Omg Laura! It was so delicious (made it yesterday).I saw the video, showed it my friend and we went IMMEDIATELY to the supermarket! I had some problems with the ingredients, because i had to "translate" your cup measurements in our "gramm" and the recipe was not online. So all in all it was a little bit liquid at the end. But perhaps i put not enough flour to it. But thats not important. It was deliciousssss and i thank you for your inspiration! Greetings from Germany! Yours Charlotte
That is so true about the weight of beef sirloin. I always buy almost 2 lb. at a time because by the time I trim it, it's less than 1.5 lb., augh! Adding a little bit of cream cheese goes really well with that sauce as well. Love this recipe!
I know here in Northern Ireland, we tend to add Whiskey to our beef Stroganoff. It gives it an incredibly deep rich flavour which is so amazing. Although, I'll admit I don't particularly like the taste of alcohol (can I even say I'm Irish??) so personally I don't drink, but adding around 100-150ml of whiskey to this dish is just incredibly tasty. It gives it such a depth of flavour and a warming heat to the sauce, but not heat like chilly. Its hard to describe but I completely recommend it. A good Irish Whiskey of course is vital, lol. Also, if you want to use a cheaper cut of meat like chuck, simply simmer the beef very slowly in the sauce for around 60 mins and it makes the beef incredibly tender and the sauce is even more rich and tasty. Great dish Laura. Looks scrumptious. Lee xx
Would chuck roast be okay? How would I go about that? Also, I'm in the U.S. so is Four Roses whiskey good enough? 😅 is this on top of the white wine for the mushrooms?
@@greendayrockerchic I'd swap out the wine for whiskey and chuck roast would work great as long as you cook it low and slow. Sorry I can't tell you a time as it all depends on how much meat you have. I made mushroom stroganoff a couple of weeks ago and it tasted incredible. I'm making it again this weekend. It's so good even with just mushrooms and no meat.
Looks yummy! In fact, that's what I had planned for dinner tonight. But I make mine in the crock pot. I put beef stock, onions, cream of mushroom soup (hubby doesn't like lots of mushrooms), worchestershire sauce and garlic in the pot with seasoned, browned beef cubes. Instead of sour cream, butter and flour, I add a brick of softened cream cheese during the last half hour of cooking. It's so thick and luscious!! Now I can't wait for dinner. TFS, Heather .....and CONGRATS on your show!
Thank you Laura for your kindly straightforward recipes. You asked for hints and I watched a version from Natasha’s Kitchen and had she tempered the sour cream. Also her’s was more saucy but she did say it would thicken up as it cools. Love your seeming enthusiasm. May God always bless and keep you and yours close to him and under his protection. 🙏
This looks absolutely delicious! I will definitely try this. I love the combination of flavors you have. I want to add that I love your show on The Cooking Channel - you are such a natural and the food is amazing. Continued success to you!
You da best girl. Love watching your UA-cam cooking channel. So happy for you and your Cooking Channel show. Keep up the great work! Can't wait to see what else you'll do with them & excited for all the places you'll get to visit/all the chefs around the world you'll get to meet and cook with.
I use the exact same recipe except I use a bit of red wine instead of white. I just find that it goes better with the beef flavour, but thats just a preference thing! Looking delicious as always!!
This is soooo simple! I should definatly try it. By the way Simply Laura is one of the best cooking shows I've ever watched. I love it! Keep up the good work!! 😉
Thank you so much, Laura! You've broadened my food horizon so much by showing so many of your recipe's. Keep doing what you do, you're amazing at it. :)
I like the idea sliced sirloin in it. I grew up with it being ground beef. My husband is going to love this. My son (4 y/o) loves eatching your you tube show. We made pancakes the other day and he wanted to line the ingredients up and explain everything like you as we mixed things together! It was precious! You and your husband are such a joy!
In Brazil you have to eat it over white rice and with a side of "batata palha" which are basically potato chips in a form of really thin sticks. Its amazing! Your version looks delicious though!
