As a chef, I have to bring some things to light; for an original Stroganoff, you use the tips of Beef Tenderloin, creme fraiche, a little mustard, as well as onions. This is the classical recipe I found in Russia when doing research on it around 10 years ago. I was doing research as I was going on danish radio, and I wanted to give as precise a recipe as possible. So, originally, no mushrooms, no oil, no cream. If you want, however, shalottes are as good as normal onions. The dish was named after Grigorij Stroganoff who was born in the late 1700's, and his family. Vodka, tomato puré, bacon, cream, lemon, pickles, capers and parsley are all things added to the dish later on, and the most popular variant of the dish uses mushrooms. It has done that since 1891, when a french chef called Charles Brière presented his version of the dish at a competetion in Paris - which is the "new" base of the recipe that most people use today.
This is commonplace in Italian recipes as well. The original fettucine Alfredo has no cream in it, but all recipes found on the internet have. It's as if somebody decided, that each and any recipe should have as many milk products as possible: milk, butter, cream, cheese - the more, the merrier. And even though this changes the recipe - no new name is invented, but rather the old name is used, and it becomes the new standard. Unfortunately.
@@stanvanillo9831 "less controversial" - and you then choose the most controversial of them all. A dish with no bacon, no cream, but with Guancale and cheese and eggs - that very few apparently seem to get right.
Vodka, tomato puré, bacon, cream, lemon, pickles, capers and parsley added to another dish, Azu! Everything else is true. Nice to see lovers of Russian dishes.
I love the way you evaluated the pan as you were making the recipe. I always thought of stroganoff taking a long time to make. This was quick and delicious. Thanks you!!
I do appreciate having a relatively easier recipe, so nice when time/ambition is limited. This looks delicious! Thank you for the wonderful instruction.
I like this very much StefanI think its perfect and I will try this minus the cognac (I cant have alcohol becuae of my throat inside) but yesss perfect.
Just a note to let you know how much I enjoy your channel. I look forward to all your videos. You are a great guy with great skills. Keep them coming. Bill in Las Vegas
I learned my mother's reciept from my grandmother. We use creme friache or sour cream at the end, a bit more paprika as well. Fantastic over papardelle or my own fresh homemade wide flat noodles or rice.
Beautiful, beef stroganoff is one of my all time favourite dishes, I like mine on a bed of big, soft pappardelle noodles. Just make it feel more luxurious in the mouth. Think this is the best timeof year for it too, I can use wild mushrooms that I've foraged and sit and eat it with the wind and rain battering against the window, my idea of heaven.
@@EqualsDeath Haha no, from the UK where noodles are fairly popular with stroganoff and a few others like @MyaPopova commenting here & Chef John over at Food Wishes seem to agree. The textures just go so well together.
Looks like a nice variant of the recipe. I always use sliced sirloin and slightly thinker sliced mushrooms. I saute the onions and mushrooms then removed and set aside. I brown the meat, add a half cup of beef stock and half cup of a dry red wine simmer until reduced (the meat also becomes very tender), add back the other ingredients, add a small clove of minced garlic and reheat. Then I add sour cream. Heat to steaming and serve over egg noodles. Simple, easy, and always very tasty. I'm going to try the video recipe.
I typically see a stroganoff served with egg noodles, but I prefer to serve mine with rice or potatoes. I was pleased to see your recommendation was the same as well! Thank you for your great videos!
Super channel! Thanks for all these great presentations. I used to watch a lot of cooking shows on TV some years ago because I admire people who can cook, something which I regard as an essential skill for all to possess. I long since got rid of my TV set and I completely lost interest in the commercial cooking programs that gradually seemed to turn into personality/reality shows that had much less to do with actual cooking but rather more to do with the chefs themselves. It is therefore with great pleasure that I have stumbled on your channel that focuses on the techniques of cooking. I am a total amateur in the kitchen, but soon enough I will be in a position (by choice) in which my passion for food will also need to meet with a certain level of professional kitchen skills as I am embarking on a secondary side-career as a chef. I am starting out with really simple dishes, but I cannot thank you enough for the opportunity to watch a real craftsman at play, teaching the basic skills needed for cooking great food. My hat off to you and thanks again!
Thanks for the great recipe! We also like to serve it with some boiled buckwheat. It's just such a good dish for autumn-winter time - so pleasant, warm, cozy and filling.
