Man, it boggles my mind how can a man have so little followers yet have such great production value. Cheers, Glen! You deserve all of your subscribers and more!
I know this from 2018 but I just did this recipe with spicy brown mustard and red wine vinegar over egg noodles( used what I had) and it was really good. Thanks for a great dinner idea
My mom makes stroganoff with strip steak, egg noodles, cream, sour cream, onions, and mushrooms. Its so good and reminds me of being younger and pouring the noodles in the boiling water.
I’m a new subscriber.. came from the Coca-Cola video and I’m very impressed by your content. I find myself watching for hours. Thanks for everything you do!
Absolutely loving your channel Glen and Jules, I am a foodie and as a foodie you never stop learning and I am learning bits and bobs from your inspirational videos which only makes me want t o cook more , cook better and cook wiser. Keep on keeping on guys. Peace and love from the U.K.💚 x
dude, back in my early 20's as a young demi chef it was my job to get to work early in the morning and cut all the steaks for nights service i would prep the off cuts marinate them in a similar spice mix and cook stroganoff to order as a pan dish for a lunch special. from memory i sauted the meat in butter and garlic, removed. same pan sauted a mix of mushrooms in butter fresh oregano and thyme. remove. same, de glaze with white wine, reduce, add cream, reduce by half, add dijon mustard. fix seasoning table spoon of gherkin juice or paste, simmer. add mushrooms and meat, season. served with pilaf rice and juliene gherkin and paprika dust. hey it was the 90's. lol
Thanks! I love you guys. I spend my nights sipping tea and reading or watching Glen and Friends on my iPad. There are episodes I go back to again and again, and I have high hopes that I’ll make more of the recipes in my own kitchen. Happy Cooking!!
In Brazil we eat stroganoff with champignon, onions and garlic. We use mustard, ketchup and havy cream in the sauce. It's very commun eat the stroganoff with rice and very tiny potato sticks. The potato sticks brings this recipe to a whole new level, you should definitely try it.
sims2mw potato sticks are just like crinkle cut crisps, but in the shape of tiny sticks. You will most likely find it in the snacks aisle, next to Doritos and Pringles. It’s probably not refined enough for some people, but it is the essential in a Brazilian Stroganoff
the potatoes are called "shoestring potato" is basically a shredded fried potato, also brazilian stroganoff is pretty different and even the beef is optional, not traditional in any sense, but delicious and pretty easy to make.
Looks delicious, I grew up with the mushroom soup version. It is wonderful on a cold day. BTW: You and your lovely wife are an amazing couple, just watching you two makes me happy.
I don't know exactly how my mother made this. I believe that it was canned mushroom soup, stewing beef, egg noodles and sour cream dolloped on top. It was good and yours looks even better. I'd be inclined to use a mixture of mushrooms. I usually have dried shiitake mushrooms, king oyster, and cremini mushrooms around. I just bought a container of mixed dried mushrooms from Costco. The water from the rehydrating really adds something to making a vegetable broth.
I've seen TH-cam videos of what happens if you boil Coca Cola for too long. You get this black tar substance that's really gross and probably not safe to eat anymore. I'm trying to ween myself off sodas entirely, but when I do rarely drink anything "cola" like I'm gonna stick to chilled thank you very much.
My mother was a Russian born in Harbin China and made beef stroganoff with flank or round steak, occasionally with chuck. She used lots of sour cream, no flour to thicken and no wine. We mostly ate it over rice. She added some white pepper and ginger to give it a bit of a kick instead of mustard. We always had hot mustard in the house, but it did not go into the dish.
Yummy! Our family makes beef stroganoff with ground beef or stew beef-whichever we have on hand. My SIL is French and she made a dish that she called "pepper steak"-she fried beef filet steak covered with lots of ground black pepper in butter, then added cognac and lit it on fire. After the fire was out she put sour cream and warmed it and served it over French fries. I guess you call that dish beef stroganoff also. You might want to try it. Very simple but delicious. Thanks for your wonderful recipes!
I loved your opening "I had a hankering for ..." as I had used the same comment about a week ago and for the same dish. Timing is everything. lol I made egg noodles with mine and loved everything.
What is Stroganoff? Only the greatest comfort food, the most wonderful dish you can have, Simple, easy and wonderful. Thank you for putting up something from my childhood.