I made this for the first time ever tonight and I tell ya, the men in my life were very happy with it. I was impressed at how delicious it was. Thank you Laura for sharing this. I plan on making this from now on..
Made this recipe tonight for my family and it was a HIT! I love how traditional it tastes and was truly so easy, just a few simple steps and was a savory and filling dinner!
Thanks, Laura. I did this for the family a couple of weeks ago and it has now been requested for Sunday. They like it with rice though I love the egg noodles. Thank you. I love your recipes. I have done some of the chicken ones and really everything has turned out so well.I have only recently taken to the cooking and just love it. Thank you so much. Love from Ireland ❤️🇮🇪
Hi Laura I just discover you and your amazing skills as a chief on UA-cam; and I absolutely love you! I am now following you on the cooking channel and sharing your recipes with my sister. I was so impress with your style I went to Barnes and noble looking for a cook book! I do hope you have plans for one, as far as I am concern it's will be a Best Seller. Thank you for sharing your talent with the world!
Oh my God Laura, you're making my mouth water! My mom's version of beef stroganoff, she would put in a bit of tomato sauce so it'll taste a little bit sweeter and it would be served with either rice or pasta. Buttered egg noodles seems like a great idea though!
Original stroganoff doesn't have worcester sauce in it. It's an english/american thing. I personally don't like beef so I make it with pork, use brandy instead of wine and serve it over mashed potatoes :) Interesting to see your take on it :)
I just tried your recipe and it came out great. Last time I had stroganoff was ten years ago while visiting in Russia, and it does compare. Ever since, I've been wanting to make this myself. This was my first attempt ever and I forgot to use the sour cream; and it still was great! I also had to use veggie broth, since I didn't have beef broth.
thanks again for sharing your recipe Laura on a delicious classic !! I love to watch you.. you are a wonderful cook and instructor and a true joy to watch.. keep up the good work !! I love your new show "Simply Laura " too, it comes on early Saturday morning so I set my tv to record it (just in case I am not up that early !). Always tell my friends abt. your You Tube station & your new show because you are such a joy to watch and so helpful. I will buy your cook books if and when you h early
Laura, in Brazil we use tomato purée, and a little mustard for flavor. Instead of sour cream we use heavy cream or nestle table cream. We also add corn and hearts of palm and serve it over white rice with potato sticks. Amazing!! I'll have to try your recipe as it's more traditional
Hi Laura! I've been following you for years and haven't tried any of your recipes before (shame on me I know) haha. I made this today, and the outcome was beautiful!! Tasted so good and consistency was on point! I'll be making more of your recipes from now on 😁
That looked good, I'll give it try. I normally just use onions, any kind of mushrooms that are usually fresh, sliced flank steak, smoked paprika and sour cream. I cook the flank strips for about a minute, then I remove them from the heat and add my onions and mushrooms and toss them for about 2-3 minutes on medium the I add my 1 tablespoon of smoked paprika and continue tossing. Once they're tender I add a tablespoon or two of sour cream and the steak along with the juices. Toss for another minute and done Cheers John
Nice recipe, look forward to trying it. Last time I made this I put a tablespoon or so of sour cream on top of the sauce after plating - did not put it in the sauce itself - looked nice and tasted great. Really like your videos!
I made this tonight and doubled the recipe because I knew it would be awesome, and it was AMAZING! Thank u so much for this recipe! I will be making more ur recipes. 😜
Looks great! I've always used beef tips for my homemade stroganoff and I agree with you when it comes to the noodles!! Another way we have made stroganoff is with venison. YUM! Otherwise, all the ingredients are about the same when it comes to proportions. Thanks, Laura, you've reminded me of a dish I haven't fixed in years!