I have this exact same Mauviel pan. It's a fantastic saute pan, you won't find a better one. It conducts heat very fast, almost as fast as my heavy Mauviel copper and stainless steel lined pan. You don't need to crank up the heat to high to fry a steak if you heat the pan enough. What I do when I make a dish like this, is to switch the order of cooking. Heat the pan on a medium flame. Test how hot it is by adding a flew drops of water (I just wet my fingers and flick the H20 onto the pan). When the water beads up like mercury and floats across the surface, it's hot enough. If the water droplets fracture into a million tiny beads, the pan is too hot. This pan only takes about 3 minutes on my ordinary Kenmore range to heat. Instead of putting oil in the pan, I just drizzle the meat with a little oil and mix it around all over. Then I add the meat to the pan and leave about 1/2" between each piece. Don't touch the meat and after about 2-3 minutes the meat will cook and release from the pan. I can cook a couple of pounds of beef in 2 or 3 batches. Then I add some oil and put in the onions and salt. Usually this will produce enough water to be able to scrape up the brown bits and deglaze the pan.
I would like to suggest that it is perfectly reasonable in the context of a traditional recipe to use nutmeg (with or without thyme). Additionally, sour cream is necessary and to coat the beef strips in flour before frying. This is a really flavorful alternative. Thank you Chef for this nice recipe! 🇦🇺🇦🇺🇦🇺 😃
You're right! Russians usually using the sour cream in place of just cream. Nutmeg is optional, but not necessary, but it is very recommended to add the allspice peppercorns at the very beginning, few of them, not too many.
I am from Syria and i learn from you every day...... I have a question, what is the alternative to alcohol in cooking.....Does vinegar play the same role?
Russians are using usually the Sour Cream instead of just Cream in the Beef Stroganov, and you should add a bay leaf at the end. It is recommended to add the allspice peppercorns at the very beginning, few of them, not too many. But the basics of the recipe are absolute right!
Great video. Do you have any recommendations for cookware for the average household? I’d love to get what you have but the price point is just to high.
I’ve recently discovered an online company called Misen. They ship to US, Canada and Europe. They have a 3 quart sauté pan for $95, which measures 11 inches diameter. I’ve bought a few of their pans already and recommend them. They have received very good press for price and performance. Their site is misen.co (just “co”, not com).
My first quality pan was an ebay purchased all-clad saute pan with lid. Love it. I then purchased a decent cuisinart set from Amazon. The difference between my judt out of school cookware and this is night and day.
I also bought a full set of the Misen when they were running a promotion. It works quite well but my only complaint is I think the quality of the interior stainless steel is not as good as say Allclad which I used for years.
All-clad to gradually replace my Cuisinart pans which are finicky. Everything sticks to them, whereas the All-Clad not only doesn't stick, even if there's a little bit to clean up it works magically. I think they are a little bit overwhelmed with orders right now because I discovered that they were out of stock on things. I switched to Demeyere made in Belgium, for a flat bottom Wok. Haven't tried it yet , but it looks good and heavy.
You can choose which one you want. Originally, I believe it was Edelsüss Paprika, a sweeter kind, to counter the acidity from mustard and creme fraiche.
What cookware were you using before the arrival of the new? The handles on the new are much better to keep them from heat of the adjacent burners. Exactly what a restaurant stoves need when all burners are always on.
so i am looking to replace a old 13" scanpan (expensive non stick, not again) i have an induction cooktop. Would you recommend the 11" rondeau as a replacement? vs a LeCreuset braiser? thanks so much i appreciate any comment
A Norwegian recipe for this food is when preparing the noddles to cook them in half beef stock and half vegetable stock before adding it to the beef and the creme sauce. Using of course heavy creme for the finale sauce.
I cannot find the Mauviel line m’cook series with the cast iron handles anywhere in the States. Purchasing from Australia just isn’t in the cards. It’s also not the same as what you have in your Amazon page collection. Anyone able to locate the collection in the States?
I use full fat sour cream, it makes the dish more authentic in my taste. Also works great with chicken liver - it’s a pretty common preparation in Russia. Tastes so good with buckwheat!
