Can’t wait for the results! Hope I can surprise the wife with an Evo (or any of those giveaways really...) for Christmas!! Awesome video by the way. Anything made with filet is guaranteed to be delicious
You really need to add a list of the ingredients to the description so I can stop going to the shops and pausing the video multiple times while I walk around 😅
He has most of the recipes on his website which is in the description. I had to go through the same thing til I found his website so I know the struggle. LOL
I discovered Sam during the quarantine, and much to my wife's delight, he has me cooking. I've made several of his recipes now, and my wife and I agree that this is one of the best things I have ever made. Flip your steaks often! Perfect pink all the way through. If you're thinking about making this.... DO IT! Keep 'em coming, Sam!
Save people from googling it: Fond is French for "base" and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. It's often retained as a source of flavor and deglazed with liquid and aromatics like onions and garlic.
Me too. I hate when you get a sandwich or something from a restaurant and there's hardly enough sauce. I always gotta ask for extra, with almost anything I order that has sauce :p. Some things are so plain without it!
Instead of griping that there's no recipe I'll share it here. I'm helping Sam Make America Cook Again! Beef Stroganoff from STCG Season 4 tenderloin filets with salt, pepper, garlic. Maybe flour them. Sear hard to medium rare and set aside Retain the pan fond. Dice 1 onion 1/2 lb sliced Shitake mushrooms. Add to pan with a bit of oil and butter When softened, add several cloves of minced garlic. Bloom it. Add 1-2 Tsp fresh thyme Add 2C beef broth and 1/2 C heavy cream Simmer for 10 of 20 min til thickened Start the wide egg noodles Add a splash of white vermouth Now to the sauce add 1/2 C sour cream Tbsp ea of worchestershire and horseradish Season with S&P Assembly and plating: Slice tenderloins thin Drain noodles, add to sauce pan - reserve some water incase you need to thin it. Toss to combine Add to serving platter, top with beef. Garnish with pepper, parsley.
Hey Sam, for Christmas you should do a video of what you're making in a long style video. Showing all the appetites and main course. That would be a great video!
I'm a Sam the cooking guy addict. I never watch regular tv anymore once I discovered your channel! Your facial expressions crack me up and isnt cooking about a personal journey, afterall? Keep up the great shows. Please enter me in the drawings. Happy Holidays!
Me 2. We love him. Have made several dishes like the meatloaf, reverse seared steak, the shakshuka....and many more. Of course being from NOLA I have to kick it up at notch but love Sam
Made this last night and it was absolutely the best stroganoff ever. The tenderloin turned out exactly perfect in the pan and the flip it works. It was definitely a hit. Thanks.
Onions are bitches. To his credit, he really did try to save weight there by peeling the fine paper off the outer layer. I don't have have that kind of time or patience though, and onions are cheap so I woulda just tore off the entire outer layer and saved myself a minute.
You never "over sell". You've taught us so much....the kids text around 3:00 every day, and ask "what are you making for dinner?" Thank you for what you are doing....I know its a business now, but the teaching is fantastic....the humor, cursing....you connect with all of us when you say something like "oh my god...thats f'ing awesome"
J Kenji Lopez-Alt from Serious Eats PROVED that the constant flip results in more even cooking and moisture retention. So Sam, in this case, is 100% correct in his methodology.
I have found that the actual difference between the methods is not very relevant. The explanation J kenji Lopez-Alt gives is quite lacking in both reasoning and proof but does seem to have some theoretical basis after I thought about it for a while.
@@Rellen00 I agree, the gap between decent food and top michelin star food is small and more about style and performance than skill and techniques. There's lots of things you can do to improve a steak that make more impact than the flipping thing, better grill, resting, better meat, aging, seasoning, cooking with tallow. The flipping thing was significant because it was exactly contrary to the prevailing wisdom. New chefs were always being told to leave it alone when they were anxiously learning to cook steaks but their intuitions were right and their sous chefs were wrong. It's not a great thing to make a point of teaching amateur cooks about but its easy to make someone understand and makes people feel smart when they're cooking at home.
Just watched this video again so I can make it tonight and I’m already stoked. I’m evangelical about this recipe, I’ve gotten several people hooked. Thanks Sam!
