WORLD'S BEST BEEF STROGANOFF RECIPE! - Tried It & Loved It!
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- เผยแพร่เมื่อ 9 ม.ค. 2023
- Looking for a delicious and easy beef stroganoff recipe? Look no further than this video! In just minutes, you'll have a delicious and satisfying dish that you'll love.
This beef stroganoff recipe is world's best (theoretically) and we guarantee you'll love it! If you're looking for a delicious and easy dinner recipe that you can prepare in just a few minutes, then this is the recipe for you. So please watch and enjoy! Here are some of my favorite Products - Affiliate Links below
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Dave you are better than a trained cook - you are an instinctual cook ( and no that doesn't mean you stink as a cook!) When you question a recipe it usually has merit - and you do well figuring out a recipe with poor instruction. I enjoy this show very much!
The reason for drying the beef is to get a better sear. You will never see a wet or cold steak get cooked in a prime steakhouse. The same goes for chicken and fish. Try a comparison yourself - one piece with the chill off and patted dry - the other one straight from the fridge and with the moisture still on. See if you think it makes a difference - oh yeah, and give your meat pieces a little breathing room - they don't like being crowded!
Love to see a worlds best Biscuits and Gravy video or Biscuits and Gravy casserole.
FYI: Actually, drying the meat is VERY important. Please learn from your mistakes, and don’t encourage others to make the same mistake. The sear had nothing to do with the heat temperature, and everything to do with NOT drying the meat, overcrowding the pan, and constantly moving the meat. Revelation at 9:45 was precisely correct. Better Than Bouillon 13:34 is definitely a “key” ingredient. They make it in many flavors and it is fantastic. Cooking is part instinctual and part is learned. You are doing great, it’s all a learning process that everyone goes through.
Really looks good! I always enjoy watching you cook!
Love this!! ❤️
Haven’t thought of beef stroganoff in years. Looks yummy, Dave!
Thank You!!! I was just thinking of making this and here you are, Worlds Best. Thank God no cream of mushroom soup. Keep the videos coming!!!
I love this cooking channel and love your approach on recipes Dave
Thanks
Gosh, I haven't had beef Stroganoff in years. My husband loves the stuff and this look fairly easy to put together. With the cooler weather her in south, west Florida this would be a perfect meal. Thanks Dave!
If you add the Better Than Bullion to the water to dissolve it prior to adding.
Great video.
Hi Dave, Out with the old recipe and in with the new one! I have been using my husband’s beef stroganoff recipe (with round steak) for 37 years. After watching your video, I had to try the World’s Best recipe. It was delicious!! I enjoy watching all of your videos. You keep it real and always make me laugh. You have a beautiful family, and they are lucky to call you hubby and dad. I can’t wait until you announce you quit your job and you’re reselling full-time.
Judy F.
I'm excited to try this since I love stroganoff but hate mushrooms.
You will be happy to know, I watched the video that first popped up to see how to make beef stroganoff then your video came up right after that video. So your videos are defintily popping up at the top of lineups.
I made beef stroganoff a couple nights ago. I used meatballs in mine. Turned out really good also!
We've always used round steak strips and cream of mushroom soup... If I wanted hamburger...I'd grind up a chuck roast... I also use a saltless Cajun spice mix for my spices...and then add kosher salt at the last five minutes of cooking...
Looks good to me
We just tried for lunch in my opinion I chopped 2lbs of good steak very small and sear meat and simmered for 1 hr in your recipe was to much liquid and made your watery our turned out thick and creamy loved it one of best I've had thanks so much for doing these giving great diner ideas
To add a lot more flavor boil up the noodles in beef stock mixed with vegetable stock before adding the noodles and along with the sour cream add both thick cream and or cream cheese.
I’ve done it with differen meats but not with that. I will try it next
Beef Stroganoff is one of my favorite meals. I use Porterhouse. I like my beef to be tender. It's worth the upgrade.
It is worth the upgrade.😀
Dave when cooking any kind of noodles,spaghetti, pasta always add salt to boiling water❤😊😊and use wooden spoon, not medal😊recipe looks delicious I’ll try it. Thanks😊
Yeah. Chuck roast. Better to do it with steak. And the best is made with beef tenderloin.
Next time, if you are going to use chuck, maybe marinate or pound it to make it really tender.
FYI....Lawry's Seasoned salt is mis-named. It should be called seasoned sugar with salt.
Couple of observations. You'd have better knife control if you squeeze the blade with your thumb and index finger. I'd recommend getting a serrated meat knife, if would make your life a bit easier. And stick the meat in the freezer for about a half hour before cutting it to get it firmed up before you cut it.
Made me hungry- would have liked to add some fresh parsley.
I would stick it in my crock pot!
Never heard of tomato paste in beef stroganoff. Must try it. I use prime rib meat. My guests say it’s the best they’ve ever had.
Instead of tomato paste I use a can of Campbell mushroom soup
I had that same problem with trying to sear some chuck last night. I think it is because of liquid that is added to the meat by the producers.
💜💯👍🏻👋🏻
I’m surprised the recipe said to cut the meat into chunks. Beef stroganoff recipes normally call for the meat to be cut into thin strips. Also, you didn’t let the meat brown and then you overcrowded the pot which caused the meat to steam and lose all the brown. If you don’t overcrowd the pan and let the meat sit for a bit you will get nice browning and some fond on the bottom of the pan which adds flavor. If you watch videos on Maillard reaction (or effect) you’ll see what I mean.
To add, brown the meat in two batches and let the meat sit for 4 or minutes before stirring so it browns
That said chuck yields a lot of water and it’s easier to brown in one big hunk so really not sure if this is the best choice
Batches mean cook some remove then do another batch, then it will brown and not steam. 😊
I would never make this with hamburger I that's hamburger helper..i would never use filet either because it has no fat and the cooking time would make it hard. I usually make mine in my crock pot. Oh btw never had strips either. How big of a roast is that dang
You can find healthier recipes in line with diets. Most people have those first of the year goals
I always thought the meat was cut into strips for stroganoff.
If you left the meat to brown rather than keep stirring it would have given you more browning I think.
fair point
Random shirt change. Lol
Don't move it around so much..... batches, so it sears.. to much at one time steams the meat..😂
You are a Guda song Stealer. #nocoals
Are you joking when you say worlds best, i hope so
Did you watch the video to understand the concept of this channel?
@@CookingWthDave I have now and i apologise for my comment. I thought it was another person making big claims that did not hold up. It is a good concept actually and i will have to try some of the recipes.
You didn't rate it.
8.5 outta 10!
I no longer like Beef Stroganoff
Why?