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Brazilian Stroganoff

A Brazilian-style beef Stroganoff made with filet mignon, garlic, onion, wine, catsup, mustard, and cream.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,030 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the beef

  1. Cut up meat into 1-inch pieces.

  2. Put into a bowl and mix with garlic, half of the onion, salt, nutmeg, oregano and wine.

  3. Let it marinate for 1 hour.

Cook and finish

  1. Sauté remainder with a bit of oil.

  2. Add meat and marinate to the pan and cook.

  3. Add catsup and mustard.

  4. When ready to eat, add cream and let cook for one minute.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + oreganotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Nutmeg + oreganotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together141 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,243 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Garlic + mustardtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,037 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Filet mignon
Provides the tender meat that makes up the bulk of the dish.
Dry white wine
Adds acidity to the marinade, helping to tenderise the meat and bring out flavour.
Heavy cream
Adds richness and a smooth, creamy body to the sauce.
Catsup
Adds sweetness and tomato acidity to the sauce.
Yellow mustard
Adds sharp tang that balances the richness of the cream.

The step that matters

Adding the cream at the end. Cream can curdle or separate when it boils for a long time or at high heat, so it should be added near the end and cooked only briefly, as the recipe directs.

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (garlic, onion, oregano, white wine, cream, mustard):

  1. Thymebetter flavor fit
  2. Cuminbetter flavor fit
  3. Celerybetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against garlic, onion, oregano, white wine, cream, mustard. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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