My Russian mother's recipe called for sour cream, a little mustard and rather a lot of Worcestershire sauce for the sauce. Her sauté of the onions was very, very, very browned to almost crisp. My variation on her recipe is to add brandy (which improves practically anything!). Otherwise c'est la même chose.
well, boeuf stroganoff is one of my most favorite dishes. yours is not bad but I like thinner strips of beef and I could never go without fine strips of gurken and a bit mustard. less onions but more mushrooms. I do stretch the sauce by sprinkling a little flower over the meat before I add the sauteed mushrooms and onions because I really like the taste.
RUMP STEAK ? 🤔 The way I learned this dish, courtesy of a friend who's a CIA grad, is that the one of the very best cuts for this is (aside: terminology for this varies) fillet mignon "Chain" ... the chain is a strip of moderately fatty muscle between the fillet mignon and the ribs of the short loin region. It's basically a premium off-cut that removed from untrimmed tenderloins in order to obtain Fillet Mignon. To make an analogy, just like the true "chicken tender" comes from the underside of a chicken breast, the "Chain" cut comes from the underside of fillet mignon. In catering and restaurant circles here in the US, this is cut is most commonly used to feed the staff, and Stroganoff (and stir fry in general) is an example of a perfect use for it. It's an awesome cut because it has the tenderness of fillet, the deep flavor of ribeye cap meat, and a fat content midway between the two. Perfect for stroganoff or lo mein (aka la mian).
Beef tenderloin definitely seems to be the most commonly recommended option. My problem with it is that it’s way too expensive (usually $35 or so per pound at Whole Foods) to use for just a regular weeknight dinner. I’ve found that skirt steak is a far more affordable option that still brings a lot of flavor to the dish.
@@mp3545 Skirt steak has great flavor, but it can sometimes be tough/chewy, esp if the beef wasnt hung/aged properly after slaughter, and/or if it was previously frozen, or worse, frozen more than once. As for whole foods ... I never buy my meat there because theyre outta my price range. I have a local butcher that charges significantly less, and ive been eating a lot less beef overall lately.
Stephan, thank you. I never realized that when my mom was making this, it was perhaps a traditional dish? She would say, it was what her mom made when she was a child, but with a little milk from their one and only cow. I love your recipes, gracias y keep up the good work. Loca in Costa Rica...I want y need to move to the Medeterranian!!!
is the meat supposed to be pink in the inside? cooking in the sauce makes me think it might be well done? so i can save abit of money and go for stir fry beef?
You needed to add the paprika (smoked) to the onions and mushrooms, then reserve and add that to the steak when browned. Crème Fraiche is also much better than cream and squeezing the juice of a half lemon lifts the dish at the very end. Still looks lovely though.
I believe this dish had sour cream instead of normal cream, also a bit of Dijon mustard and a bit of concentrated tomato paste. Also, I'd like to ask, that new cookware you bought doesn't seem to be non-stick. Are non-stick pans supposed to be bad for cooking?
That's a misconception. Sticking pans are actually very good as they collect/caramelize a lot of matter that you can deglaze afterwards to obtain a flavory sauce. Non-sticky pans are more a commercial/marketing thing for day-to-day household cooking, and as the coating slowly degrades over time, you will end-up with microscopic teflon particules in your food...
Not all non-stick pans use Teflon/PFOA - the one Stefan links to in the description box is hard-anodized. The best are enameled pans, but they can be quite pricey.
Those pans are stainless steel, so they're not non-stick. They have a great lifespan though. Classic non-stick like carbon steel or cast iron also last forever, but they need care. Got to season them, can't use the dishwasher or strong detergents etc.. Modern non-stick such as teflon or ceramic have shorter life spans and a bunch of other issues, but they're more low-effort.
Is there a particular reason you sautéed the veggies before the meat rather than first doing the meat, removing it, sautee the veggies and add the meat?
Stephan buddy, another great recipe, however it seems that Noodles are the correct accompaniment for this dish. Vive la Liberte, la Fraternite, et l'Egalite!
Nice video as always. What I like to do is to finish it with a bit of white truffle oil at the end......It will raise this dish to the next level, u have to give it a try. :)
There is a lot of ways to make stroganoff. This one looks interesting. As for the pan well because it's well made for the task, it turns makes the whole process just easier. I am lazy I like easy, I don't like to struggle to get things to the result I want. I have a cast-iron skillet that I use for fried chicken and it does a good job for stroganoff. It's got high sides, but it heats so even that I can cook most things in it on medium to low heat. I turn my stove down to low just to keep the stroganoff from burning. The real trick is learning to control the heat, once you have that down with the pots pans skillets, and your stove- most of the battle is done. Oh and Stroganoff is one of my favorite things- a lot of times I just use venison from the deer I shot for the dish. For some reason, it never lasts.
