Instant Pot Best Ever Beef Stroganoff
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- Опубліковано 27 вер 2024
- Recipe Here!: pressureluckcoo...
Due to an overwhelming demand of folks asking me to make a Beef Stroganoff, I've finally done it. But it wasn't something I was looking forward to. Here's why.
Every single Stroganoff recipe I've ever tried has been bland, disappointing and lacking in flavor excitement. I always felt like I was eating this tasteless, tough meat in a watery, milky sauce draped over noodles that left me questioning why so many love this dish.
And so if I WAS going to make a Stroganoff recipe of my own to honor my readers' requests, you can be sure that I would set out on a mission to make sure it was the most flavorful, unforgettable and comforting Beef Stroganoff one has ever tried. And I'm confident to say that I've done just that.
The Stroganoff rules are re-written here, are simple and are going to take your Instant Pot cooking to the next level!
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I just made this last night, loved it. Gave some to my sister, she loved it, her husband loved it, as did my mother and father. This is my favorite dish that I have made of yours. I would buy an instant pot just for this dish.
Dutch oven works fine, doesn't have to be an instant pot. ;)
Alex it’s my best meal too just love it
@@JamieDallas Sure. But this is an Instant Pot channel. Maybe you should start a Dutch Oven channel!
This is my new favorite kitchen tool! Day 1 I was going to pressure cook a meat ua-cam.com/users/postUgkxG-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!
My grandparents were from Kiev, Ukraine. They did well there so they ate well. 65 years ago grandma taught me how to make Stroganoff. The beef was important, because it needed to be very tender, so I always cut it into strips 1/2" by 2.5" long. Just a pound of it. Sometimes I used filet mignon when times were good, other times - chuck. I cooked it just the way you do, but darkly braising the seasoned beef, because that's what will determine the flavor of the sauce, and setting it aside. We didn't dice the onion, we cut it into two inch strips. That way the onion would cling to the fork with the piece of beef of similar size. I used the same 1/4 cup red wine instead of white because it provides a richer component more in sync with the beef. And always used a quality, drinking wine. I've preferred a Cabernet sauvignon or, failing that, a burgundy. And of course the garlic to keep the vampires away Mushrooms and salt and pepper, and a little westchestershire sauce (2 tbsp) plus the important Dijon mustard. No cheese. 1.5 hours of simmer and then add the sour cream. I never had an Instant pot before - I'm sure that would make it outrageously tasty! Noodles always cooked separately like you said. The red wine turned the yellowish/tan sauce to a very slight orange tint - very attractive. The consistency of the sauce was the trick - never watery - and always VERY rich. 1 pound of beef and 1 pound of noodles went very, very far, because this dish is so rich - you can't eat very much of it. I only made this pricey dish for the love of my life - no one else but the two of us.
Definitely good meat and good red wine. My grandma used plenty of burgundy. Not sure if she ever used Dijon mustard though. I watched her stir in fresh horseradish to give it some zing. She would finish the sauce by stirring in sour cream. Still how I make it today.
I beg to differ...I could eat lots of it! lol
Thank you for sharing this detail and your secret tips. I always thought meat was thinner, longer slices also. And thicker, orangey sauce. Hamburger Helper (dare I say it in this context) has given the impression it is white.
I want to try this. Thinking of using a red wine instead of white though
"My grandparents were from Kiev, Ukraine. They did well there so they ate well."... What are pile of crap!!! You have no freaking idea about Ukraine. Talk about food and don't brag about politics, you lil prat!
My husband did not want me to get an instant pot because of the danger. But, I did and this was the first thing I made. He liked it, so I called it "I-told-you-so-ganoff" ! Thanks!
My family loves this!! My son in the crown prince of picky eaters and ate two bowls. This was so easy to make and talk about good!!
