the BEEF STROGANOFF I wish mom made me as a kid
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Today we make the beef stroganoff recipe that I wish my mom made me as a kid. Beef stroganoff was always a little bland but anything over noodles I love. We fix all the issues today by using the braising technique and instead of using steak, we use short ribs and some high-quality mushrooms. The recipe is a dream.
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Russian subscriber here. You understand the essence of the recipe well, and your vision is good and new. Grilled onion and meat, rich sour cream sauce, and stewed together meat, onion and sauce. It's the essence of beef stroganov.
Also I could say that we grill the onions harder until golden brown and add less spices and don't add Worcestershire sauce to make the sour cream taste brighter. Also try to do it with smetana, someone told me that west european sour cream is somehow different.
Mashed potatoes are considered a classic side dish (always in melted butter and milk)
Thank you for sharing this. Might also try this version. Long live mada russia!! By the way do you use wine to degraze the pan fond? Or some local alcohol like vodka?
@@ImEmpTy295 Thanks. You can check out a version of the classic beef stroganoff from famous Russian chefs whose recipes I like. Yes, it's in Russian, but everything is shown there, I think it will be clear. We don't use alcohol (lol). Intuitively, it seems to me that it will not go well with sour cream.
th-cam.com/video/Gv1AdsfHX9U/w-d-xo.html
th-cam.com/video/17bg5sdDSxM/w-d-xo.html
@@ChirkunovIvan thank you good sir! Will definitely try these ones out! I appreciate it
Yep mashes potatoes are the real side. Not pasta. But somehow Americans want that.
@@ImEmpTy295 There is a clear logic to your question: Stroganoff is a russian dish, therefore you should deglaze or pair with the typical local drink, vodka. But the history of this peculiar dish is as much french as it is russian. For that reason I stick with the red wine for both deglazing and pairing. Burgundy was good enough for Julia Child's beef stew, and it works just as well for this russian take on what is essentially another interesting version of beef stew.
I have tried pairing frozen vodka shots with the stroganoff, but in the end I had to admit to myself that I preferred the red wine.
As a side note, some of my favorite beef stroganoff recipes finish the sauce with a couple of tablespoons of cognac. This adds an entirely new dimension to the dish, but once again, it is a french rather than russian ingredient.
Cremini are the same species as common grocery store button mushrooms, just a brown color. Cremini, white button and portobella are all the same species, Agaricus bisporus. The chestnut mushrooms are something completely different, Pholiota adiposa.
I found your comment to be useful and interesting. Thank you!
@@mtregi I'm glad. You're most welcome.
I love mushrooms. I’m trying to learn more about them and their benefits. Thank you for this post😊
@@teshamiller6001 You're welcome; most people don't know this little detail which started as a way for commercial growers to use product they might otherwise have to throw away; "Cremini" and "portobello" are just made-up names for marketing.
That's not true - Portobello mushrooms have a distinctly different flavour from white or Cremini
When you went, “mmmh” after trying it, I felt it. This looks delicious.
I know, right?!!
Same!
Totally!!
NGL , he got me with this one.
Looks so good.
I cook his pasta all the time for my family, he crushes it. Straight up.
I just made it for the extended family. Big hit. I’m in the same boat where I always felt this dish was bland. This was the best stroganoff I’ve ever had.
A little tomato paste added into a dish and cooked a bit, can really add some extra flavor. Also, (not in this dish) sometimes just a few table spoons of chopped salsa - fresh, can really make a dish taste so much better. A little salsa gives it that 'something is in here but I don't know what' flavor. I like a little salsa in cream type soups, adds a bit of a kick.
MAN! I have seen MF's do the cooking thing online and on the tube, which I don't watch anymore, and I have to say that I wish my wife were still alive, I would be honored to fix such a dish for her just to see her facial expression when she ate this. You, my friend, are a master of old dishes for a time well gone. My hat's off to you! CHEERS!
My sympathies.
You must have shared many tasty meals together!
She was the best outdoor cook I'd ever seen in my life. We met on a Friday night at her work place. (Long story) Were married the following Friday and it lasted 37½ years. Gave me 4 very smart and wonderful children, 2 boys and 2 girls. Just wish I could have had another 37½ years more.