I am Jewish so il' use olive oil instead of butter and coconut oil insted of cream.Il' use a Chineze wok insted your pan.At the and Il' put them together in a large pot.It is posible to use wine insted cognac.Thank you a lot for your recipe.😋😋😋😋
For the meat , I prefer to do the whole steak / sirloin first (rare), then slice it in thin strips. They will get temperature when mixed with other ingredients at the end, before serving....
I make a rou first with beefs stock, and I use a touch of tomato paste and sour cream in my Stroganov. I finish of with some heavy cream. I suppose there is different ways to make this dish...
Top round is fine until you make this with tenderloin then it's hard to go back. You brown it super fast and hot then add back just to heat it up in the sauce. I make this differently altogether though, if I was to use top round it would sit in the fridge for a day with a little salt, baking soda, white pepper, oil, shallot, and just a little cornstarch to aid browning. When I say a little cornstarch I mean a scant little pinch.
...i mean that u are the one of the best here..hello from Prague
Stephan this looks excellent
As a chef, I have to bring some things to light; for an original Stroganoff, you use the tips of Beef Tenderloin, creme fraiche, a little mustard, as well as onions. This is the classical recipe I found in Russia when doing research on it around 10 years ago. I was doing research as I was going on danish radio, and I wanted to give as precise a recipe as possible. So, originally, no mushrooms, no oil, no cream. If you want, however, shalottes are as good as normal onions. The dish was named after Grigorij Stroganoff who was born in the late 1700's, and his family.
Vodka, tomato puré, bacon, cream, lemon, pickles, capers and parsley are all things added to the dish later on, and the most popular variant of the dish uses mushrooms. It has done that since 1891, when a french chef called Charles Brière presented his version of the dish at a competetion in Paris - which is the "new" base of the recipe that most people use today.
thanks i added some i formation about that in the video description 👍
This is commonplace in Italian recipes as well. The original fettucine Alfredo has no cream in it, but all recipes found on the internet have. It's as if somebody decided, that each and any recipe should have as many milk products as possible: milk, butter, cream, cheese - the more, the merrier. And even though this changes the recipe - no new name is invented, but rather the old name is used, and it becomes the new standard. Unfortunately.
@@stanvanillo9831 "less controversial" - and you then choose the most controversial of them all. A dish with no bacon, no cream, but with Guancale and cheese and eggs - that very few apparently seem to get right.
Excellent research Mark, I love the ancient recipes. As a chef also I believe we must give respect to past chefs
Vodka, tomato puré, bacon, cream, lemon, pickles, capers and parsley added to another dish, Azu! Everything else is true. Nice to see lovers of Russian dishes.
I adore watching this Chef!!!
One of my family favourites. Thanks for the tips Stephan
👍thanks
I love the way you evaluated the pan as you were making the recipe.
I always thought of stroganoff taking a long time to make. This was quick and delicious. Thanks you!!
🙂👍
I love serving it over extra-broad egg noodles!
Muy bonito platillo
Stephan,
This was amazing! Thanks again for the great tutorial. The cognac was an excellent touch. It really took the dish to another level for me!
I do appreciate having a relatively easier recipe, so nice when time/ambition is limited. This looks delicious! Thank you for the wonderful instruction.
Just founded this channel and I’m already obsessed!
I love French food. It's taste delicious!🇲🇫
I'm happy to see that you already have over 400k subscribers! Well deserved
I like this very much StefanI think its perfect and I will try this minus the cognac (I cant have alcohol becuae of my throat inside) but yesss perfect.
Just a note to let you know how much I enjoy your channel. I look forward to all your videos. You are a great guy with great skills. Keep them coming. Bill in Las Vegas
oh yes Mauviel are the best especially the cooper ones just amazing to cook in!
I love this channel just so I can practice my French accent. As much fun as the cooking! 😁
I learned my mother's reciept from my grandmother. We use creme friache or sour cream at the end, a bit more paprika as well. Fantastic over papardelle or my own fresh homemade wide flat noodles or rice.
So happy to find this channel.
