Brazilian Beef Stroganoff with Creamy Rice
This Brazilian-style beef stroganoff with creamy rice is a traditional dish you'll enjoy if you want authentic Brazilian cuisine. Try the easy recipe here.
Equipment
Large skillet or sauté pan (12-inch / 30cm)
Medium saucepan with lid (for rice)
Small bowl for cornstarch slurry
Wooden spoon or heat-resistant spatula
Fine mesh strainer (optional, for rinsing rice)
Ingredients
1.1 lb ground beef (minced beef) - minced beef, about 500g
1 teaspoon paprika - sweet or smoked, divided
1 tablespoon olive oil - 15ml
½ teaspoon cumin - ground ; optional
½ small yellow onion - finely diced
4 cloves garlic - minced- 1 ½ cups long-grain white rice - 300g — yields about 4½ cups cooked
2 tablespoons heavy cream - double cream, 30ml, plus extra for the rice- 2 cups rice milk - 480ml
2 teaspoons cornstarch - cornflour, 6g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- If time allows, season the ground beef with half the paprika, the cumin, salt, and pepper up to 1 hour ahead and refrigerate. This step is optional but builds deeper flavour.1.1 lb ground beef (minced beef), 1 teaspoon paprika, 1/2 teaspoon cumin, 1 pinch salt
- Heat the olive oil in a large skillet over high heat until shimmering. Add the onion and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the seasoned ground beef, break it into small pieces with a wooden spoon, and cook for 5–6 minutes until well browned and cooked through (160°F / 71°C), stirring only occasionally so the beef gets good colour.1.1 lb ground beef (minced beef), 1 tablespoon olive oil, 1/2 small yellow onion, 4 cloves garlic
- Add the rice milk and remaining paprika to the pan. Stir to combine, scraping up any browned bits from the bottom. Bring to a full rolling boil.1 teaspoon paprika, 2 cups rice milk
- While the sauce heats, whisk the cornstarch with 2 tablespoons of cold water or rice milk in a small bowl until smooth.2 teaspoons cornstarch
- Once the liquid in the pan reaches a full rolling boil, pour in the cornstarch slurry while stirring constantly. Continue stirring and bring the sauce back to a boil for 1–2 minutes until it thickens to a smooth, glossy consistency that coats the back of a spoon.2 teaspoons cornstarch
- Remove the pan from the heat. Stir in the heavy cream and taste for salt and pepper. To serve, stir a splash of cream and a pinch of salt into the cooked rice. Spoon the rice into bowls and ladle the stroganoff over the top.1 1/2 cups long-grain white rice, 2 tablespoons heavy cream, 1 pinch salt
Notes
Storage: Keep stroganoff and rice in separate airtight containers in the fridge for up to 3 days. The sauce thickens when cold — add a splash of milk or water when reheating.
Freezer-friendly: Both the stroganoff and rice freeze well for up to 2 months. Thaw overnight in the fridge before reheating.
Substitutions: Regular cow's milk, oat milk, or a 50/50 mix of water and cream can replace the rice milk. Thin-sliced sirloin or flank steak can replace ground beef — sear quickly and add back at the end.
Pro tip: Add the cornstarch slurry only when the liquid is at a full rolling boil, then bring it back to a boil while stirring constantly. This cooks out the starchy taste and gives a smooth, glossy sauce.
Make-ahead: Marinate the beef with paprika, cumin, olive oil, salt, and pepper up to 24 hours ahead for deeper flavour. The optional marination time is not included in the listed prep or cook times.
Nutrition
Serving: 1servingCalories: 701kcalCarbohydrates: 71gProtein: 27gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 97mgSodium: 146mgPotassium: 465mgFiber: 1gSugar: 6gVitamin A: 360IUVitamin C: 2mgCalcium: 70mgIron: 3mg
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