Ok...I'm brand new to pressure cooking (3 days and I've made 3 meals)..so also to your channel. I watched a few videos out there and wasn't impressed with presentation, then I found you. You are not only entertaining (funny but not trying too hard) but your filming/editing is nice because, it's not a quick 3 minute video...which I know most people want, but you often don't get the details in those videos. You give detail, but you don't spend too much time beating us over the head with simple stuff. It is great because you watch and manage to retain what you just taught us, if a video flies thru the instructions nothing sticks in your brain. You manage to find a nice happy medium. Thank you! I made this stroganoff today, never ever made a stroganoff before, my boyfriend is gonna think I ordered it from a restaurant and transferred it to the pot while he was at work. Amazing! Love it! Can't wait to see his reaction. I have my eye on a few other recipes you did, so if they are half as good, I will be elated. So, long post but basically, THANK YOU!!! I subscribed, I liked and I will give you credit when people ask how I made such a great recipe!
Vizslalove I am beyond floored at this beautiful and thoughtful comment. Thank you so very much and keep trying more of my recipes! I promise I won’t let you down!
I totally agree!
What Vizslalove said!
did you see the stuffed cabbage recipe he made with his mom? i can not wait to make it uhg my mouth is watering for both of these dishes lol
@@Pattys1967 Same!!! Still drooling!
Made this tonight for a husband who isn't a stroganoff fan and 2 kids. Verdict.... they loved it!
It is the best stroganoff recipe period on UA-cam.
Yes, yes, yes and yes again. This is finally a Stroganoff. I can not more agree how much flavor it has!
I made this recipe today. It was fantastic with lots of flavour. Took me about 30 minutes. I did use the entire bag of egg noodles, but I had more sauce than egg noodles left over. The meat was very tender. This is a definite "do over" in my house. Keep the videos coming Jeff as you do wonderful work. Your faithful viewer in Canada.
love your videos !!! i have to say, growing up eating this dish there is one important step that makes the dish have more flavor. You have to learn what "Browning the meat" really means. You just steamed it. Not touching your meat, at this point, goes a long way. The technique is searing all sides till dark brown this will impart caramelization ....that makes the beef flavor so much more richer. It's a tedious step, but well worth the taste !
I made it once decades ago before instant anything. We had to cut the meat into bite size pieces, tedious. Then coat each one in flour, and brown them in the skillet. Then more steps. But it was delicious. This version uses cornstarch. The flour and oil is what thickens the sauce. Like making a roux.
Seems like cooking the noodles first like he did, would have cold dried up noodles to put his sauce on. We made noodles last and might have dumped them into the pan. I can't remember. I like hot noodles
After cooking with an Instant Pot, including this dandy recipe, my question is whether stove top cooking techniqes make a difference with the technique of high pressure cooking? I don't know the answer to this question, but I can say that my wife has cooked meals with browning and without browning and there was no difference from the limited recipes we have tried. What is notable with this particular chef (if he doesn't mind being called a chef) is that he makes his dishes stand out by the very excellent use of flavorings and spices. I suspect that cooking using high pressure techniques requires its own set of best practices that probably do not mimic the techniques of baking, grilling, and frying, and etc.
@@recoveringsoul755 it use to take me half the day to cut that meat up! Lol but, yes! Definitely worth it :)
It's called the maillard reaction, and if done correctly it adds the flavor to the dish. (He wouldn't have needed to add that Lipton salt package) My biggest problem with browning meat in an instant pot is you don't have enough room, and end up steaming the meat, and don't form a found at the bottom of the pot. I think it's best to brown the meat in a skillet, not all at once, and let to brown, don't stir it. Let to meat form a crust before you turn it, and don't use so much butter and oil that it doesn't brown. Then after the meat is done browning, deglaze the pan with your wine getting all those yummy brown bits into the sauce.
That was more like “gray-ing” the beef. Those cubes were tossed about so much that the poor little guys didn’t stand a chance of getting the Maillard reaction going.
OMG! Jeff, THANK YOU..I FOLLOWED THIS RECIPE, OMG! I simply passed out. It was soo good! Talking about comfort food. This was off the chain. I am so happy I went there. Again thank you for this blessing and the Boursin garlic tip. You’re the Man..I’ll keep watching.
My 14 year old made this tonight for the family, delish!