I love this stuff. The Kopper Kitchen buffet restaurant in Salem, Oregon that I worked at in the late 60s and early 70s made a great version for our Sunday buffet. The meat we used was from a left over large cut if sirlion we called The Baron of Beef, also known as a Steamship Round. My job on Saturdays was to carve the beef for our customers. I found that I loved the Stroganoff better over rice than noodles, etc. Another recipe that I believe is Russian is Noodles Rominoff. Its made with thin fettuccini or spaghetti like noodles with a cream sauce and either ricotti or cottage cheese. In a few German recipe I have read call for a finally diced gerkin pickle.
Hehe, didn't expect to hear about my country Hungary in this video You're absolutely right: this dish, traditionally with some green peas, served with noodles, potato or french fries, is called "Brassoi apropecsenye" (Finely diced saucy stew from Brasov)
International House of Pancakes lol I made a comment about gyulas/goulash, I thought Glen was talking about it but then I learned from you that it’s actually brassoi apropecsenye xD
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
Thank you for this recipe! I used it as a starting point to develop the one I use now. I'll cook a beef roast in the crockpot with salt, black pepper, and onion until its fall apart tender. (Makes enough broth as well ) I'll follow your instructions, but leave out allspice and wine because normally they are not items that I have on hand. When it's cooked I'll mix with egg noodles for a sort of one pot dish. Not fancy, but I have a 1 year old that melts down if I take too long cooking :)
as a kid in a lower middle class new england family in the 70's, beef stroganoff was a childhood favorite. my mom's version... brown ground beef and onions in a skillet. add salt, pepper, and one small can of mushrooms, and finish by stirring in a dollop of sour cream. period. end of recipe. serve over egg noodles. it was dense and gloppy, and we loved it. i was in my twenties and serving around the world in the marine corps before i learned that actual sliced beef and an actual sauce were options...
I love to make stroganoff with venison. Most people don't even know the difference. I love your channel, I am learning so much food history through you.
Sup Glen! Strogonoff here in Brazil is pretty famous. We usually cook it almost the same way u did it. Beef cooked in butter, minced garlic and shopped onions. Add 1 cup of tomato sauce, a ketchup spoon, and a little bit of mustard. Let it cook with mushrooms. By the end, we add heavy cream! We usually eat this with rice and french fries, u should try! Keep up, nice video!
I'll have to try that with french fries, i've only ever eaten this with noodles (a habit my Norwegian grandmother instilled in the whole family). There are few things that i love more then stroganoff after working all day in the cold wet Pacific Northwest. The dense, warm, creamy mixture of fat and protein can fuel you all day.
My favourite Stroganoff variant is probably the one I found on Serious Eats, with a finer cut of meat that is seared whole (but still raw in the middle) then put aside until the sauce is done, after which it is sliced thin and added to the simmering sauce just long enough to come to a rare-medium rare temp. It actually works great as a technique in general. I recently had some sauce left over from Osso Bucco, cut it with tomato sauce from the freezer and used it with moose tenderloin. One of the finest meals I've made.
I came across this video by accident - I became a follower on purpose. Excellent show, awesome work and presentation. Canada is once again culinarily well-represented! Hopefully "culinarily" is a word. Lol! Cheers!
Out of town construction worker special: browned beef, egg noodles, Dean's French onion dip, and frozen peas. Black pepper and salt to taste. Cooked in an electric skillet in a motel room.
I'm making this tonight with stewing beef, a mix of King Oyster and brown Cremini mushrooms, no wine, and regular pasta shells. I had no wine and my wife hates egg noodles. I was supposed to make this earlier in the week, but discovered that I had no Allspice.
This turned out really good............except! It turns out that the stewing beef I bought was cheap for a reason. It was full of gristle and it was really tough. It tasted really good otherwise. I will be more careful next time and buy my meat more carefully. The sour cream went really well, but I think that I will spare no expense next time and make your Crème Fraîche recipe.
You are for sure a save bank! I searched for the original and found a lot of strange stuff. Now I know why. Ok recepies are made to addapte, but I like to know where it is come from. And I have decided what to use for my bœuf stroganoff: shallots, cornichons + a little bit of the liquid, champignons de Paris, crème fraîche, all spice, mustard and French fries 🍟 thank you! 🤗😋
4 ปีที่แล้ว +3
This is great! Growing up in Brazil, it's a popular recipe there. It puzzled me that it is actually known in different parts of the world. As mentioned, a few variations in Brazil where you generally have some kind of tomato and it gets pink-ish. It's also common to see it as Chicken Stroganoff or even Shrimp Stroganoff.
Watching this video inspired me to make this for the very first time. With only a few minor changes (I only had red wine, had ran out of onions & added carrots and some tomatoes. On chips. I’ve just eaten it... Well worth it! I also tried the cut-a-garlic-bulb-in-half trick from your Ramsey’s ribs video. Sheer genius!! I’m currently devouring (pun intended) your recipe videos.
