This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
I love that you guys are not only showcasing a ton of different cooks, but also featuring more weeknight-friendly meals. I've already made Julia's meatballs and chicken noodle soup, and I can't wait to try this, as well!
Just saw this early today, and had some mushrooms to use up so I made it for dinner. Quite tasty! My husband took seconds, and he almost never takes seconds. I deglazed with vermouth instead of white wine, and used beef broth. Definitely adding this to the dinner recipe rotation. Thanks!
I enjoy watching many ATK meals, even though I know I'll never _really_ pull them off. This looks like a simple enough meal, ONE POT, even *_I_* could do it !
I made this for dinner a few nights ago and it was good but IMO could use additional seasoning as I found it a bit bland. Trying to figure out what would work when I try it again. Possibly some smoked paprika?
what drives me crazy watching these shows is: when adding salt and other components, why pour them into one spot in the pot? As a chemist, mixing correctly is extremely important. I would spread the spices evenly across the food making mixing better.
Thank you, I thought I was the only one who ever critiqued that method, if it is even considered a method. From breads to stroganoff, I sprinkle the salt/pepper around for even distribution, not sure if it makes a difference, but to throw it down in a clump seems counterproductive.
@@redronniebalofama5365 It doesn't have to be an expensive sherry, but DRY, not sweet, is the important part. Even "dry" sherry is still somewhat sweet.
I totally agree. If you want a deeper beef taste because ur cooking it quicker Worcestershire is key. I used low sodium beef stock rather than chicken.
Will create this one tonight; couple of years ago saw Dijon mustard added to stroganoff, tried it and continue to employ it. Haven't tried 'one pot' method before. Sounds good. Truly 'crazy' about ATK!🤪
I’ve made this a couple of times and it’s turning into a go-to weeknight dish for the family. I double the recipe so there are leftovers for those second helpings!
Dumb question but how much liquid/stock do you use when you double the recipe? I tried twice the amount and ended up with waaay too much liquid in the end
Hi Team, wonderful recipes. Our cost of living has gone up to the point where a lot of us are struggling to feed our families. Thank you for delicious food that we can still prepare. Much appreciated.
Their french onion soup is great too, you just need a bag of onions and few other things and have tons of great leftovers that get better as it sits in the fridge. You don't even have to use fancy cheese for the crouton, anything you like that melts well will do :)
This is way better than a box. The box stuff is way too salty and fake tasting for me. It is like ATK's version of green bean casserole that has fresh beans mushrooms, onions, cream and milk, instead of frozen or canned beans with cream of mushroom soup. This stroganoff is definitely not fancy, but it can be dressed up with the chive garnish and some fresh veggies.
There was too many noodles after it cooled, so I will be using only 4 ounces next time. The next day I had no creamy broth at all. I used exactly 7.5 ounces of noodles, btw.
Sorry to say this was a disappointment. The only ingredient I didn't have was white wine. So as not to waste the dish, I doctored it up with some smokey paprika, Worcestershire sauce and a little ketchup. I won't be making this one pot meal again. I have much better results with the traditional method. The recipe I followed was mushy and tasteless.
Can I use plain full-fat Greek yogurt instead of sour cream? I have the yogurt in the house already and don't want to make a special trip to the supermarket for sour cream, which I won't use for anything else.
I work at a diner and want to have this as a lunch special. How would I do it for service? I don't want the noodles to be over cooked though. Would I chill the base after the initial 10 minute cook to cook individual portions of noodles as is ordered? Par cook the noodles? I'm just looking for ahead l ideas
This turned out great, but in my attempt double the recipe, I used almost twice as much liquid. That was a dumb idea. Had to reduce for another 30 min so the noodles were overcooked to say the least. Still delicious😋
this is exactly the kind of cooking I want to see. Comfort food, done right, no fancy expensive ingredients, and no (dare I say) cream of mushroom soup. Keep 'em coming!!! Thank you
I just made this and am eating for dinner as I write this comment, it is delicious! A keeper for sure, elevates simple ground beef to a new level. Very easy too, thanks.
This looks delicious, I can't wait to try it. I love your channel, you are so easy to follow along with and you provide links to your recipes. Keep cooking!
This is pretty much a homemade version of Hamburger Helper. I buy Better Than Bouillon beef base to make the stock liquid as strong or mild as I like. In this recipe, beef would be better; chicken stock is comparatively flavorless. Partially cooking the noodles separately then adding them a bit later will avoid over starching the finished dish. Add tiny, tiny bit of nutmeg to cream sauces.
