carne cozida brasileira

Oh Bernardo! You and your seductive Brazilian cooking. EVERYONE should make this before they die or else they will perish without knowing true joy of the belly.

Beef Stroganoff de Brasil

1 lb. chuck, in small cubes
1 onion, diced
2 garlic cloves, crushed
olive oil/cooking oil
1 can or handful sliced mushrooms
1 jar Prego tomato sauce, Traditional style
1 pint whipping cream or heavy cream

For Rice

2 cups white basmati or jasmine rice
1-2 cloves garlic
1 Tb. cooking oil
4 cups water

Heat olive oil in large saucepan. Add onion and garlic, saute a couple minutes. Add beef chuck and saute until juices have come out and mostly reduced, 15-20 minutes. Add mushrooms, Prego and cream. Bring to boil then turn down to a simmer. Cook as long as you can stand it, it will get better the longer it cooks. Try for 30-40 minutes, until it gets nice and thick.

For rice heat oil in saucepan. Saute garlic for a couple minutes, until very aromatic, but do not brown. Rinse rice then add to pot, stirring to coat with oil and garlic. Add water, cover, and cook on low heat for 15-20 minutes until rice is done. Fork it up and get it all fluffly.

Serve stew over rice. Serve with plenty of red wine and good friends.