@@7752 i used about 200ml of sour cream once and found it over powered the dish , what other liquid went in because i only seen him putting in the sour cream
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it in to my eye socket but it’s entirely up to you, there’s no real recipe”
Go away and find an original comment to post. Unless you're senile and keep repeating yourself on all these videos without realising it In which case I feel sorry for you
I admire that Marco gives his home cook viewers alternatives on the different types of meat that are suitable for beef stroganoff. This indicates that he truly understands that some home cooks can not afford certain cuts of meat.
I wish I could actually buy Knorr stock pots where I live but since I can't I'll just watch these videos instead, or maybe I won't. Entirely my choice...
All the memes aside, the recipes are really good and take little to no effort to make. No hyperbole, I think these dishes saved my relationship. We're in better moods, we have better conversations at the table, we have more money in the bank due to eating out less, our dog greatly appreciates the tastier leftovers...The only thing is the dishes in the sink.
Beef Stroganoff in 10mins is a dream comes true. As always, a few more tips/tricks on what, when, why & how to. Marco has been offering the public- a valuable helpful, useful guideline for the home-cook. My admirations. Thank you for the uploading. I’m appreciated. Stay healthy. Have a nice day everyone.
I think I’ll make this today, because I have most of the ingredients. I have to use my sour cream, or lose it. I’ll probably use top sirloin, which is a value cut, and I’ve always thought it should be cut in strips for Stroganoff. I’ll use Better than Bouillon instead of Knorr, which is my usual stock. “Between five to ten minutes” is a ridiculous estimate if counting all the prep. It took me ten minutes to slice my mushrooms. Done. I did use top sirloin, very reasonably priced. I cut it in strips, then pounded them flat and cut again to size. I know that paprika is not traditional, but I have a lot of it and I like it, so I used it. I also watched Chef Jean-Pierre’s video and took some ideas from him. For example a dollop of Dijon mustard in the sauce. My sauce used a dry roux (baked flour), butter, a bit of tomato paste, a spoon of Better than Bouillon and a splash of L&P for richness, and white wine. Sour cream. The pan used for the meat was deglazed with the wine and the result added to the souce, of course. A dollop of Dijon.. The result is amazingly good. I’ll give equal credit to Chef Marco and Chef Jean-Pierre, even though I didn’t use the meat from either version.
I used to think he was a sellout for using stock pots. But after all these time I realised it’s really just him being a master at cooking and literally showing us how he can cook with any damn thing.
Most home cooks use some form of prepared stock or instant stock. Restaurants can make a large pot of stock from scratch, but how many people do that at home? I use “Better Than Bouillon” myself.
I like the cooking tips along the way, such as not burning paprika by a simple method change. Really informative and delivered in such a soothing way, you'd feel bad if you ever burn paprika again, for not listening!
The first Stronganoff recipe I looked-up called for braised short ribs and some fancy mushrooms. I turned it off right quick. This is the type of recipe I love. Quick, no-nonsense, and loads of flavour. Thanks, Marco!
The stock pods really do take this over the top. My friends mother makes this dish and she uses stock pods(btw she's completely oblivious of Marco and these videos) It's one of my favorite meals. It's is such a rich addition. I appreciate all the jokes but they really do wonders.
You just have to admire his love for cooking and food, but also his generosity with people. Everyone deserves to enjoy good food, and he loves making people happy through food, so he returns his pretentious stars, quits “high-end” cooking and partners with Knorr to teach ordinary people how to make the nicest food they can simply make at home because the pleasure of a nice meal should not be a privilege of a wealthy few. What a man.
Stock pots are magic... my mother had been trying for years to be able to make a nice chicken and corn soup and could never get that real authentic kind of flavor she was looking for. someone she works with suggested add a chicken stock pot to it and she did last time she made it and it tasted out of this fucking world!
Is it just me who noticed the stray hair strand at 01:04? It's in the mushrooms on the left edge of the pile. That said, I think Marco Pierre is very knowledgeable. He's got reputatition that he built himself, and he now put's a price on it, and let's people shelter under it, for a price. Knorr, is willing to pay for it. He's being really brave here. Anyway, he is really serious about his food, and certainly wouldn't want people to think that his gastro-suggestions are crap. (no pun-intended). So, if he is endorsing the stock pots, well, then why not? His business, his experience... everything is his. And he is sharing.
"Trying to make a baby? You can use real splooge if you'd like, but I find that Knorr Splooge Stock Pot does a better job seasoning the womb. It really is your choice."
Not when he's cooking meat and trying to cook it evenly. He shakes the main pan to distribute the flavour of that SUMPTUOUS KNORR STOCK POT nice and evenly. But you won't find videos of him shaking a pan when braising meat.
