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!
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!
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.
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.
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'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.
In Sweden we have done korv Stroganoff (=sausage Stroganoff) since the 70s-80s made from falukorv (a highly processed sausage), creme fraiche, and ketchup, served over rice. At least that's the kid friendly version :-)
the original recipe reminds me of the jewish briskets recipe ? 😂 used to love beef stroganoff as a kid. but my mum grew up in NZ where they added mushrooms and tomatoes. sooo good ❤
I just made Beef Stroganoff last night. Pretty dang good. Have you ever heard mushrooms squeak when they're in the pan? Poor things. p.s. what BEAUTIFUL cookware you have!
What a great video! And, like you stated in that chicken marsala video: "Take the idea. And make it yours." YES! This recipe is so old: there is no "original" anymore. I'm german. I know it with german style pickled gherkins to add acidity. Others call for beet root. Whatever suits you! I once made my goulash for my (american) wife. Mentioning it later, she called it Stroganoff. It wasn't. And not even close to a traditional hungarian goulash, which is rather like a soup, as I understand it. But my "goulash" has got some reputation, by now. Short story: Onions and beef: same amount in weight. Lots of paprika powder. To be finished with mushroomes or red bell pepper, 20 min towards the end. No pieces of onion left: they have to become the sauce. Red wine? Maybe. Stock is fine as well. Tomato puree is nice! Goal: any fat, floating on top, should have a red shimmer. In large amounts, the onions can provide all the juice ever needed. I like to serve it with noodles: german "spaetzle". Careful! This is "rich"! People tend to have too much of it ;-) Greetings from the far north of Germany!
Glen, just watched this video (as well as many others on my train ride to and fro work) I'm going to need some answers and a recipe about this boiling coca cola ASAP much love from the greatest city in the world NYC! 😊😊
Some people say feijoada is Brazil's national dish but Strogonoff with a side of white rice and string fries is probably eaten (much) more frequently here.
Clabbered raw milk would be the correct dairy ingredient instead of cremefresh or sour cream. In most of the older recipies the ingredients used for processes weren't listed because everybody had old "sack" wine or vinegar around for browning... so it was an effete thing to use actual fresh wines and let the pan sack them. Townsends have found that a LOT of the really old recipes assume you have 3 or 4 years experience as an "apprentice" under another cook who also learned all the tricks about cooking... so basic skills like gravy are never mentioned. You also run into little quirks like old german cook books talk about yellowing flour to yellow or gold... the word meant brown.
Stroganoff is very very popular here in Brazil! However, it is usually not that good here. Most people cant afford real mushrooms and use the ones from a jar, and the meat is fried with onions and the mushrooms, topped out with ketchup and heavy cream. Oh, and it can be made with chicken, beef or even shrimp... and people even top “pizza” with it. Not my thing most of the time.
I've seen RU-vid 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.
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
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.
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
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.
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!!
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.
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.
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 :)
Sounds like a Finnish Stroganoff. I really like picked in mine too. I'll even toss a bit of the pickle juice in too. Provides that bit of acid, and it removes any need for vodka/wine/etc, and pickle juice is effectively free.
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!
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.
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.
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.
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.
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.
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've never seen this version. I'm from Russia and they use smetana instead of sour cream and add more stock. And it's always served with mash potatoes.
What kind of mortar & pestil is that? (It looks heavy duty & well made) I don't know how to spell that but I tried to sound it out.
4 года назад
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.
you cant make stroganoff without noodles, my Norwegian grandmother said its a law. If you dont use noodles then someone will smack you with a wooden spoon, usually your grandmother.
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
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.
In Brazil this recipe is so different and some "food snobs" don't like the way most of brazillians do it. We eat it with Rice and French Fries or Straw potato
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.
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.
