Creamy Stroganoff with Picanha

Picanha is a popular cut of beef in Brazil. I had never heard of it until I started watching this YouTube channel, Sous Vide Everything. Guga, the creator of the channel, is Brazilian. He and his cousin, nephew, and various friends all love this particular cut and I have always been curious to try it!

At my local grocery store this week, I went looking through the roasts and found a picanha roast (top sirloin) on special! I decided that this week was the week to try it all out. We chose to use it in stroganoff, and I think it was a great success! Here’s what we did.

Firstly, there was no way we as our tiny family would make it through the entire roast in this one meal. So I cut it in half, and froze the other half for another time. I vacuum sealed it to maintain freshness.

Secondly, this takes some serious forethought. You have to cook the meat low and slow the night before so that it is tender and delicious.


  • 1.5 lb picanha roast
  • kosher salt for seasoning the roast
  • 6 Tbsp butter, separated
  • 1/2 small onion, diced
  • 4 oz mushrooms, sliced
  • 1 small green bell pepper, sliced and then cut the slices in half
  • Marsala wine
  • 2 Tbsp all purpose flour
  • Heavy cream

Season the picanha generously, on all sides, with the kosher salt. Vacuum seal roast and cook in a sous vide water bath at 135° for 18 hours. After beef is finished, remove from water bath and allow to rest.

Remove meat from the vacuum seal bag and set juices aside to use in the recipe later.

Melt 2 Tbsp of the butter in a large skillet. Brown all sides of the roast for 1 minute each, and then set aside. Add 2 more Tbsp of the butter and allow to melt. Add the onions and sautee until they get a bit of color. Add the green peppers, and then the mushrooms. Cook until the mushrooms soften and get some color.

Deglaze pan with marsala and the juices of roast. Make a roux with the remaining butter and the flour. Allow to cook and create a paste. Add heavy cream until your desired volume. Season with salt and pepper to taste. Simmer until desired consistency. Serve over garlic rice.

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