Beef Stroganoff Recipe - The Best Beef Stroganoff
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- Опубліковано 26 бер 2011
- Learn how to make a Beef Stroganoff Recipe! Visit foodwishes.blogspot.com/2011/0... for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Beef Stroganoff Recipe!
- Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/220059/Chef-Johns-Classic-Beef-Stroganoff/
Thank you so much👏🏽👏🏽
Why don't you give directions in the URL?
I've been cooking your beef stroganoff recipe since the day after this video came out. I'm about to cook it for the family I work for tomorrow night. It's so delicious.
It's been a long time now since this video came out, would you change anything to this recipe now that you've had another decade of experience cooking?
Cheers Chef John, thanks for all your teachings. (I also love the beef goulash recipe)
Eryn
One emergency question, (for next time...). What happens if you put too much salt in the recipe? Is there a way to fix that problem??
Maybe that's another video you could do. Some emergency ways to fix things like that. I did put a bit too much salt in mine and I thought I may have ruined it but it turned out fine in the end.
Finishing the recipe right now. Tastes good already! Soon we'll add the crema fresca. Cant wait.
Btw, my fiancee and I love your channel!
My father never really liked me that much my entire life! I was 39 years old and I actually made him this recipeFor Father’s Day in 2012. I think it’s like the first time he ever liked anything I ever did and I made him happy like once in my life! My dad was not a very happy person unfortunately. I’m so happy that I was able to make this recipe for my father before he died. This recipe is so good my dad raved about it he couldn’t believe I actually made something like this and it’s because of chef John and UA-cam. I love chef John and UA-cam!
I think we can shake hands mate! My father also never liked me. No matter what i did and how hard I tried nothing was good enough and I could never please him. Only when he needed me for his own benefits it was ok. It took me a lot of years of pain, energy and stress but finally I broke contact with him and led my own life without him. Best thing and decission I ever did! Haven`t seen him for 15 years now and I really don`t care anymore. The only thing that hurts is that I don`t have a father anymore but I actually never had.
@@thedutchfisherman7078 you guys make me sad. my dad, too. i just wasn't a son.
Brakkeleer Thuis Sadly the people that are hardest to love need it the most. I
had a difficult relationship with members of family but I tell them I love them
but I won’t stay the visit if they start anything. And if they do I leave.
Chris Martin. Gosh, that’s a touching story, maybe all your father lacked was tasty food. I’m glad you made him happy
Paging Dr. Phil 🙄
I'm I the only one who virtually eats on UA-cam when you have the munchies?
you're not the only one XD
+leo ll no I actually eat. While watching food videos on youtube. It's the little things, ya know :)
Joanna R I take bong hits
I'm old school, I still twist one up
Yep. Me too!
That was soooo simple and so fun to make. My 10 yr. old and I created this meal tonight and the family totally loved it. And the 5 yr. old in the house said, " ' And as always, ENJOY. ' "
raginVocals hahahaha thats funny, he must be familiar with chef John
Nice one lol ... the recipe looks great, can’t wait to try and see if his version is better than the Russian Tea Room 😉
5 year olds flip over a bowl of Chef Boyardee spaghetti or a happy meal. Not exactly judges of a dish.
Joe Kaye - No they won't. I served my son that stuff and he thumbed his nose at anything from a can. He hates McDonalds and calls it Junk. Kids Know good food made at home. Its an entire experience for them, from the ingredients being readied to the smell of cooking to the dinner table. They know.
Unless they're raised on fast food then then yes. Ive seen babies in a strollers be given McDonalds Cheeseburgers. Im sure those kids, as they grow, will have skewed pallets.
@@GrzegorzDurda True. My mother always cooked and even as a small child I used to eat everything she made. I find it weird how there are kid's menus and kid food because I never had that. I just ate whatever my mom made, including vegetables. I think I'm pickier now, since I stopped eating red meat almost thirty years ago. Other than that I pretty much like everything.
Im so dissapointed you didnt say, "You are the David Hasselhoff of your beef stroganoff."
