Mom Style Creamy Ground Beef Stroganoff
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- Опубліковано 17 тра 2024
- This ground beef stroganoff recipe is basically just an extremely delicious gourmet version of hamburger helper AND it only requires a little more effort to make than the boxed version.
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HOMEMADE BEEF STOCK RECIPE: • PERFECT FRENCH ONION S...
INGREDIENTS
·2lb/1kg 85/15 ground beef
·Salt
·Pepper
·125g (1 whole) white onion, small diced
·20g (4-5 cloves) garlic, minced/pressed
·1lb/450g baby bella mushrooms, sliced
·Oil
·25g (1 1/2T) tomato paste
·50g (6T) ap flour
·175g (3/4c) dry white wine
·40g (2 1/2T) worcestershire
·500g (2c) water
·21g (3 packets) powdered gelatine
·50g (3T) Better than Bouillon beef
·12oz/340g egg noodles
·225g (1c) heavy cream
·75g (1/3c) sour cream
·30g (2T) dijon mustard
·5g (2t) black pepper
·Dill
·Chives
RECIPE:
1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper.
Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
Allow to cool for 5-10 min before crumbling meat.
2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color.
4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates.
5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer.
6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken.
7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir.
8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often.
9. Stir in sour cream, dijon, and black pepper.
10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill.
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CHAPTERS:
0:00 Intro & the beef
1:12 veg prep and finishing the beef
2:47 starting the stroganoff
5:02 the many uses for Better Than Bouillon (ad)
6:05 Finishing the stroganoff and cooking the pasta
#stroganoff #beefstroganoff #hamburgerhelper - Навчання та стиль
Finally snagged that BTB sponsorship...
Had it for a couple weeks
Came here to say the same thing.
Well earned by Brian AND by BTB.
Saw the brand and imagined dollar symbol in his eyes
Very happy fro Brian
Naughty By Nature - here Comes The Money plays
Yes! You deserve it because I bought BTB just because of your videos 😊😊😊
I love BTB ❤
quick note about the mushrooms. You can rinse / wash your mushrooms in water. They don't pick up a lot of water. Serious eats, harold mcgee and others have written about how much water they absorb when being washed. This bit of thing, is handed down instructions when people never bothered checking.
I agree. I'd rather rinse my mushrooms than just wipe them; I have no idea what's in the growing medium and the mushrooms brown up just fine after rinsing.
Agreed, I once saw a video of a yt chef that did an experiment with it and weighed the mushrooms before and after washing. If the soaked up water, they should be heavier. They weren't. Since watching that, i always just rinse and toweldry my mushrooms and then let them dry a bit more on the counter before putting them in the pan. Way easier than handling and towel cleaning each individual mushroom 😅
I watched one of Jacques Pepin's videos a few years ago where he had his shrooms literally floating in a bowl full of water before cooking them. If Jacques does it, then I does it!
@@tychred Came here to mention exactly this. If Jacques Pepin says its okay to do, then its okay.
The line of thinking doesn't make sense to begin with. Like, so what if they absorb water? Aren't you gonna cook it all out anyway?
I love the time-saving techniques that keep high quality. Many chefs are all about show, but replicating their recipes at home is punishment. You are the gourmet for the everyman, a democratizer of domestic culinary bliss. Hands down, you have the best YT channel for home cooks.
Thanks so much for saying that.
Sameeee I never thought of putting it in the oven
What he said... definitely. The attention to detail is much appreciated. I like that you never skimp on the accompanying text directions. 1st class FoodTuber for sure. Keep up the good work.
Cooking it on a sheet pain seems like more of a pain.. How is cooking ground beef in a skillet for 6 minutes punishment? And its faster because you dont need to wait for the oven to hear.
Woah. Just made this for the fam and it’s literally insane! Like I took a pilgrimage to the motherland and was gently cradled in the hefty arms of my imaginary German grandmother with every bite. Two thumbs up from my son. Two thumbs at a neutral medium from my daughter (hard to please). Our 1yo crushed it hard and swift and grunted for seconds. 5 stars.