Stroganoff is my all-time, hands-down favorite, ultimate comfort food. I use a higher ratio of sour cream to sauce, but I'm glad to see someone else likes vermouth in it. Looks delicious!
I'm going to give this another little twist Sam, we were lucky enough to get a Moose this year and we prefer Moose Meat over Beef anytime. All natural, no hormones. I appreciate this recipe for sure and give it a huge thumbs up, can't wait to serve this dish.... Happy Holidays
I made this last night with leftover steak and wow... it turned out so good. My wife said it was the best beef stroganoff she's ever tasted. This will be my go-to recipe for leftover steak going forward.
Sam your show is the greatest cooking show ever! Period! Hands down the best!!! Anyone who doesn't like this show just stop talking, no one cares what you have to say. Keep cooking Sam. Love the recipes and watching you cook makes me happy.
This recipe is incredible. I just tried it and it's amazing. The sauce is great. I was skeptical about the horseradish but it makes the sauce so much better. Thank you so much for this video.
Corey Kardos I followed sams quantities and served 4 servings, I’d just get as much meat as your family or friends would like to eat, it doesn’t really matter if it’s a little more or a little less
yep, I loose so much cause i take the first big layer off cause its easy and i dont have to fight with the skin lol,so funny,only cooks understand. sticky garlic just as bad lol
I made Sam’s stroganoff this evening and it was superb. I did 1.5 the ingredients so I could have more sauce. I added red chili flakes to add a little pizzazz. It took a while to get the sauce the consistency I was looking for. I was careful not to burn it. Next time I may go a little higher on the heat. Thanks Sam, this was a great dish.
Thank you for making simple and delicious recipes. The best cooking channel on UA-cam for sure. Happy holidays and a happy new year to you and your family, sir. My family appreciates all you do.
I did this one with top sirloin and it was great. Sam knows how to work the flavors. Follow it exactly as shown, and don't leave out the horseradish. It makes a nice difference.
I made this the other night and it turned out so yummy, I wouldn't change a thing. Sam, I really like the videos you produce. you make cooking fun! Thanks!
I did this for dinner tonight (replacing tenderloin with left over prime rib, and omitting vermouth) and it was EPIC!!! Keep the ideas coming my friend.
Sam- I just watched this video and I want to Thank You! Until recently I have only handled the Grilling. I had Never cooked a recipe. I also have nerve damage in the hands which makes turning strips of meat in the pan, challenging. After watching others make this dish, I saw yours. Slicing the meat AFTER cooking will allow me to make this. Plus, because you lowered the heat Before adding sour cream, it eliminates extra work to prevent curdling. No one else did Either of those things. Now I CAN cook for my wife. Thank You!
The King Henry spoonful bites over and over are convince enough. The visual is undeniable. Perfection. Can't deny that wall to wall goodness. Nap time after.
My favorite meal. Ever. My wife got my great grandmothers recipe 17 years ago. She is about 90% there with the output. But still amazing. Love you Gam Gam! Lol!
As I've been asking for a while now.. Thank you Sam and all for the making of this video. I'm just about to start it. Let's see how this goes😶. Ok, so..lol. Lots to read. Forgive the typos.. Sam and all you have really outdone yourself . It looks fantastic! I think of my mom's recipe where she does brown the cube steaks(sirloin) cooks them in with the sauce the mushrooms the onions beef stock sour cream, woershster(spelling), and extra wide egg noodles. The things she does not add to it would be be heavycream(she uses 2% or whole milk...), prepared horseradish, thyme, garlic, vermouth which really sounds like a nice hint as you are explaining. Instead of me babbling on and on, this looks like an amazing recipe and I would love to make this for her around the New Year's because we will be pretty busy when it comes to Xmas etc.etc. thanks to you Sam , Max and everybody else on the team for looking at comments. I really appreciate it thank you very much see you next video. 😎🍝
Used white wine instead of vermouth, baby portobello instead of shitake, excluded horseradish, and reverse seared NY strip steak for the beef. Sam you hit a homerun with this recipe my friends think I'm a badass thanks to you! Happy New Year!