I have made this 4 or 5 times since I found this recipe. Stroganoff is my Boyfriends favorite dish. Since I have made this for him, he advised it is the best he has ever had! Thank you so much for you recipes! I have made many now and you never let me down! Absolutely amazing!
I just have to share how much I love your channel. Your recipes have never let me down, everyone I’ve tried is a winner. And you are so entertaining just to top it all off. Thank you for doing what you do!
Stroganoff has always been one of my favorites. I rarely have it. Saw this video. Watched it a couple of times. We got an Instapot a few months back. Only used it once. Went to the grocery store yesterday and bought all the ingredients. A few hours ago I took my laptop into the kitchen, put your video on and made it for me and my wife. Fantastic. The best I've ever had. Thank you so much.
Bought my Instant Pot about a week ago. First made Pot Roast. It was a huge success. Then made your "Instant Pot Best Ever Beef Stroganoff". Just finished cooking it a few minutes ago. Very delicious indeed. You just brought my wife and I even closer together if that's possible. She read me your instructions and I did the cooking with the Instant Pot. She's Bohemian and this tastes much Like her father used to make after her mother passed. Tomorrow we're going to make a whole chicken. Chicken Paprika. I'm going to pour over you many recipes. Going to make meals for the whole week. Just heat and serve during the work day for supper. My wife wants me to make a cheese cake. Have to buy more accessories. See you in the kitchen. Great job. Thank you for your devotion which I'm sure is a love/passion.
I made it!!!! I’m new at this insta pot and it was good my husband is glad that he got this for me
I’m confined to a wheelchair so he got me a insta pot
God Bless you. This makes it possible for you to cook lovely meals.
I'm awaiting delivery of my Duo Mini (today) and I'll be using it in the Class B Camper Van I'm getting ready to buy.
Have a blessed day!
Claudia, what or should I say, how much can you cook in the mini, like how many chicken breasts? What do you use it for? Thanks!
UPDATE: My husband and I made this Friday night exactly as written and it was amazing. Not gonna lie, I was skeptical about the soup mix, but it added great flavor. The Boursin was wonderful in the recipe too. A perfect balance of flavor and richness. We may add some cognac next time instead of wine, and some fresh herbs at the end, but otherwise, your recipe truly is perfection. Thank you so much for sharing it with us.
“Ah, I've got some time on my hands" wink wink. This recipe looks interesting, so I'm going to have to give it a try. I'm Russian, so I consider myself a Stroganoff aficionado. I promise to be fair, but right out of the gate I think your recipe lacks a sprinkle of green, so I will be adding a bit of fresh dill and parsley at the end. The Boursin got my attention, but I so don't want to use a soup mix. Will give it a try and see. Thanks for the recipe.
Alixandra Hice I used dry sherry and it was very tasty.
He had me until the soup mix. I use it often but not in stroganoff. Maybe I'll try with 1/2 the package. Thanks for the honest review ❤
I live in Flint and our water has the most beautiful shade of amber and when you cook with it (as we do every day) it gives your food the most unique flavor and texture (it's to die for).
This turned out AMAZING! I did replace the Boursin cheese with heavy whipping cream - but what really gave the kick here was the onion packet.
Sometimes I make a beef stroganoff twist the sauce is a stroganoff base but instead of beef I use ground sausage and instead of noodles I use gnocchi and it is FANTASTIC.
Made this dish tonight and my husband said it was amazing! There was so much delicious sauce. I cooked the full bag of noodles and they were swimming in the sauce and I have enough left over for at least 3 servings. Maybe 4 if I cook more noodles, definitely a keeper recipe.
I've decided this is what I want for dinner on Mother's Day!
I made this in the instant pot. It is really delicious but it is way too salty. salted butter, salt, seasoned salt, plus the salt in the bullion/broth, and the lipton onion mushroom soup mix is loaded with it. Next time I'm going to forego the seasoned salt and the kosher salt because I think there's plenty in the other ingredients. Overall a good tasting recipe though.
I thought that when watching- WAY too much salt. Not sure why the onion mix is even needed since he adds onions. You can fore go that and use low salt beef broth.
good suggestion. i'm gonna make this but i'll add salt at the end if it needs it.