ABitInsane now that's a good pun 🤓
I'm not.
I would say "you are the Count Romanoff of this Beef Stroganoff'
I'm disappointed I ran out of joy jelly for this video 😁
@@EmilyMakeupQueen not a pun
I just watched a bunch for your videos solely for your smooth voice and cheesy yet subtle humor
deadman320 yes so funny to listen
cheese on wry....mmmmmmm
Love his brand of humour.😊👍✌
I so agree about the voice and the ‘queso’ humor! haha
I think you're the best chef on UA-cam; I can't thank you enough for all the wonderful recipes you share. Awesome!
Agree! CH=hef John puts out great material. Captures the sense of "home" and the warmth of amazing food. I love to cook and I find these videos so amazingly simple and helpful. Not too chatty, very informative and fun! Chef John for President!!!
his lasagna is not great, but this recipe and laura in the kitchen and wolf presented great beef stroganoff
Dustin Lindsey 2
music
I watched this video a few weeks ago and tried it. I'm almost 40 years old and I've NEVER had beef stroganoff before. My husband has and told me this was the BEST beef stroganoff he's ever had! Thanks for this recipes!
I love this recipe, I always find myself coming back to it again and again. Everybody in my family loves when I cook this, you truly are my favorite chef on youtube 😊
The wonderful thing about cooking that it is limited only by your imagination. Chef John has presented us with a recipe based on his experience and his taste. If you never put mushrooms or onions in your Stroganoff, then don't. If mama didn't use wine in hers, then don't. If you want pickles in yours, put 'em in. If you want mustard, add it.If you don't--doin't, but stop dissing Chef John for HIS version of Stroganoff.
While I agree, I think they were referring to a "key" ingredient in the stroganoff, like mustard. By key, I mean without it, its not the same. So I know there's a french version with tomato sauce, so maybe he could've called it "American beef stroganoff" or something.
Either way, from what I read its mostly a naming issue, I absolutely love this recipe, and to anyone that asks, I say beef stroganoff, just because its easier to explain.
This recipe is perfect!
I make mine with strips of serloin.
When you call something "the best", criticism should be expected.
Thanks! that needed to be said.
Chef John,
Love your sense of humor and simple use of the ingredients. Keep it up!
-Ian
Chef, I can always count on you for practical, good, affordable recipes. Thank you so much.
Stay off the juice, bruh.
Instead of using the less expensive cut of meat that ordinarily I have on hand, I used some amazing sirloin that I got today on sale. To make the meat go further and cook quicker, I cut it into thin strips, heated the EVOO into a large dutch oven, seasoned it with s&p and sautéed it like you did. Removed the meat, added the butter, onions, and shrooms, sautéed again as you said. Poured in a generous amount of white wine, realized I forgot the garlic so added that, allowed the veggies to absorb most of the wine, added large box of beef stock, the meat, Worcestershire sauce, and some paprika. Brought it all to a boil, lowered heat to a simmer, put the lid on and simmered till meat was fork tender. Removed lid, allowing it to simmer till liquid was reduced to half. Mixed some flour with beef stock and poured into mixture to thicken. Returned lid, removed from heat and let stand while I prepped the wide noodles. Right before serving I added a generous amount of sour cream (gotta use what's on hand) and gently folded into the meat mixture till thoroughly blended. Thank goodness I made a large pot of this stuff cuz everyone wanted seconds! I didn't do everything exactly as you did, but close. As we say in my island home in Hawaii, braddah, da stuffs was onolicious! Broke da mout! Mahalo!
I am from México and i love your recipes my favorite beef goulash delicioso me encanta
here i was, thinking "i wish chef john made a vid on beef stroganoff" AND THERE IT WAS! how awesome can life be...sometimes.
Get the real recipe idiot... this is shit! And not even close to the real recipe!
