It's not beef stroganoff without it. About 42 years ago everyone raved about NY strip or filet mignon. I craved ribeye and I would get naysayers asking why when you can have... I still love it but I've never bought a roast.
Why sometimes the beef gets not tender ? And what’s the best kind for beef stroganoff ? Why does the ready cut beef in supermarkets gets not tender after cooking . ?
Saw some of your Tik Toks and I love your passion for cooking! I’m making rosemary salt this weekend and I can’t wait! Thank you for sharing your recipes and making it fun to watch you cooking them!
@@harman5453 are you? I'm not sure you are if you feel the need to comment on something that doesn't concern you, with such a dead generic old used up line hun.
This must have been before *"The Incident"* I have no idea what the incident was, but something must've happened to turn him against his fridge so viciously.
He was a lot more likeable in the older videos, His newer stuff feels like he's trying too hard to be funny. The fridge thing and Sergeant Gilbert feel so forced, It's like he's trying too hard to have inside jokes for the channel. His videos would be a lot more enjoyable if he went back to the lower energy videos
I didn't realize comments helped the algorithm so I will more often. I've been following you on UA-cam for quite a while now and want to thank you for all you've shared Sonny.
This looks amazing! My dad has been requesting this dish every year for his birthday for as long as I can remember, and he is 65! Only thing better is that my grandmother still makes it for him every year. We also serve over rice!
Bro seeing your evolution and watching this is like watching the first half of a welbutrin commercial. Love that dude can cook and I’ve been learning a lot. Keep the content coming.
Found you on tik tok. Somehow you’ve carved out your own unique niche/style in the saturated cooking video world. You do an incredible job of explaining just enough but not too much and your culinary acumen shines thru. Hope you blow up.
By the way you're the only youtuber that I comment on every video I watch. It's kind of weird for me but I could tell from the beginning that you were a good guy and I wanted to help your channel. I also love the way you teach everyone and your great recipes.
Awake andreborn I really appreciate all your comments! Really keeps me motivated in these early days when it’s hard to get going. Also likes and comments make UA-cam push your video which is great. I’m honored to have you in the tribe! ❤️
Love these older videos and seeing the evolution of cinematic style while the cooking and technique and instructional style stay consistent; you know I love you!
Sonny!!! Ok, so I made this about two weeks ago, but just with stew meat rather than ribeye. It was SOOOOO good that my wife requested it less than ten days later for her birthday dinner! That time I made it with the ribeye (for the occasion) and it was totally worth it. One substitute I made, since I didn’t have beef stock, was to use beef consommé in its place. I highly recommend it if you want a richer beef flavor in the dish. Keep these recipes coming, Sonny! I’ve made about 5 or 6 of yours now and every one is awesome!
Hi Sonny. How I wish I had watched your video before attempting my first strogonaff last weekend. Believing the sauce wouldn't thicken, I used way too much flour on the coating resulting in a glutinous, jellied, blob of a dish. Some wonderful advice here; starting with the correct cut, through prep and to plate. From watching your video, I am armed with knowledge, enthusied and raring to give it another go. Thank you for sharing your knowledge and experience. All the best. Cheers, Gareth.
Hi Sonny, that looks so delicious! I am going to try your way with the ribeye!! My husband loves stroganoff and this is really going to make it special!! Thank you so much for the inspiration!! Love, Mary🤗
This is still a great recipe . I love your longer videos. 10 min are good but no more than 15 min. because some people can't keep up. Chef you could have a tv show like Rick Bayless and I would watch you all day long.
Master Hurrell, just made this dish for dinner. FABULOUS! Additionally, I’m your most recent Rosemary salt “addict”. I wasn’t sure if I’d like it as I’m not a fan of either rosemary or thyme. Hence I made only 1/2 a batch. I’ll be making a full batch next time! I’m also forwarding that recipe to a friend of mine is Switzerland as he’s very fond of grilling wonderful cuts of meat. I believe this would really enhance the flavour of his meals. Thank you for your videos. Philip
First time watching a long video from this channel and I’d have to say equally as entertaining as the shorts. Love the song in the video and what a killer recipe. I wonder if there is a keto version of that recipe.
