Classic Comforting Beef Stroganoff with Buttered Noodles
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!
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-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
--
TO FINISH THE BEEF STROGANOFF
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
--
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CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing
#beefstroganoff #stroganoff
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I've been trying to think about how to say this and I think I've figured it out. your content is so great because you approach it like a dressed down pro, you cook like a pro with reasonable techniques and affordable ingredients. Too many channels are dressed up amateurs who use insane ingredients to attract views instead of teaching people, imo obviously
I agree, it is one of the reasons that I unsubscribed from Joshua Weissman and Subscribed to Brian.
@@captainllama6028 I didn't want to say specific names because this was a positive post but he's definitely guilty of it
@@captainllama6028 Weissman has good content but his odd obsession with mentioning pee and poop and talking in baby talk constantly sent me running. Like wtf?
I admit, I’m here for the dance at the end. ;-)
@@PrincessAndMonkey understandable, have a nice day
If you ever came out with a cookbook, I would absolutely buy one for myself and one as a gift! You're recipes are consistently amazing!
Me too as long as it doesn't cost 200$ like coach greg's.. xD
SAME
They all get book deals when they become big here. His is coming, I guarantee it.
His style and presentation is most like josh weissman
WAY better than Josh. Josh is entertaining, but his recipes don’t compare in quality.
The current definition of Perfect TH-cam. Zero baggage. Pure 100% recognition of where viewers are right now
You continue to be the best food media person on the internet overall! I enjoy weissman, ragusea, and of course Kenji is the GOAT, but there’s something about your content that has me saving nearly every video you post to my “Food I Want to Make” playlist!
Just discovered this guy, awesome. You might want to check out Chef Jean Pierre as well. Chef Jean is my gold standard but Brian here is really inspiring hope.
Joshua Weissman’s cookbook has incorrect instructions. His editor’s response was quite sad. I’ve unsubscribed from him. I enjoy Brian’s calmer style and proper pronunciations, along with his healthier recipes.
What you need in your life is Chef Jean-Pierre.
I only bother with any of the people you listed when there's a recipe I can't find elsewhere. And when I do, I still use JPs techniques in place of anything I see here.
I've said this beforE: Weissman and Ragusea need to groom and bathe. Waaaay too casual. I don't want all those closeups of their facial hair. Lord have mercy, in one Ragusea he showed his feet. WTH? Our friend Brian here has such good grooming and manners.
Brian, just made this tonight. You have a real talent for bringing different tastes together. I never thought Dijon mustard would work in this but my wife and I thought it was incredible. I have had stroganoff in many countries including Russia and Germany but this is no doubt the best. Thanks for the great reveipe.
If you want a Brazilian variation, you can eat it with rice and fries (or chips, if you can find palha/paja potato chips, which is the most traditional for us).
Large cut fries is actually the traditional Russian serving choice. The first time I had Stroganoff was in Brazil and it was served over rice (I lived in Salvador Bahia when I was 6 years old).
TACA UM ARROZ BRANCO, BATATA PALHA E UMA COCA TRINCANDO AINNNNNNN
@@caiobr12345 Não tem erro!
Muito bom ver mais brasileiros por aqui!
@@gustavojochem9665 Sim mano! Bom demais ver a galera que se amarra na cozinha se encontrando pelos comentários.
My new Thursday ritual - shut my office door during lunch hour and watch your new upload. Let's watch this thing!
I just made this and it's incredible. The amount of umami, richness and smoothnes this Stroganoff has is unbelievable. One of the best meals I ever made following a recipe on YT. A lot of fun to make as well. The heavy cream instead of sour at the end just balances everything to perfection! Well done Bri
This recipe looks amazing, and I love the hack of browning the meat before you cut it into bite size pieces (and both tenderizing techniques). Umami heaven. Thank you.
My favorite of your videos so far because of the depth of explanation. The same reason that I like Ragusea's vids. Keep it up, Bri!
As a professional chef, the info on your channel is solid. Proper techniques and can always learn something from other professionals. Good stuff
Made this tonight and it was spectacular! Thanks so much, Brian. You make challenging meals simple.
I ASKED FOR THIS MONTHS AGO!!!!! THANK YOU BRI!!