Beef stroganoff originated from Russia.
Should have done my stroganoff research
My gf calls it strokemeoff😂😅
😂😂😂
Nostalgic. This is probably the first Hamburger Helper dish I ever made when I was a kid. Still delicious.
So good. Even the boxed stuff
It’s still the top flavor imo
I made this for dinner tonight, and it hit perfectly. I’ve been searching for a ground beef stroganoff recipe that checked all the boxes, and this is the one. I’ll be making this one again.
Okeydokey, my husband and I bought a bunch of the Better than Bullion products using your code. We are DEE-LIGHTED. We bought Italian Herbs, Mushroom, Sauteed Onion and Smoky Chipotle. Each one is brilliant.
For lunch last week, instead of making an effort, I mixed a scoop of whipped cream cheese, a leftover chopped up hamburger patty, some pepper and a teaspoon of the mushroom. Served that on top of egg noodles and leftover peas.. Was a fast lunch and blew me away with flavor! Thanks BtB and Brian L.
BTW, I still keep frozen chunks of your roasted butter chicken thighs in my freezer. Now I'm going to coat the same in the BtB chipotle and feel FINE about it.
I’ve been using Better than Bouillon for years. It’s simply the best. If my local grocery store is out of stock, I’ll either go elsewhere to buy it or cook something else that night.
I like the way you give alternatives to classic recipes. I tried several of your recipes and they all taste delicious.
Now that he's got that sweet BTB deal, I think it's about time we put a name to the "water + gelatine packets + BTB/demi paste" combo.
The "Lagerstrom Hack" is how I refer to it in my head.
Haha I love that!
Brian has become my favorite new online chef. I've made 4 recipes from his videos, all were amazingly tasty. Instead of the usual prompted comments from the family ("Did you like it?" "Uh, yeah. It was...okay") I get enthusiastic plaudits ("Wow! This is delicious!") and coming back for seconds and thirds. His videos are great, easy to follow, gives great tips on time and cost saving, and fun to watch!
Bri, ever since you showed Better Than Bouillon I added it to all my meat dishes that need a brown gravy (Italian Beef, Goulash, etc). It's made life so much easier. I love it. Thanks for introducing it to us!
I don’t want to gush too much about BTB, but it has definitely changed my cooking game - and saved me a ton of money over the store bought boxed stuff that goes bad in the fridge when I only need a cup or two.
Also, this is totally something my mom would make. We always had this ground beef version vs chunks.
Agree on that one, I love BTB and was so lucky to have discovered it on my own several years ago when I was very, very sick and for months only ate broths and simple grains. It sucked, but BTB made sumptuous, delectable broths I actually wanted to sip on. I started adding bits of it here and there to recipes and realized what a game changer it is. Just watch the sodium, as with any bouillon product. I made Bri's risotto the other day and way overindulged in the chicken BTB and knew I effed up when I went in to taste any my mouth puckered up :( A little can go a long way! And to that, Bri's sponsorship is attainable for most; a couple of jars on the site are like $7 each or so and the shipping is free, and those jars last a LONG time. Great sponsorship on YT (doesn't happen too often).
An added bonus for those of us whose transportation is public, such as a bus, a jar of BTB is one heck of a lot easier to transport than a few boxes of broth! Even with a rolling tote bag, I still have to lift it onto and off of the bus, so I'm limited on total weight of a grocery run. BTB for the lighter load win!
I was hoping you would get to this recipe, because you're so right about how tasteless large chunks of ground beef can be. The tomato paste is brilliant. Just like when you put it in the chicken stock recipe. Tomato paste along with the Dijon mustard and fresh dill will send this over the top! Thanks so much!