For a few words about some stock I can have one of the best chefs in food ever show me how to make things for free. Love you knorr stock pots for making this a thing. Edit: Made this super good super easy
I love beef stroganoff. This is very close to the way my mom made it but no tomato paste and Campbells beef consommé instead of dry bouillon. Also, 1st chef I’ve seen serve it with rice like my mom.
I legitimately do use knorr stock pots a lot lol. Can make a super low budget stew with carrots, onions, potatoes and lentils (or whatever meat). (But I wouldn't use it if making a effort to cook for guests)
Wow. I am used to picking up ideas from good cooking vids, but not LEARNING major techniques that will change my approach to cooking. I never thought about burning paprika, nor placing cooked meat in a collender above my cooking surface to rest(the accumulated juices go right into the pan!) I hope this guy is hugely successful. He has so much more character and charisma than Ramsay... i like GR, but this guy is on another level.
a traditional garnish for this is sliced gherkins - if you like it like that, substitute the lemon juice for a couple of tablespoons of the pickling vinegar the gherkins came in.
I quit my workout routine. Instead, I rub myself with Knorr stock pots on a daily basis. It gives me a great body.
*groan
You have to be very careful - It's your choice
JackFate76 sounds thick
Great product.
Hey, I also used to have the Twin Peaks bird as an avatar.
"It should take 5 to 10 minutes depending on the size of your meat.." Truer words have never been spoken Marco.
Got that right 😂😂
If your meat is on the smaller side, some Knor stock pot will really give it some body
@@ruanniemann2604 add a knob of butter to give it a glossy sheen.
Cover it in flour to find the wet spots...
Are you taking the pun ? 😊
Amazing how he has so many ideas to add different things to his stock pots.
Knorr jokes aside, I made this dish tonight and served over a bed of white rice. Beautifully simple but rewarding dish, thanks again Marco!
Surly 300ml of sour cream was way too much
@@quack437 nah, it’s really thick and diluted well with the rest of the liquid in the pot 👍
@@7752 i used about 200ml of sour cream once and found it over powered the dish , what other liquid went in because i only seen him putting in the sour cream
@@quack437 the butter, onions and mushrooms release some water provided you don’t have the pan too hot and the tomato purée helps, too.
@@7752 i will try this this thank you
“Some tend to smoke the stockpot through a pipe. I personally prefer to inject it in to my eye socket but it’s entirely up to you, there’s no real recipe”
LMAO best one so far
Stolen comment
Go away and find an original comment to post.
Unless you're senile and keep repeating yourself on all these videos without realising it
In which case I feel sorry for you
I like to vape my knorr stockpot
Me: Hey Chef, how long would you expect it to take me to give a woman proper pleasure? Marco: please see 0:11
LMAO, when Marco started talking about "size" and "quantity you're making"...
Underated😂
Will leave this at its 69 likes.
Ah a fellow man of culture i see, underrated comment
exactly, I think it's inversely proportional.
I admire that Marco gives his home cook viewers alternatives on the different types of meat that are suitable for beef stroganoff. This indicates that he truly understands that some home cooks can not afford certain cuts of meat.
What is even more impressive is his ability to move from one meme to another while dishing out handy advice.
That's their choice.
I made this and it was absolutely banging. Literally ready in 15m.
If you use knorr stock pot, it will be ready in just 5-10 minutes. It really is your choice!
@@ligrerium9891 It all depends on the size of your meat
@@ligrerium9891 hahaha
@@liquidsnake6879 the size of the meat is your choice!
@@liquidsnake6879 this did not come out the right way when I first read it for some reason.
the amount of frustration he must have had when they said he could only use 1 tbsp of that olive oil
I wish I could actually buy Knorr stock pots where I live but since I can't I'll just watch these videos instead, or maybe I won't. Entirely my choice...
Do you have continental where you live? It's literally the same brand just labelled for different licensing.
yes
😂 loved it
Or not entirely my choice 😂
Having said that, your mother is Italian so you can always add a dash of oliveol. Entirely up to you.
You can't use beef as a computer password...
It ain't Stroganoff!
@森林 who gets the first
"A little butter"
0:29 (THUD)
When chefs say, add a “Knob” of butter it means about 1/2 pound.
that's a tiny bit of butter lol
Marco reveals the original ending to Pinocchio, where he used a Knorr stock pot to give him real body
This should have at least 1K likes.
1:03 a secret ingridient - Marco's hair
Ahahah
Whoah, yes....
Was about to post thinking no one spotted it
i think very few people noticed
I had to put my phone light on the max & put the vidéo on 1080p to finally see it 😅
I like how he listed off the ingredients and tried to sneak the knorrbeefstockpot in there
I always add a Knorr stock cube in my morning coffee. It gives it more body and helps my hair look the same as Ken Dodd’s.
All the memes aside, the recipes are really good and take little to no effort to make.