@@cluelessfishing u gonna make me cry homie. Hope you and your family are doing well.
@@matthewkolakowski3701 Well, me and my dogs are together. All the kids are grown and gone. The closest is about a 5-6 hour drive. But, I manage. Have to. 12 Chihuahuas and a 90+ lbs. Pure bred German Shepherd named Jerry Lee keeps me busy.
God bless you man, this looks so good I'm crying on the inside. Making this next Tuesday when the family comes over.
Thank you
Edit: couldn't wait till Tuesday. Just made this for my guys get together. Made enough for ten. Six of us finished it. What an amazing dish.
Again: Thank you
Invite me next time bro lmao
@@professortusk Don't forget to invite meeee!! 🤣
Making this tmrw !! Looks decadent and beautiful. Thank you !!
And Steven you made my day when I saw the Pennsylvania Dutch noodles. Can't get them where I live, drives me crazy! Thank you for the recipe, you are my hero!
Your channel made me love cooking again. Thanks to you, I keep my house stocked at all times, started going to professional cookery courses and rediscover my love of food. Thank you!
How you describe what you’re doing along the way is perfecto! And this recipe looks sensational! Thank you sir!
Ok, so I made this tonight almost exactly as shown, but with two changes:
1. I used sirloin tip, because the store I went to didn’t have short rib.
2. To cook the mushrooms, I diced bacon in a cold pan, brought it up to temp to render the fat, cooked it until crisp, then added the mushrooms, thyme and salt.
This was very good. I don’t know how it compares to authentic stroganoff, because I don’t know what the authentic recipe entails, and most recipes online use condensed mushroom soup 🤮
This was very enjoyable and comforting, as advertised. It reminds me of a simpler, less intense beef bourguignon.
awesome to know other ppl find this guys recipes so inspiring to go to the kitchen and cook em
It's pretty much a beef bourguignon modified with cream. Looks good!
Yuk on the canned soup! I do my best to stay away from processed foods, and sodium is a problem for me. Canned soup is both....
Another great recipe and video! I so look forward to Wednesday’s because of this channel! Thanks for sharing!
Another example of why yours is one of my favourite cooking channels. Keep up the great work.
'Cause I'm STROGANOFF
To live without you
STROGANOFF
And I quit crying
Your channel has definitely improved my cooking skills. I love the simplicity of your recipes! More is not always better!
This recipe looks absolutely incredible!
I love how timeless this video feels, both from the recipe and the production talent. Came back after a year cause I just didn't have time for making this when I first watched. Now, I can finally close the tab in my phone and enjoy this beautiful dish!
I made this Saturday and it was just as amazing as I hoped it would be. I had a chuck roast on hand and used that along with Bella mushrooms. So good!!
The color of this sauce is amazing! Have a chuck roast, so am gonna try this tonight. Super. Keep up the great work.
Yes!! Proper Beef Stroganoff recipe and this Sunday's dinner. Love it.
Looks great! Fall is here! Can't wait for all of your holiday recipes!
This is hands down the absolute BEST beef stroganoff I’ve ever had in my life. Thank you so much!! You are a genius!!
Made this tonight and it was BOMB. Cannot overstate how delicious it was, even with some modifications. I didn't have mushrooms, and I just KNOW mushrooms would have made it so much better, but I had short rib in the freezer and mushrooms weren't going to be the reason i didn't make the recipe. I also used an Instant Pot -- I followed the instructions pretty exactly using the sautee function, pressure cooked for 40m with a 10m natural release, and then sauteed a bit longer to evaporate some of the liquid while I made the pasta. It was so, so good. Can't wait to try it with mushrooms, and highly recommend! If you own a pressure cooker, don't be afraid of the 3 hour wait time -- it adjusts well to the pressure cooker and I had dinner ready in a little over an hour with very little mess!
That is exactly what I plan to do! Thanks for the tip! I never use my oven anymore. Love my Instant Pot!
The recipe ROCKS!! Simple yet technically spot on-it’s freaking delicious ❤️
Absolutely making it this week. Your channel is one of my favorites ❤
I made this recipe yesterday...so delicious! Thanks so much. I used portabella mushrooms, but will visit my local organic market in the future. Tempering the cream mix is crucial - no busted cream!
