I've been trying to think about how to say this and I think I've figured it out. your content is so great because you approach it like a dressed down pro, you cook like a pro with reasonable techniques and affordable ingredients. Too many channels are dressed up amateurs who use insane ingredients to attract views instead of teaching people, imo obviously
@@captainllama6028 Weissman has good content but his odd obsession with mentioning pee and poop and talking in baby talk constantly sent me running. Like wtf?
If you want a Brazilian variation, you can eat it with rice and fries (or chips, if you can find palha/paja potato chips, which is the most traditional for us).
Large cut fries is actually the traditional Russian serving choice. The first time I had Stroganoff was in Brazil and it was served over rice (I lived in Salvador Bahia when I was 6 years old).
You continue to be the best food media person on the internet overall! I enjoy weissman, ragusea, and of course Kenji is the GOAT, but there’s something about your content that has me saving nearly every video you post to my “Food I Want to Make” playlist!
Just discovered this guy, awesome. You might want to check out Chef Jean Pierre as well. Chef Jean is my gold standard but Brian here is really inspiring hope.
Joshua Weissman’s cookbook has incorrect instructions. His editor’s response was quite sad. I’ve unsubscribed from him. I enjoy Brian’s calmer style and proper pronunciations, along with his healthier recipes.
What you need in your life is Chef Jean-Pierre. I only bother with any of the people you listed when there's a recipe I can't find elsewhere. And when I do, I still use JPs techniques in place of anything I see here.
I've said this beforE: Weissman and Ragusea need to groom and bathe. Waaaay too casual. I don't want all those closeups of their facial hair. Lord have mercy, in one Ragusea he showed his feet. WTH? Our friend Brian here has such good grooming and manners.
Brian, just made this tonight. You have a real talent for bringing different tastes together. I never thought Dijon mustard would work in this but my wife and I thought it was incredible. I have had stroganoff in many countries including Russia and Germany but this is no doubt the best. Thanks for the great reveipe.
made this yesterday, it turned out fantastic! i accidentally ordered red wine instead of white, but i don't think it actually affected the flavor that much...and that tip about using the pasta water to emulsify the butter on the noods is a gamechanger, will definitely use that in the future
This recipe looks amazing, and I love the hack of browning the meat before you cut it into bite size pieces (and both tenderizing techniques). Umami heaven. Thank you.
I just made this tonight with Portobello mushrooms instead of steaks (marinated in soy sauce/worc for 1 hour and then slow roasted in the enamel pot for 30 minutes a la Kenji's Portobello Carpaccio recipe). I followed the rest of the steps here (topped with walnuts, forgot the parsley) and it was so damn good - a really complex, savoury dish with a bit of tartness and just the right thickness to serve with buttered noodles. So so impressed by the quality of this recipe.
Yo Bri, this video was amazing and I super appreciate the use of a cheaper cut of meat. Learning how to use cheap cuts well instead of just suffering through them being chewy and unpleasant makesdealing with skyrocketing food costs a lot more manageable!
Other people have made this comment, and it deserves to be repeated: you are the best person on food RU-vid right now. Soak it in. Try not to fall off that tightrope. And when it inevitably happens when some younger smarter guy does it even better in ten years, know that they’re only that good because you paved the way. Have an awesome day my man.
I just made this and it's incredible. The amount of umami, richness and smoothnes this Stroganoff has is unbelievable. One of the best meals I ever made following a recipe on YT. A lot of fun to make as well. The heavy cream instead of sour at the end just balances everything to perfection! Well done Bri
Very very professional. Many “chefs” on the Internet have never ever been to one day of a real chef school. BUT, it is not difficult to tell the difference if you are observant.
I learned something new: making the sauce with gelatin. I will keep this in mind for the next time I am making sauce. Thank you, this look soooooo good!
Excellent tip on the leftover water for the buttered noodles. Sometimes it's all my kids want and though they like how I or my wife make it I wonder how much more they'll like this. Thanks for the pro tip!! Also, the stroganoff looks delicious.
That looks... super good. I always thought I hated stroganoff but in retrospect that might be because the version my mom always made came out of a box that said Hamburger Helper on it.
😂 I remember as kids we were always asking for hamburger helper, McDonald's, etc. Mom cooked traditional homemade food. I now make from scratch versions of what I thought I would like from a box.
Oh no. Make the real thing, your mouth and stomach will thank you. I've definitely had some hamburger helped back in my day, but gramma always made the real thing and nothing compared.