This is what I needed!!! I am watching every single video from new to old - so much fun!! Many, many different & delicious dinners in my families future! Thank You Sam!!! Thank you to all of the STCG crew!!!
@@qphaterickson6065 seems like a piece of stone or metal. The knife is clinking. I don't thinks it's the same boos block cutting board that is on his products list. Its disturbing when he slams that knife down.
@@jonathanmcsweeney1983 yup I heard that too! But Sam says in one of his videos that it is a wooden cutting board ! I don't know I can't see a chef ruining his knives that way!
@@qphaterickson6065 I saw a different video and in different lighting and at a different angle you can see it is a heavily oiled wooden board. Maybe it's just the way that knife is made that's makes those loud clanking sounds.
Absolutely fantastic lookin food Sam. Send me 5 pounds of that please. Next time use a backhoe to eat with instead of that tiny spoon. Love your channel so keep up the great work my friend
Sam, I finally got the nerve up to attempt your recipe. I wanted to give my wife a break and so I went for it. It was easy and it tasted AMAZING. Thank you. You made me look like a chef rockstar. 😊
Name is Michael. Regardless of what anyone says. Your cooking videos are comforting. And thank you for bothering to make them. I've enjoyed them since I found you out. F*ck the haters. Please keep doing you.
Nothing wrong with the consistent flip method. It's really a great way to cook a steak. While beef tenderloin is not my favorite cut, I would think that using a grilled Rib-Eye off of the charcoal would bump up a Stroganoff up a few notches. Stroganoff is one of those dishes that can be made any way you like. When I lived in Alaska, Cream of Mushroom soup would be used for the base and well for the beef part, we would put chunks of moose, caribou or Sika Black Tail Deer If I had it. Along with the wide egg noodles. I really like my stroganoff with venison.
Not only is consistent flipping ok, it's superior. It leads to a more even cook. There is no scientific reason to only flip a steak once. It's just a dumb cooking myth, similar to adding oil to butter to stop it from burning.
Regarding the "Flip it, flip it, flip it" technique that I have learned from Sam's videos. I now do the same when frying steak. I think it does keep the steak juicer and tender. By the way Sam, love your cooking style and your comments! I can barely stand to watch boring cooking videos anymore, you make it so interesting!
My eyes literally started watering watching you peel that onion so poorly, bruh! Fucking thank you for all your hard work, the channel has been a HUGE boon to my skills.
Dude eats like a king tho ( and gets YTube ad $$$ for it ) Enjoys the process of making the food himself and if he hadda eat out at restaurants, it’d cost big $$ and tip $$ too - He’s got it made
One thing I always love about cooking show people's fond is that they start fing around with slicing onions while their fond turns into burnt char. lol. I'd recommend setting the pan to one side if you haven't prepped all your veggies.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
🔴STILL TIME TO ENTER OUR EPIC HOLIDAY GIVEAWAY!!!!
ua-cam.com/video/ilMyY9tlqPU/v-deo.html
ua-cam.com/video/i8aCiPCe7cI/v-deo.html
This video sucks! That's how I do Beef Stroganoff too... and now I have nothing to bitch and moan about...
@@RedRisotto I bet you can find something! Lol. 😂
The Cooking Guy Rules!! aka pick me.
Can’t wait for the results! Hope I can surprise the wife with an Evo (or any of those giveaways really...) for Christmas!! Awesome video by the way. Anything made with filet is guaranteed to be delicious
You really need to add a list of the ingredients to the description so I can stop going to the shops and pausing the video multiple times while I walk around 😅
Just write it down as you watch
Henry Martin right🤣
I literally just had to do this lol...i blame Max!
Agreed! So I am watching again. Hmmm
He has most of the recipes on his website which is in the description. I had to go through the same thing til I found his website so I know the struggle. LOL
That’s a big onion - just take off the whole outer layer. Life’s too short.
I usually take off the whole outer layer anyway, it usually ends up being tough.
a big onyo is a good onyo
😂😂
@@mori4703 onyo 👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
@@mori4703 who lookada dasa BIG ONYO
I discovered Sam during the quarantine, and much to my wife's delight, he has me cooking. I've made several of his recipes now, and my wife and I agree that this is one of the best things I have ever made. Flip your steaks often! Perfect pink all the way through. If you're thinking about making this.... DO IT! Keep 'em coming, Sam!
