1 1/2 - 2 lbs. of filet mignon or sirloin
1 large yellow onion
2 sticks of butter
2 boxes of button mushrooms
1 can of tomato soup
1 cup of rich and tangy ketchup
Cognac to taste
8 oz. of creme de leche or heavy whipping cream
Chop the steak and mushrooms into bite sized pieces. Cut the large onion into chunks and puree it in the blender with a little water. You are wanting to create onion water that you will use as a thinner for your sauce. Strain the onion from the water - saving the chopped onion puree and water separately.
Take a stick of butter and melt it in a frying pan and mix with all of the chopped onion. Then dredge the chopped meat in flour, salt and pepper. Shake off the excess flour mixture before sauteing. In another pan, melt the other stick of butter and saute all of the meat until brown.
Mix the onion and meat, then add 1 can of Tomato Soup and keep stirring. Cook the mixture until boiling and add no more than 1 cup of onion water in a 10 minute period. When mixture is boiling, add the chopped mushrooms and reduce heat to medium and cover.
Add one cup of Ketchup and stir until thick, then add salt and pepper to taste. Add 1 1/2 shots or to taste of cognac.
Cook the mixture until boiling, then add creme de leche or heavy whipping cream and let simmer for 10 to 15 minutes or until hot.
Pour over white rice and top potato sticks and serve.
Foodie Notes: My good friend Wiki sez this about Brazil's fascination with stroganoff: "Beef stroganoff is also very popular in Brazil and Portugal, under the name "estrogonofe" or "Strogonoff". The Brazilian variant includes dice or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy whipping cream. Stroganoff is also often made with strips of chicken breast rather than beef. It is commonly served with crisp potato straws, as in Russia, but with the addition of white rice. Sometimes one can also see creative servings of estrogonofe, such as a pancake filling, or topping baked potatoes. It is so popular among Brazil's urban middle class that there are even fast-food chains (such as Strogonophy's) dedicated to it in the food courts of many Brazilian shopping malls. Many recipes and variations exist: with or without wine, with canned sweet corn, with ketchup instead of tomato sauce, etc."
Forget what you know about the American version of Stroganoff - Cream of Mushroom Soup with Mushrooms and Beef Tips over Egg Noodles. This recipe beats the pants off anything you have ever tasted in terms of Stroganoff. It is very rich, and typically used as a celebration dish in Brazil. Brazil's fascination with this dish, and the fact that is has become so popular that every region in Brazil has a little different take on it, but they all have a take, means that is has become woven into the fabric of the country. No doubt brought to Brazil or introduced by any of the numerous ethnic groups that came to Brazil and brought the dishes of their home country with them. Brazil did have many Russians settle there, and much like our country, you can't help but love the diversity in food that a new group adds to a culture and society.