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!
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 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 !
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 :)
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!
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!
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 is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ru-vid.comUgkxG-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 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.
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?
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!
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!🤪
This is now my go to recipe when I'm in the mood for stroganoff. I've made it with white wine and with sherry and while the version with white wine is quite delicious, using sherry really knocked it out of the ballpark for me! So darn good!
My mom made a very similar dish using macaroni and a little Worcestershire sauce...I guess it was more like American goulash but with sour cream.. Crusty bread on a cold day.....heaven
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 RU-vid channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews.
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.
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 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 used some chicken and some mushroom Better than Bouillon, but cut those back a bit and added a T of Worcestershire sauce. I also had to stop cooking my noodles after 8 minutes and added almost an extra cup of water/broth along the way. It is pretty tasty. Almost as quick and easy as the box, but far better.
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😋
Beef stroganoff is not only comfort food, it is some of the best man food you can get. I love the stuff, but my wife can't stand mushrooms, so I don't get it as often as I would like. This version looks good, and I will have to give it a try again when the weather gets cool in october. But I think I will still prefer the versions with braised steak tips of some kind, as opposed to the ground beef. But, I will keep an open mind, as I look forward to making this dish for the first time.
Since you separate the mushrooms at the beginning anyway, it's totally possible to just leave them on the side as a mix-in, so your wife would still get to enjoy it, too! Give it a try!
Hi, I've never attempted beef stroganoff at home because I usually cook for just myself. Any thoughts how this would reheat for lunch the next day? We mainly have a microwave in our breakroom at work, and I'm apprehensive about the sour cream reheating.
The sauce is thickened (stabilized) with flour, and there's not very much sour cream in the pot. I'd be surprised if the sour cream breaks during reheating. I think you'd be just fine. This dish should also freeze well, so you should be able to freeze any leftovers.
@@ajs11201 I'll do the math and shrink it down. I usually don't care for leftovers, but recently I've been reevaluating my time available. Thanks for your suggestions.
Great meal. I vegan/vegetarianized mine. Used a pound of protein crumbles, vegan sour cream, portabella shrooms, veggie broth, no yolk noodles, and the rest the same. Tasty hardy meal. Thank 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.
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
