Beef Stroganoff - The Most Comforting Cold Weather Dish
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- čas přidán 29. 06. 2024
- Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely.
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/beef-stro...
INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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I think flank is the best cut of meat for this dish based on the price/quality ratio. Of course, you could opt for more expensive cuts of beef such as filet mignon or ribeye. You could also go the very affordable route and make it with ground beef. There are lots of choices here. You could even braise cubes of chuck roast if you have the time. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
No such thing as too much beef. 😂
Flank/skirt is a great idea. Always have just done chunks of chuck, which takes more time and you can get inconsistent bites of steak in terms of texture. Usually only truly good when you reheat it the next day. And at that point it all starts to shred anyways.
Can I just say that Worcestershire is pronounced with the shire, you said the Worcester part which is a separate place, then you add sher sound on. So woos ter sher. Just letting you know not trying to be pedantic. I just always see Americans mispronouncing it so just trying ti help 😅😅😅
I like to use chuck. Give it a hard sear, cube, and cook it in a dutch oven the night before. Let it sit in the fridge overnight in all of the fat and then separate to use the next day. Comes out tender and amazing. Flank steak can be very expensive and it's not often that it goes on sale near me.
I usually make mine using 80/20 ground beef and I have used bacon ends, in the past.
My mother used to make what we called "poor mans stroganoff." Which was browned ground beef, a can of cream of mushroom soup, and vegetables. Served over egg noodles. Not anywhere near as good as what was cooked here, but cheap, filling, and a family favorite.
So yeah, even the budget version of the dish is still good! Especially if you spent the last 2 hours shoveling the driveway, because lake effect snow isn't a joke.
My mom did the same, except we had it served over toast. I loved it!
@@kenthawley5990 - you can also use those puff pastry cups.
Even hamburger helper makes a box mix....it's okay for kids in pinch.
@@Laura-mi3nvYorkshire puddings?
@@666Blush - no, in the US you can buy both sheets of puff pastry and pre-made puff pastry cups. You just stick them in the oven and they become these fluffy cups that can hold all kinds of wonderful things. Its not the same as Yorkshire pudding or pop-overs. I don't think many people in the US have tried those. I was lucky enough to have a mom who did make both for us growing up. She will still whip that recipe out sometimes.
I love how James just cut right to the heart of it. "Is there anything that could make it better?" "Not really. It's a 10."
He said what he meant and he meant what he said. 🙂❤
I’m adding bacon .. to mine right now
@DavidChateau-cv2lm Dude, James is a kid. He has a pretty decent palate, especially for his age. But he's not an adult with a ton of culinary knowledge, as it seems you CLEARLY are.
I love how genuinly happy he gets when his son gives him a ten. Really wholesome moment. 🙂
"Anything we can do to make it better?"
James's face says yeah stop talking to me so I can eat would make it better 😂
I've been cooking for 30+yrs, but the thing I like about your show is I keep learning some new techniques
Wonderful recipe for beef stroganoff.
Here's a little story for you. I was in the US Air Force and stationed at Minot AFB, North Dakota. To make a few extra bucks I became the head busboy at the Officer's Club on the base. One of my chosen responsibilities was to set up the buffet line for the Sunday crowd. I used flowers, colored water for the bowls, etc., One particular Sunday we found out the chef was, among other dishes, going to make beef stroganoff. The people were lined up outside and the club opened the doors at exactly 12 noon. BUT, BEFORE THE DOOR WERE OPENED ALL THE HELP SNUCK OVER TO THE BUFFET LINE AND GRABBED A LITTLE OF THE STROGANOFF. It was fantastic!!!!!! The people came in and before you know it the staff was telling the chef we needed more stroganoff! "What", he screamed, "It's not even 12:30!!!" Well, we got in a little trouble but, to this day I will never forget the taste of that stroganoff (we're talking over 50 years ago)! NOW, HERE IS THE MAIN REASON WHY I'M TELLING YOU THIS STORY. We found out the chef used Schlitz Beer to make the sauce. Of course all the alcohol wore off but the remaining ingredients in the beer WERE ABSOLUTELY PERFECT for the stroganoff! Maybe you can find out why those ingredients in the beer made for such a great dish!
