Authentic Brazilian Mushroom Beef Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A creamy, savory Brazilian twist on the classic stroganoff, featuring tender beef strips in a rich mushroom and onion sauce over fluffy rice. This brazilian-inspired beef ready in about 45 minutes pairs flank steak, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz flank steak
• 2 tbsp olive oil
• 1 medium, finely diced yellow onion
• 2 cloves, minced garlic
• 8 oz, sliced cremini mushrooms
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 12 oz egg noodles
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz flank steak, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat and set aside.
2. Step 2: Add the remaining 1 tbsp olive oil to the skillet. Add 1 medium finely diced yellow onion and cook over medium heat for 5 minutes until softened and translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms to the skillet and cook for 4 minutes until they release moisture and begin to brown. Sprinkle 1 tbsp all-purpose flour over mushrooms and stir to coat, cooking for 1 minute.
4. Step 4: Stir in 1 cup beef broth, 1/2 cup heavy cream, 1 tsp Worcestershire sauce, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 3 minutes until sauce thickens slightly.
5. Step 5: Return the cooked flank steak to the skillet and stir to combine. Simmer for 2 minutes. Season with additional salt and pepper to taste.
6. Step 6: Serve over 12 oz cooked egg noodles, garnished with 1 tbsp fresh parsley.