...I was thinking it would be nice to put the Ingredient List in the Description, to have it accessible without having to write it out if one is actually AT THE MARKET and doesn't have that piece of paper ..... just a thought.
This is a wonderful dish. I made it as presented and it turned out delicious. I love the earthiness of the mushrooms, the seasoned ground beef, and just enough sour cream to bring it all together. Be sure to add the chives at the end because it does make a difference. I reviewed this on my TH-cam channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews.
I would add the mushrooms back in after the beef was cooked.. But looks fine. Nice job! You never mention why not use beef broth or stock. And no worcestirshire sauce
So many recipes that I have used! Italian meatloaf, thick pan seared pork chops, beef short ribs, even Morgan Bollong’s blueberry biscuits! Going to cook this stroganoff tonight! Keep up the good work, all of you!
I'm interested in this recipe because my husband loves beef stroganoff. Do you have a site page for a written recipe? I would love to have it please, thank you.
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and potato stew, decided I wouldn't eat it that night so I went with a slow cook so I could go to bed and put it away in the morning. I love that versatility! The sauté feature works great and adds tons of extra flavor to dishes, and I can easily sizzle meats in the bottom then deglaze for some restaurant worthy flavors.Big bonus - you can cook a whole frozen chicken in about 2 hours. Amazing! I've seen a couple videos, haven't tried it yet, but I will soon!
Don't underestimate what even a single tablespoon of Worcestershire Sauce will do for this dish!
Worcestershire and fish sauce should be treated like salt and pepper imo
my venezuelan grandmother had the same opinion! She called it The English Sauce!
I do equal parts Worcestershire, fish sauce, and soy sauce … so much umami!
I add nutmeg and it adds sooo much to the dish!!! It's interesting that the old cookbooks from famous chefs add nutmeg and they today!!!🙊
@@jeannetruman4380 Ohh nutmeg! I don't think I would have thought of that. Thanks, I will definitely give that a try!
I love that you guys are not only showcasing a ton of different cooks, but also featuring more weeknight-friendly meals. I've already made Julia's meatballs and chicken noodle soup, and I can't wait to try this, as well!
If you put that garlic in with the onion and cook 5 minutes, you're going to have burned bitter garlic.
One of my favorites! Sometimes I add different vegetables with the onion and mushrooms, like peppers, or carrots, celery. Delicious!
I've always put dry mustard in my stroganoff.
Yes, me too. It was included in the earliest recipes
Made this last night and it was wonderful!! The only thing I would change is to add some Worcestershire sauce to round out the flavors.
At which part of the process would you add
@@undxrwvtxrinfxrno8855 I would add in step 4 with the other seasonings-to taste-probably at least a tablespoon for us.
I'd add a big dash of Worchestershire and a tablespoon of dijon. And a little fresh thyme or rosemary in the beef mixture.
You can't get the recipe unless you sign up with your email? This is getting so ridiculous.
ATK has been like this as far as I remember lol. Google the recipe name and you should find it
Just saw this early today, and had some mushrooms to use up so I made it for dinner. Quite tasty! My husband took seconds, and he almost never takes seconds. I deglazed with vermouth instead of white wine, and used beef broth. Definitely adding this to the dinner recipe rotation. Thanks!
I make this recipe about every month. Always a hit
Ashley tasting the dish is the best part! I get to sad when a cooking video ends and the person making it never tries the food 😢
Me too!!
ATK With Food prices at a record high America needs you you do post as many budget friendly meal videos as you can
I enjoy watching many ATK meals, even though I know I'll never _really_ pull them off.
This looks like a simple enough meal, ONE POT, even *_I_* could do it !
Feels like the garlic would burn cooking so long with the onions
I made this for dinner a few nights ago and it was good but IMO could use additional seasoning as I found it a bit bland. Trying to figure out what would work when I try it again. Possibly some smoked paprika?
*Ashley - Your on screen presence is awesome - Love your smile and your voice over work - Incredibly entertaining!!! Super Job!!!!*
I agree, job well dine.
Ashley is my favorite. Her dishes are always on my to eat list
So you have to be a member to print the recipe... what a let down
This was one of my son's favorite winter night comfort foods. Ah, memories. Thanks.
what drives me crazy watching these shows is: when adding salt and other components, why pour them into one spot in the pot? As a chemist, mixing correctly is extremely important. I would spread the spices evenly across the food making mixing better.
Thank you, I thought I was the only one who ever critiqued that method, if it is even considered a method. From breads to stroganoff, I sprinkle the salt/pepper around for even distribution, not sure if it makes a difference, but to throw it down in a clump seems counterproductive.