Wow! Hard to believe that this youtube is over 3 years young! Back before you became an "art" dealer! And this recipe is as great today as it was back then! And it remains on the top of our family's Favorites List for very special occasions (otherwise we use the exact same recipe, only using good old fashion chuck roast!). BTW, every now and then I go off script and add dark Soy Sauce to this recipe. I use half the quantity of the Worcestershire Sauce. I never mention it to my family. Nobody says anything about the alteration! But I can tell. It will remain my little secret! Thanks again for sharing this great version of Beef Stroganoff Using Ribeye Beef.
I do like cooking. But your channel content has a huge look to cook conversion rate in my kitchen. Thanks for a broad range of taste experiences. Cheers 👍
I am hooked on your videos. I don’t like to cook myself, but I love to see how simple you make it seem and I know every bite you take is truly the best that you’ve ever tried.
I love beef stroghanoff. I love that you make cooking interesting and fun. Aside from loving flavor, i love cooking, thank you Sonny. G-d bless you Sir.
For years I made it with top round, but in a pinch I pulled out the frozen ribeyes I had in the freezer....and I do it exactly like you, flouring and quicksearing for the brown, and I will never go back to top round. The fat in the rib eye, and the tender meat is delicious. Use basically all the same spices and ingredients too, but I add 2 TBL of Heinz ketchup. That's my secret ingredient. Probably does nothing, but that's what I've done for 40 years.
Made this last night and receive rave reviews from my In-Laws. So have greater kitchen cred moving forward. Thanks for the recipe, will definitely keep that in my arsenal for future meals.
Seriously dude, you produce way the most believably delicious food on the web. Watch a whole bunch of cooking but nothing makes me wish for a taste the way your stuff does. Phenomenal performance and your wild style performances are a scream!!!!!!!!!!!!!;~)
I bet that's good, I was looking for a stroganoff recipe that used a higher quality cut of beef than usual and I like the way you made this, all the ingredients sound like they would be great together. I'll definitely give it a try. There used to be a really good restaurant by Glenwood Springs, Co called the Sopris. It was run by a swiss chef who made the most amazing stroganoff I've had, and he used filet mignon for the meat. It was medium rare, he must have added it to the sauce just before serving. Using ribeye instead is a good idea because it will stay tender and juicy even when cooked past medium. Thanks for the video!
Rich Sutterfield my pleasure! It was very tender with the ribeye and it was cooked medium- medium well kinda thing. Let’s see if we can top Swiss chefs stroganoff! Let me know how it goes.
Late to this party, new subscriber. Loving catching up on what I’ve been missing.Always thought strog had paprika in it, learning loads. Thank you Sonny.
Something I found that works wonders is to reserve the sourcream and add it to each serving. No worries about the heat breaking down the sour cream and gives options like serving sour cream with some horseradish. Btw, this is what I make for leftovers after a prime rib dinner night.
We love beef stroganoff and this looks incredible! Btw, I'm so glad to see that you make a mess - makes me feel like I'm doing something right when my kitchen looks like hell after cooking :)
What a wonderful recipe. The only thing I did differently was to use a dry red wine, like Cabernet. But everything else about yours turned out amazing. Thank you for all that you do for us.
Hey man. Great recipe!!!!! You should try it with cubed steak. The texture of the cubed steak makes for many little cavities to hold all that goodness!!!! and it is more economical!
Hey Sonny thank you for the rib eye idea. I had two thawed out and my wife said “ please not on the grill”. So my next idea was beef stroganoff, but with Ribeye. I’m going to make it tonight for dinner.
Hi Sonny, great video and yes I loved the intro. I've been obsessing about keeping my videos as short as possible but maybe I shouldn't? I think I'm going to play a little in editing, baby steps for me, I use Adobe premiere Pro what's your editing software please?
Uncle Matt's Cookery Lessons I make some short and some longer, a lot of UA-camrs make their videos over 10 mins long so they can put more adds, apparently this makes a big difference but I just edit the video and if it’s short it’s short and if it’s long it’s long. You’re definitely gonna get better audience retention with a shorter video so there is a trade off. I’m using only my iPhone with iMovie on iPhone, I’m saving up to get a computer that can handle adobe premiere pro.
This guy is incredible, recipes r awesome and he is such an entertainer! Keep em coming.wish he would tackle gluten free, some of us are scourged with celiac!
Same. Just use a different flour type. I did mad research on all gf flours and I've had success. It takes time but it's worth the effort!! Yay gf!! Much luck! 😊
I love the different sides of Sunny. This business " grown up " Sunny is a nice change. But I must say I was wondering if you had a twin. I love all personalities of Sunny so far. Lol. I totally love Beef Stroganoff so it's a definite make
Holy Cow!! Just made this recipe for dinner. It was fantastic. Your tutorials are really improving my cooking ability. What adjustments if any would need to be made to make this meal with chicken?