Beef stroganoff was a family favorite, my Mom's was the best. I have to say, I was impressed by the amount of care taken to build flavor and I'm nabbing those good ideas. Even the water/butter idea for the noodles really grabbed me. But... I'm still holding out for sour cream instead of heavy, and adding dill, cuz that's what my Mom did. Thanks, Brian! 😁
Thanks Bri! You nailed another video. Can't wait to make this, my late Mom made Stroganoff for our family all the time. I miss her and her great meals. Food does bring back good memories. Thank you.❤️
I made this last weekend exactly as written and it is absolutely delish! My husband and I ate it as is and thoroughly enjoyed it. I did separate out some of the stroganoff for my teenager and I added a dollop of cream cheese, blended it in just to make it a bit more pleasing for a fussy teen. 🙄
Did we see the same video? This isn't in any way a tremendous effort. This is a good, simple homemade version. No fancy homemade stocks, no homemade pasta and no super expensive ingredients have been used here. He even used a sauce thickener. Doesn't get much simpler then this, except using straight up instant powder. But it doesn't make it any less good though.
I've just watched you make the most beautiful dish ever.Its my favourite I cried out of sheer joy.Oooo the buttery noodles.I.think I died and went to heaven briefly.Thank you dear friend
Made this tonight. Best Beef Stronganoff my husband and I have ever had. Will definitely be making this again. Opted to not use the mustard for personal taste reasons, but still epic.
Oh my goodness....I made this is and it is awesome. I've made Beef Stroganoff before but this is the best ever. Thanks for making receipts easy to follow and with ingredients that we have on hand. Absolutely love it!!!
Hey Bri, I just wanted to let you know that you've been killer for my meal preps. I made your Caesar salad the other day, and it reminded me of my favorite Caesar dressing I've ever had as a kid (Outback, but I swear to you, that's not an insult). I made it as a kale make-ahead salad and it was amazing for an entire week. That, and your bibimbap was amazing for meal prep this week. Keep kicking ass, man
This was so good!!! Never thought I’d try anything other than a very old recipe I have that has is very good, so glad I did- this was scrumptious! My son said he could drink the sauce it was so good. He never eats two bowls of anything, but he did and downed it like a boss! Thanks Bri, you are amazing! You’re my go to chef boy😂 I made Ciabatta today too, fantastic!
Delicious! We broke a sweat making it. But worth it. Your recipe packs in more umami flavors plus mustard than any recipe I've tried. The kitchen was rippin' hot by the time we were done. So this is a good winter menu item.
I love your content because give steps to ensure that a home cook can make a high class, amazing meal without feeling overwhelmed! I'm definetly going to try this recipe, and thank you so much for making such amazing content!
i only discovered Brian about 4 months ago, as a random RU-vid popup i don't regret clicking the Video and every since i'm just hear for the "LET'S EATTTT THISSSSS THINNNGGGGGG" dancing 😃🤣💜👍
Made this recipe for dinner tonight! Killer, simple, and delicious. Was so tempted to add MSG, but I trusted in the Worcestershire sauce and bam! Delicious. Thanks Brian!
One of my all time faves - so many great techniques! I eat it on rice & thicken with cornstarch to make it gf. Love the tip about the pasta water emulsion with butter. Gotta say, sour cream is my go to finisher, but I don't use wine in my recipe. I'll have to skip my old standby & see how yours tastes! Love the content - keep up the great work :)
@@BrianLagerstrom As someone who's had to work in a gluten-free kitchen for the past year, the main thing I have to say about non-wheat flours (specifically corn and rice as the go-tos) is "no, they don't work the same way as wheat flour and you often have to take huge steps to account for the difference. Also - hot-damn is it regularly annoying and time-consuming to get the same result as if you had wheat". (Making a roux that's the same texture as a wheat-flour one with rice flour, for i.e. takes minimum 30 minutes instead of 5-10, and then thickening a chowder with the resulting bechamel takes literally 2-3 hours instead maybe .5-1 hour.) Saying "[GF flour] works the same as ref AP" is like saying "lime juice works the same as orange juice". They're vaguely equivalent, and in the same family of ingredient, but you still have to take care to compensate for them in the recipe.
@@zed8083 I mean, I was obliged to. The point is that it's not a 1:1 substitution no questions asked. You have to alter your recipe steps and techniques. Often drastically.
I'm pretty sure classic beef stroganoff is meat slowly braised in cream until it's soft enough to almost fall apart tho. IIRC, it was invented as a way for a person with a weak jaw to eat meat easily.
The only thing you didn’t mention was to move the pot off the heat when you’re done browning, or, have some wine/liquid ready just in case your pot wants to burn up your fond before you’re ready to move on..one of my favorite recipes!
Looks delicious I WILL be making this! I 'finally' after forever invested in a 'dutch oven' and I cannot say enough good things about using it! I absolutely love it! It's usefulness and end results makes it the 'only' cooking tool you'll ever need! Not sure how I managed all this time without one!
