From Linda Bladholm’s A Fork on the Road
Brazilian Stroganoff (Estrogonofe)
This recipe is similar to the version served at Giraffas and is adapted from petitechef.com. Serve with rice or pasta. Less expensive lean cuts of beef can be used.
2 pounds filet mignon, cut into thin 1 to 2-inch strips.
2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 medium onion, chopped
2 cups sliced fresh mushrooms
2 1/2 cups cream
1/3 cup ketchup
3 tablespoons creamy-style mustard
2 teaspoons Worcestershire sauce
Season the beef with salt and pepper to taste. Add 1 tablespoon of oil to a skillet, and stir-fry the meat over high heat until well-browned, working in batches. Remove from pan. Heat remaining oil in the same pan and add the garlic, onions and mushrooms and cook for 10 minutes, or until the mushrooms start to brown slightly. Return the meat to the pan and stir in the cream, ketchup, mustard and Worcestershire sauce. Cook for 5 minutes. Makes 4 to 6 servings.
Per serving (based on 4): 968 calories (72 percent from fat), 77 g fat (41 g saturated, 23.8 g monounsaturated), 352 mg cholesterol, 55.4 g protein, 13.8 g carbohydrates, 1 g fiber, 596 mg sodium.