My family's recipe is beef strips fried with flour and spice coating, The sauce is sour cream and tomato paste with beef stock, worcestershire sauce, mushrooms, onions. Served over wide egg noodles.
Most of you will think that this is sacreligious but when my son was little, his milk allergy prevented us from using sour cream. I found a tip online that said to use mayonnaise in place of sour cream to make dairy-free dishes.. It works. It gives the tangy creaminess of sour cream without any dairy. I still make it that way.
Watching this again because I remembered about stroganoff changing greatly. The mention of cream of msuhroom soup reminds me of a shortcut I use - canned ushrooms in butter sauce. I do however like to use some fresh mushrooms too.
My grandmother went to China, India, and Myanmar. She died before I was ever born but my grandfather would only eat her recipes. She had this red beef stroganoff that was like a cross between what I think of as stroganoff and a butter chicken sauce. It was awful but suddenly I'm really craving it.
Sausage Stroganoff is very common here in Sweden, often served with rice. Usually made with Falu Sausage (a finely ground, large, smoked and mildly spiced pork and beef sausage). I love it!
Thanks for all the inspiration! I like stroganoff and I have tried different kinds of meat, chicken, pork, different types of sausages and of course beef but I have never had mushrooms in but I will try it.
Hello from Moscow! Good attempt, as this is one of the most popular Russian cuisine recipe. You did not bad :) but originally we do it other way. Thanks for you videos!
great info, and looks great, as it is a none recipe, I can't say you're doing it wrong, I'd just like to suggest to serve it on some no-yolks egg noodles and just at the end of the cooking add in a good amount of freshly chopped flat-leaf parsley it really brightens up the dish. also, I found this out one time when I had no APF in the house, about a half cup of plain instant mashed potatoes flakes not only helps thicken the sauce but so long as it's 100% potato flakes, you can avoid the gluten issue that comes with normal all-purpose flour.
Been to Harbin twice myself. Coldest damn place I've ever been to, but the city during winter is beatiful and a fascinating mix of Chinese and Russian cultures.
Sometimes I make stroganoff with ground beef just because my husband isn't always that keen on chunky meat. Works out great. I never use mushroom because I cannot stand them. Still tastes amazeballs!
I've been watching your videos off the facebook for more than a year now...and I just found your youtube channel thru Korean Englishman yesterday...and I love your videos..and I really wonder why you have dew subscribers but very great quality content. Keep making more videos like this.
I use more onions, less mushroom, I use whatever wine I'm drinking, I don't use mustard, I use Worcestershire and garlic. I add milk to the sauce and cook it down, and I use more sour cream, and add it right at the end. There's a lot of variation, it always comes out good, but it's always different. I like to add egg noodles to make a it go a bit further.
My sister in law uses rice too BUT her secret is she uses potato sticks(like potato chips but they are sticks) as a topper! Its actually great! Texture wise and flavor!
There is a Uzbek/Ukrainian restaurant here that serves this, its amazing, but it is tomato based. I was not aware that this existed in this form until then. They have a dish called 'Chicken and Mushrooms' that is more like a traditional Western style Stroganoff with a white sauce and sour creme, and all the dishes of this nature including their stroganoff are served with mashed potatoes.
For me a stoganoff recipy is dependig of the cook really good. My preffered version is sausage stoganoff, especially swedish "falu korv" stroganoff. It is a quick and easy recipy and nowday a perfect combination with rice if you exaggerate the sause enrichment. I have eaten beef, pork, etc combinations, but to be honest my favourite is swedish smoked falukorv, That said beef based is also aswedsome. If prepared right. For me personally, combining with rice is best. Withe the risk of getting assasinated, basic uncle bens long rice matches it best For my friends a good quality jasmine rice is preffered. A rich sauce is a good way to increase the experience. more moisutre is better in my experience. But for rice lovers a rather dry rice mix is more loved.
I was taught to roll the beef in flour seasoned with salt, pepper and English mustard powder, brown in pan, add mushrooms then stock and wine and, then cream at end.
Strogonoff os one of the most favorite dishes in Brazil! LOL Btw, we use cognac, and heavy cream here. Also, we serve it with withe rice and french fries. I've never saw it as a Russian recipe, but rather a French one. However, they serve Strogonoff in Russia today, and it's a totally different recipe from the ones we make.