What is that cutting board made of?
@@BroncoSteven69I don't know, but I want one!! And the round flattop grill!!😂
Save people from googling it:
Fond is French for "base" and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. It's often retained as a source of flavor and deglazed with liquid and aromatics like onions and garlic.
Otherwise known by cooks as "Gold".
definitely looks good, but I'm a saucey guy, would probably double that sauce recipe.
Try thinning the sauce out with the noodle water. I tried it and it works. Tastes good too
I am to. Maybe not double it for me but definitely 1.5 it
@@versansky75 Mmmmmm noodle water. ;)
the saucebauss
Me too. I hate when you get a sandwich or something from a restaurant and there's hardly enough sauce. I always gotta ask for extra, with almost anything I order that has sauce :p. Some things are so plain without it!
Instead of griping that there's no recipe I'll share it here. I'm helping Sam Make America Cook Again!
Beef Stroganoff from STCG
Season 4 tenderloin filets with salt, pepper, garlic. Maybe flour them.
Sear hard to medium rare and set aside
Retain the pan fond.
Dice 1 onion
1/2 lb sliced Shitake mushrooms.
Add to pan with a bit of oil and butter
When softened, add several cloves of minced garlic. Bloom it.
Add 1-2 Tsp fresh thyme
Add 2C beef broth and 1/2 C heavy cream
Simmer for 10 of 20 min til thickened
Start the wide egg noodles
Add a splash of white vermouth
Now to the sauce add 1/2 C sour cream
Tbsp ea of worchestershire and horseradish
Season with S&P
Assembly and plating:
Slice tenderloins thin
Drain noodles, add to sauce pan - reserve some water incase you need to thin it.
Toss to combine
Add to serving platter, top with beef.
Garnish with pepper, parsley.
You are a king among men
Thank you
How many servings does the recipe provide?
@@lukaleferink6547 looks like at least 4...3 filets used...pry could easily get 8 servings tho id imagine.
thanks!!🙏👍
Hey Sam, for Christmas you should do a video of what you're making in a long style video. Showing all the appetites and main course. That would be a great video!
I wouldn't mind seeing a 2 hour video of this!
@@pusher4814 okay Kéysér Sózé
I wanna see him bake a ham
Agreed like dinner party at sam’s let’s see the whole shebang
He’s Jewish!
Made this tonight, and it was aaaaaawesome!!!! Thank you, Sam!
Made it with elk today and even had some vermouth hanging around. May have gone a little Heavy on the vermouth it but delicious for sure 👍
Did you make it because you’re all about the green?
Fish Mac- no I made it because I shot an elk and have it in my freezer.
Uncle ben!! Love your channel.
@@seansimpkin2584 haha thanks man! I love Sam’s channel!
Best recipe yet. Thank you for all you do Sam. My joy of cooking for my family has only become more enjoyable because of your videos. Thank you!
Just made this tonight 👌👌 Another winner
I'm a Sam the cooking guy addict. I never watch regular tv anymore once I discovered your channel! Your facial expressions crack me up and isnt cooking about a personal journey, afterall? Keep up the great shows. Please enter me in the drawings.
Happy Holidays!
You need to go back a few videos and find the one to enter the giveaway.
Me 2. We love him. Have made several dishes like the meatloaf, reverse seared steak, the shakshuka....and many more. Of course being from NOLA I have to kick it up at notch but love Sam
You ain't kidding. I found his channel by looking at "other cooking" channels. Got instantly hooked. Even tried a few recipes. Not too bad either
You dont need a plate. Straight out the skilet
You know eating straight of the skiller hits differently
Libtard dumb-a-cracks let's please save the ocean, one plate less dishes. Save the water. Sam I love your channel so keep up the great work my friend
4 Seasons BBQ shut up clown
Sam, could you find a BIGGER spoon...?
1788deon just like in spain 🇪🇸
Made this last night and it was absolutely the best stroganoff ever. The tenderloin turned out exactly perfect in the pan and the flip it works. It was definitely a hit. Thanks.