Beautiful, beef stroganoff is one of my all time favourite dishes, I like mine on a bed of big, soft pappardelle noodles. Just make it feel more luxurious in the mouth. Think this is the best timeof year for it too, I can use wild mushrooms that I've foraged and sit and eat it with the wind and rain battering against the window, my idea of heaven.
meat on the pasta? are you from germany? :D:D
@@EqualsDeath Haha no, from the UK where noodles are fairly popular with stroganoff and a few others like @MyaPopova commenting here & Chef John over at Food Wishes seem to agree. The textures just go so well together.
@@Getpojke Yes though we usually had it with rice or mashed potato
What a great recipe…what a great pan!
Looks like a nice variant of the recipe. I always use sliced sirloin and slightly thinker sliced mushrooms. I saute the onions and mushrooms then removed and set aside. I brown the meat, add a half cup of beef stock and half cup of a dry red wine simmer until reduced (the meat also becomes very tender), add back the other ingredients, add a small clove of minced garlic and reheat. Then I add sour cream. Heat to steaming and serve over egg noodles. Simple, easy, and always very tasty. I'm going to try the video recipe.
Wow - beautiful pan..
I have the 20 cm size of that pan. It is an excellent pan. Heavy for its size, which means more metal in the base for better distribution of heat.
I typically see a stroganoff served with egg noodles, but I prefer to serve mine with rice or potatoes. I was pleased to see your recommendation was the same as well! Thank you for your great videos!
Try it with German Napkin Dumplings ,,, you'll never go back.
Super channel! Thanks for all these great presentations. I used to watch a lot of cooking shows on TV some years ago because I admire people who can cook, something which I regard as an essential skill for all to possess. I long since got rid of my TV set and I completely lost interest in the commercial cooking programs that gradually seemed to turn into personality/reality shows that had much less to do with actual cooking but rather more to do with the chefs themselves. It is therefore with great pleasure that I have stumbled on your channel that focuses on the techniques of cooking.
I am a total amateur in the kitchen, but soon enough I will be in a position (by choice) in which my passion for food will also need to meet with a certain level of professional kitchen skills as I am embarking on a secondary side-career as a chef. I am starting out with really simple dishes, but I cannot thank you enough for the opportunity to watch a real craftsman at play, teaching the basic skills needed for cooking great food.
My hat off to you and thanks again!
Hello,, I really enjoy all of your vlogs but would love it if you could share, what you would accompany your dishes with? x
Thank you Stephane for this creamy Boeuf Stroganoff!
Thanks i made it last night and it was delicious 😋
Thanks for the great recipe! We also like to serve it with some boiled buckwheat. It's just such a good dish for autumn-winter time - so pleasant, warm, cozy and filling.
I have this exact same Mauviel pan. It's a fantastic saute pan, you won't find a better one. It conducts heat very fast, almost as fast as my heavy Mauviel copper and stainless steel lined pan. You don't need to crank up the heat to high to fry a steak if you heat the pan enough.
What I do when I make a dish like this, is to switch the order of cooking. Heat the pan on a medium flame. Test how hot it is by adding a flew drops of water (I just wet my fingers and flick the H20 onto the pan). When the water beads up like mercury and floats across the surface, it's hot enough. If the water droplets fracture into a million tiny beads, the pan is too hot. This pan only takes about 3 minutes on my ordinary Kenmore range to heat.
Instead of putting oil in the pan, I just drizzle the meat with a little oil and mix it around all over. Then I add the meat to the pan and leave about 1/2" between each piece. Don't touch the meat and after about 2-3 minutes the meat will cook and release from the pan. I can cook a couple of pounds of beef in 2 or 3 batches.
Then I add some oil and put in the onions and salt. Usually this will produce enough water to be able to scrape up the brown bits and deglaze the pan.
I would like to suggest that it is perfectly reasonable in the context of a traditional recipe to use nutmeg (with or without thyme).
Additionally, sour cream is necessary and to coat the beef strips in flour before frying. This is a really flavorful alternative.
Thank you Chef for this nice recipe! 🇦🇺🇦🇺🇦🇺 😃
You're right! Russians usually using the sour cream in place of just cream. Nutmeg is optional, but not necessary, but it is very recommended to add the allspice peppercorns at the very beginning, few of them, not too many.
Dude, you are my favorite cook/chef.