I made this for dinner tonight and both me and my fiancé took a fork full and went "wow" at the same time. It is so amazing and I'm 100% adding it to my rotation. Thank you for such a fabulous recipe
I’ll be making this tomorrow! And the Sloppy Joseph was amazing! Thank you Bri for keeping it real in the kitchen.
Thank you for actually saying what brand of white wine instead of "just whatever tastes good". I appreciate that 😎👍
I made this recipe. It creates a *very* flavorful product. Protip for those of you feeding little ones or Midwestern parents: put a big dollop of sour cream on top of the dish when you serve it to them and encourage them to mix it in. That will turn the volume on the intensity of the flavors of this dish from a 9 to a 7 or so while still staying in the flavor family that they're used to (and creating a more pastel-looking finished product that they're also used to seeing). Meanwhile the adults can enjoy the more cheffed-up product.
I've made "Mom Style" stroganoff a lot in the last few years, and I riffed once and added caraway seeds for some Eastern European flair. It's certainly not authentic, but I make sure to add it every time I make it now, because it brings a little complexity to a very comforting dish.
Came here to say I made this for dinner tonight as I had no clue what to make. It was tasty and I love the ground beef cooking method! This recipe is now in our rotation! Thank you
Better Than Bouillon is a legit game changer. I always have it stocked in my pantry and incorporate it into so many recipes.
Most delicious! I followed the recipe 100%, took 75 minutes, and I would it again tomorrow! My husband was surprised a beef stroganoff could be this good! Rock on, Bri!
I made this a couple days after you posted it and it was amazing. The best I’ve ever had, let alone cooked myself. I’m back today to refresh myself before I make it again for dinner. Definitely a keeper
I'm super happy to see that Better than Bouillon finally got on board!! That stuff is amazing.
Nice job landing a Better Than Bouillon sponsorship, hope they sponsor more of your videos. I ordered 7 jars using your link, I didn't know they had so many flavors now, I live a small town and my local store that has it only carries chicken and beef. I got 2 mushroom, 2 onion, 2 Italian herb, and a seasoned veg, I already have a meal planned to be able to try all 4 in 1 dish.
Made this tonight, absolutely delicious. Probably my favorite recipe I've gotten from you. Thanks so much!
thank you, thank you, thank you for using Better Than Bullion beef base. I use their products exclusively in my kitchen for a myriad of recipes.
This looks amazing and I love the browning the beef in the oven idea. Brilliant ❤
Brother, you are so right about the “Better than Bouillon”. I watch “Sam the cooking guy” (the shock jock of the cooking channel and I had to email him to ask how he makes his beef stock as it was typically dark as burnt coffee. His son emailed me back about the better than bouillon. So I’m a believer. Can’t wait to make this recipe. Thank you.
I made this today. Actually, it was 2 batches -- 1 with mushrooms and 1 without (someone in the household refuses to eat them). Both were delicious, but the one with mushrooms was definitely the best. The family loved it. I served it with asparagus and peas cooked with miso butter on the side. 😋
Like you, I no longer buy premade stock, and I don't waste the time to make it either. BTB is great, and I keep it in the pantry.
I love your channel and will definitely be trying other recipes. 💖💖💖💖💖
Brian - I have been so amazed by your teaching and techniques. Thank you for these incredible recipes and videos!
Made this a couple nights ago and WOW! I really like the technique of baking the ground beef.
Holy shit an ad that actually felt like a real recommendation
Better Than Bouillon is the bomb!! And yes, you've used it often, as have I. Glad they gave you a sponsorship!!
hey Brian, followed the recipe and both hubby and I loved it! it’s going into our rotation! thank you ☺️
Hi, Bri! I've been working my way slowly across your site, and made this one today. It's a blustery day and we both wanted some comfort food, and this delivered! I did make it a bit wetter than expected, having accidentally added more water to it, but it really didn't take away from the recipe for us as we both are lovers of sauce! It came together super fast, and was very satisfying!
Made this last night. As always it was amazing! Thanks so much, Brian!