Hi Laura, because my husband doesn't like beef that only cooks a little I will use a cheaper cut and cook it all day in my slow cooker. If I have time, I will brown it off before I start. At the end I will thicken and add my sour cream. I just made this last week and I had a lot of the sauce left with only a few pieces of onion and beef (no mushrooms, hubby doesn't like those either) and I was trying to find a use and I made the most delicious lunch for myself. I cooked some mushroom tortellini and used that left over sauce, OMG it was delicious. Thanks for all the inspiration, I love Laura in the Kitchen, The Vitale's and Simply Laura!
Í make this a lot and it's delicious, my mom taught me how. I use Spring (green) onions it really gives it a wonderful flavor but of course any kind of onion is just delicous. Thanks for the vid Laura!
I cook everything in one pot including the pasta and it comes soo gorgeous! I use homemade beefstock so taste amazing and I normally use a cheap cut of meat and cook it for a couple of hours and gosh it comes amazing
As a time saver for a wonderful quick supper, I used leftover roast beef from Sunday and just added it at the end for bout a minute just to heat.... 10 minute super great meal. Love it.
Hello, Laura. I love your recipe, and very good presentation. One time I had friends coming over in a few hours and I was rolling out the egg noodle dough. I realized that I only had ground beef, so I cut the mushrooms and onions into smaller bits to make the mixture more homogeneous (and cooked the mixture normally). I rolled out circles of egg noodle to become dumpling wrappers, added the mixture, and sealed them with a little beaten egg on the edges. I boiled them to cook the egg noodle "skin" and the dipping sauce was simply sour cream. They were a hit, and worked out just right since I was in a pinch and wanted to use what I had!
I take issue with a few things about your recipe. Sirloin is about as flavorless as beef comes; it has great texture, but for a dish like stroganoff, you don't need it. Chuck is like beef that was designed by committee: it has a good blend of grassy high notes and that deep, rich fattiness. I let the beef brown and get all that Maillard-ey goodness. Instead of adding the beef and dairy simultaneously at the end, I let the beef simmer with the mushrooms and onions (with a couple of cloves of minced garlic) in the stock and reduced white wine for ~90 minutes. I use homemade créme fraîche instead of sour cream and add that in with the parsley right before serving. While yours does still look delicious, I definitely recommend you try it my way. My ex-girlfriend's favorite food is the Americanized version of beef stroganoff, so I put a lot of effort into figuring this one out.
Now I take issue, 100nitrog, chuck is the best in stews, chilis. Top sirloin is the best to use to make stroganoff, it doesn't need fat for flavor in a dish like this, as it has alot of flavors going on. You can use chuck, trim the fat off.
Laura, what can i say? Again absolutely delicious! I am a big fan of yours. Of you can add a few video's on Canapés (hors-d'oeuvres) for the holidays... Would be great. Keep up your good work. You are helping many working women with your video's. Greetings all the way from holland!
Looks good! I'm gonna try it this week. Do you think I should tenderize the meat? Or does it matter? I've never bade this myself, and really don't want it to be tough.
Hi Laura, I went to a cooking demonstration by Kevin Dundon who is a very well known chef in Ireland last night and although I really love his dishes he adds soooo much butter and cream to his dishes. You do not, a little goes a long way :) this is why I love your dishes, they are more practical on a daily basis and generally healthier while never ever lacking in taste. This recipe is a great example, looking forward to trying it :)
Your recipe looks good I'll have to cook it with my mum and see if she likes it. Usually we use good dijon mustard with the sour cream and it's delicious
Hi Laura, when we do eat this on occasion, my house (here in Australia) prefer white rice to the pasta, our personal preference :) though it looks lovely with the noodles! Xo
in my family we always make it with whole milk, lots of black pepper and a little bay leaf(very important!). and no egg noodles... just roasted cooked buckwheat ;-) thank you laura for all your recipes! :-*
Welcome to the Laura 2 for 1 show.....not only is this a great cooking channel, but you also get free chemistry lessons ;-). Thank you for yet another delicious video, Laura!
This is really close to the recipe I use laura!! The only difference is I add about half a of cream of mushroom because my boyfriend likes the taste of it!! Can't wait to show him this video he'll be excited haha beef stroganoff is his all time favorite! :) thank you!