I am from Syria and i learn from you every day......
I have a question, what is the alternative to alcohol in cooking.....Does vinegar play the same role?
Russians are using usually the Sour Cream instead of just Cream in the Beef Stroganov, and you should add a bay leaf at the end. It is recommended to add the allspice peppercorns at the very beginning, few of them, not too many. But the basics of the recipe are absolute right!
I’m so happy to find u 💕
Great video. Do you have any recommendations for cookware for the average household? I’d love to get what you have but the price point is just to high.
I’ve recently discovered an online company called Misen. They ship to US, Canada and Europe. They have a 3 quart sauté pan for $95, which measures 11 inches diameter. I’ve bought a few of their pans already and recommend them. They have received very good press for price and performance. Their site is misen.co (just “co”, not com).
My first quality pan was an ebay purchased all-clad saute pan with lid. Love it.
I then purchased a decent cuisinart set from Amazon. The difference between my judt out of school cookware and this is night and day.
I also bought a full set of the Misen when they were running a promotion. It works quite well but my only complaint is I think the quality of the interior stainless steel is not as good as say Allclad which I used for years.
All-clad to gradually replace my Cuisinart pans which are finicky. Everything sticks to them, whereas the All-Clad not only doesn't stick, even if there's a little bit to clean up it works magically. I think they are a little bit overwhelmed with orders right now because I discovered that they were out of stock on things. I switched to Demeyere made in Belgium, for a flat bottom Wok. Haven't tried it yet , but it looks good and heavy.
Thank you for the recipe.
Regarding paprika, you mean sweet, hot or smoked?
You can choose which one you want. Originally, I believe it was Edelsüss Paprika, a sweeter kind, to counter the acidity from mustard and creme fraiche.
@@Flazius Thank you
@@NikosEliopoulosmain Definitely sweet paprika for this dish.
I'm adding a bit of all of them. Also sour cream and mustard. It's up to you :)
Merci Chef pour cette recette, je vais m'empresser de la reproduire at home ☺
What cookware were you using before the arrival of the new? The handles on the new are much better to keep them from heat of the adjacent burners. Exactly what a restaurant stoves need when all burners are always on.
I just love your recipes. Thank you 🙏
Looks delicious 😋.
OMG this looks good
Also it smells good..
I always sour the pouring cream with the juice of half a lemon. And will add veal glaze to enrich the sauce.
so i am looking to replace a old 13" scanpan (expensive non stick, not again) i have an induction cooktop. Would you recommend the 11" rondeau as a replacement? vs a LeCreuset braiser? thanks so much i appreciate any comment
I prefer wide egg noodle instead of rice or potato. IMO it has more flavor and comes together with the meat better. Thank You.
Stefan,any liver recepies?
Would you please do a few mushroom dishes. Morels and chicken or steak.
Love ❤️ this chef.
nice recipe! I am used to substitute paprika with tomato purée. I also start frying the meat.
A Norwegian recipe for this food is when preparing the noddles to cook them in half beef stock and half vegetable stock before adding it to the beef and the creme sauce. Using of course heavy creme for the finale sauce.
I cannot find the Mauviel line m’cook series with the cast iron handles anywhere in the States. Purchasing from Australia just isn’t in the cards. It’s also not the same as what you have in your Amazon page collection. Anyone able to locate the collection in the States?
I use full fat sour cream, it makes the dish more authentic in my taste. Also works great with chicken liver - it’s a pretty common preparation in Russia. Tastes so good with buckwheat!
Can I use coconut oil instead butter?🙏
What have I been cooking all these years? One of my favorite dishes, has always had sour cream in it!!
I've Heard you have to use sour cream? Instead of the classic one what is your opinion ?
nope
Thanks for sharing-this really looks delicious 😋
Is it possible to make thos with canned mushrooms instead? Fresh mushrooms are unfortunately not available in my area :(
You can do that, yes, but drain them well and add them early on in the recipe to remove as much of the briney taste as possible.
@@Flazius ooooh, thanks!
Try the frozen mushrooms. They taste better than the canned ones.
@Toasted Cheeseburger ah, sadly only canned ones are available here :(
@@jv-im4cs , just curious, where are you?
My Russian mother's recipe called for sour cream, a little mustard and rather a lot of Worcestershire sauce for the sauce. Her sauté of the onions was very, very, very browned to almost crisp. My variation on her recipe is to add brandy (which improves practically anything!). Otherwise c'est la même chose.
