Strogonoff de Carne (Brazilian Beef Stroganoff)

Method

1. 1

   Soak the potato matchsticks in cold water 10 minutes to draw out starch, then drain and pat completely dry.

2. 2

   Fry the potato sticks in hot oil until golden and crisp, about 4 minutes; drain on paper towels and salt immediately.

   💡 Bone-dry potato sticks are non-negotiable — any water left on them makes the oil spit violently.

3. 3

   Season the beef strips with salt and pepper. Heat the olive oil in a large skillet over high heat and sear the beef in batches, 1–2 minutes, until browned but not fully cooked through; remove to a plate.

4. 4

   Melt the butter in the same skillet and cook the mushroom and onion until softened, about 4 minutes, then add the garlic for the last 30 seconds.

5. 5

   Stir in the ketchup and mustard, cook 1 minute, then pour in the cream and stock and simmer until slightly thickened, about 4 minutes.

6. 6

   Return the beef and its juices to the pan and warm through gently for 2 minutes without letting it boil hard.

   💡 A hard boil toughens the beef — keep this last stretch at a bare simmer.

7. 7

   Serve over white rice, crowned with the crisp potato sticks.