Este Stroganoff de Vaca é a refeição perfeita para um dia de semana atarefado: rápido, reconfortante e cheio de sabor. A carne moída cozinha rapidamente e o molho cremoso, enriquecido com cogumelos, pimentos e queijo creme, une tudo na perfeição. Sirva sobre uma cama de massa de ovo para um prato clássico que toda a família vai adorar.

Ingredientes

  • 500gr de carne vaca moída.
  • 1 pimentão verde grande, picado.
  • Uma tigela de cogumelos, cortada.
  • 1 cebola grande, em cubos.
  • 4 dentes de alho picados.
  • 1 1/2 xícara (ou mais) de caldo de galinha.
  • 1/4 xícara de vinho para cozinhar. (Branco.)
  • 1/2 a 1 pau de cream cheese, cortado. (8 oz.)
  • 1 lata de sopa de cogumelos.
  • 1/4 xícara de leite.
  • Sal e pimenta.
  • Azeite.
  • Macarrão de ovo.

Preparação

  1. Prepare a massa como as direções da caixa em água salgada.
  2. Frite a cebola, a pimenta, o alho e os cogumelos no azeite.
  3. Adicione a carne e frite até dourar.
  4. Adicione o queijo creme e mexa para deixar derreter.
  5. Adicione o vinho, leite e caldo de galinha.
  6. Adicione a sopa. Deixe ferver por alguns minutos.
  7. Tempere com sal e pimenta.
  8. Sirva em cima de macarrão de ovo. Apreciar!

Craving a bowl of pure comfort food? The English recipe is ready for you.

Creamy Beef Stroganoff

This recipe is a wonderfully quick and easy take on the classic Russian dish, using beef mince instead of steak for a perfect weeknight dinner. It delivers all the rich, savoury, and comforting flavours you expect from a stroganoff, with a creamy sauce packed with mushrooms, onions, and peppers. It’s a hearty, satisfying meal that comes together in under 30 minutes.

While traditionally served with a dollop of sour cream, this version gets its luxurious creaminess from cream cheese and a can of condensed mushroom soup, which creates a foolproof, rich sauce. Don’t be afraid to add more chicken stock if you prefer a thinner consistency. For a final touch of freshness, you could stir through some freshly chopped parsley just before serving.

This dish is classically served over wide egg noodles, as their texture is perfect for catching all of the delicious sauce. However, it’s also excellent with mashed potatoes, rice, or even crusty bread for mopping up every last drop. It’s a versatile family favourite that is sure to become a staple in your recipe collection.

Ingredients

  • 500g beef mince
  • 1 large green bell pepper, chopped
  • 1 bowl of mushrooms, sliced
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 350ml (1 1/2 cups) chicken stock, or more as needed
  • 60ml (1/4 cup) dry white wine
  • 115-225g (1/2 to 1 block) cream cheese, cubed
  • 1 can (approx. 300g) of condensed cream of mushroom soup
  • 60ml (1/4 cup) milk
  • Salt and freshly ground black pepper
  • Olive oil
  • Egg noodles, to serve

Method

  1. Cook the egg noodles according to the package directions in well-salted water. Drain and set aside.
  2. In a large, deep frying pan or pot, heat a splash of olive oil over a medium-high heat. Add the onion, green pepper, and mushrooms and sauté for 5-7 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
  3. Add the beef mince to the pan. Break it up with a spoon and cook until it is browned all over. Drain off any excess fat.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to bubble for a minute.
  5. Stir in the chicken stock, milk, and the can of condensed mushroom soup. Bring the mixture to a gentle simmer.
  6. Add the cubes of cream cheese and stir until they have completely melted into the sauce, creating a smooth, creamy consistency.
  7. Let the stroganoff simmer for a few more minutes for the flavours to combine. Season generously with salt and pepper to taste.
  8. Serve the creamy beef stroganoff generously spooned over the cooked egg noodles. Enjoy!