After making a half dozen or more of Jeff's recipes which are all fantastic, I do think it's far more salt than I use so starting with my Thanksgiving stuffing I started to reduce... I generally use unsalted butter first, no added salt, a tad less seasoning salt, I think I'll add half the onion soup the first time if I find it without MSG..I try to purchase low salt sauce of any type. Red wine does make it more rich.. I know it is delicious..... either way
I'm so glad you said that! I always go heavy w the salt... I was going to be adding a ton more if I hadnt read your comment
Glad you said that because I don't like overly salted dishes. I'll modify it down when I make it.
I cook for my employees everyday for lunch and I have to thank you, we have enjoyed every recipe we have tried from you, and that Boursin cheese WOW!!!! I am in love with it
Wow! Can I come and work for you? 😉😋 I bet your employees are extremely grateful of you!
You're right about the Boursin, you could smear that on a muffler and it'd taste great!
Have to agree. But please don’t make me blow a muffler.
Booty
Booty bump. Sorry.
Umm, I tried your idea, it was to say the least a little bit crunchy, a little bit chewy.
Tried this today... and boy is it good!!! My kids don't like mushrooms so I secretly blended them and the onions up. I had to add extra beef broth because everything had thickened because of blending. I did this before adding the meat and then continued to follow the recipe. Turned out great. Thanks for sharing.
Just made for dinner this evening...I didn’t have the mustard ( I thought I had some in the fridge when I shopped for the other ingredients 🙁), but had everything else including the cheese......absolutely delicious! My husband said, “you can fix this anytime!” Lol! Thanks for the recipe!
Gave this one a try this evening (no adaptions or deviations) and the family was happy. Thanks for sharing...it's safe to say everyone here at my household agrees this was hands down the best Stroganoff dish they've ever had.
This is the second PL recipe I've tried (the first being pot roast). I read every comment before making this one and took the majority of them into consideration. I pressure cooked for 20 minutes instead of 7 and then did a quick release after 10 minutes of natural, (so about 30 minutes total pressure cooking) for "Stew Meat" which were quite thick chunks. The meat turned out perfectly tender and moist and I am very glad that added on the additional time. I made two batches separately just because I was being cautious, the first one following everything to a T except the cooking time. Like many others I did find it quite salty, so on the second batch I omitted the seasoning salt, but I found it was lacking that certain something on that go. It was a hit with all of my family except the kids (they think they don't like mushrooms). I really did enjoy it. For the amount of sauce I think a bag and a half of wide egg noodles would be sufficent but rice is also fine. Next time I think I will try a double batch in one go just changing the butter/oil between meat browning and giving extra time for the mushrooms/onions. It was pretty far from a true stroganoff flavor, I think next time I might just try cream cheese instead of the boursin. I will be making it again and will update how the cream cheese went over the boursin. Thank you Jeff, Its been really fun playing with the instant pot thanks to you!
It was also my second Pressure Luck recipe! Thought it was good, I will try your 20 minute Pressure cook idea with 10 min natural release next time. Thanks!
NP hope it turns out awesome!
I made this recipe tonight. I used a conventional pressure cooker, and added a little more cornstarch as I added more wine than called for, and I like it a little thicker, but overall - excellent recipe. I had a dinner guest who said he really liked it a lot, he complimented it three more times as we were out walking dogs after dinner. Thank you so much, Pressure Luck Cooking, for sharing this wonderful recipe with us and sharing your time and energy to demonstrate how to prepare it. You are a blessing, and you ARE appreciated! :)
I have to take a break from watching your videos for at least a couple hours because I will go broke trying to buy all the ingredients for all these great meals you are preparing. I keep seeing all of my great all time meals you are preparing and it's driving me crazy.
Thanks for your series of videos on the instant pot.
Just made this tonight. Used organic cream cheese heavy cream sour cream red wine and tsp of parsley. It was bomb sauce
It's not your pictures. . . it's your reaction at 10:13 that worth the watch. . . .!!
I made this tonight with all your recommendations
Noodles separate
Onion mushroom soup mix
That garlic herb cheese stuff lol
it was SO good!!!!
