The Creamy Garlic Beef Stroganoff Recipe You Need
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- Опубліковано 12 вер 2024
- Looking for a hearty and delicious meal that will satisfy your taste buds? Look no further than this easy-to-follow recipe for beef stroganoff! Made with tender beef, savoury mushrooms, and a creamy, full-of-depth sauce, this classic dish is sure to become a family favourite.
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Recipe -
250g (8.8oz) - Fettuccine Pasta
1 Tbsp (20ml) - Olive Oil
2 Tbsp (28g) - Unsalted Butter (Split Into 2 Tbsp + 2 Tbsp)
350g (12.3oz) - Scotch Fillet, Tenderised & Sliced Into Strips
1 - Brown (Yellow) Onion, Diced
4 - Garlic Cloves, Minced
300g (10.5oz) - Swiss Brown Mushrooms, Thinly Sliced
⅓ Cup (80ml) - Brandy (Substitute For White Wine or Beef Stock)
1 1/2 Tbsp (30g) - Dijon Mustard
1 ½ Cups (375ml) - Beef Stock
1 ¾ Tbsp (24g) - Plain Flour
1 1/2 Tbsp (30ml) - Worcestershire Sauce
120g (4.2oz) - Sour Cream
Flat Leaf Parsley, Garnish
Seasoning To Taste + Salt For Pasta Water
Recipe Notes -
If you can’t consume alcohol use extra beef stock instead of the brandy.
#beefstroganoff #creamygarlic #pasta
Great video Jack! You show HOW to cook rather than just going through a series of steps - it's the little details that makes all the difference. Cooking out the roux, not overcooking the steak, not undercooking the onions - all so important in such a simple dish. And the filming & editing is spot on. Babish has some competition! Keep up the good work, I'll be back!
Really appreciate that! Thank you so much.
Glad you enjoyed the video 🙌
Yes, great filming and editing
Watching you chop the onions is so satisfying.
Thank you Chef. One of my favourites from childhood. I now season the meat with Montreal steak spice to give it an added kick.
I think people forget how easy this is to make a large batch that can feed a group in colder weather or portioned an frozen for quick mid week meals. Thank you for investing the time to create, film, edit, and share with us.
It’s a pleasure Greg! Thank you 🙏
Yes, a real Beef Stroganoff recipe not some over cooked stew. I use red wine and love it. Good job.
Sounds great! Thank you!
You make meal times so easy Chef, thank you for all the information that comes with your videos, take care and keep safe, we are all in this together.
I love just watching your videos they are so well made and relaxing but I also love the recipes as someone who eats a pretty healthy diet you meal prep videos have been so helpful
This did not pop up on my feed until you did your survey! Thank you for doing the survey because I can’t wait to make this!
Would love to see your take on a chicken tetrazzini some day. I've compared my mom's old recipe for it to some other recipes I've found online and there's quite a bit of variation.
Your recipe was the best one I've seen on UA-cam or in print. This is a cream/mustard sauce and most people forget that. Even Gordon Ramsay and Chef Jean-Pierre did not make it the traditional way. I'm so glad you added all those essential things: Mustard, white wine, cognac, flour, beef stock, and cream. Excellent!
A few things I mention:
1. Creme Fraiche or Heavy Cream will not curdle as easily as sour cream. I also wonder if one could add a bit of Greek Yoghurt for sourness at end so that probiotics are present. No heat for yoghurt. Costco has a Non Fat version for those who are lactose intolerant of milk.
2. I would leave out the Worcestershire sauce. Too many flavors.
3. Add Dijon to the browned onions, not with the flour.
Fyi interesting facts:
1. STROGANOV is the correct word. This was made for a Russian aristocrat called Count Pavel Alexandrovich Stroganov, by the French chefs working for him. The French version of Stroganov is called Stroganoff. Hence the name. The French chef Charles Brière is not the originator of the recipe, which existed before him.