All elements of this video= 💯 Rockin’ intro-->perfection. And you with those knives 😂 Then those wow wow wow ingredients coming together. Perfect instructing. Your recipes are off the charts. And of course, you already know I love those tasting reactions. 😋👍
Sonny been making stroganoff for years based off a recipe my dad did. Very simple but amazing family favorite. I would of never thought could be topped but this has me asking if it's possible. Going to be having a stroganoff cook-off for a dinner party shortly first one since pandemic and I decided yours deserves that shot because of the special time it takes to prepare. Mine is a base of sour cream 64oz 1.5 cups worshtershire sauce 2tbs kitchen boutique Baby Bella 16oz Red onions 1 large 2.5-3lbs London broil or sirloin trimmed but I have done filet mignion also never rib eye 2lb egg noodles Can even make it in instapot to help tenderize the meat or in a pan. So we will see if the flavor village beats the simple sauce. Keep the videos coming. Thanks for the knowledge. Been using rosemary salt over a year now? Amazing stuff.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
How do you all feel about Beef 🥩 stroganoff?!
ThatDudeCanCook yum!!
It's not beef stroganoff without it. About 42 years ago everyone raved about NY strip or filet mignon. I craved ribeye and I would get naysayers asking why when you can have... I still love it but I've never bought a roast.
Why sometimes the beef gets not tender ? And what’s the best kind for beef stroganoff ? Why does the ready cut beef in supermarkets gets not tender after cooking . ?
@@sarahkaddoura398 it depends on the cut of beef and the grade. Can you elaborate on what you've used?
This is one of my favourite dishes to make. You make the same way I do. Yum
Interesting how “when it works it works” became “when you know you know” + fridge issues + sgt Gilbert. Always great food👍🏻
I always am mildly sad when I don’t get a fresh dose of “Sgt Gilbert!!” when I watch his older videos.
If you know you know is a Pusha T song
@@K_v_B Do you like when his insides fall into the food? 🤔
@@JakeStewart1343 So long as they’re finely ground.
your transformation as a performer is nuts!
Saw some of your Tik Toks and I love your passion for cooking! I’m making rosemary salt this weekend and I can’t wait! Thank you for sharing your recipes and making it fun to watch you cooking them!
Rosa Scalese happy to help and good luck with the recipes!
Simp
@@gavinfagan4995 you okay there bud?
@@harman5453 are you? I'm not sure you are if you feel the need to comment on something that doesn't concern you, with such a dead generic old used up line hun.
@@gavinfagan4995 says the guy using an old generic used up word "Simp". And why does it concern you if someone is a simp or not?
The fridge looks so happy here.
This must have been before *"The Incident"* I have no idea what the incident was, but something must've happened to turn him against his fridge so viciously.
Everything was perfect, until the Clout Nation attacked...
Are you the same guy? The personality change is astonishing.
That poor fridge couldn't imagine what was coming for her.
Oh its a she 🤩
Her???
He's not hitting a female fridge!
That's a male fridge, and he doesn't mind the friendly punches...
@@yyyyyk OK✌️
He was a lot more likeable in the older videos, His newer stuff feels like he's trying too hard to be funny. The fridge thing and Sergeant Gilbert feel so forced, It's like he's trying too hard to have inside jokes for the channel. His videos would be a lot more enjoyable if he went back to the lower energy videos
😂😂
I didn't realize comments helped the algorithm so I will more often. I've been following you on UA-cam for quite a while now and want to thank you for all you've shared Sonny.
This looks amazing! My dad has been requesting this dish every year for his birthday for as long as I can remember, and he is 65! Only thing better is that my grandmother still makes it for him every year. We also serve over rice!
Bro seeing your evolution and watching this is like watching the first half of a welbutrin commercial. Love that dude can cook and I’ve been learning a lot. Keep the content coming.
Got me hooked again... will be making this in a few days!
Did you ever make it? I kinda wanna make this
Found you on tik tok. Somehow you’ve carved out your own unique niche/style in the saturated cooking video world. You do an incredible job of explaining just enough but not too much and your culinary acumen shines thru. Hope you blow up.
and blow up he did :)
By the way you're the only youtuber that I comment on every video I watch. It's kind of weird for me but I could tell from the beginning that you were a good guy and I wanted to help your channel. I also love the way you teach everyone and your great recipes.