No hyperbole, I think these dishes saved my relationship. We're in better moods, we have better conversations at the table, we have more money in the bank due to eating out less, our dog greatly appreciates the tastier leftovers...The only thing is the dishes in the sink.
Beef Stroganoff in 10mins is a dream comes true.
As always, a few more tips/tricks on what, when, why & how to.
Marco has been offering the public- a valuable helpful, useful guideline for the home-cook.
My admirations.
Thank you for the uploading. I’m appreciated.
Stay healthy. Have a nice day everyone.
I've made this twice. It was so good😍👍🏻my family loves it. Thank you for the recipe Marco 👍🏻
I think I’ll make this today, because I have most of the ingredients. I have to use my sour cream, or lose it. I’ll probably use top sirloin, which is a value cut, and I’ve always thought it should be cut in strips for Stroganoff. I’ll use Better than Bouillon instead of Knorr, which is my usual stock.
“Between five to ten minutes” is a ridiculous estimate if counting all the prep. It took me ten minutes to slice my mushrooms.
Done. I did use top sirloin, very reasonably priced. I cut it in strips, then pounded them flat and cut again to size. I know that paprika is not traditional, but I have a lot of it and I like it, so I used it. I also watched Chef Jean-Pierre’s video and took some ideas from him. For example a dollop of Dijon mustard in the sauce. My sauce used a dry roux (baked flour), butter, a bit of tomato paste, a spoon of Better than Bouillon and a splash of L&P for richness, and white wine. Sour cream. The pan used for the meat was deglazed with the wine and the result added to the souce, of course. A dollop of Dijon.. The result is amazingly good. I’ll give equal credit to Chef Marco and Chef Jean-Pierre, even though I didn’t use the meat from either version.
If you dont add the knorr stock pot your life is lost. and that of your progeny.
what's with the tomato though?
2:24
"- Honey I really have the impression that you can't get it up...
- I wouldn't say that, my meat is just rested."
Let those juices drip
I used to think he was a sellout for using stock pots. But after all these time I realised it’s really just him being a master at cooking and literally showing us how he can cook with any damn thing.
Most home cooks use some form of prepared stock or instant stock. Restaurants can make a large pot of stock from scratch, but how many people do that at home? I use “Better Than Bouillon” myself.
Just made this recipe, absolutely amazing
Really starting to branch out and cook more fresh, just tried this recipe and it’s absolutely wild how good that sauce is
He's a genius after all
I like how he waves his knife around while talking.
What a great and simple recipe for a Knorr Stroganoff. Thanks Chef
1:02 I'd tell Marco there's a hair in his mushrooms but I don't want to get thrown out
So simple yet so delicious!
Love how great a teacher he is.
I like the cooking tips along the way, such as not burning paprika by a simple method change. Really informative and delivered in such a soothing way, you'd feel bad if you ever burn paprika again, for not listening!
Ty to Marco for making such clips that can inspire , enthuse and teach us to cook! :)
The first Stronganoff recipe I looked-up called for braised short ribs and some fancy mushrooms. I turned it off right quick. This is the type of recipe I love. Quick, no-nonsense, and loads of flavour. Thanks, Marco!
nice icon!
It's a braised meat dish though, he's out of his gourde using fillet steak
Friendly, humble, professional, anything more is not required👏👍
Me on fruday with the boys :
Here you go lads a few lines of knorr
So many tips... such a eloquent fellow. My fav dish
Great recipe thank you for sharing!!
The recipe simply works perfect. Best stroganoff I’ve ever cooked! 🙏🏻
Marco is the king when it comes to cooking, and also a top bloke 👍
A true culinary hero!
Me: I don't have any stock pot.
Marco: Knorr do I.
I don’t care what the recipe is !!!Still come back to watch this !!! It’s my choice !!!🔥❤️🤣
Thanks Chef Marcos !!!🙌
This dish is truly delicious. Thanks Marco
I made this and it’s bloody delicious and really easy. 👍🏻
The stock pods really do take this over the top.
My friends mother makes this dish and she uses stock pods(btw she's completely oblivious of Marco and these videos)
It's one of my favorite meals. It's is such a rich addition.
I appreciate all the jokes but they really do wonders.
You just have to admire his love for cooking and food, but also his generosity with people.
Everyone deserves to enjoy good food, and he loves making people happy through food, so he returns his pretentious stars, quits “high-end” cooking and partners with Knorr to teach ordinary people how to make the nicest food they can simply make at home because the pleasure of a nice meal should not be a privilege of a wealthy few.
What a man.
Stock pots are magic... my mother had been trying for years to be able to make a nice chicken and corn soup and could never get that real authentic kind of flavor she was looking for. someone she works with suggested add a chicken stock pot to it and she did last time she made it and it tasted out of this fucking world!
This man actually loves the food. He’s at a dinner table and never talks to anybody unless they ask about the food. He just makes love at the table.
Another great recipe - subscribed.