Beef Stroganoff is at its best the next day.
after youve put it in the fridge and then re-heated it.
the sauce thickens up and is so BOMB !!!
I made this tonite, Jan 17/20, did not have wine, used more broth, couldn’t find the correct Boursin so I used the cracked pepper flavour. Forgot egg noodles so used the penne I had. This is the best recipe I have made. Thank you
Made this 3 times already it is amazing!!
Jeff is right ! I made this last night following the recipe exactly. Best tasting Stroganoff ever. The Boursin cheese and onion soup push the favour to new level.
OH MY GOG! I finally made this. This is out of this world! The meat was sooooo tender and the noodles and creamy mushrooms. This recipe is outstanding. Thank you! Thank you! Happy Thanksgiving to you Jeff.
I've been using this recipe for about 2 years now still the best
I just made this dish for dinner tonight, and it was AMAZING! Best recipe I've tried so far.... And that is saying something!
Hal Chase I’m honored!
I made this dish last dish. It came out delicious!!! I ate it for lunch and dinner for 3 days and I did not get sick of it!!!
Our first meal using the Instant Pot! Fantastic - we made a double batch - loved this dinner and this device!!
Just made this! This is crazy delicious. The only things I changed were that I used Alouette Garlic and Herb cheese (because I couldn't find Boursin), a fresh herb pack from the produce section (the herbs for a roast) instead of dried thyme, and flour instead of cornstarch to thicken the sauce.
This actually is the BEST stroganoff I have ever made or ate! The depth of flavor was amazing. Don’t skip the Boursen cheese or the dried soup, it makes such a difference. You definitely earned bragging rights. Readers who try this, just know that you will find other stroganoff recipes so bland after trying this.
I just made this recipe and this is by far the best Beef Stroganoff I’ve ever had.
OMG, your Beef Stroganoff is sooooo good. My wife and I made it tonight and it was wonderful! We just purchased our Instant Pot and this was our first time using it. Your Beef Stroganoff was the best we have ever had. Thanks so much for sharing. Tomorrow we are trying your Pork Ribs. Keep up the great work, we both really enjoy your videos! Wish had bought this Instant Pot years ago... lol
Wow, this recipe is amazing! I just made it tonight for Valentine's day dinner with my wife and it was awesome! We weren't completely sure about the Boursin and soup mix at first, but it's a winner! Thanks for the great recipes, next we'll try the Thai green curry.
I have made this twice already and will make it again this weekend to have while watching the Wildcard games - I switched the garlic and herb Boursin with the peppercorn version - Great recipe! Thanks!
Well done sir I forgot to add the season salt and you tell it needed the salt, but added a little table salt to the plate and it did the trick. Delicious!
Hey Jeffery, Made this last night and it came out awesome! Can't wait to have leftovers tonight. Thank you for being so concise in your delivery and thanks for sharing the recipe as well. Will try the Corned beef recipe next.
I made this the other night and even my wife who had an aversion to stroganoff growing up loved it. I will say be careful with the mustard, cos I didn't measure (I rarely do) but I think I added too much, and make sure to not cook the beef all the way, like he said. I went a bit over and it was a little tough, but that was on me... It was still lovely. Putting this one in my back pocket.
Tried it...and yup have to agree BEST STROGANOFF EVER!! 2 thumbs up!!
I got this recipe right on the first try and I think that the Beef Stroganoff tastes amazing! In my opinion, you would pay "big bucks" for a Stroganoff like this in a fine restaurant.
Made this as the first meal I cooked in my instant pot. It was dubbed by everyone as the best stroganoff they've had, lol.
I just made this a second time because it's so tasty. The store didn't havr the garlic and herb Boursin this time but the chive kind they had also worked really well.
Jeffrey Hearn I agree. Made this yesterday and it is absolutely the best. I could not believe the amazing flavor this had! So impressed
The wife made this tonight and I have to tell you it was outstanding!!! This recipe will be our new go to recipe for Stroganoff for now on. Thanks a bunch.