Awake andreborn I really appreciate all your comments! Really keeps me motivated in these early days when it’s hard to get going. Also likes and comments make UA-cam push your video which is great. I’m honored to have you in the tribe! ❤️
Sonny! I'm glad I found this site of your channel. Much prefer the calmness of these videos. Love it man!
I have wondered recently when the fridge abuse started.
I had a good feeling about the stroganoff recipe. Been trying to find the first fridge punch the last few days.
@@Dad_Lyon keep me posted
@@kevinb5075 The tri tip sous video episode marks lots of changes. He blew up on Tik Tok. No fridge punch though
I made this today upon request as a chilly Mother’s Day feast extraordinaire. Amazing.
Making this tonight, hope mine comes out as yours did. Thanks for the tips! Peace and Blessings from Northern Arizona!✌️🙏
Thanks for toning your enthusiasm down a bit for this video, I respect it so much more. Long time viewer, just now subscribing.
Love these older videos and seeing the evolution of cinematic style while the cooking and technique and instructional style stay consistent; you know I love you!
It seems like he was going for a certain professional look back then. I DEFINITELY prefer the newer videos. He stands out now with more personality
Sonny!!! Ok, so I made this about two weeks ago, but just with stew meat rather than ribeye. It was SOOOOO good that my wife requested it less than ten days later for her birthday dinner! That time I made it with the ribeye (for the occasion) and it was totally worth it.
One substitute I made, since I didn’t have beef stock, was to use beef consommé in its place. I highly recommend it if you want a richer beef flavor in the dish.
Keep these recipes coming, Sonny! I’ve made about 5 or 6 of yours now and every one is awesome!
I’m glad to hear that you debating using that ribeye. I was shocked when I saw how awesome it looked.
Love the background music and this wonderful intro!!! 😀😀😀😀
Hi Sonny.
How I wish I had watched your video before attempting my first strogonaff last weekend.
Believing the sauce wouldn't thicken, I used way too much flour on the coating resulting in a glutinous, jellied, blob of a dish.
Some wonderful advice here; starting with the correct cut, through prep and to plate.
From watching your video, I am armed with knowledge, enthusied and raring to give it another go.
Thank you for sharing your knowledge and experience. All the best.
Cheers, Gareth.
Beef stroganoff was also in my mom’s family dinner repertoire growing up. Good memories.
Just made this tonight, I and everyone loved it
That looks amazing, especially with the Ribeye!
The format of the intro this video is next level! Do more of this!
Hi Sonny, that looks so delicious! I am going to try your way with the ribeye!! My husband loves stroganoff and this is really going to make it special!! Thank you so much for the inspiration!! Love, Mary🤗
My pleasure Mary! Im happy to inspire! This dish was a real treat for sure ❤️
This is still a great recipe . I love your longer videos. 10 min are good but no more than 15 min. because some people can't keep up. Chef you could have a tv show like Rick Bayless and I would watch you all day long.
Making tonight.....just another one of your recipes that looking amazing!
Love seeing how far your videos have come since then
Yeah dude!! Your inspiring me to feel like I can do these recipes. Thank you
Master Hurrell, just made this dish for dinner. FABULOUS! Additionally, I’m your most recent Rosemary salt “addict”. I wasn’t sure if I’d like it as I’m not a fan of either rosemary or thyme. Hence I made only 1/2 a batch. I’ll be making a full batch next time! I’m also forwarding that recipe to a friend of mine is Switzerland as he’s very fond of grilling wonderful cuts of meat. I believe this would really enhance the flavour of his meals. Thank you for your videos. Philip
First time watching a long video from this channel and I’d have to say equally as entertaining as the shorts. Love the song in the video and what a killer recipe. I wonder if there is a keto version of that recipe.
Wow! Hard to believe that this youtube is over 3 years young! Back before you became an "art" dealer! And this recipe is as great today as it was back then! And it remains on the top of our family's Favorites List for very special occasions (otherwise we use the exact same recipe, only using good old fashion chuck roast!).
BTW, every now and then I go off script and add dark Soy Sauce to this recipe. I use half the quantity of the Worcestershire Sauce. I never mention it to my family. Nobody says anything about the alteration! But I can tell. It will remain my little secret! Thanks again for sharing this great version of Beef Stroganoff Using Ribeye Beef.
