This is a Beef Stroganoff that we usually do, here in Brazil. It is super easy and fast to do. It’s a family recipe, so don’t tell my father that I posted it here…haha. The main difference is that in our stroganoff only goes catchup, no salt, no garlic and no onion. It seems a little strange, but I guarantee that it is delicious.
Beef Stroganoff
Ingredients:
450g filet mignon (cut in cubes or strips)
400g catchup
300g single cream
1 cup Paris Mushroom sliced
1/3 cup cognac
150g water
Directions:
Put oil in a large skillet on medium heat. Increase the heat to high/med-high and add the beef.
You want to cook the beef quickly, browning on each side, so the temperature needs to be high enough to brown the beef, but not so high as to burn the butter.
Pour the Cognac over the beef with any juices. Immediately set alight and shake the pan until the alcohol has burnt itself out.
Add the catchup and the water, let it boil for a couple of minutes and the add the mushrooms.
Let it boil again for a couple of minutes and turn off the heat. Stir in the single cream.
Serve immediately with white rice and shoestring potato.
I haven’t had this in years! It looks terrific. Mmmm shoestring potatoes. 🙂