Hope you enjoyed my story! Take care.
I really appreciate that you go over all the ingredients and amounts at the very beginning of the video! (And in text in the description).You’d be surprised by how many cooking videos don’t do this and I have to try to figure out what I need. Your videos are very useful, instructive, and to the point! Also your recipes are delicious.
Always great to see James weigh in. He has built his credibility as a taster over time and has been willing to sample food landscapes where other young people would fear to tread.
Son gives it a 10. That's what it's all about - when the kids are happy with your cooking it's a great feeling! Well done dad, looks superb!
On a trip to Slovakia, we had a family dinner where they served stroganoff but instead of noodles the served it with houskový knedlík, Czech bread dumplings.
My mom always served it over white rice
Sounds much better than noodles!
I love it with noodles but dumplings sounds wonderful.
I've made LOTS of beef stroganoff in my lifetime...all of it pretty darn good. This is the best version ever! I love this channel because it's not pretentious. Simple things often, but done correctly... attention to small details is critical. It can be easy, but you just can't "wing it". Pay attention. Do it right. Thanks for these tutorials!
This looks phenomenal. And a rating of a 10!! Has James ever given you a 10? Well done, Jim. In my opinion, this is one of your best videos!
Yes! The chili got a 10.
This was amazing and I've made it several times since it was published. The best results (so far) have been with ground beef, but using WHOLE spices changes everything! Definitely use whole, freshly crushed allspice, and grate fresh nutmeg. I prefer mashed potatoes over egg noodles, and every time I make this, the crowd goes wild.
WHAT is it with this guy?!? He comes up with ALL of my all-time favorites. Prepared just the way I like them, clearly explained. He popped up in my YT feed just last week. Been binge watching since. But ... I don't see any veal. Love me a good veal parm. Or marsala or piccata. (Yeah, more beef.) Must put this stroganoff on my grocery list for next week.
A cool trick making the rounds right now is, for both mushrooms and onions, pour in just a 1/4 cup of water or so, high heat, and put a lid on it. The instant flash of steam breaks down the mushrooms/onions even more quickly, so even though you ADDED water, all the water is driven off even quicker (by about 50% according to ATK). I haven't tried it yet with onions, but it worked like a charm for 'shrooms.
Because James gave it a 10, I'm going to make this. Thanks James
My Dad makes this and adds the flour and some mustard powder to the beef when marinading. Then you fry the meat (in butter) with the flour+ coating. Makes it all a bit quicker and still tastes great!
I live in the heart of Pennsylvania Dutch country and almost everyone I know adds some fresh grated horseradish to this dish. It elevates the flavors and adds a bit of tanginess. Everything else you have done is spot on. Well done!
Good to know
You're so accurate. In the UK horseradish sauce goes with beef every single time.
Horseradish is great with the sour cream- I have that with prime rib. It would be great on this, but skip the sweet spices!
@@jeanniebrooks There's really nothing 'sweet' about allspice or nutmeg, even though they may be used in sweet recipes like custards or pumpkin pie. The botanical name of the plant allspice comes from is _Pimenta dioica,_ also known as Jamaican pepper. The pepper melange I use in my grinder includes it, along with coriander seed, black and white peppercorns. It is delightful. Try it!
That sounds really good!
My husband is a hunter and we make our Stroganoff with venison....in fact, one of the best recipes you can make with venison. Our version is essentially the same as yours with the exception of the wine. We use red. Love your channel, especially when James is rating. Great kid!
Venison Ey? Good idea
I cooked it with venison 2 monthes ago (girlfriend's brother is a hunter and her freezer is "venison only"). Damn, this dish MUST be with venison in it's classical version, it is so much better! I don't use regular cream at all, but russian sour cream is not so fatty as the french one. Also i add passata di pomodoro into the souce and do not add wine at all. because tomatoes and sour cream are sour enough.