Turned out great! I added a bit of herbs and used some leftover bechamel and a bit of yogurt instead of the creme fresche / sour cream. Allowing the moisture to evaporate to sear the meat and then stewing for an hour was an awesome tip. A lot of flavor. Not overly chewy like others I've had. This is definitely one of those tight budget meals that's also real tasty treat!
I made this recipe for my first beef stroganoff! It was so good! Adding it to my recipe book. Thank you, Chef John!
This Stroganoff recipe is the absolute best and I humbly thank you, John! You've turned me into an awesome cook. I'm a stay-at-home dad and at first, my wife & kids tried to fire me because of my bad cooking but you've turned me into an great cook. I kid you not: My wife and 1 of my daughters actually licked their plates! I've followed so many of your recipes and every single time, they were a success! Every time!!! Please keep those recipes coming. BTW, have you ever made Slumgullian?
me, too. one quarter each: Russian, Polish, Greek, German - with a little Alsace Lorraine (French?). . . ( so first 2 Jewish, Greek orthodox, and Catholic - typical American - lol )
and it's not racist for heaven's sake to be proud of your roots - jeeminy!!! Going to make this - you make it so easy. the first time i made it i actually roasted a beef bone for the sauce - and old recipe for sure. thanks much :}
This is hands down the best stroganoff recipe. Alot of the recipes I've seen use leaner more expensive cuts of beef but the less expensive cuts like chuck and boneless short ribs (my cut of choice) have so much more flavour 😋 !. I actually double the onions, mushrooms and wine (red, not white). I also omit the dredging of the meat in flour, opting to use corn starch which I mix thoroughly into sour cream and add right before serving. The starch actually keeps the sour cream from breaking and I can make the dish ahead of time upto that point. Thanks chef john, luv your videos and recipes ☺
Chef John, i thought I knew how to make beef Stroganoff... but this recipe was extremely easy, and I don't know if it's the creme fraiche or the natural development of the flavors.... this was so simple, yet so incredible. I've made a bunch of your recipes, this is one of my favorites! Thank you for what you do!
I made your recipe and it turned out fantastic! I'll be putin this on the menu more often! ;)
I made this tonight for dinner and I have to say it was absolutely delicious. 😍 There were NO leftovers!!! You can actually taste the time and effort lol
I'm about to break out all the good stuff and get this recipe done. Can't wait for dinner. As always, thank you Chef John for another wonderful recipe. I like your version of it and your recipes are always trustworthy. Every time I make one of them they turn out exactly as expected.
Hi chef Jon. I made this recipe & as always it came out perfect. My family & I totally loved it. I also tried your Tuscan French onion soup for some friends as a starter a few weeks ago & it also was a hit. Their still talking about it even now! Thx and keep your recipes coming.
That is exactly how my mother made it except she used burgundy instead of white wine, and she made her own egg noodles...god I miss her cooking.
I know the feeling...😢
Mama's home made noodles nothing better, whole different dish, I make them when I really want to show off it only took a couple of times before the Ah Hah moment, when you get the feel.....
Making this right now, my kitchen smells awesome and my wife is going to love me when she gets home in half-an-hour lol. Chef John, u da man!
Well quit Stallin' and serve it up.
Did your wife ever come home??
I made the creme fraiche yesterday and I'll be making this tomorrow!!! I'm so excited! I've tried sooooo many of your recipes! They're so awesome!
Tried this a couple of days ago. I've never been so proud! It's absolutely delicious! . Thank u so much chef john
No more Stalin'. I'm making this tomorrow night.
Touché!
Da...Comrade !
I heard Trotsky makes a killer Stroganoff to die for.
Lmao
Same here. I'm Lenin the same way.
It is now simmering, like a Russian Revolution in the making...
Great job. This is one of my all time favorite dishes.
Back in the 1970's I worked at an upscale steak and primerib restaurant. The owner loved chicken livers so he placed a chicken liver stroganoff dish on the menu. It was made very similar to your recipe. We used a red wine to deflate the pan. It was very good but not many were sold. So if you like chicken livers give them a try.
"Chicken liver" is not what I would pay to eat at an upscale Steakhouse.