B Man, another ripper! As a midwesterner growing up, you’ve really improved this comfort food to a deserved, proper level. Well done; keep it up.
Man, I really like the whole slow mo dancing routine at the end of every video.
made this yesterday, it turned out fantastic! i accidentally ordered red wine instead of white, but i don't think it actually affected the flavor that much...and that tip about using the pasta water to emulsify the butter on the noods is a gamechanger, will definitely use that in the future
I just made this tonight with Portobello mushrooms instead of steaks (marinated in soy sauce/worc for 1 hour and then slow roasted in the enamel pot for 30 minutes a la Kenji's Portobello Carpaccio recipe). I followed the rest of the steps here (topped with walnuts, forgot the parsley) and it was so damn good - a really complex, savoury dish with a bit of tartness and just the right thickness to serve with buttered noodles. So so impressed by the quality of this recipe.
Excellent tip on the leftover water for the buttered noodles. Sometimes it's all my kids want and though they like how I or my wife make it I wonder how much more they'll like this. Thanks for the pro tip!! Also, the stroganoff looks delicious.
Very very professional. Many “chefs” on the Internet have never ever been to one day of a real chef school.
BUT, it is not difficult to tell the difference if you are observant.
I made this last night. One of the best meals I've ever had. Very simple and fast.
Yo Bri, this video was amazing and I super appreciate the use of a cheaper cut of meat. Learning how to use cheap cuts well instead of just suffering through them being chewy and unpleasant makesdealing with skyrocketing food costs a lot more manageable!
Thanks Bri!
You nailed another video. Can't wait to make this, my late Mom made Stroganoff for our family all the time. I miss her and her great meals.
Food does bring back good memories.
Thank you.❤️
Looks AMAZING!! I'll try this soon! Brian, you make cooking look SO easy AND fun!! Keep 'em coming!
Thank you for helping me fall in love with cooking! Cooking meals that are of good quality and taste amazing!!!
What a tremendous effort on a classic dish! Thank you Brian! 😋
Did we see the same video? This isn't in any way a tremendous effort. This is a good, simple homemade version. No fancy homemade stocks, no homemade pasta and no super expensive ingredients have been used here. He even used a sauce thickener. Doesn't get much simpler then this, except using straight up instant powder. But it doesn't make it any less good though.
This looks really good , I’m glad you use cream instead of sour cream , I usually use crème fraiche , yes count stroganoff’s chef was French ❤️
I watch dozens of cooking channels but Bri's is easily one of the most watchable.
I love this dish. I'm excited to try out your version. Thanks for expanding my dinner repertoire.
This was so good!!! Never thought I’d try anything other than a very old recipe I have that has is very good, so glad I did- this was scrumptious! My son said he could drink the sauce it was so good. He never eats two bowls of anything, but he did and downed it like a boss! Thanks Bri, you are amazing! You’re my go to chef boy😂 I made Ciabatta today too, fantastic!
I love your content because give steps to ensure that a home cook can make a high class, amazing meal without feeling overwhelmed! I'm definetly going to try this recipe, and thank you so much for making such amazing content!
Yes I agree,none of his recipes are daunting
Made this tonight- super delicious. Thanks for the recipe!
I just finish making this dish and it was fantastic!!! Thanks for all your great tips and tricks!
Made this tonight and it was the best stroganoff I have ever had. Thanks so much for the great recipe!
Great video as always, Bri. I'm a big fan of the strog, but I've never actually made it. Looking forward to actually cook it for once!
Respect for calling it the strog.
@@BrianLagerstrom The Noff, surely?
I made this just now and it was excellent. My guests loved it. Thanks Brian!
One of my favorite cold weather comfort dishes.
Made this recipe for dinner tonight! Killer, simple, and delicious. Was so tempted to add MSG, but I trusted in the Worcestershire sauce and bam! Delicious. Thanks Brian!
I love how Bri always brings the joy factor, along with great technque! My favorite om YT by far!
This looks so delicious and doable! Adding it to my weekend plans. Thanks!
I made this for the family tonight and it was a hit. Even though I didn't have white wine, red wine was an acceptable substitute. I also appreciate it wasnt labor intensive.
great recipe! When I made this dish a while ago I used Sauerrahm (sour cream, I guess?) instead of heavy cream. Works pretty well
I love when fall recipes come around!