This man just makes everything so simple and effortless. Helps homecooks alot.
Delicious....the classics never die.
Here we go again. The one MPW vid that would open the gate for the dozens this week.
Is it just me who noticed the stray hair strand at 01:04? It's in the mushrooms on the left edge of the pile. That said, I think Marco Pierre is very knowledgeable. He's got reputatition that he built himself, and he now put's a price on it, and let's people shelter under it, for a price. Knorr, is willing to pay for it. He's being really brave here. Anyway, he is really serious about his food, and certainly wouldn't want people to think that his gastro-suggestions are crap. (no pun-intended). So, if he is endorsing the stock pots, well, then why not? His business, his experience... everything is his. And he is sharing.
Yeah. I can see the hair, Grose , Marco! Put a hat on man!!!!!
I will never eat at his house again.
A no bullshit chef. Always my favourite.
Simply stunning
I could watch this guy all day
I love this man and I love stockpot
OMG!!! His voice makes the food shakes....😎😉
what a chef!
After watching two videos of Marco Pierre White, I am now addicted to stock pots.
"Trying to make a baby? You can use real splooge if you'd like, but I find that Knorr Splooge Stock Pot does a better job seasoning the womb. It really is your choice."
Looks amazing
Great!
2:16 looks like Marco puts the empty stock pot container into his pocket for later.
"Don't shake the pan" I just watched quite a few videos of you shaking the pan Marco.
EDIT: He actually shakes the pan in this video as well lool
Not when he's cooking meat and trying to cook it evenly. He shakes the main pan to distribute the flavour of that SUMPTUOUS KNORR STOCK POT nice and evenly. But you won't find videos of him shaking a pan when braising meat.
I quite like Marco, I enjoy these videos.
Made this just now, absolutely delicious. Used an OXO cube, my choice.
"It should take between 5 and 10 minutes depending on the size of your meat..."
Steady on Marco
what a perfect knife technique he has
i prefer these short videos theyre more relacing than gordon or jamies videos
So many people hate on Marco for the knorr sponsorship. He's still better than every other celebrity chef who collects money from companies.
For a few words about some stock I can have one of the best chefs in food ever show me how to make things for free. Love you knorr stock pots for making this a thing.
Edit: Made this super good super easy
I had that dream AGAIN last night where a huge stock pot is chasing me and trying to put me into a meal
Just did this tonight for seven people, everyone loved it.
What’s funny is that thanks to MPW, I’ve found these stock pots to be super useful, no bs.
1:03 that hair in the mushrooms tho.
I love beef stroganoff. This is very close to the way my mom made it but no tomato paste and Campbells beef consommé instead of dry bouillon. Also, 1st chef I’ve seen serve it with rice like my mom.
I'm starting to believe that he sold his soul to Knorr
"It should take 5 to 10 minutes depending on the size of your meat"
One day I will work for this chef ❤️
"and to finish, a little parsley"
*puts thyme on top*
That’s definitely not thyme
@@jazzdude904 it's not parsley either. but it looks very similar to fresh thyme
I really like when hes listing the ingredients how fast and quiet he says knorr stockpot like hes trying to hide it
I made a Knorr Stroganoff. Didn't add beef, my choice.
Looks delicious
Won’t I risk ruining the taste of the Knorr Stockpot by adding all those silly meat and vegetables?
His food must have been horrendous before stock pots were made, but, that was his choice!!! It was up to him!!!
I legitimately do use knorr stock pots a lot lol. Can make a super low budget stew with carrots, onions, potatoes and lentils (or whatever meat). (But I wouldn't use it if making a effort to cook for guests)
Wow. I am used to picking up ideas from good cooking vids, but not LEARNING major techniques that will change my approach to cooking. I never thought about burning paprika, nor placing cooked meat in a collender above my cooking surface to rest(the accumulated juices go right into the pan!)
I hope this guy is hugely successful. He has so much more character and charisma than Ramsay... i like GR, but this guy is on another level.
Love Marco
Making this tonight yum
a traditional garnish for this is sliced gherkins - if you like it like that, substitute the lemon juice for a couple of tablespoons of the pickling vinegar the gherkins came in.
When you've earned 3 Michelin stars you can comment on the use of stockpots.im sure Marco wouldn't endorse them if they were no good.
To be fair. Its our choice.
@@silkuk8417 very true.
Never mind Knorr Stockpot; I don't think I have ever seen a recipe from Marco that he didn't bang fucking parsley on it at the end 😆
I couldn't afford to eat at a restaurant that this guy was cooking at, but I can try to make this myself.
I’ll be making this recipe tomorrow.
Nice Chef
Brilliant
Legend has it that if you place 20 stock pots in the shape of a stock pot, Marco will be summoned to your kicthen.
When I see someone chop mushrooms so fast, I believe them.
He makes it so easy.
He chef
thanks boss chef..