I use round steak cut into strips and dredged in flour with salt and pepper and then sauteed in a dutch oven in a little olive oil. The sauce is 1 c. sour cream, 1 chopped onion, can of beef broth + 1/2 can water, 1 can cream of mushroom soup and 1/4 white wine. Cook it for about 1 1/2 hours and serve over mashed potatoes (my favorite) or rice or pasta. It's also good on just toast. Once in a while I toss in some sauteed mushrooms if I have them on hand.
My boyfriend's birthday is coming up.. Wanted to make a homemade cake.. Can you please show how to make a carrot cake with cream cheese frosting or how to make a fruit tart? Those are his favorite. THANK YOU LAURA!
I can't wait to try this out!! I have had Swedish meatballs but that is the closest to stroganoff I have ever had. When I was younger my grandpa (He was a cook in the military and then a chef later on in his life) would always make hot buttered egg noodles with lots of pepper and a little salt and then he would get a can of kipper snacks (I know sounds gross lol) and he would pan fry the cooked noodles with the cut up pieces of kipper snack in butter and it was like a religious experience I swear lol I know it's probably not for everyone but if you are feeling brave and bored one day you should try it out, it takes about 10 minutes with the noodles cooked. Great video again Laura, just love your cooking and your vlogs.
Laura, we grate the onions, use heavy cream , red wine, catchup and a tiny bit of mustard. Of course, lots of mushroom. This is the way we make it in Brazil. Always heavy cream and catchup. Give it a try. You will love it.
The one twist I do is when it comes to flavorant, I use a very good dijon mustard. And the egg noddles, I butter em and sprinkle a bit of paprika on them.
It's just like I do it, Laura, but I always add some pickled cucumbers. Usually it is enough to put as many pickled cucumbers as you put onions. The best is to cut the pickled onions in thin strips. It adds to the taste of Beef Stroganoff, and it is the way Russians do it, and they invented it in the first place.
I find wild maitake mushrooms that grow naturally where I live. They would go excellent with this. Bravo! I will definitely try this recipe. I make a home made fettuccini Alfredo that they are excellent with as well.
Put your beef & equal parts cream of mushroom soup and French onion soup in the crockpotand let cook in crockpot over night soooo good works everytime!
I have a gluten sensitivity. Totally bummed but I found I can use potatoe starch and gluten free noodles and get good results. Definately want to try this out. Xx
As a kid, I loved everything that my mother cooked but this was the one dish that I just could not stomach! Ugh, I don't know if it was the way that she made it or what, but I remember her putting ketchup in it, I think. She would make me sit at the dinner table for hours until I finished it and I remember literally gagging all the way through LOL! Your recipe looks a lot more appetizing than my mother's did. Hmm... maybe I will give this a try someday! :)
We love you Laura. You always make us hungry.
Omg Laura! It was so delicious (made it yesterday).I saw the video, showed it my friend and we went IMMEDIATELY to the supermarket! I had some problems with the ingredients, because i had to "translate" your cup measurements in our "gramm" and the recipe was not online. So all in all it was a little bit liquid at the end. But perhaps i put not enough flour to it. But thats not important. It was deliciousssss and i thank you for your inspiration! Greetings from Germany! Yours Charlotte
That is so true about the weight of beef sirloin. I always buy almost 2 lb. at a time because by the time I trim it, it's less than 1.5 lb., augh! Adding a little bit of cream cheese goes really well with that sauce as well. Love this recipe!
I know here in Northern Ireland, we tend to add Whiskey to our beef Stroganoff. It gives it an incredibly deep rich flavour which is so amazing. Although, I'll admit I don't particularly like the taste of alcohol (can I even say I'm Irish??) so personally I don't drink, but adding around 100-150ml of whiskey to this dish is just incredibly tasty. It gives it such a depth of flavour and a warming heat to the sauce, but not heat like chilly. Its hard to describe but I completely recommend it. A good Irish Whiskey of course is vital, lol.