Love all your videos.
I do like cooking. But your channel content has a huge look to cook conversion rate in my kitchen. Thanks for a broad range of taste experiences. Cheers 👍
That is one BEAutiful cut of beef!! I believe I will be trying this recipe in the near future. You are awesome Sonny! Keep the videos coming.
I am hooked on your videos. I don’t like to cook myself, but I love to see how simple you make it seem and I know every bite you take is truly the best that you’ve ever tried.
Love Beef Stroganoff! Going to try this recipe!
I love beef stroghanoff.
I love that you make cooking interesting and fun.
Aside from loving flavor, i love cooking, thank you Sonny.
G-d bless you Sir.
Fiz praticamente do mesmo jeito só que ao invés do vinho, flambei com conhaque. Receita TOP!!! Melhor stroganoff de todos!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻😋🤤😋🤤😋🤤
this looks so good! glad you pointed out your food is only going to be good as the ingredients you use.
Love stroganoff! Going to try this next time. Thank you!
I love beef stroganoff thank you thank you I needed this so bad!!!
For years I made it with top round, but in a pinch I pulled out the frozen ribeyes I had in the freezer....and I do it exactly like you, flouring and quicksearing for the brown, and I will never go back to top round. The fat in the rib eye, and the tender meat is delicious. Use basically all the same spices and ingredients too, but I add 2 TBL of Heinz ketchup. That's my secret ingredient. Probably does nothing, but that's what I've done for 40 years.
Two things are missing in this viseo:
- Assaulting the fridge.
- "if you know you know"
Makes me believe you are Sonny's clone. 😊
Yeah
And Gilbert hehehe
Made this last night and receive rave reviews from my In-Laws. So have greater kitchen cred moving forward.
Thanks for the recipe, will definitely keep that in my arsenal for future meals.
I love Beef Stroganoff, but I would never have thought about making it with the ribeye.
Traveling with a chair i think with the ribeye 🥩 you have the most tender stroganoff 👍
Always my birthday dish too! Looking forward to leftovers tomorrow!
Just watching made my mouth water.
Seriously dude, you produce way the most believably delicious food on the web. Watch a whole bunch of cooking but nothing makes me wish for a taste the way your stuff does. Phenomenal performance and your wild style performances are a scream!!!!!!!!!!!!!;~)
Dude, I frickin love you!!! Your passion and love for food is sooooo inspirational, plz don't ever change 🥰🥰🥰🥰
I bet that's good, I was looking for a stroganoff recipe that used a higher quality cut of beef than usual and I like the way you made this, all the ingredients sound like they would be great together. I'll definitely give it a try. There used to be a really good restaurant by Glenwood Springs, Co called the Sopris. It was run by a swiss chef who made the most amazing stroganoff I've had, and he used filet mignon for the meat. It was medium rare, he must have added it to the sauce just before serving. Using ribeye instead is a good idea because it will stay tender and juicy even when cooked past medium. Thanks for the video!
Rich Sutterfield my pleasure! It was very tender with the ribeye and it was cooked medium- medium well kinda thing. Let’s see if we can top Swiss chefs stroganoff! Let me know how it goes.
Love your work nuff love from Jamaica 🇯🇲
Late to this party, new subscriber. Loving catching up on what I’ve been missing.Always thought strog had paprika in it, learning loads. Thank you Sonny.
That is making my mouth water!!!
I make poor man's stroganoff now and then using ground beef. Kids love it!!
This looks FANTASTIC!!!
Kick the fridge! Kick the fridge! Kick the fridge! Kick the fridge!
Great video...that's one of my favorites!
Love your spin on the stronanoff!!
Something I found that works wonders is to reserve the sourcream and add it to each serving. No worries about the heat breaking down the sour cream and gives options like serving sour cream with some horseradish. Btw, this is what I make for leftovers after a prime rib dinner night.
two amazing ideas, thanks justin
Yum! I have to try this.
We love beef stroganoff and this looks incredible! Btw, I'm so glad to see that you make a mess - makes me feel like I'm doing something right when my kitchen looks like hell after cooking :)
I have to make this ASAP!
Looks amazing, I must make that this weekend, you are my go to for cooking these days. Thanks again!
What a wonderful recipe. The only thing I did differently was to use a dry red wine, like Cabernet. But everything else about yours turned out amazing. Thank you for all that you do for us.