Ditto!
It's just not Stroganoff for me without some Worcestershire sauce. And sherry makes a HUGE difference over regular white wine.
What kind of Sherry do you use?
@@redronniebalofama5365 It doesn't have to be an expensive sherry, but DRY, not sweet, is the important part. Even "dry" sherry is still somewhat sweet.
@@patrickmcevoy5080 thank you ! I'mma try this out tonight! :)
I totally agree. If you want a deeper beef taste because ur cooking it quicker Worcestershire is key. I used low sodium beef stock rather than chicken.
No Dijon mustard? What?
Will create this one tonight; couple of years ago saw Dijon mustard added to stroganoff, tried it and continue to employ it. Haven't tried 'one pot' method before. Sounds good. Truly 'crazy' about ATK!🤪
I know this is an older video, but mustard was in the first printed recipe.
I’ve made this a couple of times and it’s turning into a go-to weeknight dish for the family. I double the recipe so there are leftovers for those second helpings!
Dumb question but how much liquid/stock do you use when you double the recipe? I tried twice the amount and ended up with waaay too much liquid in the end
who buys stroganoff in the frozen foods section? i buy that ish in the BOX know im sayin
so true twin
The biggest surprise was that the recipe called for chicken broth and not beef broth.
Hi Team, wonderful recipes. Our cost of living has gone up to the point where a lot of us are struggling to feed our families. Thank you for delicious food that we can still prepare. Much appreciated.
Their french onion soup is great too, you just need a bag of onions and few other things and have tons of great leftovers that get better as it sits in the fridge. You don't even have to use fancy cheese for the crouton, anything you like that melts well will do :)
This is Hamburger Helper without the box, but probably a lot tastier.
This is way better than a box. The box stuff is way too salty and fake tasting for me. It is like ATK's version of green bean casserole that has fresh beans mushrooms, onions, cream and milk, instead of frozen or canned beans with cream of mushroom soup.
This stroganoff is definitely not fancy, but it can be dressed up with the chive garnish and some fresh veggies.
This is absolutely great tasting! Made it last week and again this week! Thanks!
There was too many noodles after it cooled, so I will be using only 4 ounces next time. The next day I had no creamy broth at all. I used exactly 7.5 ounces of noodles, btw.
Sorry to say this was a disappointment. The only ingredient I didn't have was white wine. So as not to waste the dish, I doctored it up with some smokey paprika, Worcestershire sauce and a little ketchup. I won't be making this one pot meal again. I have much better results with the traditional method. The recipe I followed was mushy and tasteless.
A bit of W sauce would be good here
Can I use plain full-fat Greek yogurt instead of sour cream? I have the yogurt in the house already and don't want to make a special trip to the supermarket for sour cream, which I won't use for anything else.
I work at a diner and want to have this as a lunch special. How would I do it for service? I don't want the noodles to be over cooked though. Would I chill the base after the initial 10 minute cook to cook individual portions of noodles as is ordered? Par cook the noodles? I'm just looking for ahead l ideas
Um! Hamburger Helper done the right way. How simple, how "unxious," and with all fresh ingredients you've make it worthy of high marks!
Always make it from scratch, it tastes better and makes you feel better
Favorite presenter! Yum!
This turned out great, but in my attempt double the recipe, I used almost twice as much liquid. That was a dumb idea. Had to reduce for another 30 min so the noodles were overcooked to say the least. Still delicious😋
looks great but I feel like the garlic should be added a minute or so before the ground beef goes in.
Beef Strogonov is made with 1"×1" chuck or strips of steak not ground beef. Where did you learn to cook?
I wonder why you wouldn’t add beef broth instead of the chicken broth?
Ground beef and boeuf stroganoff are an oxymoron.
Call it what it is - noodles with ground beef and mushrooms...
If I had a dollar for every hamburger helper version of this recipe I ate in the last 50 years….I’d be bill gates
Too bad I can't get behind your paywall for all your recipes, I have tried for years.
This has been one of my favorite meals since childhood.
this is exactly the kind of cooking I want to see. Comfort food, done right, no fancy expensive ingredients, and no (dare I say) cream of mushroom soup. Keep 'em coming!!! Thank you
Mmmmmm. Have I lost my mind, OR, did I miss the sour cream?
(Looks very delicious!) 😋
It was there
It's at 4:00
@@TheBw08
Thank you!
@@sebastianflynn1746
Thanks!
You've lost your mind. Don't worry watch the video again and it will come back.
One minute to cook flour? How did you get on America's Test Kitchen??