I love having mine the Russian way with a little too much alcohol, and over pureed potatoes(not just mashed, like properly pureed. Or at least that's the beef stroganoff I got when I visited Moscow, so now its how I make it too. Then I use, button mushrooms, fillet or rump steak (depending how much I want to spend on my stroganoff), a regular, mild paprika instead of allspice, and instead of white wine, I use the flambeé brandy, but I add it to the meat as its sealing so it does get the flavour in. I also use Dijon mustard instead of hot mustard. Everything else in this is the same as mine.
That Hungarian dish is called gulyás/goulash it’s very popular in Central and Eastern Europe, like for example in Poland, Austria, Czech Republic, even in Armenia we prepare goulash, it’s very delicious. There is also a French version of goulash called boeuf bourguignon here in France it’s also very popular
Never had what most would call true beef stroganoff. The recipe my mother has used for years is just some egg noodle and ground beef mixed with premade beef gravy in a jar..it's actually pretty nice
Thanks for pointing out the hungarian dish Glen! I had some sort of Deja vu during the video, that this looks like one of our common meals here in Hungary, turns out I was right :'D
Yum this sounds so much better than my cream of mushroom soup + sour cream + onion + paprika and garlic version... perhaps I’ll add a little allspice and hot mustard next time to make it a tad bit more authentic? I’ve never tried it over anything other than noodles... I’ll have to try rice or fries (really?) next time.
Love that Glen isn’t a food snob, freely admitting his love of cream of mushroom soup, cola, whatever. My new favorite YT channel!
Man, it boggles my mind how can a man have so little followers yet have such great production value. Cheers, Glen! You deserve all of your subscribers and more!
yeah dude this is literally fucking HBO
You should check out how to drink, if you find a dude who looks like paul blart you got the right guy. th-cam.com/channels/ioZY1p0bZ4Xt-yodw8_cBQ.html
I agree, his wife cracks me up
great production value yet out of focus... hmmm
@Grotto Bear did you just not watch 8:58 - 10:20 or are you blind
You can’t use BeefStew as a WiFi password. Turns out it’s not stroganoff.
fancy seeing you here!
also reading this made me choke on my soda from how hard i snorted
ohhhhhhhhh..... get wrecked! :P
Brilliant!
Fail
the worst joke of 2019
I know this from 2018 but I just did this recipe with spicy brown mustard and red wine vinegar over egg noodles( used what I had) and it was really good. Thanks for a great dinner idea
This channel is quickly becoming one of my favorites, Keep up the excellent videos Glen!
My mom makes stroganoff with strip steak, egg noodles, cream, sour cream, onions, and mushrooms. Its so good and reminds me of being younger and pouring the noodles in the boiling water.
This is one of the best channels of TH-cam.
Also, in Brazil we eat 'estrogonofe' with rice and batata palha. Batata Palha is like really thin little sticks of potato crisps.
You are like the Mr.Rogers of TH-cam cooking channels and I love it. Keep up the great work.
Or Bob Ross.
I’m a new subscriber.. came from the Coca-Cola video and I’m very impressed by your content. I find myself watching for hours. Thanks for everything you do!
Scotty W yo same 😂
Same
Absolutely loving your channel Glen and Jules, I am a foodie and as a foodie you never stop learning and I am learning bits and bobs from your inspirational videos which only makes me want t o cook more , cook better and cook wiser. Keep on keeping on guys.
Peace and love from the U.K.💚 x
dude, back in my early 20's as a young demi chef it was my job to get to work early in the morning and cut all the steaks for nights service
i would prep the off cuts marinate them in a similar spice mix and cook stroganoff to order as a pan dish for a lunch special.
from memory i sauted the meat in butter and garlic, removed.
same pan sauted a mix of mushrooms in butter fresh oregano and thyme. remove.
same, de glaze with white wine, reduce, add cream, reduce by half, add dijon mustard. fix seasoning table spoon of gherkin juice or paste, simmer.
add mushrooms and meat, season.
served with pilaf rice and juliene gherkin and paprika dust.
hey it was the 90's. lol
peace tranquility sounds very 90’s lol. But still delicious
Similar recipe to what I cook sans the gerkins.
Love me garlic.
I've got to say that your knife work is absolutely gorgeous and a pleasure to watch
Thank You!
Thanks! I love you guys. I spend my nights sipping tea and reading or watching Glen and Friends on my iPad. There are episodes I go back to again and again, and I have high hopes that I’ll make more of the recipes in my own kitchen. Happy Cooking!!
In Brazil we eat stroganoff with champignon, onions and garlic. We use mustard, ketchup and havy cream in the sauce. It's very commun eat the stroganoff with rice and very tiny potato sticks. The potato sticks brings this recipe to a whole new level, you should definitely try it.