2. FETTUCINE is pronounced FETTU-CHEEN-AY not FETTU-CHEEN-EE. Correct Italian pronunciation. Everyone in the US says it wrong. Time to fix that mistake. E is AY in Italian, hence - LINGUIN-AY, not EE. Spaghetti, Ravioli, Capellini end with EE.
Definitely to be done on Saturday night. Delicious thanks Jack. X
Looks class, thank you, is there any reason you didn't use cream? If you were, would you just replace the flour and sour cream with normal cream or double cream or... ?
That looks fantastic! I’ll be making this over the weekend for sure. Love the knife collection in the background…great display! 👍🏻
Great channel.
I've tried three of your recipes so far. This was my favourite, so good. I never used the brandy and used rib eye steak. Next time, I'll add the brandy and get a nice fillet of steak as it's so good it deserves it. 😋👌
I bought a micro plane and I was blown away by how it makes the garlic really pop. I'm sold!!
Let’s get down to business
The original gangster of the kitchen
Bravo
🙌🙌
Your recipe looks delicious! I can’t wait to make it. Thank you.❤
Thank you 🙏 it’s delicious. Please enjoy
I am in awe of how clean your cooking is; no splashes of oil whist browning the meat; the stove top looks just as pristine after you've finished as it does before you start! And oh! Your knives are beautifully sharp! Wish I could get mine to that level!! I'm so enjoying watching you create these meals; very inspiring indeed. Thanks!! Peter A :) :) :)
Greetings from Norway, I really like to watch youre cooking videos , it inspires me , to make new and cool dishes!
Been following Chef for a long time. Jacks knife skills amaze me. I am no further forward with my knife skills but I continue to try...😊
I would help you clean up for scraps. Always good recipes, chef
Many thanks for sharing this TOP dish. Have a great weekend mate.
Oh yum. Jack this too is going on my to cook list. Thank you
Fantastic 🙌
Nice garlic beef stroganoff :D
Looks awesome Jack! As most of your recipes do. Thanks for sharing!!
Thank you for this wonderful sharing. A must try ✌️🤩👍
Definitely! Please do
Love your knife collection, looks amazing!!! Can't wait to make this dish, cheers Chef👍🏻🇦🇺
Great to see this traditional version Jack minus the cream of course. I'll be tackling a non-alcoholic version later in the week. Thanks for sharing. Cheers.
Brilliant. Love your demo manner. ❤
This looking absolutely amazing! Love beef stroganoff!
Way to go Jack
Top presentation
Thank you 🙏
Another one of your recipes for us to try out 👍 Thanks
Hey there buddy. Hope Sydney was great. What a great recipie for a date night. Now we're into changing seasons mate im looking forward to seeing what you're planning for winter. 😊 imagine if you missed out the pasta and just threw a layer of short or flaky pastry on top. What would that be...oh yeah..a 🥧 😅😅😅
Good recipe, thought you were going to go cream but I do think it goes better with just the sour cream ( goes pretty well with cream and sour cream admittedly)
Thank you. Sour cream is what’s needed in this recipe to add obviously that creamy texture but the acidity to partner with the umami sauce 🙌
Holy crap that looks delicious. Your dishes are always bomb.💣
That looks delicious 🤤 delicious 😋 ☺️
Thank you 🙏
OMG!!! It's 10am and I'm hungry now, looks so delicious!!!!🥰 Pretty soon my recipe box is gonna be full. 🤣🤣🤣❤❤❤ Keep them coming
thank you
🙌🙌
Thanks Jack, just made it.. way better than any packet strognanoff - and so easy!
Omigod Jack you are such a tease 🤗 I have been craving a creamy pasta beef strog, and Wham bam just like that you make a new vid.. 🤪😇 I am in heaven
So yummy. Thanks, Chef
chef jack yaay love stroganoff. hey - i was wondering - would you consider doing a vid showing all the kitchen essentials? pots pans tools storage? just wondering....still standing by - aside from you, that microplane changed our lives 😂😂 congrats on your growing numbers hope you had good time in sydney cheers from newy
Another great meal chef well done I'm doing that 😋
the *20 cracks worth* being whispered in my ear with your accent never gets old
Legend Jack!!