My dad's version used sour cream, lots of Worcestershire sauce, and a touch of clove.
I also learned it at Cooking School!! I only miss the garnish with a Julienne of Gherkins!!!
Hey how long was the school duration?
@@TariqTheTutor it was 3 times for two months, alongside my apprenticeship! In Austria, we have a dual education!
Did you flambe the cognac or just add it?
Is it a stroganoff without mustard?
Wonderful
Is that a plate or a saucepan that he's serving this in? if it's a plate I'd love to find a set of them if anyone knows where that might be
Hi Stephan ! i have been following your recipes and i LOVE IT ! i studied culinary before. my question is can i replace cognac with scotch ?
I use about 2 tablespoons of smoked paprika and I also add sour cream
Was the meat tender tough?
Can you substitute heavy cream with something lighter? Like fresh milk?
the original recipe uses sour cream.
From Russia With Love Beef Stroganoff
1 medium Onion, Sliced
8 oz Mushrooms, Sliced
2 tbsp Butter
2 tbsp Canola Oil
4 cloves Garlic, Minced
2 tbsp Flour
1 lbs Beef Sirloin, Tips
1 cup Beef Broth
1/4 cup Sour Cream
Salt & Pepper, to taste
2 tbsp Parsley, for garnish
Russian Boiled Potatoes
1 lb boiling potatoes
2 Tbsp fresh dill, chopped
4 Tbsp unsalted butter
salt and pepper
Peel potatoes & cut into large chunks of somewhat equal size. Boil until tender. Add seasoning.
This will be my next dish :) thanks for sharing!
We need also some mustard!
well, boeuf stroganoff is one of my most favorite dishes. yours is not bad but I like thinner strips of beef and I could never go without fine strips of gurken and a bit mustard. less onions but more mushrooms. I do stretch the sauce by sprinkling a little flower over the meat before I add the sauteed mushrooms and onions because I really like the taste.
I got to make this
I love this with thin, crispy French fries. :)
RUMP STEAK ? 🤔
The way I learned this dish, courtesy of a friend who's a CIA grad, is that the one of the very best cuts for this is (aside: terminology for this varies) fillet mignon "Chain" ... the chain is a strip of moderately fatty muscle between the fillet mignon and the ribs of the short loin region. It's basically a premium off-cut that removed from untrimmed tenderloins in order to obtain Fillet Mignon. To make an analogy, just like the true "chicken tender" comes from the underside of a chicken breast, the "Chain" cut comes from the underside of fillet mignon. In catering and restaurant circles here in the US, this is cut is most commonly used to feed the staff, and Stroganoff (and stir fry in general) is an example of a perfect use for it. It's an awesome cut because it has the tenderness of fillet, the deep flavor of ribeye cap meat, and a fat content midway between the two. Perfect for stroganoff or lo mein (aka la mian).
Beef tenderloin definitely seems to be the most commonly recommended option. My problem with it is that it’s way too expensive (usually $35 or so per pound at Whole Foods) to use for just a regular weeknight dinner. I’ve found that skirt steak is a far more affordable option that still brings a lot of flavor to the dish.
@@mp3545 Skirt steak has great flavor, but it can sometimes be tough/chewy, esp if the beef wasnt hung/aged properly after slaughter, and/or if it was previously frozen, or worse, frozen more than once. As for whole foods ... I never buy my meat there because theyre outta my price range. I have a local butcher that charges significantly less, and ive been eating a lot less beef overall lately.
i cant have dairy, could i substitute coconut cream??
that would work well though it would change the flavour, it would still taste very nice.
Stephan, thank you. I never realized that when my mom was making this, it was perhaps a traditional dish? She would say, it was what her mom made when she was a child, but with a little milk from their one and only cow. I love your recipes, gracias y keep up the good work. Loca in Costa Rica...I want y need to move to the Medeterranian!!!
Brother, what about the french mustard?!
is the meat supposed to be pink in the inside?
cooking in the sauce makes me think it might be well done? so i can save abit of money and go for stir fry beef?
No mustard?
You needed to add the paprika (smoked) to the onions and mushrooms, then reserve and add that to the steak when browned. Crème Fraiche is also much better than cream and squeezing the juice of a half lemon lifts the dish at the very end. Still looks lovely though.