Cream substitute so as Not to mix milk and meat.
I requested this one so pretty psyched. So, so making this. This dude is on point
Great request!! Really pleased you did and I'm definitely gonna give it a whirl!
Good explanations, easy to follow and understand. Definitely going to make this.
This recipe is divine!! Wow thank you so much for your delicious recipe and helpful instructions!
OMG! I'm definitely trying this recipe on the first coldest day of fall. It looks so delicious!
I was watching your video when you were having a bad day and you made meatballs and rigatoni. I was also having a bad day so I also tried something out of the norm and did your beef stroganoff recipe. It came out so good and put me back into a good place.
Thank you for your knowledge!
P.S. You are nice on the eyes. 😜
interesting fusion of a bouef bourguignon and stroganoff. never realised how similar they were in terms of ingredients.
It reminded me of Hungarian goulash.
It's all some variation of slow cooked beef, vegetables, and gravy with a different name.
@@tjduck85 not at all no no no no no not even close
@@andraskurucz839 Maybe not, but was barely beef stronganoff either.
This is completely irrational but I get triggered when people call in bouef bourguignon. It’s beef stew! We’re not in fucking France lol! Great dish though.
Watching your videos with joy from Czech Republic with my personal connection to NYC where I lived on the late 80's. You are doing a great job with your presentations both by content as well as by production quality ... huge respect!
Your videos are perfect, step by step and enticing. Thank you, can't wait to make this! 😋
I’m totally making this it this weekend, looks sooo comforting and hardy!
I feel that it would be even better cooked with a bouquet garni 🤔
I’ll have to try it cause it looks very yummy and comforting 😋
The way you cook and explain things is very concise and yet still interesting and inspiring.
Looks so amazing! I feel cozy just watching this!
I made this dish recently and was missing a recipe for it on your channel. It totally sucked, so I am happy to start over with your recipe next time :-D Thanks!
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Absolutely delicious. Thanks for the tempering tip.
This is a great recipe. Thanks for the share. I have made this for friends and family a few times now and it wows them each time. Cheers!
Looks delicious, modified Italian style. Russian strog has pickles added and generally served over mash. Thanks for sharing.
Mmmmm pickles
I just left the grocery store and now I’m about to turn around because we’re having Stroganoff tonight! This looks amazing!
Got any leftovers?
Always watch TH-cam videos leaving the shops 🙄
how it went Lala? :)
@@Drakosx99 she burnt the kitchen down
@@Drakosx99she made a sandwich instead
Man, I really like tour videos! Big Shoutout from Brazil! ❤️
I really like your cooking show. I like your straightforward teaching technique.
Definitely going to steal this one. Last one I made was in February on a camp out in a Dutch Oven. This looks like it would do well on a fire.
That is a really fine looking beef stroganoff. Cheers, Stephen! ✌️
This looks amazing! Definitely going to make this real soon! Thank you!!!
After watching this and growing up with it, its looks like its got the omg result! Thanks for sharing...plan to try this recipe soon!
You had me at "braised short ribs". Nothing bad ever goes with those words. I love stroganoff. My kids don't. All for me!
Get new kids. (Just kidding lol.)
they will love it when they're a bit older
Made this for the wife, she absolutely loved it, said it was what she would expect from a high end restaurant.
I made this tonight, thanks for the the ideas. Your stuff is always so inspirational.
I made this for my family tonight! It turned out amazingly delicious. Thank you for your recipes. 👏 🤤❤
Damn that looks good. I’m gonna be making this one.
This looks insane and incredible gotta get a Dutch oven asap
If you have an instapot you could use that as well!
Growing up, this was always my birthday dinner! LOVE it!!!!
This recipe looks amazing! I will be trying your recipe versus mine next time I make it. My was fav but different technique.
My dude skipped the Dijon mustard
Gawd Dang.... that's one good plate of Stoganoff!
I just finished eating this masterpiece, is just amazing! thank you for share with us this amazing recipe!!
Informative, to the point , enjoyable. Your video is top quality as usual.