I loved my moms version growing up. I hadn't had it in a long while and finally decided to make it myself using this recipe.
Dude its fantastic! It taste like some of the best I have had. We couldn't find the bourdin you recomend, but it was still fantastic with the cream cheese.
Been watching a few of your videos , now I'm a subscriber for life after this success!
Cooked it tonight. My first IP meal - total success. Great recipe! Glad I doubled the ingredients (I doubled meat, onions, mushrooms and the stock and left the rest the same, still was very good) . Everybody came for the second bowl.
oh my lord this looks DEEELICIOUS!! Can't wait to try it!!
I just made this guy think it’s perfect. My daughter doesn’t like the mushrooms and she said if I didn’t have the beef or the mushrooms in it would go great over the noodles so we’re going to try that next time for her anyway this is a great recipe. Thank you!
Can't wait for your cookbook! You are the Instant Pot King!! You crack me up!
This recipe rocks! When I made it my husband had 3 helpings. He said, “You have my permission to make this every week!” It’s amazeballs.
Tell your husband to make it himself. It's 2022, not 1960. Men can cook their own food
This is the 3rd dish of yours I’ve made and all have been AMAZING!
Just tried it and this recipe with a glass of white wine is OFF THE HINGE. You knocked a grand slam homerun with this. My stomach salutes you.
This looks insanely good, I can’t wait to try it. I already made your meatloaf and it was incredible (and I have zero cooking skills). Thank you for your awesome videos, keep em comin.
Just made this today for my husband's birthday. I cut out the seasoning salt and used salt free butter. It was still a bit saulty. The next time I make it l will cut down on the kosher salt when seasoning the meat. It was still delicious. I used the same pot that was shown in the video. This is a keeper. Thanks 🐱
I keep snapping but my onion won’t be cut
Brian Simon 🤣😃🤣
It’s not working for me either! 😂
It's a Jewish trick, it works for me 😂😂😂😂
omg me too,why??? lmao
🤣🤣🤣🤣
Oh my! The BEST beef Stroganoff I've ever eaten! TY!
This is my third time around. Absolutely great recipe! I prefer the Boursin "Pepper" flavor over the "Garlic and Herb". Also add some fresh Italian seasoning before PC. Add a side of garlic bread and a salad. Wow!!
This was amazing! First recipe I did in my instant pot. Everything else has a lot to live up to.
I used marsala wine, then I forgot about getting beef broth at the store so I used more marsala wine... All in all life is good
I just prepared this EASYYYYYY meal for my 4 picky kids. IT WAS A HIT!! And DELICIOUS! I did add half of a 2nd packet of the onion mix, and used a different brand of the garlic/herb cheese because we didn’t have the Boursin in our market. AMAZING, QUICK DINNER! I’ve never made beef stroganoff before. This is going to be top 5 quick weekday meals from here on out. Thank you!
I made this yesterday. OMG!!! Delicious. Even the sauce by itself is to die for.
Italian wedding soup is next.
"You're gonna be stroganoff until the sun rises." .... Me.
This is the best ever beef stroganoff we ever had! It is so amazing. So gourmet tasting! We loved it! We didnt put the sour cream in the end and made your boursin recipe w it. It was perfect. We liked it without the boursin as well. Very versatile and just sooo good. Thank u for sharing this. You really make a difference in our homes. We literally always look up a recipe u have and love it usually when we need to decide what's for dinner. You are always our goto for instapot and for dinner in general.
"The kids won't end up wasted under the table" 😂🤣
I made this tonight but doubled everything for a big family, this was soooo good, thanks Jeff 👍😁❤️
Jeff, I love your channel. The problem though is that now my wife refuses to make recipes that aren't on your channel :)
😂
Normally I would not give stroganoff any attention because it's always so bland. This recipe is definitely a keeper and will be chock full of flavor. Will definitely give it a try. Thanks!!
My wife makes a homemade stroganoff that was her mothers and it is amazing and I know if I make this one she will see how much easier it is and that will be the end of hers. I will be making this for sure. Keep the recipes coming they are great.