Looks Yummy 😋 Thanks I'm gonna try this 😄 Stay Well 💓 🐎🤗🐦🌟
thanks 👍
I believe this dish had sour cream instead of normal cream, also a bit of Dijon mustard and a bit of concentrated tomato paste. Also, I'd like to ask, that new cookware you bought doesn't seem to be non-stick. Are non-stick pans supposed to be bad for cooking?
That's a misconception. Sticking pans are actually very good as they collect/caramelize a lot of matter that you can deglaze afterwards to obtain a flavory sauce. Non-sticky pans are more a commercial/marketing thing for day-to-day household cooking, and as the coating slowly degrades over time, you will end-up with microscopic teflon particules in your food...
@@cyrilbellion3228 What my fellow Cyril said ,,,,
Teflon pans flake off and leave PFOA forever chemicals in your body! Never buying Teflon again! (They do make great cheese sauce pans.)
Not all non-stick pans use Teflon/PFOA - the one Stefan links to in the description box is hard-anodized. The best are enameled pans, but they can be quite pricey.
Those pans are stainless steel, so they're not non-stick. They have a great lifespan though.
Classic non-stick like carbon steel or cast iron also last forever, but they need care. Got to season them, can't use the dishwasher or strong detergents etc..
Modern non-stick such as teflon or ceramic have shorter life spans and a bunch of other issues, but they're more low-effort.
Is there a particular reason you sautéed the veggies before the meat rather than first doing the meat, removing it, sautee the veggies and add the meat?
rich and simple. will be trying this recipe.
Stephan buddy, another great recipe, however it seems that Noodles are the correct accompaniment for this dish. Vive la Liberte, la Fraternite, et l'Egalite!
Nice video as always.
What I like to do is to finish it with a bit of white truffle oil at the end......It will raise this dish to the next level, u have to give it a try. :)
truffle oil on stroganoff (made with mustard).. my death row meal :)
No nutmeg?
There is a lot of ways to make stroganoff. This one looks interesting. As for the pan well because it's well made for the task, it turns makes the whole process just easier. I am lazy I like easy, I don't like to struggle to get things to the result I want. I have a cast-iron skillet that I use for fried chicken and it does a good job for stroganoff. It's got high sides, but it heats so even that I can cook most things in it on medium to low heat. I turn my stove down to low just to keep the stroganoff from burning. The real trick is learning to control the heat, once you have that down with the pots pans skillets, and your stove- most of the battle is done. Oh and Stroganoff is one of my favorite things- a lot of times I just use venison from the deer I shot for the dish. For some reason, it never lasts.
it’s apparent that he’s very excited about his new cookware lol
Pan add...we get it. Just keep cooking great food-
I used your recipe but added 2 cloves minced garlic and incorporated 2 tablespoons flour to help thicken the gravy.
My pan is clean!
I can hear dat French accent😂😂.
Continuez chef! J'adore votre recettes.
voS *.. recetteS ;-)
You don’t have to do the flambé but that’s the fun part!
Great 🥂🥂🥂
I am Jewish so il' use olive oil instead of butter and coconut oil insted of cream.Il' use a Chineze wok insted your pan.At the and Il' put them together in a large pot.It is posible to use wine insted cognac.Thank you a lot for your recipe.😋😋😋😋
Coconut cream or milk, not oil
Cream instead of sour cream??
You don’t mention which type of Paprika you used - sweet or spicy?
For the meat , I prefer to do the whole steak / sirloin first (rare), then slice it in thin strips. They will get temperature when mixed with other ingredients at the end, before serving....
I was thinking this would be more efficient and leave the steak more tender, I'm going to try this when I make it
According to Larousse Gastronomique Beef Stroganov was first created by a French Chef employed by the Strogonov family in St Petersburg Russia.
I make a rou first with beefs stock, and I use a touch of tomato paste and sour cream in my Stroganov. I finish of with some heavy cream. I suppose there is different ways to make this dish...
Top round is fine until you make this with tenderloin then it's hard to go back.
You brown it super fast and hot then add back just to heat it up in the sauce.
I make this differently altogether though, if I was to use top round it would sit in the fridge for a day with a little salt, baking soda, white pepper, oil, shallot, and just a little cornstarch to aid browning. When I say a little cornstarch I mean a scant little pinch.