Random comment... 😂 Growing up with a single Mom made me appreciate generic foods. Fast forward, I bought generic Worcestershire sauce. NEVER AGAIN! 😂 Always Lea & Perrins from now on, forever! 😂
Simple- he said at the beginning he was going to make it the way he always wanted it, not the traditional recipe.
Great Recipe!! Made it and the whole family love it!!
Very nice recipe I’m definitely going to use your recipe thanks for sharing it. 😊
This looks amazing! I'm totally going to make something similar in the next couple days, so I'll try out some of your techniques.
Those are Chestnut mushrooms (Pholiota adiposa), which are very different from white button mushrooms (Agaricus bisporus - the same species as those criminis as well as portobellos - each is just a different stage of maturity). That doesn't matter too much, just thought it might be interesting.
My one question is why didn't you put the mushrooms in along with the beef after browning? Mushrooms are remarkably good at standing up to long cooking times, and Chestnuts are even better than most other mushrooms. I wonder if you wanted to keep that earthiness separate from the body of the sauce intentionally -- the wine and beef will make that thing really deep to begin with. I think I'll try and add in the mushrooms a little earlier and report back.
I love your videos, man - keep it up and thank you!
Thanks for the mushroom info! I'd be interested to know what you thought with timing on adding mushrooms. When you say they do well standing up to longer cooking time's, do you leave the mushy's whole, totally unsliced?
@@allyfrasier6306 I added them in just after the carrots and onion, but I think it might even be better to cook them a little on their own (a little water, then oil) and them add them in along with the other veggies. The way I did it worked great! I just like that mushroominess to spread all the way throughout the sauce and it definitely did! As far as how to cut them, I just quartered some criminis and I liked that but just cut them however you'd want to see them on your plate. They'll shrink a little bit, but they'll basically retain their shape. If you want a good video to explain the whole mushroom cooking thing, this one's great!
th-cam.com/video/XLPLCmwBLBY/w-d-xo.html
@@meatcreap thank you! I adore that mushroom flavor all the way through too. Love mushy's so much! Thanks for the response and extra info.
@@meatcreap great video! I had no idea about the oil absorption but definitely going to try that technique next time. Thanks again!
Oh man, you just solved what I'm going to have for dinner. Love your channel.
(edit) review - great recipe. I followed the recipe completely with the exception of I used a chuck shoulder instead of short ribs. My local grocery stores don't carry them. I looked at a chuck roast and it was just way too fatty. When I sliced up the shoulder I thought I made a mistake, because it was one lean and very very tough cut of beef.
Turned out perfect. The beef was firm to the fork and tender as you could want. I used almost half a bottle of wine to deglaze the pan, so the sweetness of the carrot and onion really help offset this. I used baby portabello mushrooms, as those have a nice meaty taste. It was overall a great dish. I probably should have made a little more of the sour cream sauce because the finished product was more grey than white, but it tasted great regardless. I'll make this again.
And, I've made it a point now to try every recipe you publish on this channel. You've never failed me. Thanks for the great work, keep on rocking it out.
How many people would the sauce make for you think?
@@thanojon1 Easily four.
@@rogercollins3 awesome. Thank you for the reply. It's tough to gage sometimes how much the sauces will cook for.
Definitely want to try this. The beef technique makes it awesome. And thanks for introducing the chestnut mushrooms, can't wait to get some.
JUST found this channel - and I’m addicted and have a whole new menu for months - thank you so much!!!!
Dissing on mom? Holidays are going to be rough...
Can't wait to make stroganoff this year! Question: why did you choose to put in carrots? I don't usually associate sweet notes with stroganoff. Thanks for your videos!
carrots for sweetness, contrast to salty
In Russia, we also cook the rabbit in a similar way, using sour cream, white wine, onions and carrots. Works very well. Carrots balance of the sourness. The original recipe for stroganoff does not include carrots, but I think it will work, especially with added tomato paste (also, not traditional)
@@jennythewall2191 I mentioned it was used for sweetness, which I don't associate with stroganoff which is usually very umami heavy. Perhaps he's going for a more Japanese sweet/savory note?
@@elibrod9981 I could definitely see that with more gamey meat like rabbit -- I usually think of stroganoff as very umami heavy, so the sweetness threw me a little! Sounds delicious though!!