Spätzle
hash brown potatoes?
sims2mw potato sticks are just like crinkle cut crisps, but in the shape of tiny sticks. You will most likely find it in the snacks aisle, next to Doritos and Pringles. It’s probably not refined enough for some people, but it is the essential in a Brazilian Stroganoff
the potatoes are called "shoestring potato" is basically a shredded fried potato, also brazilian stroganoff is pretty different and even the beef is optional, not traditional in any sense, but delicious and pretty easy to make.
Looks delicious, I grew up with the mushroom soup version. It is wonderful on a cold day. BTW: You and your lovely wife are an amazing couple, just watching you two makes me happy.
I don't know exactly how my mother made this. I believe that it was canned mushroom soup, stewing beef, egg noodles and sour cream dolloped on top. It was good and yours looks even better. I'd be inclined to use a mixture of mushrooms. I usually have dried shiitake mushrooms, king oyster, and cremini mushrooms around. I just bought a container of mixed dried mushrooms from Costco. The water from the rehydrating really adds something to making a vegetable broth.
I want to know more about this bubbling boiling hot Coca-Cola.
So do i
I've seen TH-cam videos of what happens if you boil Coca Cola for too long. You get this black tar substance that's really gross and probably not safe to eat anymore. I'm trying to ween myself off sodas entirely, but when I do rarely drink anything "cola" like I'm gonna stick to chilled thank you very much.
@@ArmandoDy many years ago in winter dr pepper had a commercial suggesting hot with lemon. the commercial had a yeti in it. never tried it.
Here in Hong Kong we have a drink called hot Coke with lemon and ginger (檸樂煲薑), which apparently fights a cold.
I've had a soda that was left in the car in the summer... pretty hot and interesting with the carbonation
That metal scrapping against that le creuset enamel is like a dagger in my heart.
My mother was a Russian born in Harbin China and made beef stroganoff with flank or round steak, occasionally with chuck. She used lots of sour cream, no flour to thicken and no wine. We mostly ate it over rice. She added some white pepper and ginger to give it a bit of a kick instead of mustard. We always had hot mustard in the house, but it did not go into the dish.
Yummy! Our family makes beef stroganoff with ground beef or stew beef-whichever we have on hand. My SIL is French and she made a dish that she called "pepper steak"-she fried beef filet steak covered with lots of ground black pepper in butter, then added cognac and lit it on fire. After the fire was out she put sour cream and warmed it and served it over French fries. I guess you call that dish beef stroganoff also. You might want to try it. Very simple but delicious. Thanks for your wonderful recipes!
I loved your opening "I had a hankering for ..." as I had used the same comment about a week ago and for the same dish. Timing is everything. lol
I made egg noodles with mine and loved everything.
yeah man, as everyone has been saying - this channel needs 5 million subs instead of 0.5!!!!
I like the science-y feel and knowledge behind it.
What is Stroganoff? Only the greatest comfort food, the most wonderful dish you can have, Simple, easy and wonderful. Thank you for putting up something from my childhood.
I am new to your channel and I just wanted to say I am loving the content. I particularly like when you cook with a good story to back it up
I love this stuff. The Kopper Kitchen buffet restaurant in Salem, Oregon that I worked at in the late 60s and early 70s made a great version for our Sunday buffet. The meat we used was from a left over large cut if sirlion we called The Baron of Beef, also known as a Steamship Round. My job on Saturdays was to carve the beef for our customers.
I found that I loved the Stroganoff better over rice than noodles, etc.
Another recipe that I believe is Russian is Noodles Rominoff. Its made with thin fettuccini or spaghetti like noodles with a cream sauce and either ricotti or cottage cheese.
In a few German recipe I have read call for a finally diced gerkin pickle.
Hehe, didn't expect to hear about my country Hungary in this video
You're absolutely right: this dish, traditionally with some green peas, served with noodles, potato or french fries, is called "Brassoi apropecsenye" (Finely diced saucy stew from Brasov)
Wait a minute. Ce? Unde? Tell me more =)))
International House of Pancakes lol I made a comment about gyulas/goulash, I thought Glen was talking about it but then I learned from you that it’s actually brassoi apropecsenye xD
the many variations of tokany are pretty close to this dish as well, just my 2 fillers :)
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
I love that you explained the history of the routes of this recipe, you guys are super cute!!!