I made this for dinner last night and it was fabulous. I love this method. You are the best. Thank you 👍🏻👍🏻😋😋
I went through a phase of pulsing browned ground meat in a food processor. The fine texture is awesome for bolognese, tacos, and sausage.
A meat masher gets pretty close. It's such an easy level-up over mom's spatula method.
Can't wait to make this for my Dad, Bri, and thank you! Glad you scored a Better Than Bouillon sponsorship; I love that stuff and use it often (you're right, store bought stock is awful).
Just made this for my family and it was amazing!!! Thanks so much love your channel
It's like you read my mind!!! Been looking for a good stroganoff recipe for some time now and this is just in time for these cold fall nights
First of all, this is fantastic. My wife has been "Jonesing" for this, but I wasn't going to make the Betty Crocker recipe we used when the kids were small. This is a grown-up version. Secondly, the full recipe here is HUGE for empty nesters. Since the ground beef packages we buy are 1.33 lbs, I reduced all the other ingredients by 1/3, and it was still a lot. This was made MUCH easier by using weight measurements for the ingredients. Thank you!
I'm making this today
Spent about an hour getting the ingredients yesterday at the grocery store. I can't wait
My favorite classic dish
I made this on Friday night. It was surprisingly delicious! Surprising because I've never added tomato paste to stroganoff before. It works!
This is one of my go-to meals during cold winter days (as well as pork green chili and potato leek soup). But I honestly find that cooking it all without cream and then finishing it with SOUR CREAM is the way to go. Cream makes it more umami and rich, but honestly between the mushrooms, ground beef (I use elk or ground venison) and broth it’s rich enough. Sour cream makes it quite creamy and adds a little zing.
This dish is just as delicious as promised. The sauce is complex and comforting and, the recipe feeds a crowd. Thanks you guys
WOW Brian, this was really Excellent! Stroganoff is one of my favorite meals and I have used several different recipes through the years. Sometimes with steak strips, sometimes with ground beef. We love the flavor of the sauce in your recipe as well as the method of broiling the ground beef. Thanks for developing this recipe and for sharing.
I’d love more recipes for amped up versions of things mom used to make.
Yes!!! My roommate and I called it poor mans stroanoff because we were poor! It was a treat meal for us. That was 30 years ago and it still is one of my favorites! Thank You!
Wow, this tastes amazing! WIll be serving it for a family dinner when my parents come to visit. Thanks, Brian!
Made this a few days ago, it was a hit! 10/10 for my first time trying beef stroganoff and my first Brian recipe.
Delicious!! Definitely going into my rotation, thanks for another amazing recipe!
I've used Better than Bullion for years and agree it is awesome! This was a great use for it by the way.
Thanks! And thanks for watching
Love Better Than Bouillon - had no idea that wide range of flavors. I'll check more of them out. Thanks for sharing!
A couple of spoons of *Better than Bouillon* is amazing in a *Rice Maker* to flavor the bland white rice. Boxed broth is THIS but with water added. The Brits use something just like but it is in tiny ball shapes, we called as children "beef boogers". ...I think they're both made by the same company, same jar (back when they were glass), diff label.
I plan to make this in the near future, but I just wanted to comment on your browning technique for the ground beef. Game changer! I just used the technique for a bolognese sauce and it really simplified the whole process.
1:35 "mushroom growing medium"
Nice euphemism.
I made this for dinner tonight and it was delicious! Thanks, Brian!
Perfect timing. Had some GB I needed to cook out today.
Now I know what I’m making for dinner tomorrow! Love your recipes, they always work out. I’m currently waiting on your best brownies to cool before I seat them later tonight!
You are ao right about browning ground beef utilizing the broiler. I'll never do it on the stovetop again!
Very rich and silky. Was eating it right out of the Dutch oven waiting for the noodles. Another great weeknighter.
You are a GENIUS, sir! Just made this and I’ve never had a Stroganoff like it. Thank you! 🙏🏼 ❤
Definitely a try. I could almost smell the deliciousness!