Hey Bri! Can't wait to make this, it looks amazing (like all your recipes!). Most stroganoff recipes have sour cream instead of heavy cream; is HC better here?
I think sour cream balances better all the rich flavors than heavy cream. Make sure you dilute it first in a bit of the sauce before adding it back to avoid clumps.
When we won the meat raffle (total MN/WI thing) yesterday, I said, "Beef Stroganoff tomorrow!" Wow, it could easily feed 4 people. I certainly had a serving, but my husband finished it off. He may regret that:)
My fiancé came across this video a few days ago… needless to say I bought all of the ingredients and whipped this up in about an hour and a half. Thanks for the video/recipe! It was super good!
Thank you for this recipe. It was delicious and my family loved it! We usually have leftovers but not tonite! The only changes I made were that I didn't have dijon mustard so I used spicy brown. I also added some sour cream at the end (as well as the heavy cream) . It was awesome!
I made this dish last night and the flavors were fantastic, especially from the beef broth and mushbooms. While not traditional, I think I’ll use ground sirloin next time I make this. Flavor of sirloin is perfect, I would prefer ground to balance the texture of the mushbooms.
I have the Emeril Lagasse Cookware as well and It holds it's own right up there with my ALL CLAD D-3 and yeah I know that Emeril cookware was made by All Clad. I will grab the Emeril 9 times out of 10. I've had this this cookware set for more then 20 years. Still looks beautiful and has another 20 plus years of cooking in them. It truly is Heirloom cookware.
Easy ? EASY ?! 😲This video shows the most complicated way to turn Beef Stroganoff from the quick and supposedly cheap dish into something completely different ! Easy... 🙄
Came out great. I used flank steak as the store didn't have any sirloin out at the time. I can see why filet would be great as there is so much going on in the sauce you don't need any flavor and texture is king. This is a lot more sophisticated than my grandmother's that used cream of mushroom soup, sour cream and eye round sliced very thin. Thanks!
One little addition to that little marinade you added in with your beef. 1/2 teaspoon of cornstarch and 1/2 teaspoon of baking soda. Ancient Chinese secret to tenderize any protein. This is a really great recipe and I love that you’re using sirloin over expensive cardboard. Please add a printable recipe.
I love that tiny immersion blender thing so much. Didn't even know it was a thing that existed. Ordered one literally as soon as I saw it in one of your previous videos.
Delicious! Odd factoid: the jaccard tenderizer gets its name from the Jacquard head that was a mechanical device designed for industrial looms; the control rods were like pins that would go through holes in large cards that were punched for the desired weave pattern...these cards were the predecessors of the IBM punch card that was instrumental in the expansion in commercial use of computers, which eventually led to the internet...and RU-vid!
I made this today. Fresh off the stove it was really good. Reheating it 4 hours later was even better. Regarding Jacquarding the meat - I wonder, in the early days of the industrial revolution there were Jacquard looms, named for the dude that invented them. They used a series of cards to dictate the pattern being woven. To read the card a bunch of pointed needles on springs where thrust though the cards, the needles that went through the holes in the cards cause the loom to perform certain manuevers making the pattern. I suppose this technique was borrowed by the chefs of the times and used to tenderize meat, albeit all of the needles penetrating the meat. Thanks for another great tutorial/recipe.
I haven’t made this for many years. I might make fix this in the coming week. My husband doesn’t like mushrooms, oh well, too bad, I love them. He can pick them out and put them in my plate. Thanks for your great recipe 🤗
Great lookin dish of beef and noodles. My preference is for sour cream instead of heavy cream at the end, which I think gives it a little brightness that cuts the richness (and that's how I ate it growing up)
LOVE your recipes man! Quick favor to ask, at the bottom (or top) of your recipes, do you think you'd be able to include serving sizes even if it's an estimate? Would make it super easy to prepare some of these meals for a larger group. You the man Brian 👏
Those are basically NY Sirloin depending on the region you buy your meat in there are sometimes different names for different cuts. When I was first training to cut meat it was my bosses favorite cut. He would always say: These have the same flavor as strip/ribeye but half the price always put out your best cuts and take these home for dinner lol. He was right because one good sized cut grills great is perfectly tender @medium and if you marinade it like I do its superb the next day. Love your content and your 25 minutes recipes!
I used to hate stroganoff. My brother made some much lauded gray sour cream sludge. Found this version and now love it! Dairy limited to heavy cream, sauce rich and mushroomy! Thank you!
Bota Box… We call ‘em adult juice boxes, perfect for those picnic day hikes! Also, Jaccard meat tenderizers, thanks for unlocking a lost memory of being a young line cook in WNY back in the early ‘00s! Those things were in every kitchen I worked in the B-lo (Buffalo).
