In this Brazilian version, it is absolutely mandatory to cook with tomato and alcohol, but don't let that stop you getting creative. I've explored with adding sour cream, creme fraiche, passata and plum tomato sauce.

This recipe was passed onto me by my Auntie Davina:

1,5kg diced steak (filet mignon or rump steak)
2 tbsp butter
2 finely chopped onions
500ml double cream
1 jar ketchup
1 1/2 tbsp Worcestershire sauce
1 tbsp mustard
1 teaspoon black pepper
1 preserved mushroom or 1 tray of mushrooms (I chestnut mushrooms)
1 teaspoon plain flour or maize
25-50ml rum or cognac (I used rum, Wray & Nephew White Ovenproof)

Method: "Season the beef with salt and pepper. Fry onions in butter. Make sure to stir it so it won't stick to the pan. Let it change colours and becomes transparent. Add the beef and let it fry until its dry. Start the flambé process (be very careful!). Pour the rum or cognac on top of the beef and ignite the flames (this is how I do it!) and give it a quick stir. At this point you can either add the flour in or leave it to the end, when everything is cooked, dissolved in water just to add a bit of texture. I preferred to add with the meat. The original recipe says to make a sauce on the side, mixing the cream, ketchup, mustard, Worcestershire sauce and mushrooms together. I just added all of it into the mix at this point. Cook your stroganoff until it becomes bubbly.

Traditionally this is served with straw fries and rice. I didn't have rice, but a generous amount of fries was perfect!" 

Brazilian-born Daniela Paiva is a food  journalist with a passion for new and traditional flavours, vibrant music, exciting arts, sharing culture, storytelling and hosting fabulous supper clubs for people to meet and connect.  https://www.instagram.com/cooknst/ 
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