How many servings does the recipe provide?
“cooking is patience”
*freaks peeling an onion*
Total freakout over peeling an onion....... Like he can't take off the outter layer..... lol
Onions are bitches. To his credit, he really did try to save weight there by peeling the fine paper off the outer layer. I don't have have that kind of time or patience though, and onions are cheap so I woulda just tore off the entire outer layer and saved myself a minute.
😂
He’s also being funny, relax.
@@yesthankyou.1278 i know captain obvious
You never "over sell". You've taught us so much....the kids text around 3:00 every day, and ask "what are you making for dinner?" Thank you for what you are doing....I know its a business now, but the teaching is fantastic....the humor, cursing....you connect with all of us when you say something like "oh my god...thats f'ing awesome"
I imagine Sam sits in his room at night doing lines of crushed up fried onions
U know he’s Canadian when he says sorry to a mushroom
He lives in California, he's American.
@@velocibadgery He is canadian, from Vancouver, moved to the US...
@@velocibadgery he is Canadian!
My homie eatin with the slotted serving spoon.
HAHAHA That's me!
You are probably the MOST REAL UA-cam cook; I have ever watched. You keepin it real; keeps me watchin'!
I love how your method of cooking is imperfect and very forgiving. Truly the best the most relatable I’ve ever seen.
These videos never fail in making me hungry.
That knife is what my life is missing. Unreal.
Any idea what it is?
@@brianford531 he said it a couple videos back. I can't remember. Maybe the give away video.
Connor Wilkins 3:43
@@مشاريالجهني-م1ط hero. They don't sell the knife in the videos.
@Vanargand he always stated in previous videos his cutlery
J Kenji Lopez-Alt from Serious Eats PROVED that the constant flip results in more even cooking and moisture retention. So Sam, in this case, is 100% correct in his methodology.
It's from Heston Blumenthal. Chefs used to insist on them being cooked on one side before being flipped, Heston changed the zeitgeist on that one
@@maxbooth179 The video of Heston on youtube does not prove this at all though. You could be talking about something else though.
@@Rellen00 I've not seen his UA-cam video, I'm a chef
I have found that the actual difference between the methods is not very relevant. The explanation J kenji Lopez-Alt gives is quite lacking in both reasoning and proof but does seem to have some theoretical basis after I thought about it for a while.
@@Rellen00 I agree, the gap between decent food and top michelin star food is small and more about style and performance than skill and techniques. There's lots of things you can do to improve a steak that make more impact than the flipping thing, better grill, resting, better meat, aging, seasoning, cooking with tallow. The flipping thing was significant because it was exactly contrary to the prevailing wisdom. New chefs were always being told to leave it alone when they were anxiously learning to cook steaks but their intuitions were right and their sous chefs were wrong. It's not a great thing to make a point of teaching amateur cooks about but its easy to make someone understand and makes people feel smart when they're cooking at home.
Just watched this video again so I can make it tonight and I’m already stoked. I’m evangelical about this recipe, I’ve gotten several people hooked. Thanks Sam!
His kids are lucky. Seems like the coolest chill dad
They can make a seedless watermelon, why can’t they make a crapless onion?
Stroganoff is my all-time, hands-down favorite, ultimate comfort food. I use a higher ratio of sour cream to sauce, but I'm glad to see someone else likes vermouth in it. Looks delicious!
I'm going to give this another little twist Sam, we were lucky enough to get a Moose this year and we prefer Moose Meat over Beef anytime. All natural, no hormones. I appreciate this recipe for sure and give it a huge thumbs up, can't wait to serve this dish.... Happy Holidays
Love making moose stew. Potatoes, leeks, carrots, cabbage, spices, broth from the bones. Yum.
gary tousignant have you had moose meat as a burger? If so, how does it compare to ground beef?
Give this guy an evo
I made this last night with leftover steak and wow... it turned out so good. My wife said it was the best beef stroganoff she's ever tasted. This will be my go-to recipe for leftover steak going forward.
Sam your show is the greatest cooking show ever! Period! Hands down the best!!! Anyone who doesn't like this show just stop talking, no one cares what you have to say. Keep cooking Sam. Love the recipes and watching you cook makes me happy.