Love that you chose this dish. Thanks
Hey Bri, I just wanted to let you know that you've been killer for my meal preps. I made your Caesar salad the other day, and it reminded me of my favorite Caesar dressing I've ever had as a kid (Outback, but I swear to you, that's not an insult). I made it as a kale make-ahead salad and it was amazing for an entire week. That, and your bibimbap was amazing for meal prep this week.
Keep kicking ass, man
Thanks BIG DUMP
@@BrianLagerstrom no problem super slam salami strommi
Made this tonight. Best Beef Stronganoff my husband and I have ever had. Will definitely be making this again. Opted to not use the mustard for personal taste reasons, but still epic.
Then u can use sour cream instead of mustard
Rodger this is a wonder recipe, I am cooking it right now for dinner, the ingredients combined are amazing it’s so delicious 😋 thank you so much ❤
That gelatin stock hack has just genuinely blown my mind.
That looks... super good. I always thought I hated stroganoff but in retrospect that might be because the version my mom always made came out of a box that said Hamburger Helper on it.
Those packaged “convenience foods” really did ruin the palates of an entire generation.
I always liked hamburger helper stroganoff.
hey don’t come for hamburger helper the stroganoff one is still good 😅
😂 I remember as kids we were always asking for hamburger helper, McDonald's, etc. Mom cooked traditional homemade food. I now make from scratch versions of what I thought I would like from a box.
Oh no. Make the real thing, your mouth and stomach will thank you. I've definitely had some hamburger helped back in my day, but gramma always made the real thing and nothing compared.
One of my all time faves - so many great techniques! I eat it on rice & thicken with cornstarch to make it gf. Love the tip about the pasta water emulsion with butter. Gotta say, sour cream is my go to finisher, but I don't use wine in my recipe. I'll have to skip my old standby & see how yours tastes! Love the content - keep up the great work :)
Use cup for cup GF AP flour. Works the same as ref AP
I also agree, sour cream is the way to go!
@@BrianLagerstrom As someone who's had to work in a gluten-free kitchen for the past year, the main thing I have to say about non-wheat flours (specifically corn and rice as the go-tos) is "no, they don't work the same way as wheat flour and you often have to take huge steps to account for the difference. Also - hot-damn is it regularly annoying and time-consuming to get the same result as if you had wheat". (Making a roux that's the same texture as a wheat-flour one with rice flour, for i.e. takes minimum 30 minutes instead of 5-10, and then thickening a chowder with the resulting bechamel takes literally 2-3 hours instead maybe .5-1 hour.)
Saying "[GF flour] works the same as ref AP" is like saying "lime juice works the same as orange juice". They're vaguely equivalent, and in the same family of ingredient, but you still have to take care to compensate for them in the recipe.
@@someguy4262 I guess you'll figure it out.
@@zed8083 I mean, I was obliged to. The point is that it's not a 1:1 substitution no questions asked. You have to alter your recipe steps and techniques. Often drastically.
Love love love this recipe. Thank you Brian🙏🏼❤️
Looks delicious I WILL be making this!
I 'finally' after forever invested in a 'dutch oven' and I cannot say enough good things about using it! I absolutely love it! It's usefulness and end results makes it the 'only' cooking tool you'll ever need! Not sure how I managed all this time without one!
Hey Bri! Can't wait to make this, it looks amazing (like all your recipes!). Most stroganoff recipes have sour cream instead of heavy cream; is HC better here?
I think sour cream balances better all the rich flavors than heavy cream. Make sure you dilute it first in a bit of the sauce before adding it back to avoid clumps.
The only thing you didn’t mention was to move the pot off the heat when you’re done browning, or, have some wine/liquid ready just in case your pot wants to burn up your fond before you’re ready to move on..one of my favorite recipes!
Making this tonight! So excited! Love your content and channel ❤
This looks delicious. Must try this recipe. Thanks.
Where is the goddamn sour cream?
I loved the use of the milk frother as a stirring device for the gel infused stock! The dish looks outstanding, sir!
I learned something new: making the sauce with gelatin. I will keep this in mind for the next time I am making sauce. Thank you, this look soooooo good!
