table cream (8oz table cream from Nestle).


Lightly fry the beef or chicken cubes with the margarine, onion, garlic and salt in a large saucepan over medium heat. Add ½ cup of water just to make a thick sauce, add the remaining ingredients except the sour cream and ketchup. Cook for about 5 minutes and check the meat for doneness. When done, add the sour cream and ketchup. Mix briefly and take the saucepan out of the heat. The cream should stay on the heat just enough to warm up. Do not let it cook prolonged.

Hint: You can use roast beef cut into strips that you might already have in your fridge.

Serve with white rice and either potato chips,  French fries or potato sticks as in the photo above.

SERVING SIZE: Make four servings.