Made the rosemary salt yesterday! Best shit in the world! Thanks for the dishes and the teaching they are amazing!!
I’ve gotta have that over egg noodles instead of rice. Looks amazing.
Amazing recipe. Could eat this 3 times a week.
An other great video. My wife loves everything I make after watching your videos.
Just made this dish, but with homemade noodles. Wow. Incredible!
Definitely gonna make this
Hey man. Great recipe!!!!! You should try it with cubed steak. The texture of the cubed steak makes for many little cavities to hold all that goodness!!!! and it is more economical!
One of my favorite dishes. I'll be making your recipe soon.
That looks awesome!
Looks amazing. I gotta try this recipe!
1 of my faves since a child, can't wait to try! 💜
Somewhat new to your channel, but I really enjoy it and it actually inspires me to cook more. Thanks and keep it up!
Super excited about this one!
Better With Improv yeah buddy!
Hey Sonny thank you for the rib eye idea. I had two thawed out and my wife said “ please not on the grill”. So my next idea was beef stroganoff, but with Ribeye. I’m going to make it tonight for dinner.
Can’t wait to make this for my kids.
Sonny! Another classic!
In my house , we always use bowtie patsta for the stroganoff 👍
This guy has some really good skills... 👍
Hi Sonny, great video and yes I loved the intro. I've been obsessing about keeping my videos as short as possible but maybe I shouldn't?
I think I'm going to play a little in editing, baby steps for me, I use Adobe premiere Pro what's your editing software please?
Uncle Matt's Cookery Lessons I make some short and some longer, a lot of UA-camrs make their videos over 10 mins long so they can put more adds, apparently this makes a big difference but I just edit the video and if it’s short it’s short and if it’s long it’s long. You’re definitely gonna get better audience retention with a shorter video so there is a trade off. I’m using only my iPhone with iMovie on iPhone, I’m saving up to get a computer that can handle adobe premiere pro.
Loved this one.
This guy is incredible, recipes r awesome and he is such an entertainer! Keep em coming.wish he would tackle gluten free, some of us are scourged with celiac!
Same. Just use a different flour type. I did mad research on all gf flours and I've had success. It takes time but it's worth the effort!! Yay gf!! Much luck! 😊
this one is a go for sunday dinner.
I love the different sides of Sunny. This business " grown up " Sunny is a nice change. But I must say I was wondering if you had a twin. I love all personalities of Sunny so far. Lol. I totally love Beef Stroganoff so it's a definite make
Holy Cow!! Just made this recipe for dinner. It was fantastic. Your tutorials are really improving my cooking ability.
What adjustments if any would need to be made to make this meal with chicken?
Here in São Paulo we really like Strogonoff, but we normally use chicken breast instead of beef
A good stroganoff’s hard to beat.
Amazing videos!! How have I not come across your channel until now???
You look just like someone in Hollywood. Can’t put my finger on it yet. Finally got it: Giovanni Ribisi!! You’re his twin brother!
Scott Blackwell yes I get this a lot!
I have tried a few of your recioes..and they are always delicious. Beef stroganoff is one of my favorites. Looking forward to trying it soon.
All elements of this video= 💯 Rockin’ intro-->perfection. And you with those knives 😂 Then those wow wow wow ingredients coming together. Perfect instructing. Your recipes are off the charts. And of course, you already know I love those tasting reactions. 😋👍
glo.foodnbooks you’re the best! I had to fly that break dancing mushroom in from LA, his rates were insane 😂
Oh. Em. Gee. That’s hilarious! 😂
Sonny been making stroganoff for years based off a recipe my dad did. Very simple but amazing family favorite. I would of never thought could be topped but this has me asking if it's possible.
Going to be having a stroganoff cook-off for a dinner party shortly first one since pandemic and I decided yours deserves that shot because of the special time it takes to prepare.
Mine is a base of sour cream 64oz
1.5 cups worshtershire sauce
2tbs kitchen boutique
Baby Bella 16oz
Red onions 1 large
2.5-3lbs London broil or sirloin trimmed but I have done filet mignion also never rib eye
2lb egg noodles
Can even make it in instapot to help tenderize the meat or in a pan.
So we will see if the flavor village beats the simple sauce. Keep the videos coming. Thanks for the knowledge. Been using rosemary salt over a year now? Amazing stuff.
Can't wait to try this with venison!
Beautifully done!