DO TRY THIS AT HOME Ilson Goncalves , chef-ownerofSamba inMontclair , shares a recipe that brings back memories of home
ESTROGONOFE DE ALCATRA
( Creamy beef stewwith mushrooms and tomatoes ) Yields 4-6 Servings
“ I call this the second national dish after feijoada ,” says Goncalves , referring to the Brazilian black bean stew .“ It ’ s very homestyle food . Whenever I eat it , Iremember my mom cooking it for me .”
1 ½ pounds rump steak , cut into ¾-inchstrips 3 tablespoons olive oil , divided 1 medium onion , small-diced 2clovesgarlic , minced 2 tomatoes , peeled , seeded and small diced 2 tablespoons tomato paste 1 tablespoon ketchup 1tablespoonbrandy 9 ounces button mushrooms , sliced 1 ½ cups heavy cream ¼ cup chopped parsley
Salt and pepper to taste
COURTESY OF SAMBA
• Salt meat andbring it to room temperature beforecooking .
• In a large pot , heat 1 tablespoon oliveoil over medium-high heat and add half of the stripsof beef . Let them brown on one side and then turn to cook the other side evenly . Remove meat from the pan and repeat process with the other half , adding more olive oil if needed . Set aside .
• Add 1 tablespoon of olive oil to the same pan and sauté onion and garlic . Add the tomatoes , tomato paste and ketchup and cook , stirring , for a few minutes . Add meat strips , brandy , and mushrooms and mix to combine . Add the heavycream and adjust salt and pepper to taste . Bring to aboiland cook uncovered over medium heat for 15 minutes to thicken the sauce . Turn off the heat andmix in chopped parsley .
• Serve with rice and matchstick fries .
— Reprinted with permission from The Samba Montclair Cookbook
BRAZILIAN COMFORT FOOD The recipe for Estrogonofe ( Stroganoff ) de Alcatra appears in The Samba Cookbook by Ilson Goncalves , Samba in Montclair ’ s chef-owner .
MONTCLAIR MAGAZINE HOLIDAY 2020