Deglazing then putting the juice off to the side is a great move. i feel like making pan sauces can feel really high pressure sometimes lol, but just doing that takes it away, cause it won't burn but you still get the flavor
At our dinner table my father would ask if anyone wanted more. Knowing he really wanted to finish the dish, we rarely said yes because it was his favorite dish as made by my mother. Frankly, I haven’t found a stroganoff nearly as delicious yet. I am going to try this version though. It’s beautiful!
James is so adorable.
You two must be so proud of your polite young man.
God bless your beautiful family.
I love the kid’s review on the food ! He is honest and really thinks about his responses to your questions. He will be good cook one day because he understands food and flavors.
I love how you work through the timing of preparing a meal. I think that's the secret of great cooking at home. Great recipe. I use cubed up chuck but this would be done in well under an hour and delicious.
This looks delish! I love your videos and how you explain why you do things not every cooking channel does that I appreciate the hard work that you and Tara and the taste tester put into these videos 1 million your getting closer
Have tried dozens of stroganoff over the year's & this is by far the best. Boys scraping the bottom of the pot. Love ur clear & practice list of ingredients & method detailed.
Your passion for cooking really shines through in this video. You make it look effortless, yet the end result is truly impressive. 👌👌🥰
Tara & Jim you 2 (and James) are fantastic! I love how this is a cooking Chanel abut also the family is involved! Real food. Real People! ❤ much love frm Chitown😊
Well Tara is tired of beef.....🤣
Stroganoff is one of my favorite cold-weather dishes. This looks like a great recipe. My mouth was watering by the end of it. Love the video, as always! ❤
I love your channel. I've been binge-watching and cannot wait to try these amazing, yet simple recipes! James is a complete doll!! What a sweet family. I hope your channel exceeds all your expectations!
Best cooking channel. Cool that your kid is the taste tester. Thank you for sharing.
I usually make this with stew beef chunks, I'll have to go get a flank steak and try this recipe out. Stroganoff is my favorite meal of all time, I'm so happy you did a video for it
You are such a good teacher. I love the constructive criticism from your family because I am picky what I make myself and do the same thing. It takes making things a few times trial and error to make it the best.
This is an outstanding video. I really learned lots -- especially about telling if the meat fond is burned and how it could ruin the taste of the dish. I've made this dish and you added so many tips and spices that would really step everything up many notches. Of course a 10 from James encourages me to cook this up over the weekend. Many thanks.
great recipe will try this one out for sure :D A little tip from me for the mushrooms: brown them first in pan without oil, they will have a better taste and texture. Mushrooms are full of Water. Dry contact with the pan lets that moisture boil off quickly, browning the mushrooms and creating a concentrated, flavorful fond on the bottom of the pan. So if enough water evaporated, add a good chunk of butter and you will have the best mushrooms you can imagine :D
Thank you!
It's nice to see you cooking to bring joy to your family in these videos. May God bless you all!
Beef stroganoff is my favorite meal of ALL time ❤❤❤
I love how you give simple tips that many other cooking videos miss like how you should heat up stainless steel or that mushrooms start browning when they sound different. Much more helpful than just timings in my opinion.
Yum!! I love beef Stroganoff!! Going to try your recipe after I shop next week. Love that James gave you a 10. Seems like this dish deserves it!
Interesting recipe! I made it last night, and while the spices for marinading the meat were pretty good, the mustard turned everyone off in my family. "It's weird, Dad." I am very glad to learn the heavy cream/sour cream combo, because this is the first time my sauce hasn't broken. So Thank You for that!
I recommend trying 1.5 teaspoons of dry mustard. I haven't tried the recipe shown here yet, but I can imagine that 2 tablespoons might be a bit overpowering. I've tried it with the dry mustard though and thought it added a little depth to the sauce without outright making it taste like mustard.
My absolute favorite dish in the world. My mother use to cook this for us occasionally when we were growing up. Absolutely love this amazing dish. Thank you very much for sharing. James is incredibly lucky to be tasting it. It is also great over rice rather than the noodles. Either way.