That's not a bad idea. I can see how that would work.
I retired this year after centuries of working. My wife always did the cooking because I was working. When I retired I decided that I would life up a pan and spatula and try to make up for all the years she had to do it. It's been fun but till I found this channel I wasn't doing to well. Now things are starting to work out well. Tried this for sunday dinner..wow is it yummy. I have added it to my go forward cook book. Thanks Chef.
You're the only man I trust when making new recipes chef.
If you mix flour with sour cream (one table spoon per cup) it won't curdle. Account for the thickening action tho.
That ending caught me off guard, I gotta subscribe now lol
This is one of the best stroganoff recipes! thank you for explaining it so clear.
I've tried a lot of different food channels and recipes on youtube. I've had the best and most consistent results from your channel. You deserve a TV show deal more than anyone else in my opinion.
what i love about living in the united states is that we eat foods from so many different cultures. We aren't afraid to change things up or make them better as well. This may not be a perfect replica of what they serve in the motherland but the fact that we're even eating a version of it is pretty cool
I think that provide evidence for having no culture. ;)
MrFreemon1 I'm no American but could u not insult other cultures.
thedauntless
insult?
culture?
The native american were killed by people from Europe, then they mixed up all cultures and forgot there roots.
Which culture should it be?
You know, in the end. We all live on the same damn planet, share the same seas and oceans. Why don't we just not care? Fun for the whole family.
Where are you come from?
A red wine also works well and adds it's own version of flavour to this recipe. The cheaper the wine the tastier it is to. Also completely agree with the egg noodles as the choice of bedding for this dish!
Everything I've ever cooked with wine winds up tasting (and smelling) like Boone's farm soup - no matter what wine I'd use.
I’ve been using a recipe of classic stroganoff off google for years now. Can’t wait to try this. Current recipe is awesome. Has tarragon and shallots in it. Tarragon sounds unusual but in small doses it is a really good addition. I usually use NY strip, but this looks good too and you’ve never let me down! Only chef channel I trust completely. Stroganoff has been one of my top fav dishes since I was 7.
This was a really good video!! So many others babble, stammer, etc, but you stayed on topic, friendly but straight and to the point - Thanks!!
I'm putin this recipe into my recipe play list.
Is that a Russian joke
Looking forward to making this. My family is now asking if chef john cooking...
Great recipe! I change a couple things my self. I do a can of cream of mushroom with equal amount of beef broth. I also add peppers because my family loves peppers and it fits surprisingly well in this. But I do a similar technique of browning the beef and cooking the veg in the pan stuck goodness. I use small amounts of worcestershire and beef broth also at this point. One of our favorite meals for sure!
Thank you Chef John! You always create crowd pleasing dishes! I am but an extension of your greatness! 👩🍳
I made this, think I was Lenin it simmer for too long.
sonarmen You totally stole my joke. I guess that's what I get for Stallin'.
800lb Gorilla neither of them were russian :p
Arlet Areg Must you Chernobyl jokes that were noble?
800lb Gorilla That's Putin it mildly.
+sonarmen Don't kid Josef. These jokes are Marx-ed as awful
I've been making this recipe for years man.
Thanks for so much
Thank you for the inspiration chef! My go to recipe guide for everything!!
Late to the party! I just tried out this recipe and it is AWESOME! The use of creme fraiche over sour cream is genius. LOVED THIS RECIPE!
We had this stuff lying around except we had shiitake mushrooms. Ooh man was that good so now whenever we make it, we use shiitake mushrooms.
mix up the mushroom shitake button ... and a few others .. and its like a cream of mushroom soup with noodles and braised beef ... takes it to another level
.
I also make home made mushroom soup and keep the left overs for masturbating beef
0623kaboom, ummmm, what are you doing to the beef?
Use em if you got em. Button mushrooms are basic tier. I'm using a lot of portabellas tonight.