David L. Z
really really good. I made it with a Costco rotisserie chicken and chicken broth instead of beef. had to leave out the mustard and used cream cheese in place of the boursin. I'll get that to try when next at the store. rotisserie chicken cut the cook time down to mere minutes. so good!
You’re my new instant pot Sensei!!
I made an epic fail stroganoff just like you, and this one looks great! Thank you!
Just bought an Instant Pot. This is my 1st try and the Beef Stroganoff is delicious.
Oh my Lord... Jeff you out did yourself this time......Yummo!!! Your the best....thanks for sharing.
I can’t believe how elaborate this was but every time you added another ingredient, all I could think was YUM.
You must really have enjoyed that particular recipe as you got sauce in your beard! Lol! I love your recipes your the reason we have an instant pot. So far my fave recipe has been the ribs yum to the enth degree. Keep up the good work Jeff can't wait to try the stroganoff recipe.
Pressure Luck Cooking I tried this recipe and my husband said it is great, he had two serving. . That's a great compliment because if it's not tasty he won't eat it even to make me feel good. Thank you for posting this. Subscribed to your channel.
I’m going to be making my menu list out and most will be your recipes. Thanks so much
I've made this three times now and it's AWESOME! Only thing I've changed is to halve the amount of soured cream. Your recommended amount plus the Boursin makes it far too creamy. Thanks dude. x
I've never heard of adding cheese to a stroganoff but I do think this looks great. I'm sure it will be as delicious as all of your other recipes. Keep 'em coming!
Sour cream is just early cheese.
Thank you for the recipe, it is delicious. I made a large pot of this and then bagged up the leftovers into portion size bags and froze them. When you heat them up, the water will be separated but if you keep stirring everything combines just like the date you made it. Quick and easy, give it a shot, you won't be disappointed.
just bought boursin... it's ON SALE at costco now!
I read all the comments before trying this recipe. I have been cooking and reading recipes and watching cooking shows for over 50 years, yes I am over 70 years old. I read the other day from the Test Kitchens of America that they had compared cooking pot roast with searing a pot roast on all sides to just placing the roast in the pot and turning it over a couple of times. There was actually no difference in the taste of the meat. Creating “fond” on the bottom and sides of the pot did not add any extra flavor, it really was the spices and ingredients that were added that gave the flavor to the pot roast. Considering all the extra time and effort it took me to sear all the sides and to do that and to be told no one could tell the difference in taste from my efforts I was all to happy to not worry if I omitted that step! Sure enough when I tasted my next pot roast I couldn’t tell the difference either. Maybe if we were not using all the extra things we do for flavor we would feel the need to create more flavor by creating fond and deglazing with wine or broth but if someone that cooks and tests comparing every step as the “Test Kitchen” does tells me you cannot tell the difference, then I will stop with the extra work. The end result is all that matters. A shortcut is worth its weight in gold to me. Sometimes your time is more important than a technique and in the end if the taster knows no difference and is in love with the dish, then I am happy as, you guessed it!!! ❤😊 less time on my aching feet makes me smile! and if I am lucky, I can talk someone into doing the dishes! ❤🎉
I've made this before, I'm making it tonight. "Stroganoff " on a Saturday night is always a pleasure...🙄😉
Just got an instant pot for Christmas.. I’ve tried like 3 of your recipes!! So amazing! I don’t even think you realize how helpful this is to a working mother. Your awesome thanks so much! keep doing what your doing my family’s belly’s thank you 🙏👌🏻💜
I find your humor refreshing, when you said, Oops, I got a little thyme on my hands!) 😂
Second time making this I cut up boneless beef short ribs into cubes instead of “stew meat” and holy moley, a whole nother level!!!!
I made this recipe last March (I loved it) and froze half. Last week (October) I ate the frozen portion - it was still delicious! So if you're wondering if this Beef Stroganoff freezes well, I can confirm that it does!
Hey! Did you freeze everything but the noodles? The recipe made a lot of the meat/gravy and I need to freeze too. :)
I made this last night. My husband rates my meal and thus is the first one he gave me a 10/10. It was delicious! Love it! Thank you so much for sharing!