Also, if you want to use a cheaper cut of meat like chuck, simply simmer the beef very slowly in the sauce for around 60 mins and it makes the beef incredibly tender and the sauce is even more rich and tasty. Great dish Laura. Looks scrumptious. Lee xx
I’m part Irish and Scottish
Great idea, never heard of that before but will try that, thank you!
Great idea because if you don't like the recipe you can always get a biscuit and just sop up the gravy.
Would chuck roast be okay? How would I go about that? Also, I'm in the U.S. so is Four Roses whiskey good enough? 😅 is this on top of the white wine for the mushrooms?
@@greendayrockerchic I'd swap out the wine for whiskey and chuck roast would work great as long as you cook it low and slow. Sorry I can't tell you a time as it all depends on how much meat you have. I made mushroom stroganoff a couple of weeks ago and it tasted incredible. I'm making it again this weekend. It's so good even with just mushrooms and no meat.
Here in Brazil we usually use tomato puree and heavy cream to make stroganoff, but I love your version!
and we add garlic!!! :-)
Omg tell me more! Sounds great
Can you please tell me the name in Portuguese of the cut of meat you use ,thank you
Looks yummy! In fact, that's what I had planned for dinner tonight. But I make mine in the crock pot. I put beef stock, onions, cream of mushroom soup (hubby doesn't like lots of mushrooms), worchestershire sauce and garlic in the pot with seasoned, browned beef cubes. Instead of sour cream, butter and flour, I add a brick of softened cream cheese during the last half hour of cooking. It's so thick and luscious!! Now I can't wait for dinner. TFS, Heather .....and CONGRATS on your show!
I have made this recipe several times for my family. It has become a family favorite. Thanks Laura, I love your show.
Thank you Laura for your kindly straightforward recipes. You asked for hints and I watched a version from Natasha’s Kitchen and had she tempered the sour cream.
Also her’s was more saucy but she did say it would thicken up as it cools.
Love your seeming enthusiasm. May God always bless and keep you and yours close to him and under his protection. 🙏
I made this tonight for my family! Its sooooo yummy! Thank you for a delicious meal!
Thank you Laura Vitali on beef stroganoff recipe I like purple onion use and white wine too!! Great mix. Easy dish. Gosh!
This looks absolutely delicious! I will definitely try this. I love the combination of flavors you have. I want to add that I love your show on The Cooking Channel - you are such a natural and the food is amazing. Continued success to you!
Happy anniversary Laura Vitale have happy years ahead
i just dont know how can you know and make so many recipes, i'd love one day to know as many
You da best girl. Love watching your UA-cam cooking channel. So happy for you and your Cooking Channel show. Keep up the great work! Can't wait to see what else you'll do with them & excited for all the places you'll get to visit/all the chefs around the world you'll get to meet and cook with.
I use the exact same recipe except I use a bit of red wine instead of white. I just find that it goes better with the beef flavour, but thats just a preference thing!
Looking delicious as always!!
This is soooo simple! I should definatly try it. By the way Simply Laura is one of the best cooking shows I've ever watched. I love it! Keep up the good work!! 😉
Thank you so much, Laura! You've broadened my food horizon so much by showing so many of your recipe's. Keep doing what you do, you're amazing at it. :)
I made this recipe for my family, they absolutely loved it!!
easy to make and amazing to eat!!!
I like the idea sliced sirloin in it. I grew up with it being ground beef. My husband is going to love this. My son (4 y/o) loves eatching your you tube show. We made pancakes the other day and he wanted to line the ingredients up and explain everything like you as we mixed things together! It was precious! You and your husband are such a joy!
My new favorite chef! I adore her!!!
In Brazil you have to eat it over white rice and with a side of "batata palha" which are basically potato chips in a form of really thin sticks. Its amazing! Your version looks delicious though!
+Hannah Raffel (hraffel) that is what my Brazilian friend cooked for me , OMG that was delicious .
