I’m so happy I came across your channel. I love how detailed your descriptions are. I also like that you don’t use tons of ingredients. I can’t wait to try this recipe. Thank you Jack!!
Chef, your videos are just getting better and better! You even used some humor 😏 But what I love about you is your consideration for those who can’t consume alcohol 🥺 Loved it.
Thank you so much! I really do appreciate it. I’m always trying to improve, even if I can get just 1% better each video then I’m doing the right thing 😊 It means a lot to me that you’re noticing 🙏🙏🙏
I tried your beef stroganoff recipe after several not so successful attempts with other recipes. This is the way beef stroganoff tasted to me the first time I had it and became my favorite dish!
Nice one. Although this here is based around kind of a beef veloute sauce, more traditionally the sauce is béchamel with a touch of tomato paste, so that the sauce becomes slightly pink. From Russia with love :) Thanks for your work Jack
Pro tip: If you are broke but you still want to make this, look for Spencer steak, which is boneless ribeye, and it's usually very inexpensive. Look for lots of marbling (fatty looking threads throughout the steak) for that buttery melt in your mouth flavor.
Fantastic recipe Jack. I make mushroom stroganoff at least once a week. We don't eat red meat in our house but because we use a range of mushrooms, you really don't miss the meat at all. I also use good old Irish Whiskey rather than brandy. It tastes so delicious. My hubby loves spooning it over a baked potato. Great recipe as always Jack. Lee :)
It looks really creamy and tasty 👌 could the sour cream be replaced with Greek yogurt? Here in Greece,sour cream isn't really popular,which means it's hard to be found. Thanks in advance and keep up the amazing work 👏👏
After watching SEVERAL of tutorials, yours by far was the most pleasant to watch. You explained everything so well and I now feel confident enough to try this dish out myself. Thanks a bunch !!!
Great recipe the only thing I would do different is use red wine instead of white wine. The reason is the Rule of Thumb: Red Meat use Red Wine 🍷 White Meat use White Wine.
I have always loved Stroganoff... But never cooked it at home.... Please can you advise me, if rest of the ingredients be same if iam using chicken....can't wait to try this.... Thank you Chef Jack....take care and stay safe 💕💕💕💕
If you’re using chicken breast, I’d recommend slicing the chicken into the same sized strips as the beef. Sear the chicken for 2 1/2 minutes on either side then remove from the pan. You will need to replace the beef stock with chicken stock and white wine instead of brandy. If you can’t consume alcohol, you can use extra chicken stock 😊
You sure can. If you’re using chicken breast, I’d recommend slicing the chicken into the same sized strips as the beef. Sear the chicken for 2 1/2 minutes on either side then remove from the pan. You will need to replace the beef stock with chicken stock and white wine instead of brandy. If you can’t consume alcohol, you can use extra chicken stock 😊
Absolutely, my favourite stroganoff which btw has the key ingredient of Paprika but otherwise is the same recipe Jack makes, is a chicken stroganoff. Though I would use boneless chicken thighs.
Hi Chef, I have a question about tendering meat, what is the best way to tenderise chicken breast? also how do chinese restaurants tender beef in mongolian beef dish (its sooo tender)?
Hey Tareqeh! In my opinion a good meat mallet will do the trick. With the spiked edge of the mallet, give the chicken/beef a few hits and this will break down the fibres in the protein and soften it up.
To answer your question regarding Chinese restaurants, they add a very small amount of baking powder to the raw chicken or other meat and let it marinade a short time before cooking. You need to be careful not to add too much, otherwise it takes on a very strange texture.
Yes that’s true but the reason they do that is because they use such poor quality meats hence needing to do that. If you have good quality meat then a mallet is all that’s needed.
Mr jack i love your content. I tried making this recipe but when i pour in the flour like you did it got all clumped up and i can't whisk it out. How come your flour integrates so well with the sauce?
I completely did it the wrong way but it still came out great thanks for the recipe I’m only 15 but my mom loved this as her birthday present thank you so much
Another superb recipe...I like the little comments when something hops out of the pan onto the floor or when mushrooms don't want to come out of the bowl. I would be very happy to just stay home and cook your recipes every day...you've re-enthused me to keep cooking!!
For me, I don't like frying the steak strips. I normally make the steak, then make a sauce while the steak is resting. Then when the sauce is almost almost done I cut the medium rare steak into strips and then mix into the sauce right before serving. Its really good that way.
@@Skiwi51 In Asian cooking they use bi carb on there strips of lower cuts of meat to tenderize and it works leave for about 30 mins and wash off then proceed with recipe :)