Thank you for this recipe! I used it as a starting point to develop the one I use now. I'll cook a beef roast in the crockpot with salt, black pepper, and onion until its fall apart tender. (Makes enough broth as well ) I'll follow your instructions, but leave out allspice and wine because normally they are not items that I have on hand. When it's cooked I'll mix with egg noodles for a sort of one pot dish. Not fancy, but I have a 1 year old that melts down if I take too long cooking :)
I just love starting to watch one of your videos and hearing you say “hello and welcome friends”!
really interesting historical cooking. i love trying the tastes of the past but also maybe a little modern
as a kid in a lower middle class new england family in the 70's, beef stroganoff was a childhood favorite. my mom's version... brown ground beef and onions in a skillet. add salt, pepper, and one small can of mushrooms, and finish by stirring in a dollop of sour cream. period. end of recipe. serve over egg noodles. it was dense and gloppy, and we loved it. i was in my twenties and serving around the world in the marine corps before i learned that actual sliced beef and an actual sauce were options...
I love to make stroganoff with venison. Most people don't even know the difference.
I love your channel, I am learning so much food history through you.
One of my favorites that mom taught me how to make. Creamy, beefy, NOODLES 🙂 Love that stuff.
By far my favorite cooking show!
In sweden we have something called sausage stroganoff, and we use a very specific type of sausage called falukorv "falu sausage"
Sup Glen!
Strogonoff here in Brazil is pretty famous. We usually cook it almost the same way u did it.
Beef cooked in butter, minced garlic and shopped onions. Add 1 cup of tomato sauce, a ketchup spoon, and a little bit of mustard. Let it cook with mushrooms. By the end, we add heavy cream! We usually eat this with rice and french fries, u should try!
Keep up, nice video!
I'll have to try that with french fries, i've only ever eaten this with noodles (a habit my Norwegian grandmother instilled in the whole family). There are few things that i love more then stroganoff after working all day in the cold wet Pacific Northwest. The dense, warm, creamy mixture of fat and protein can fuel you all day.
@@arthas640 that's interesting. I've only seen it served with rice here in Norway
I loved your Beef stroganoff version recipe 👌 Thank you so much Chef Glen 🙏💕🌿🌷
My favourite Stroganoff variant is probably the one I found on Serious Eats, with a finer cut of meat that is seared whole (but still raw in the middle) then put aside until the sauce is done, after which it is sliced thin and added to the simmering sauce just long enough to come to a rare-medium rare temp.
It actually works great as a technique in general. I recently had some sauce left over from Osso Bucco, cut it with tomato sauce from the freezer and used it with moose tenderloin. One of the finest meals I've made.
I came across this video by accident - I became a follower on purpose. Excellent show, awesome work and presentation. Canada is once again culinarily well-represented! Hopefully "culinarily" is a word. Lol! Cheers!
You had me at Stroganoff over McDonalds French Fries and bubbling boiling-hot coca-cola... liked and subscribed...
Out of town construction worker special: browned beef, egg noodles, Dean's French onion dip, and frozen peas. Black pepper and salt to taste. Cooked in an electric skillet in a motel room.
I'm making this tonight with stewing beef, a mix of King Oyster and brown Cremini mushrooms, no wine, and regular pasta shells. I had no wine and my wife hates egg noodles. I was supposed to make this earlier in the week, but discovered that I had no Allspice.
This turned out really good............except! It turns out that the stewing beef I bought was cheap for a reason. It was full of gristle and it was really tough. It tasted really good otherwise. I will be more careful next time and buy my meat more carefully. The sour cream went really well, but I think that I will spare no expense next time and make your Crème Fraîche recipe.
Makes me hungry, childhood comfort food served with egg noodles, yum !
You are for sure a save bank! I searched for the original and found a lot of strange stuff. Now I know why. Ok recepies are made to addapte, but I like to know where it is come from. And I have decided what to use for my bœuf stroganoff: shallots, cornichons + a little bit of the liquid, champignons de Paris, crème fraîche, all spice, mustard and French fries 🍟 thank you! 🤗😋
This is great! Growing up in Brazil, it's a popular recipe there. It puzzled me that it is actually known in different parts of the world.
As mentioned, a few variations in Brazil where you generally have some kind of tomato and it gets pink-ish. It's also common to see it as Chicken Stroganoff or even Shrimp Stroganoff.
I love beef stroganoff and I'm not ashamed to say I make it with ground beef and cream of mushroom soup. It's comfort food!
Watching this video inspired me to make this for the very first time. With only a few minor changes (I only had red wine, had ran out of onions & added carrots and some tomatoes. On chips. I’ve just eaten it... Well worth it!
I also tried the cut-a-garlic-bulb-in-half trick from your Ramsey’s ribs video. Sheer genius!!
I’m currently devouring (pun intended) your recipe videos.
Thanks - So glad you've tried out and enjoyed the videos. Don't worry about substitutions, that's how discoveries are made.