I think I'm going to love your recipe for stroganoff since many of your other recipes are easy and delicious 😋 can't wait to try this 😊❤
Saw it this morning, made it for dinner tonight. Excellent stroganoff! So delicious! And the flank works perfectly! Love your posts.😊
Love this. Call me weird my family always ate beef Stroganoff over white rice..
I was already planning to make this on friday because the temperature kust dropped in Ga and it finally feels like fall!! Thank you for the spin on it; its one of my favorite dishes! I make it it almost the same way except...2 shallots instead of onion, NO mustard, and I use a couple of ounces if whiskey to deglaze the pan instead of wine. Those smokey, caramel notes go perfectly with the allspice and cream sauce!😊
Oh man, I hadn't thought about beef stroganoff in years but now it's all I want! I'll be making this soon, thank you!
There’s nothin’ wrong with beef either TARA! Lol 😂
🤣 I understand her though, sometimes we do a lot of chicken dishes then I’m like whoa, enough chicken so we do beef. It’s crazy how we get on a train with one kind of meat over and over.
All I can say is wow. You are fantastic. And including your family is just perfect. Thank you. More! More!
I love this recipe. This was one of my Italian American mom’s favorite dishes. She was born here to Calabrese and Lazio parents but made it for my “American” dad who was half Czech and parts Irish, German and English.
My favourite dish. I add some julienne gherkins to mine as well.
One of my very favorite noodle dishes, thank you!!
Nothin wrong with beef, Tara. LOL! Love this recipe going to try it this rainy weekend in NJ!!
This NJ rain every weekend is getting ridiculous. And it makes me eat more comfort food!!
I love your recipes, have tried many of them and we are never disappointed with the final dish!
I'm loving your channel....so glad I found you. Your recipes are straightforward, you present them well and I adore the input of all your family members. I'm marinating the beef right now :))
I love that kid so much!" Not really, it's a 10". lol
Made this recipe for lunch today. Have also been enjoying your all purpose dough.
I remember helping my mom cooking this(and other dishes) many times over the years as an early teen and learning some kinda advanced techniques as a kid
My grandma used to make this all of the time. I need to get to it when I feel better. Love your vids!
Absolutely scrumptious! So excited to make this for my beautiful family.
I absolutely love a great mushroom gravy, and this looks perfect! I'd even make it to go over a NY strip steak! Excellent as always Jim!
I made this on Saturday, it was great and I can hardly wait for the leftovers tomorrow!
When I make stroganoff I use cream cheese instead of sour cream and red wine vs white wine. Also add a couple shots of a good anejo tequila for a "Wow! This is good! What did you put in here?" flavor.
This looks amazing and I can't wait to make it! Thanks for the recipe and instruction!
WHA-HOO a 10!
Thank you for the beef stroganoff tutorial. Your tip of adding Allspice is excellent. Thank you.
Wow! Definitely the best recipe of beef stroganoff I´ve ever seen on YT!!! Thanks a lot! Good luck!
OK, so I just made this following your recipe and directions. It was phenomenal. Thank you for sharing this.
I love your son, he is sooo honest! Your food looks amazing!! I can't get over the sauce, it looks delicious.
I love watching all of the different stuff that you cook. I tried your chicken fettuccine alfredo over the weekend and it was awesome. And like you, we all like a lot of garlic so it was a hit. thank you and your family for sharing.
This was one of my moms Sunday dinner staples growing up. She always used round steak and served it over rice. Great way to use less expensive cuts and sides to feed a family of 5.
Yes, I used to make Round Steak on Rice. Family favorite!
Love this. Agree with 10/10, and particularly the seasoning of the meat with allspice. Brilliant!
this is honestly the best cooking show...your real...love it
Like your presentation and recipes and love that your whole family is involved🎉
love ur videos.
two things here, you can also cut thicker pieces of meat and brown them, so its not cooked to death and maybe a little pink inside.
i personally wouldnt put the beef back in the sauce, just put it ontop of the finshed plate and you have wonderful, medium pieces of meat.
but with your choice of cut, it might be a little tricky.