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
Why in the world would you use white button mushrooms instead of matured portabella button size mushrooms?
i was told never to salt mushrooms when sautéing them or they won't brown otherwise, now i'm questioning everything
Just what I've been looking for. Thankyou.
Instead of sour cream use softened cream cheese!! YUMMY!!!
Awful! It was sooooo bland! Hamburger Helper is better.
Why in the world would you add chicken stock instead of beef stock? Good lord.
I think it looks so delicious, I’m making in a few minutes. Didn’t really know what make when I took out the ground beef.
After while crocodile! Lol
I find a bit of nutmeg enhances cream sauce, and it is used in a lot of stroganoff recipes.
You can’t get the printable recipe without creating an account😩
I think I have a bit of a crush on Ashley. Great video by the way! I'm going to give it a try this week.
I bought the Test Kitchen book this year and cant find this in it. Help?
Where's the salt? A half-teaspoon is not enough!
So good! Made it last night. Doubled the mushrooms, otherwise followed the recipe. Delicious!! And quite simple to make.
I just made this and am eating for dinner as I write this comment, it is delicious! A keeper for sure, elevates simple ground beef to a new level. Very easy too, thanks.
I’ve learned to make it in my electric pressure cooker and it turns out well in that, too. I call mine faux though because I use the ground turkey!
This looks delicious, I can't wait to try it. I love your channel, you are so easy to follow along with and you provide links to your recipes. Keep cooking!
Needs Worctechire sauce , butakng it this week! looks amazing.
what the hell? it won’t even let me look at the recipe without signing up. what a crock.
Stupid question: why chicken broth and not beef broth?
I made this recipe and it was hands down the best stroganoff I've ever made.
You can only have access to this recipe if you pay to become a member?
chicken broth makes no sense to me; if there's a reason, what is it?
She is delightful!!
I just made this for lunch and it was delicious, thank you!
So there’s no jwavy cream ! Sour cream is ok
So good!!
I made this today for dinner and it was a hit!!
Another great weeknight treat from y’all. Thank you!
stroganoff taste great i addad extra mushrooms
DID SHE SAY "SHIMMERING''....? 🤔🤔🤔🤔
Comfort classic. I could eat on this for days.
This is pretty much a homemade version of Hamburger Helper. I buy Better Than Bouillon beef base to make the stock liquid as strong or mild as I like. In this recipe, beef would be better; chicken stock is comparatively flavorless. Partially cooking the noodles separately then adding them a bit later will avoid over starching the finished dish. Add tiny, tiny bit of nutmeg to cream sauces.
...I was thinking it would be nice to put the Ingredient List in the Description, to have it accessible without having to write it out if one is actually AT THE MARKET and doesn't have that piece of paper ..... just a thought.
The recipe is behind a pay wall.
I added 6 oz of noodles. I am such a rebel.
This is a wonderful dish. I made it as presented and it turned out delicious. I love the earthiness of the mushrooms, the seasoned ground beef, and just enough sour cream to bring it all together. Be sure to add the chives at the end because it does make a difference. I reviewed this on my TH-cam channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews.
I would add the mushrooms back in after the beef was cooked.. But looks fine. Nice job! You never mention why not use beef broth or stock. And no worcestirshire sauce
Made a vegan version of this, and OMG, even that was incredible! A new favorite recipe! And so easy, too! Thank you! 🙏
ATK,,,,HIM ASHLEY, this sure looks easily done, I’ll give it a try,,THANKS,,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
So many recipes that I have used! Italian meatloaf, thick pan seared pork chops, beef short ribs, even Morgan Bollong’s blueberry biscuits! Going to cook this stroganoff tonight! Keep up the good work, all of you!
I also question who sliced those mushrooms- the one she sliced is 4 times thicker than the ones in the bowl. Personally, I cut them thick.
Yeah, that bowl of mushrooms were cut with a food processor or mandolin. Like you, I'd cut mine thicker.
Not beef stock? Looks great!
I love a good Russian recipe.
The tea room closed down ages ago
Looks heavenly delicious 😋
I'm interested in this recipe because my husband loves beef stroganoff. Do you have a site page for a written recipe? I would love to have it please, thank you.
Excellent Great presentation. I do have a question what size pot are you using? I believe my 6 quart pot I have will be to small.
You are making me hungry.
Simple yet really delicious 👍
Tyr soem ground Parmesan cheese over it. Don't mix in the cheeses...just sprinkle and enjoy.
Just great and love the way u get straight to recipe and not gabby about entire life. Looks great. ❤
Nooooo mushrooms here no never