Awesome thanks Chef I love stroganoff it’s one of my favs due to health issues I haven’t been able to eat certain foods but I can now so thanks Jack I’d forgotten how to make it. 😊
Will definitely try
Great vid! Was wondering about a couple things:
- Why do you add the thickening agent (flour) before adding the stock? Would it not be easier to tell what consistency you want if you were to add liquid first?
- Is heavy cream an okay substitute for the sour cream?
Love your recipes, always a great way to mix up what I'm cooking. Cheers.
Thank you 🙏 if you add the flour after you’ll have a flour taste in the sauce as it won’t be able to cook correctly. Also, it will more than likely clump. I tested the two ways the day before I filmed this and wasn’t happy with the outcome of adding the flour to the sauce. The measurements are all correct in this recipe so there’s no need to worry about adding enough flour or not. With this amount of flour it thickens it enough to be able to adjust the consistency whether you wanted to cook it longer to thicken it further or add more stock to thin it out. Heavy cream can be used but the tang on the sour cream balances the flavours. Alternatively you can finish it with a wedge of lemon when serving if you still wanted a little bit of acidity or you can leave it out together.
Wouldn't be nearly as good without sour cream!!
The way I chop mushrooms is cutting them in half long ways then you have to flat halves to chop
Sooo good
Chef Jack and cream, name a better duo! Maybe sour cream???
Outstanding recipe. Any chance you know the macros (nutritional information) for it?
I’ll run it through the calculator and add it to the description 🙌
@@ChefJackOvens You serious man? That's amazing. Thank you so much 👍🏻
@@johnnybear9400 give me until tomorrow and I’ll screenshot this message and get back to you with the info 🙌
Imagine cooking mushrooms for 67 minutes lol 😅 looks well mate I’ve always fancied cooking a rogan Josh
Haha 😂 I’ve got Rogan josh on the channel 👌
Hello Chef Jack.....where an I purchase the knife latters you have in your video..they are great....Jake
Thanks chef !!
Looks delicious
It’s so good 😊
That's not the usual pot.. I DON'T LIKE CHANGE!
Grow up!
@@elizevaneeden2000 get a sense of humor
😂😂😂
Sounds and looks great! I am only missing the paprika (and powder) and the tomato puree…
Ps how can anyone ever go wrong with fettuccine. Love the stuff
Yum
Sabroso!!!😍
Would it be possible to sub full fat Greek yogurt for the sour cream?
yes !
I love stroganoff. I have a problem though my husband is allergic to mushrooms what can I use instead of them?
just omit them
What is a "Scotch Fillet" can i find that in a supermarket? I cannot find it translated to my language.
Boneless rib eye
Does this recipe not work well as a prep meal?
No because of the cream and flour. They don’t freeze and thaw well. It will be too watery which will cause it to spilt
HE WHISPERED.... COMMENT SECTION PEER PRESSURE
I tried this mushroom soup but it tastes very sour :S, , I put some butter to fry the onion and then added the mushroom with mustard, then I added cream in that order, anyone can give an advice or tell me what could it be?
It’s not mushroom soup for starters. It’s beef stroganoff with sour cream. The flavours are intense but it shouldn’t be sour. Were your ingredients fresh?
@@ChefJackOvensoh okay, the mushrooms I bought were fresh so with all the ingredients, I tried the entire recipe and in the first try it tasted good (I did it with chicken, not beef) but now I tried to do the mushrooms alone but it tasted very sour
Tastes leng
There's one ingredient missing in my opinion and that's tomato paste .
Love your recipes, and I make your stuffing regularly… but any Stroganoff other than Rick Steins’s is sacrilege 😬
🥰🥰
😃😋😋😋🤗
are you sure these are Fettuccine ? they look like pappardelle
You are blind my friend