Really appreciate how you break every detail down and Really Teach :) No doubt you're creating many new great cooks across the land 😀 🍛
Omg this dish looks amazing!! I can't wait to make it, thank you for sharing your delicious recipe with us.
Other people have made this comment, and it deserves to be repeated: you are the best person on food TH-cam right now. Soak it in. Try not to fall off that tightrope. And when it inevitably happens when some younger smarter guy does it even better in ten years, know that they’re only that good because you paved the way. Have an awesome day my man.
Looks amazing, thnks for the buttery noodle tip
Great recipe! Like you mentioned, it is a dish that keeps you engaged the whole time. I do an instant pot version for larger audiences, but will give this a try for weeknights... Thanks for all you do and happy holidays to you and yours!
i only discovered Brian about 4 months ago, as a random TH-cam popup i don't regret clicking the Video and every since i'm just hear for the "LET'S EATTTT THISSSSS THINNNGGGGGG" dancing 😃🤣💜👍
Brian I appreciate you bro. You make real food that real people can make at home :)
Brian, Stroganoff is a go to of mine. Thank you for the enhancements. It'll really help my recipe.
Made this for supper. Yum! Thanks Bri.
This looks so good! Deff an "easy" dish you could use to impress someone!
This was excellent. The sauce was so flavorful!
Thank you for this recipe. It was delicious and my family loved it! We usually have leftovers but not tonite! The only changes I made were that I didn't have dijon mustard so I used spicy brown. I also added some sour cream at the end (as well as the heavy cream) . It was awesome!
Brian you are GOOD at this. Might be a great cook but you are an even better curator/teacher/entertainer/etc. We really appreciate it!
This recipe slays…. Was pretty easy to do and tastes bomb. Make it !
I made this for this weeks meal and it was 🔥🔥🔥. Putting it in the rotation. Keep up the good work man!!!
Bri - just wanted to thank you much! Home for Christmas and made this for the parents and sister tonight and it was much enjoyed. Always a bit risky making a recipe first-time for others but...I shouldn't have doubted - was absolutely lovely. Thank you!! (My dad can't wait to eat the leftovers tomorrow!!)
I have cooked for many years but still learn when I watch your videos. The Beef Stroganoff sounds delicious.
This was a house favorite when I was growing up. Definitely regular rotation. I still love it. Great recipe Brian!
Perfect weather for this dish. Gonna whip this up tomorrow!
my mouth was watering midway through thi vid. It looks sooo good. I am gonna give it a try. Thanks, Bri!
I love how i can't eat beef or mushrooms and I'm still here to obsess over one of my previously favorite meals
I love this recipe!
Definitely adding this to my list. Thank you!
I made this last weekend exactly as written and it is absolutely delish! My husband and I ate it as is and thoroughly enjoyed it.
I did separate out some of the stroganoff for my teenager and I added a dollop of cream cheese, blended it in just to make it a bit more pleasing for a fussy teen. 🙄
Thank you for the tip! It's like hitting the jackpot for us, the pasta monsters! 😁🤌🏻
I made this for my wife and another couple tonight. It was a big hit! I used bronze cut orecchiette noodles which worked well.
This looks really good.
Just made it, top dish. We seriously need a cookbook of you :)
I've just watched you make the most beautiful dish ever.Its my favourite I cried out of sheer joy.Oooo the buttery noodles.I.think I died and went to heaven briefly.Thank you dear friend
great recipe, Thanks ! ! !
I love that tiny immersion blender thing so much. Didn't even know it was a thing that existed. Ordered one literally as soon as I saw it in one of your previous videos.
Bri, made it for Sunday night dinner. Kids loved it! Can’t wait for the leftovers.
Leftovers would make an excellent sandwich! 🙌🏻
FLAVOR-SPLOSION!!! That and your French Bread together are like an Illegal pairing!!!
We always enjoy your recipes!
I’m MAILLE obsessed! The dijon, the whole grain (my personal fave), the honey dijon, their cornichons! It’s all in my frig!
this was great! thanks!
This really looks fantastic! 😋
Thank you. This looks great!
tHAT LOOKS SO GOOD
Looks wonderful and thank you for the recipe❤
Thanks!!! Looks really Good!!!
Made this recipe for dinner tonight, it was fantastic!