Shit take? No. The name is a turnoff. Someone takes a shit in the woods and mushrooms grow there? No thanks! Plain old store mushrooms are best. They've really improved them in the past 20 years or so. Why pay double?
@@JoeKaye-hn5dt Stupidest comment of the year? You can get baby bellas for a few cents more. You can get shittake and porcini in huge quantities for cheap online. But, no. Let's be children and harp on the name... idiot.
Man! You speak so clearly with your mouth full! lol
I dont think he was talking at that same time he was eating. It was recorded after the fact
I love this, I make mine with beef tenderloin, and cognac and don;t cook it that long. Stellar dish.
Just made this for my family. Great choice for meat, and substituting crème fraîche was a wonderful idea. Is going to be a staple in our family going forward! Thanks!!!
"roughly sliced onions"
every cut looks perfect
hahah OK
It is also great if served by topping it with thinly sliced very crispy french fries, garnished with chopped parsley and garlic
mina blackwell that's how we do in Brazil. We serve with finely cut French fries :) and rice.
Made it today. Thank you Chef John, you've been my mentor all these years.
What an adorable dog!
Your cooking makes my mouth water. Thanks for your presentations, keep up the good work.
Chef, you're hilarious!!
Add sliced red bell peppers with the onions. Mix the chives in with the creme fraiche before moving it to the fridge.
I love it thank you chef. Your entertaining as well as educating at the same time and I appreciate it brother. I hope the best for you in these times, from SouthWest Florida
It’s on the stove now and it smells & tastes awesome. The wine is very important. I also added a splash of Worcester sauce. Love it.
Damn, the Putin jokes had me laughing hard enough to snort...
emmmmmmmmmmmmmmmmm so good
I have made this numerous times and it's perfect every time. Major test of patience on my part but worth every minute!
I made this today and it was absolutely wonderful. I did need another 20 minutes of simmer time for the meat to get tender. I was a little worried that the meat would be dry, but it was tender and had a very nice texture.
I thought your first Putin joke was good and the second one was, well ... Chef John. I watch most of your videos whether I'm interested in the dish or not just to hear your monologue. It's always a bright spot in my day. Thanks for being, well ... Chef John.
Oh man, if you stick a wee bit of horseradish in with the creme fraiche, some cayenne and a load of pepper, would go awesome on mashed potato. >_>
where the cayenne pepper?!?!
I thought the same thing! Missing the pinch of cayenne. 😎
Goulash has cayenne. Stroganoff usually not.
Goulash smoolash. Stroganoff has to have cayenne pepper too!
Stroganoff is NOT a hot dish. Never was.
I would possibly add Paprika.
I love chef John it reminds me of a better time it’s a hug from the past everytime i come across one of these videos
I made this a second time tonight but didn't have wine or big flat egg noodles.
So I swapped the white wine with a half/half water and Mead! And instead of noodles I had it on a bed of rice. WoW... I was fed well tonight!
Thanks Chef John - you have this divorced single guy eating very well because of your delicious recipes!
no cayenne?
Fauzan Meidireza Haha! Laughed my ass off.
HAHAHAHA
@Michael Merrow
It’s an running gag about the man who made the video
He adds cayenne to things that you wouldn’t expect cayenne to be in, the original commenter is referencing that and all of Chef Johns fans appreciate the joke
I like to add sliced pickles to my beef stroganoff. The vinegar brings some nice freshness into the dish, imo.
good idea!
Thanks again for a wonderful recipe. It shows that you have a passion for good food. I've made many of your recipes and they always come out amazing.
This is quintessential, PERFECT comfort food from my childhood.
I like to make mine with roast beef. That's right, Roast Beef Stroganoff! What do you think?
I'm using fresh elk meat :)
+Cobalt Cox
Bullwinkle approves
I like it . Might make a great sandwich
Omg I can't believe I'm so late to this comment 😂 I didn't know you followed food wishes! You and chef John are my two favorite youtube cooks! I have 3, the third one is runnyrunny999, check him out!