The carrot and the onion help offset the acidity of the red wine. There's a lot of wine in this dish. I just finished the stovetop portion of it, and I used half a bottle of red wine to get the pot deglazed. It's in the oven now, can't wait!
Mannnn you’re doing Gods work! Lol thank you. Braised short ribs was a great option. Definitely making this. Great channel and content. 🙏🏾
Hey! Made this for a big family Easter dinner and it was a huge hit. Keep up the beautiful recipes
Looks great! Question: Your beef stock looks pale (more like chicken stock?) Is that just me? Or would you consider an episode on making Beef Broth?
He probably doesn’t use tomato paste which is the secret to a good beef stock.
the brown colour of beef stock comes from roasted/caramelized onion and tomato paste. So if it's done without those ingredients it's pale and clear.
I have always made my own beef and chicken stock. And when I add my browned meat to the water, I add a turnip or 2, carrots, onions, if I happen to find some nice parsnips, in the pot the go. I don't add salt at this time..later. homemade stock makes a much better gravy, any beef soup..it is worth the time.
He has a video on beef stock
@@wh9462 thank you
is it possible to cook the sauce for three hours on the stove and not put it in the oven? don't have an oven proved dish right now but would looove to try this
What about a slow cooker?
Sure, just cover it and cook braise it on low heat.
@@rogercollins3 agreed, just make sure to top up the liquid if it gets too low
Keep the heat low enough to simmer but not too hot. Stir occasionally so nothing sticks to the bottom and everything is evenly cooked. No issue.
@@rogercollins3 cool, thanks!
Nice variation! That will be on my table this week. THX
best content, informative and not too long, amazing, love it all
I really hate mushrooms. I know in the minority...but I seriously hate mushrooms.
same, will just make it without :)
That's more creamy beef bourguignon than stroganoff. Stroganoff is a bistro style dish that can be cooked from scratch, literally in 15 minutes and that's why you need filet. It's not a stew. And I disagree it's blunt, if you follow the recipe...
♥️your channel! I’m learning so much …thank you
Wow … looks absolutely awesome! I’ve got to make this on Sunday
"Lean, marbled meat" is a pretty strange description. It's either one or the other, right? Or it's lightly marbled. I dunno. I'm sorry to be so critical, but man, it's like "da fuc is this guy talking about?"
I agree about the slightly confusing wording, but I guess he means you don't want ribs with a big fat cap or lots of sinew that you then have to trim off, or chunks of intramuscular fat. You want meat that just has those fine veins of marbling running through it. In any case, it looks really good and I'm sure that using slightly fattier meat wouldn't completely destroy the dish, it would just make it a little less healthy.
Great tip with the sour cream, preparing it for the heat, never thought od that, thanks! Looks delicious!
This variation is absolutely delightful. Never had stroganoff anywhere near this quality before.
We tried making this and it was a hit! Watching again and making this tomorrow. Thank you for sharing the recipe! It was delicious
This was so delicious! Just made it. Great recipe!!
Making this first time a bit more than a year ago, it was great. Wife asked for this for Mothers Day so I'll be working this recipe once again! Thanks for all you've done to grow our cooking chops!!
This geazer is a legendary chef. Always cooks absolute bangers!!! Keep it up fella.
Title hits close to home--this was my all time favorite homemade comfort foods as a kid! Totally reminds me of my mama 🙏❤
Phenomenal presentation !! Love your channel ..
I made this last night and it was excellent. Everyone loved it. Thank you for the video and all your great recipes.
Beautiful! Thank you for sharing.
Definitely trying this recipe! 🔥
Trying out the bright cellars! Sounds awesome.
Ohhhh my!!!! yum! I can't wait to try this!
I made this last night and it was the best recipe ever!!! I followed the directions exactly and the result was perfection!!! The sauce is to die for and the meat was tender and delicious!
Awesome, thanks for sharing, definitely going to try this next time i have company! 😱Looks amazingly tasty!
Looks Soo Amazing! Thank you
Mama mia! Looks amazing! Great cooking techniques as well.
Thanks sir! I appreciate your passion and attention to detail
Yet another absolute winner take on a classic. Will be trying it this Autumn!