I’ve been waiting for you to make this!! Can’t wait to make it
WOW. The flavour here is off the charts. The stars of the show- allspice, nutmeg, dry white wine, and a good beef stock. This elevates what would otherwise be a creamed goulash into an amazing main course. New Year’s resolution- using up meat, and home made stock in the freezer. Your recipe did not disappoint. I don’t think I can go back to the old recipe (ie using up leftover cooked beef roast). Thank you for sharing a banger of a recipe. ❤ 🇨🇦
Have made this twice, wife loved it both times. Thankfully this is a sturdy dish and not easy to mess up. Accidentally started the onions before the mushrooms, was able to fix it with a separate pan on higher heat for the mushrooms. Appreciate the recipe 🤌👍👍
One of my FAVORITE meals every since I had it at Grandma's as a kid. So glad that you used the Worcestershire sauce and an acid. So many versions of this just taste like fat and noodles.
From South Africa. Thanks for this and your other vids. Made the beef on new years. Huge hit in the house!
Imade this a few weeks ago. The sause is so good! I used a top round cut. I'm marking it again tomorrow with sirloin. I couldn't stop eating it! Thanks for sharing the recipe, it's a keeper!
Thanks. This looks aMAzing! And thanks for tasting James. Cheers.😊
As usual a winner ! I will have to try it with the flank steak. You do such a great job explaining your methods. mmmmm .
I detect a real family dynamic here in addition to the solid cooking so I subscribed. I appreciate a good videographer who is not reticent about expressing an opinion about beefsplaining.
Thanks so much for sharing your recipe! Loved listening to you sound just like Richard!!! 🦈
Stroganoff with home picked mushrooms is still my favourite meal of all time
WOW. My daughter & I ate at National Cafe in Brighton Beach. She had their Beef Stroganoff; she said it was better than mine. Russian mob restaurant, they are closed now. Great food.
My dad used to take us to The Gavel on East 79th St (??) mid/late 1960s. The chef was Hungarian who escaped from Hungary. My bro, sis & I would always order his stroganoff.
When I make this; no garlic, no mustard, no allspice, no nutmeg, no wine, no heavy cream, no flour.
I add thyme, tho.
My dad used to make this from leftover T-bone back in the late 60s/early 70s.
Once again even though I'm familiar with this dish, I love watching you prepare it. And you are so relaxed while doing this. I look forward to preparing this in the very near future.
Mike in South Carolina
Closest to my family recipe I've seen online. Five minutes before we serve it, we take it off heat, stir in a couple tabs of butter with a 1/2 tablespoon of high quality ground cinnamon. Great vid 👌🏻
This looks like a great recipe! I like that you use flank steak and I like your cutting method, making 4 narrow lengths, then straight (not angled) cuts across the grain. I always used chuck. What I’m really excited to try is the allspice and nutmeg - I’ve never made Swedish meatballs, but I think they have these, (and I always wanted to make them, but never got to it). I’m with James: I’d give it a 10!
YUM! An all time favorite of mine!!!
Thank you this is one of my favorite recipe and now I have a different one with a seasoning I never used before 🎉🎉🎉🎉
Oh I was so excited to see this one. One of my favorite dishes
I just made this and it was fantastic!!!! Thank you!
I love how your son didn’t waiver at all! “It needs nothing it’s a 10!!!😂
Great video.
I’ve used several cuts of beef for stroganoff and I think you’re right that it’s the best. Next time I make it, I plan on “velveting” the meat like they do with Chinese stir fry. I want to get that texture!
Thank you for including the recipe in your description
I've always used chuck roast instead of flank (but certainly going to give it a try), red wine, and the much thicker "Country Pasta" egg noodles as they hold up better and remind me of the noodles my mom used to make. Some of the shortcuts I've learned over the years is to use a pressure cooker and toss in some Boursin cheese.
Definitely going to give this version a tryout in the next week or so.
You could also use ground wagyu
Nothing better than a good beef stroganoff. This is a nice dish. 🇨🇦🇨🇦
A 10 from the taste tester! Way to go Jim. Definitely going on my list. 😊