Great video, very informative! Greetings from Brazil.
Glen! What a fantastic little show you got here. I genuinely love watching :)
My dad's birthday meal every year, made with cream of mushroom soup and served over egg noodles:)
Glen you should cook something on Twitch or TH-cam Live. It would be super cool to ask questions in real time.
Great idea!
My family's recipe is beef strips fried with flour and spice coating, The sauce is sour cream and tomato paste with beef stock, worcestershire sauce, mushrooms, onions. Served over wide egg noodles.
I’ve only ever had beef stroganoff with rice. Will try this recipe soon. Enjoyed the video, t’was very informative and cosy.
Looks great!!
In addition to the sour cream add a healthy dose of cream cheese also. You can thank me later!!
Most of you will think that this is sacreligious but when my son was little, his milk allergy prevented us from using sour cream. I found a tip online that said to use mayonnaise in place of sour cream to make dairy-free dishes.. It works. It gives the tangy creaminess of sour cream without any dairy. I still make it that way.
The ingredients for the original sound yummy.
the cognac adds everything to this dish in my opinion...
The bomb! Especially French fries! Very traditional Russian dish is mushrooms and sour cream. You just make this dish come alive! Thank you!!
Watching this again because I remembered about stroganoff changing greatly. The mention of cream of msuhroom soup reminds me of a shortcut I use - canned ushrooms in butter sauce. I do however like to use some fresh mushrooms too.
I love your videos - entertaining and educational
My grandmother went to China, India, and Myanmar. She died before I was ever born but my grandfather would only eat her recipes. She had this red beef stroganoff that was like a cross between what I think of as stroganoff and a butter chicken sauce. It was awful but suddenly I'm really craving it.
Ohh Harbin is on my bucket list.. The ice festival 😍😍😍
Absolutely love China and love stroganoff..
Sausage Stroganoff is very common here in Sweden, often served with rice. Usually made with Falu Sausage (a finely ground, large, smoked and mildly spiced pork and beef sausage). I love it!
Thanks for all the inspiration!
I like stroganoff and I have tried different kinds of meat, chicken, pork, different types of sausages and of course beef but I have never had mushrooms in but I will try it.
Hello from Moscow! Good attempt, as this is one of the most popular Russian cuisine recipe. You did not bad :) but originally we do it other way. Thanks for you videos!
great info, and looks great, as it is a none recipe, I can't say you're doing it wrong, I'd just like to suggest to serve it on some no-yolks egg noodles and just at the end of the cooking add in a good amount of freshly chopped flat-leaf parsley it really brightens up the dish. also, I found this out one time when I had no APF in the house, about a half cup of plain instant mashed potatoes flakes not only helps thicken the sauce but so long as it's 100% potato flakes, you can avoid the gluten issue that comes with normal all-purpose flour.
Been to Harbin twice myself. Coldest damn place I've ever been to, but the city during winter is beatiful and a fascinating mix of Chinese and Russian cultures.
Try homemade sour cream! It’s amazing! It’s heavy cream and buttermilk left at room temp until thickened to sour cream thickness!
Nadine Hamburg
Wait, what??? That’s all you need to make sour cream? 🤯
Could you give the measurements / percentage of each please? Thanks
That's creme fraiche, no?
@@curt9714 Basically the only difference between all the soured milk products is the fat content.
@@UrbanHomesteadMomma you don't need any. You are basically inoculating the heavy cream. Just leave it at room temperature
Is it still possible to ferment pasturized dairy?
I finally got around to making this today. I served it over french fries and it was FANTASTIC!
I never considered putting it on mashed potatoes.. I dont care if it's the middle of summer I have to try this!! - fellow bagged milk drinker
Sometimes I make stroganoff with ground beef just because my husband isn't always that keen on chunky meat. Works out great. I never use mushroom because I cannot stand them. Still tastes amazeballs!
We in the Asia love to have this with jasmine white rice and some green peas...yummy 😋
This is one of my favorite dishes
I've been watching your videos off the facebook for more than a year now...and I just found your youtube channel thru Korean Englishman yesterday...and I love your videos..and I really wonder why you have dew subscribers but very great quality content. Keep making more videos like this.
@Majo Yap did @영국남자 Korean Englishman mention us? Can you link that for us?
Great stuff Glen! Thanks! Would love to see a follow up of you doing the original recipe. It doesn't read THAT bad haha
I was thinking the same thing. I'd love to see him making the original recipe.
Last time i made beef strogonoff a made it with horseraddish mash and it was amazing we bought mushroom stock and used that aswell it made the meal
I absolutely love beef stroganoff hmmmm
This looks so simple and absolutely delicious!!
