Easy Beef Stroganoff Recipe
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- čas přidán 29. 10. 2019
- I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients. - Jak na to + styl
Made this last night and it turned out simply fantastic! Watched this video about 3-4 times yesterday, then took care of business in the kitchen and enjoyed a great dinner. Thank you!
I wrestled some of this up today and can honestly say it’s absolutely delicious! I didn’t have any brandy or ground mustard so I used southern comfort and powdered mustard. I know they’re not the same but it absolutely blow my mind it was so delicious!
I made this about a month ago, I've been thinking about it since....
TONIGHT....we're having it again.!!
This WILL become a regular part of our rotation...thanks chef
Making this tomorrow for Sunday dinner for my daughter and grandsons. I can’t wait to taste it!!!
I've been making this recipe since I saw this video for the first time about a year ago. It's amazing, and it's a hit at my house every time. Only substitution I make is for the brandy. I don't even have it at the house, but I do have bourbon. Used about half the amount of bourbon you called for with the brandy, and it's delicious.
I made this several times now and every time it's amazing. Gave it a little twist with a good teaspoon or 2 of smoked paprika powder, it adds some delicious spicyness to a awesome meal.
Fantastic!! Thank you!
Looks so good. I'm try your recipe. Thank you for sharing
You treat each ingredient with such love. That's good cooking right there!
Thanks my friend, appreciate the kind words!
Mashaallah so testy and yammy Beef recipe wow
Thanks Chef!! I made this last night and it was KILLER!!! Definitely in the rotation. New subscriber - looking forward to attempting many more of your recipes. Many thanks!
I just made this tonight and it's fabulous!!
Made this just now and eating it between typing. Yummm. This is great beef stroganoff. Great video. I like the tip on the sirloin and the emphasis on caramelizing the onions and mushrooms. I also really like the BRANDY. It smelled soooo good when it went in to pot. I’m a new subscriber. Been binge watching and I plan on making many more of your recipes. Thanks for taking the time to make the very well done and inspiring videos. Next up for me is the Chicken Fricasee.
Okay, so I just watched a whole bunch of these recipes, but this is it, this is the one I'm going by. It seems to be the closest to the perfect classic recipe for this dish. Thanks for going over the specifics of each step. I'm a new cook and quite visual in my learning and it helps to see what you mean. Cool, I will try this tonight!
It is 100% my pleasure! Excited to hear how it goes for you :-)
I was just thinking about this dish, and here you are! Thanks Chef!😋👩🏽🍳🍷♥️
You got this!
Thank you! I love your videos- I do make this once a month but I use leftover beef- usually flank steak. So yummy!
Nice recipi iwill try this tonight thanks for sharing your recipe god bless you
Love it
I’m making this tonight!
Thanks!
Well done chef 👏 👍 👌
This is great!
Thanks!
Thank you, Chef, for this Beef Stroganoff recipe.
Since you added garlic, I will add sweet green peas. 😊
I thought that beef stroganoff was German rather than Russian. Since childhood my family of German heritage has made beef stroganoff with dill pickles added. Yummy! 😋
Wow this looks so good! I wish you could make this for me what I want to splurge and forget about my cholesterol.
Woow looks delicious, beef is nicely sliced and cooked 👏
Thank you!
Another great recipe! This was so good, I made it twice this week. This is so delicious! I love the ground mustard. Do you have any suggestions where I can use ground mustard in another dish? So far I have made your Beef Wellington and now this and I can't wait to try another recipe. Thanks for sharing!
Thanks for watching! Check out my Croque Monsieur
At 4:55 he says “Beef Strokin Off” 😂😂😂
I made this for dinner tonight. It was okay. I'd eat it again.
Could you make a video on your essential spices/seasonings? Just so i could know what to buy for my sesoning/spice drawer
I’ll see what I can do.
Outstanding!
I’m asked to make this over & over throughout the year. When serving this for a Sunday dinner what other dishes would you serve with? Salad, soup, sides & dessert?
All of the above haha. It’s pretty rich so I’d skip the soup and serve with salad and a side of veggies
Making it for my husband’s birthday 🎉
Wow yummy new subscriber,,
I’ve never bought brandy before. Any brand will do??
I add dry sherry instead of brandy both are perfect for that dish. They do prefer the sauce to be a lot Saucier so I do add more beef stock. Great video!