Beef Stroking Off
matt mckeehan gottem
😂😂😂😂
Melissa Hill lol. Nice one👍
@@melissahill7930 sour "cream"....
Nobody wants to know about your high school nickname dude.
This recipe is incredible. I just tried it and it's amazing. The sauce is great. I was skeptical about the horseradish but it makes the sauce so much better. Thank you so much for this video.
How many servings does it provide?
@@lukaleferink6547 did you try it, how much meat do you think should go in
Corey Kardos I followed sams quantities and served 4 servings, I’d just get as much meat as your family or friends would like to eat, it doesn’t really matter if it’s a little more or a little less
I laughed so hard at the onion part bitching about what a mess it makes. I swear only people who cook all the time know the pain of this!
Onion paper is fuckin annoying. Almost half as annoying as garlic paper.
yep, I loose so much cause i take the first big layer off cause its easy and i dont have to fight with the skin lol,so funny,only cooks understand. sticky garlic just as bad lol
SAME!!!! I posted a similar comment
Great recipe. Made mine with elk tenderloins and portobello mushrooms. Even the wee’uns loved it.
I made Sam’s stroganoff this evening and it was superb. I did 1.5 the ingredients so I could have more sauce. I added red chili flakes to add a little pizzazz. It took a while to get the sauce the consistency I was looking for. I was careful not to burn it. Next time I may go a little higher on the heat. Thanks Sam, this was a great dish.
"ASTRO!" should be a t-shirt
All the dislikes are from hamburger helper eaters.
still alive oh god kill me now. You’re probably right. 💀
Hamburger Helper blows this garbage out of the water. raw steak, nasty ass mushrooms and grass. bleht!!!
Sensitive much
or from people who know how to cook a steak
still alive 🤣🤣🤣
Thank you for making simple and delicious recipes. The best cooking channel on UA-cam for sure. Happy holidays and a happy new year to you and your family, sir. My family appreciates all you do.
My husband and I LOVE absolutely everything you make on your channel! It's like watching FOOD PORN!
Absolutely love your outdoor kitchen. I could cook there all day.
Beef stroganoff is my absolute favorite meal of all time, ever since I was a kid when my mom made it. This looks so easy and tasty!!!
Merry Christmas Everybody.
This is a 12-ounce bag of egg noodles. We need about half of this. [Procedes to dump 80% of bag into pot]. This is so accurate it hurts.
I do exactly the same thing! Lol
Beef stroganoff is my favorite dish since I was a child, and I keep coming back to this video when I make it. Thank you sir!
I did this one with top sirloin and it was great. Sam knows how to work the flavors. Follow it exactly as shown, and don't leave out the horseradish. It makes a nice difference.
I made this the other night and it turned out so yummy, I wouldn't change a thing. Sam, I really like the videos you produce. you make cooking fun! Thanks!
I am making this! This weekend!
And I love your dramatic reaction when you take your first bite 😂
I did this for dinner tonight (replacing tenderloin with left over prime rib, and omitting vermouth) and it was EPIC!!! Keep the ideas coming my friend.
Sam-
I just watched this video and I want to Thank You! Until recently I have only handled the Grilling. I had Never cooked a recipe. I also have nerve damage in the hands which makes turning strips of meat in the pan, challenging. After watching others make this dish, I saw yours. Slicing the meat AFTER cooking will allow me to make this. Plus, because you lowered the heat Before adding sour cream, it eliminates extra work to prevent curdling. No one else did Either of those things. Now I CAN cook for my wife. Thank You!
The King Henry spoonful bites over and over are convince enough. The visual is undeniable. Perfection. Can't deny that wall to wall goodness. Nap time after.
I'm totally making this, this weekend. Mouth watering after watching that.
Sam, love the videos as always but did you use your raw meat plate at 2:36 for the cooked filets?
lmfao i was looking for a comment like this cuz i was wondering the same thing😂😂
@@erinpolley2544 same here
Merry Christmas sam. And every body out their
Oliver Maetinez Merry Christmas to you and all, as well!!🎄🙏🏽♥️🎄
Everybody out there... be safe and have a happy Christmas.
merry Christmas to as well oliver and your whole family
I just made this. All I can say is... he did not oversell how good this is. I might have had a tear of joy run down my cheek as I ate this.