I use more onions, less mushroom, I use whatever wine I'm drinking, I don't use mustard, I use Worcestershire and garlic. I add milk to the sauce and cook it down, and I use more sour cream, and add it right at the end. There's a lot of variation, it always comes out good, but it's always different. I like to add egg noodles to make a it go a bit further.
My sister in law uses rice too BUT her secret is she uses potato sticks(like potato chips but they are sticks) as a topper! Its actually great! Texture wise and flavor!
''I see you eyeing up that loaf of bread... not yet'' Made me burst out of laughter
There is a Uzbek/Ukrainian restaurant here that serves this, its amazing, but it is tomato based. I was not aware that this existed in this form until then. They have a dish called 'Chicken and Mushrooms' that is more like a traditional Western style Stroganoff with a white sauce and sour creme, and all the dishes of this nature including their stroganoff are served with mashed potatoes.
For me a stoganoff recipy is dependig of the cook really good.
My preffered version is sausage stoganoff, especially swedish "falu korv" stroganoff.
It is a quick and easy recipy and nowday a perfect combination with rice if you exaggerate the sause enrichment.
I have eaten beef, pork, etc combinations, but to be honest my favourite is swedish smoked falukorv, That said beef based is also aswedsome. If prepared right.
For me personally, combining with rice is best.
Withe the risk of getting assasinated, basic uncle bens long rice matches it best
For my friends a good quality jasmine rice is preffered.
A rich sauce is a good way to increase the experience. more moisutre is better in my experience. But for rice lovers a rather dry rice mix is more loved.
I was taught to roll the beef in flour seasoned with salt, pepper and English mustard powder, brown in pan, add mushrooms then stock and wine and, then cream at end.
Anthony Bordaine has episode from that same Chinese city. Him and his friend drank Vodka and such. Middle of the winter.
Strogonoff os one of the most favorite dishes in Brazil! LOL
Btw, we use cognac, and heavy cream here. Also, we serve it with withe rice and french fries.
I've never saw it as a Russian recipe, but rather a French one. However, they serve Strogonoff in Russia today, and it's a totally different recipe from the ones we make.
I've had the original recipe in Siberia and it's very nice. Definitely goes with chips/fries! (Yours looks much nicer, of course!)
I love beef stroganoff. Yeh there have been many variants ( i have my own myself). One of my favorite dish of all time.
Love this video! I'm from Harbin and I'd like know where's the restaurant that you visited so that I can go there when I'm back home.
I'm not from Harbin but I was there studying for a couple months. I'd also be curious to know if I ever go back.
I love having mine the Russian way with a little too much alcohol, and over pureed potatoes(not just mashed, like properly pureed.
Or at least that's the beef stroganoff I got when I visited Moscow, so now its how I make it too.
Then I use, button mushrooms, fillet or rump steak (depending how much I want to spend on my stroganoff), a regular, mild paprika instead of allspice, and instead of white wine, I use the flambeé brandy, but I add it to the meat as its sealing so it does get the flavour in. I also use Dijon mustard instead of hot mustard. Everything else in this is the same as mine.
We took a vote and decided that I should try this again, but using beef heart, your Crème Fraîche recipe, with linguine.
That Hungarian dish is called gulyás/goulash it’s very popular in Central and Eastern Europe, like for example in Poland, Austria, Czech Republic, even in Armenia we prepare goulash, it’s very delicious. There is also a French version of goulash called boeuf bourguignon here in France it’s also very popular
The bread! Yummy. This beats something my mom made called 3,2,1 and 1\2. Lipton soup, dried, I think. Probably from Good Housekeeping ... eek.
Never had what most would call true beef stroganoff. The recipe my mother has used for years is just some egg noodle and ground beef mixed with premade beef gravy in a jar..it's actually pretty nice
In Sweden we have something called korvstroganoff aka sausage stroganoff made with traditional falukorv, cream and tomato, often served with rice
Thanks for pointing out the hungarian dish Glen! I had some sort of Deja vu during the video, that this looks like one of our common meals here in Hungary, turns out I was right :'D
So very close to my recipe, which I adjusted from maybe an old episode of the Galloping Gourmet. Lots of sour cream! Oh yum!
Yum this sounds so much better than my cream of mushroom soup + sour cream + onion + paprika and garlic version... perhaps I’ll add a little allspice and hot mustard next time to make it a tad bit more authentic? I’ve never tried it over anything other than noodles... I’ll have to try rice or fries (really?) next time.
In Belgium we have Flemish beefstew where we use dark Belgian beer. We also eat it with Belgian fries