I have loved the Better Than Bouillon base for quite a while.
So happy that they finally sponsored the channel!! Congrats Bry
Definitely saving this. I’ve made stroganoff before, but the tomato paste and mustard sound great
HELL YES! Love the browning of the meat under the broiler. Brilliant. Thanks! Marty in New Jersey.
I’ve been making stroganoff since my mothers recipe of Campbell’s mushroom soup and graduating all the way to authentic with simmered sirloin. But the broiled hamburger is a game changer. That has unbelievable flavor
I'm totally making this during the winter.
This looks really yummy Brian. Better than Bouillon is always in my fridge, it's honestly the best.
Love all your word abbreviations!🤣
And the BTB flavors are amazing- been using since they hit the grocery shelves…or Amazon! Keep up the great cooking!
Love better than bouillon. I add the chicken one for my Midwester style chili with beans and the beef one for my Texas chili. So good and complements the dried peppers well
I made this tonight and it was great. The Better than Bouillon made a really savory sauce.
I use Better Than Bouillon all the time. Fantastic product.
I made this last night and it is pheNOMenal 🤩❤️ 10/10!
thanks for the recipe and the better than bouillon - which I just purchased, so Thanks!
Last night I made the gourmet version and used a New York strip and some artisan egg noodles It turned out delicious and I will definitely make it again, however I can’t wait to try your mom version as well. Ingredients have a lot of similarities but they are vastly different looking finished product. Glad I found this video!
OMG! Literally read my mind. With grocery prices as they are, I was trying to figure out how to convert sliced beef recipes to ground beef recipes. And here this is! Wow. ❤🎉❤
I love this gelatin and Better Than Bouillon tip for an unctuous mouthful. I gotta try this!
This looks great. I have a much simpler stroganoff recipe I do for the weekdays, but I think I just found our next weekend meal. Now, we just need to see a pro version of whatever is going on with Hamburger Helper's Beef Noodle.
Wow! Looks a lot gooder than the sauce from a can! My son would LOVE this!
Soooo good! We've made this several times.
Looks delicious 😋 Thanks for the vid!
Yay! Good old fashioned season one Weeds and Sardines adventures!
Hey Brian, Friday I made chicken noodle soup almost entirely flavored by Better Than Bouillon vegetable and chicken pastes, and it came out incredibly. Love that they sponsor you these days, and love their stuff in my mouth.
Looks awesome, and easy. Definitely doing this
Brian speaks the truth. Better Than Bouillon is great stuff. I use it in his spaghetti recipe, but I also add it to chili to make sure I have a really beefy tasting dish.
As a kid my mom always just used a can of cream of mushrooom soup for the base. Was always tasty. This looks way more gourmet and probably tastes better.
After watching ran straight to the store to grab ingredients. Made it for dinner and my family loved it. Plan to put on my regular cooking recipe rotation.
I’ve been using Better than Boullion for years. I love it.
Mmm good‼ A real crowd pleaser. This recipe really made me look great. Thanks
I put dill in the sauce as well and a little pickle brine and it is delicious.
Another recipe I will have to try - thanks
Have you considered making a cookbook? I’ve made a bunch of your recipes multiple times and it would be awesome to have it in book form! I know you have a website and it’s nice going there too, but nothing really beats a book! Your descriptions are also very good!
Thank you for all your recipes 👍 my family and I love them
Thanks for a great recipe, love your videos
Better than Boullion is always in my pantry. It rocks in so many dishes.
Looks great Brian! Gonna make this too! 🎉🎉
Hell frickin' yes!! I seriously made ground beef stroganoff for supper last night...my own recipe lol because I hadn't watched your video yet 😬 It's my favorite comfort food beyond roast beef with mashed potatoes. I've never tried adding mustard, so this recipe will definitely be the one I use next time! Oh and BTB is absolutely fantastic, it's been my mom's "secret ingredient" since I was a kid.