How many servings does the recipe provide?
My favorite meal. Ever. My wife got my great grandmothers recipe 17 years ago. She is about 90% there with the output. But still amazing. Love you Gam Gam! Lol!
I would love to see your take on perfect fried chicken wings. Or, seafood lasagna
Anthony Perkins I agree wings are fucken amazing
As I've been asking for a while now.. Thank you Sam and all for the making of this video. I'm just about to start it. Let's see how this goes😶.
Ok, so..lol. Lots to read. Forgive the typos..
Sam and all you have really outdone yourself . It looks fantastic! I think of my mom's recipe where she does brown the cube steaks(sirloin) cooks them in with the sauce the mushrooms the onions beef stock sour cream, woershster(spelling), and extra wide egg noodles. The things she does not add to it would be be heavycream(she uses 2% or whole milk...), prepared horseradish, thyme, garlic, vermouth which really sounds like a nice hint as you are explaining. Instead of me babbling on and on, this looks like an amazing recipe and I would love to make this for her around the New Year's because we will be pretty busy when it comes to Xmas etc.etc. thanks to you Sam , Max and everybody else on the team for looking at comments. I really appreciate it thank you very much see you next video. 😎🍝
Just got back from the Store, making Sam's Jambalaya for Christmas. Now I'm second guessing myself. Chag Sameach to the Zien Family
Used white wine instead of vermouth, baby portobello instead of shitake, excluded horseradish, and reverse seared NY strip steak for the beef. Sam you hit a homerun with this recipe my friends think I'm a badass thanks to you! Happy New Year!
Just made this tonight and my family loved it. My daughter said it was the best stroganoff she's ever had. Thanks!
Sam what kind of knife is that you’re using? it looks incredible!
Meat cleaver is the big knife
If you added some Mozzarella or Parmesan cheese at the end it woulda been game changer. I am gonna try to make this tonight.
I’d love to see how this guy makes sloppy joes
This is what I needed!!! I am watching every single video from new to old - so much fun!! Many, many different & delicious dinners in my families future! Thank You Sam!!! Thank you to all of the STCG crew!!!
Oh my gosh made this for dinner tonight, It was totally amazing. The flavor was so deep and rich. We will be making this again.
3:49 can't watch him ruining that knife edge on that surface
That's an end grain wooden chopping block best chopping block you can get !
@@qphaterickson6065 seems like a piece of stone or metal. The knife is clinking. I don't thinks it's the same boos block cutting board that is on his products list. Its disturbing when he slams that knife down.
@@jonathanmcsweeney1983 yup I heard that too! But Sam says in one of his videos that it is a wooden cutting board ! I don't know I can't see a chef ruining his knives that way!
@@qphaterickson6065 I saw a different video and in different lighting and at a different angle you can see it is a heavily oiled wooden board. Maybe it's just the way that knife is made that's makes those loud clanking sounds.
"Do you hear that? That's the sound of......" Am i the only one who thought about it???
😺
searched for this lmfaooooo notice max was dead silent
@@nappiedutchie i apologize but i don't understand?
@@ashleycooper9834 i apologize but I don't understand? Enlighten me please.
That knifes badass. Max is right.
I made this tonight. INSANELY GOOD!!! I didn't have vermouth so I used Italian dry white wine. Thank you Sam! Freaking Amazing!!!!
This killed it at my house tonight. Everyone ate everything. Not choosing the meat in the sauce is a nice approach
Brazillian Strogonoff is THE BEST! You have to try it!
bonakk22 recipe?
Com certeza, e a nossa pizza de strogonoff também 😄
Lebanese is the best
Why, are Brazilians more tender than beef?
D.C. McCoy the sauce is amazing! that’s the diference
You heard it. Sam is “all about the green.” Def a stoner.
Something he admitted to......... Stoner for real.... but a good cook
Absolutely fantastic lookin food Sam. Send me 5 pounds of that please. Next time use a backhoe to eat with instead of that tiny spoon. Love your channel so keep up the great work my friend
The way you prepare onions is literally me and I feel so much better about it now, thanks Sam.