That's what i'm going to do too is make it more saucier..
@@dianahelman1553 ❤️
@@dianahelman1553 ❤️
What diameter/quart/size Rondeau do you use?
Just made this delicious recipe for dinner. Absolutely delicious! Question, sauce didn’t thicken? Tasted spectacular but very thin and watery. Any suggestions?
Add some flour
That looks so amazing!!! Straight up winner!!!!!👍👍👍 Can I get a shout out still.....🤔
It’s really good! I’m the worst, I’m so in the zone when making these videos I never remember. I think I shoot a video next week, let me see if I can do it then.
Lol, standard issue rondo! I have more than a few pro pans including sheet pans, lexans, rondo and hotel pans to name a few.
One question about slicing the beef - it looks like some pieces may be longer than others, since the steak isn't a perfect rectangle. Do you then cut the longer pieces in half to make all the cuts even, or does it matter? Looks great though!
Nah, I really don't mess with that part to be honest since they do shrink up quite a bit when searing making them a perfect mouth size bite. Thanks for the question!
Worcestershire?
This after the Chicken Fricassee... my girlfriend now thinks I'm Superman in the kitchen
If you two break up... please call me. I’d do a lot to have a Superman in my kitchen.
Looks beautiful 😘
Thank you kindly
What can you substitute if you don’t have brandy
Sherry
1:32 beef strokanoff hahahaha. That sounds like a different activity.
I’ll try to make this at least once & just suffer the consequences of my dairy intolerance because it looks worth it. It’s just a pity that most recipes call for butter as nothing else will make that meal as tasty. Ghee is also not an option .
Try avocado oil!
I just made this…. Any chance you forgot to add flour to make a roux in the recipe?
That's how I usually make mine and so there's a nice sauce..
GREAT recipe, excellent 'shroom slice tip, fine explanations of technique and ingredient choices ... but, seriously, dude, that's a G in there, not a K! [0:11, 1:34, 4:55, 5:39] You did manage to get it right [1:11, 3:08, 3:09, 3:53] so maybe it's an attempt at humor? If so, it didn't land... perhaps it would with 10-year-old boys, but I can't imagine that's a huge segment of your audience.
Berghoffs in Chicago made the best stroganoff.
Wonder if it's still there.
Happy to report that it is still there
@@PS_____ thanks! Last I ate there was lunch...1981.
@@Garapetsa Wow! Far too long ago. It sounds like you are due for a visit!!
@@PS_____ ha! I love Chicago but I hate the cold. Spent many years working in the loop.
I do remember their stroganoff. It was very cold and windy. Chicago comfort food.
3 cups beef stock is a lot. I’d have to cook this down for an hour and a half to get it to look like that.
I promise you, you don’t.
Traditional Russian recipe by a French chef, and Pasta, surely you mean fluffy rice. Na im just teasing you nice recipe.
Dang he's doing all this, with all this quality in editing and detail in instruction, only to get a few thousand views :(
I’ve grown substantially in the last year but yeah it stinks when some videos don’t perform as well as I had hoped. In any event thanks for watching my friend.
As an Italian, seeing sauce added to the pasta instead of the other way around just makes my heart bleed...
Shoot..I added the sour cream while the meat mixture was still too hot and my sour cream curdled..😔
Your mushrooms where not washed 😮
The meat should be cooked in batches, like you do with steaks
Stroganoff is meant to be made Paprika
No garlic. Everything else is OK but this does not need garlic.
Botanically white buttons and crimini mushrooms are the same exact thing. There is zero flavor or texture difference.
It's messing the heavy cream !
No paprika? Not authentic then
Your videos are generally very good. I enjoy the recipes also. Unfortunately, the constant music in the background is very distracting and frankly is unnecessary. I don't know why people feel they have to have the jaunty little inconsequential music in the background. It adds absolutely nothing to the quality. It only detracts from the message. I highly recommend eliminating this all together. Right now, in order to watch your video I have to turn the sound way down in order to get through it.👎👎👎➕ MEH
This video is 5 years old. I’ve changed my style quite a bit
I cut the stems even with the heads and then slice so it still looks like mushrooms 😊😊 but I'm with ya capishe😊😊
No horseradish??? I only make this for the horseradish kick to the beef!!!