Sounds delicious
That's how I learned it from my Mamma ... except that she always flambeed the meat and cut some pickled cucumbers in it. For 4 servings take 3-4 pickled cukes, slice them, add them and let it simmer. The rest is the same. D e l i c i o u s!!!
Pickled cucumbers are just called pickles.
@Warvell1 - that might be true where you live ... but not in my country of residence nor in my home country. Always count in that on UA-cam there's not just one country/nationality - LOL!
I did assume a country might have to do with it, but I think in English that's always the case. I suspected that English might be a second language for you, but I also thought I could be wrong and didn't want to make assumptions. So, instead I tried to word my post so that it would either prompt you for an answer if I was wrong, or inform you of a potential area of confusion if I was right. Honestly I probably should've said nothing, but whatever.
@Warvell1 - why be so harsh on yourself ;-)? You acted in good intentions, so where's the problem? We're not going to war over a cuke or pickles for that matter! Have a good day and try the recipe of my Mom if you want ... with pickles or with pickled cucumers - LOL!
This recipe has become a staple in my house. Thanks Chef John.
I made this recipe last week. It's utterly delicious, Chef John. Many thanks.
please don't hate me for this but sometimes i use beef tongue in this recipe for the nice texture ...
Mm I love beef tongue..going to buy it at my Italian grocer for this dish. Thanks for the interesting Rec..would have never thought to put tongue in stroganoff.
Beef tongue is delicious! Don't be ashamed!
Wow! That's an excellent idea.
I use hot dogs, Ramen noodles, and creme of mushroom soup.
that actually sounds pretty decent for those days when you just want something hot and quick. wouldn't call it beef stroganoff tho....
i'll be putin that on the table tonight...
hehehe:)
I used leftover ribeye steaks and it was sooooo good! I've never had stroganoff before except for the boxes kind back in college but this was just so amazing. I think the creme fraiche elevates this dish compared to using sour creme. Thanks for another yummy recipe
I made this and it was absolutely wonderful. Especially with the homemade creme fresh - just great!
Why not use a dry red wine?
I bet you were Putin after you ate that.
i made this today.
while in the final stage, it didnt smell that great.....but when i tasted it, it was awesome....and when i added cream(i got mexican cream) and chives it got to a different level of tasty.
in retrospect i think i'll use more mushrooms and a bit more onion. the beef can take the additional flavour.....but all in all easy and great recipe.
thanks chef john!
you've expanded my culinary horizons.
Made this and it was the most amazing thing ever!👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾
I may be mistaken, but dont you need to add dijon-mustard and pickles to boeff stroganoff?
we have a thumbs up button.. we have a thumbs down button... I want a "MOTHERFUCKING THUMBS UP BUTTON".
I loved how the color lightened up as you were Stalin in the sour cream. I love you, Chef John. You are histerical.
Love your recipes! Thanks for
posting.
"Is that racist? Probably" ahahahh
Is that racist? Probably. 😂
😝😁😂
OMG! Chef John said the name "Putin" in this recipe! I'm so offended!!! (sarcasm...)
I died!
thats racism man! I love to racism, bro!
its a quote form Eastbound and Down. its comedy. don't get triggered
11 years of quality recipes! Grats and keep on! 👍👍
Made this today and it was PERFECTION. I wanted to eat the entire thing myself ugh but had to share with family which I did. Lol thank you for sharing the recipe. Omg I’m gna go eat some more beef stroganoff.
You Putin one too many puns.
those putin jokes aged like milk in the sun
🥰 😂 I love it all! The recipe, the crème fraiche, AND your comments at the end! I am going to find a new butcher tomorrow. I love the crème fraiche instructions, too, and I will do that, too! You are a national treasure!
Thank you chef Jonh....
Again you are an amazing talented chef.....God bless you and your family 👪 🙏 ❤
NO... THAT WAS NOT RACIST!!! You were talking about yourself and said nothing negative so please go easy on my fav chef..lol
it's torture watching these videos
I made this recipe and I also made the creme fresh. Absolutely fantastic! Thank you for the video