Sam, I finally got the nerve up to attempt your recipe. I wanted to give my wife a break and so I went for it. It was easy and it tasted AMAZING. Thank you. You made me look like a chef rockstar. 😊
This is definitely delicious and this is definitely not beef stroganoff.
ayyeeee now im Hungry
Can you make more seafood dishes. Like lobster thermador or Sea bass/Red Snapper
I second the lobster thermador
Made this with smoked pork steak => pork stroganoff. Epic doesn't do it justice! Sam, you the man!!!
Name is Michael. Regardless of what anyone says. Your cooking videos are comforting. And thank you for bothering to make them. I've enjoyed them since I found you out. F*ck the haters. Please keep doing you.
Nothing wrong with the consistent flip method. It's really a great way to cook a steak. While beef tenderloin is not my favorite cut, I would think that using a grilled Rib-Eye off of the charcoal would bump up a Stroganoff up a few notches. Stroganoff is one of those dishes that can be made any way you like. When I lived in Alaska, Cream of Mushroom soup would be used for the base and well for the beef part, we would put chunks of moose, caribou or Sika Black Tail Deer If I had it. Along with the wide egg noodles. I really like my stroganoff with venison.
Not only is consistent flipping ok, it's superior. It leads to a more even cook. There is no scientific reason to only flip a steak once. It's just a dumb cooking myth, similar to adding oil to butter to stop it from burning.
Your vids rock man.
Keep cussing and I'll keep watching😉
as he keeps burning himself..HA!...good stuff.
I'm curious on the servings in his recipes, sometimes I feel like they are for only two people.
13:06 raises his eyebrows like its amazing before he even tastes it. Every time he makes something it’s the best ever.
Regarding the "Flip it, flip it, flip it" technique that I have learned from Sam's videos. I now do the same when frying steak. I think it does keep the steak juicer and tender. By the way Sam, love your cooking style and your comments! I can barely stand to watch boring cooking videos anymore, you make it so interesting!
My eyes literally started watering watching you peel that onion so poorly, bruh! Fucking thank you for all your hard work, the channel has been a HUGE boon to my skills.
I bet Sam's grocery bills are insane just for our entertainment! Thanks sam!
Yeah but he gets to write it all off...and a lot of freebies
And gets paid 🤦
Dude eats like a king tho ( and gets YTube ad $$$ for it ) Enjoys the process of making the food himself and if he hadda eat out at restaurants, it’d cost big $$ and tip $$ too - He’s got it made
I am going to make this using left over Christmas roast beef.
Keith Moore Yes, that's a good idea to make the "left overs" tastier!
Ciaoooooo from the ITALIAN FOOD BOSS! 💪💪🇮🇹🇮🇹
You have leftover roast beef? 😋
Nick Nicholas I will after Christmas.
Nick Nicholas Not often!!! I eat all I cook, if you watched my videos you'd know 🤣🤣🤣
Ciaoooooo
I love stroganoff and I can not wait to make it this way! Horseradish is genius!!! Yummy. You are the best!!! Love your videos.
I'm impressed by your use of the cooking spoon to give the taste tests!
Who the hell are these crazy people disliking this!?
Maybe the vegans
The ones that said that his steak flipping was bad.😂😂
People who know how to cook
Kyler Giles How dare you to say that Sam doesn’t know.
Pepe Abbott Came here to say that
I made beef stroganoff today and i swear in my mind i thought, " What if sam made beef stroganoff some day?"
Wtf
How many servings does it provide?
I have to use ground beef but I'm making this during this lockdown. I made this a few weeks ago with steak. It was so good!
My new favorite channel, funny yet informative and amazeballs recipes
I will never again make boxed stroganoff.
My OCD was being triggered by that whole uncut mushroom. Thankfully Sam caught it, phew.
"Who else wants one of those knives"
Shit, all of us!
Awesome recipes, great presentation along with damn fine entertainment. You’re the best !
One thing I always love about cooking show people's fond is that they start fing around with slicing onions while their fond turns into burnt char. lol. I'd recommend setting the pan to one side if you haven't prepped all your veggies.