I made this for the first time ever tonight and I tell ya, the men in my life were very happy with it. I was impressed at how delicious it was. Thank you Laura for sharing this. I plan on making this from now on..
Made this recipe tonight for my family and it was a HIT! I love how traditional it tastes and was truly so easy, just a few simple steps and was a savory and filling dinner!
What type of sirloin did you use? Bottom, top? I always get confused with that stuff.
Thanks, Laura. I did this for the family a couple of weeks ago and it has now been requested for Sunday. They like it with rice though I love the egg noodles. Thank you. I love your recipes. I have done some of the chicken ones and really everything has turned out so well.I have only recently taken to the cooking and just love it. Thank you so much. Love from Ireland ❤️🇮🇪
I just made this and it’s really good. Thanks for sharing.
I added cayenne pepper to mine. I like my food with a kick! Came out real good!
The first channel I subscribed to
That is so yummy. Thanks for sharing your recipe.
Im gonna try this my mouth watery while watching this video looks yummy.
Hi Laura I just discover you and your amazing skills as a chief on UA-cam; and I absolutely love you! I am now following you on the cooking channel and sharing your recipes with my sister. I was so impress with your style I went to Barnes and noble looking for a cook book! I do hope you have plans for one, as far as I am concern it's will be a Best Seller. Thank you for sharing your talent with the world!
Manuela B. Thanks so much, it will be one that I buy.
Sorry, and thank you she is an amazing chef!
Every time I need to look up a recipe that I want to make I just look at your videos first. Sounds delicious.
Yours looks divine. I make mine with filet tips, dill, mustard and cognac. Just elevates it a tad. Oh and creme fraiche.
Oh my God Laura, you're making my mouth water! My mom's version of beef stroganoff, she would put in a bit of tomato sauce so it'll taste a little bit sweeter and it would be served with either rice or pasta. Buttered egg noodles seems like a great idea though!
Original stroganoff doesn't have worcester sauce in it. It's an english/american thing. I personally don't like beef so I make it with pork, use brandy instead of wine and serve it over mashed potatoes :) Interesting to see your take on it :)
I just tried your recipe and it came out great. Last time I had stroganoff was ten years ago while visiting in Russia, and it does compare. Ever since, I've been wanting to make this myself. This was my first attempt ever and I forgot to use the sour cream; and it still was great! I also had to use veggie broth, since I didn't have beef broth.
thanks again for sharing your recipe Laura on a delicious classic !! I love to watch you.. you are a wonderful cook and instructor and a true joy to watch.. keep up the good work !! I love your new show "Simply Laura " too, it comes on early Saturday morning so I set my tv to record it (just in case I am not up that early !). Always tell my friends abt. your You Tube station & your new show because you are such a joy to watch and so helpful. I will buy your cook books if and when you h early
One of these days i will try this recipe.....thanks Laura...love you girl
We did ours with French fries instead of noodles soooo good
Laura, in Brazil we use tomato purée, and a little mustard for flavor. Instead of sour cream we use heavy cream or nestle table cream. We also add corn and hearts of palm and serve it over white rice with potato sticks. Amazing!! I'll have to try your recipe as it's more traditional
Hi Laura! I've been following you for years and haven't tried any of your recipes before (shame on me I know) haha. I made this today, and the outcome was beautiful!! Tasted so good and consistency was on point! I'll be making more of your recipes from now on 😁
That looked good, I'll give it try.
I normally just use onions, any kind of mushrooms that are usually fresh, sliced flank steak, smoked paprika and sour cream.
I cook the flank strips for about a minute, then I remove them from the heat and add my onions and mushrooms and toss them for about 2-3 minutes on medium the I add my 1 tablespoon of smoked paprika and continue tossing. Once they're tender I add a tablespoon or two of sour cream and the steak along with the juices. Toss for another minute and done
Cheers
John
Nice recipe, look forward to trying it. Last time I made this I put a tablespoon or so of sour cream on top of the sauce after plating - did not put it in the sauce itself - looked nice and tasted great. Really like your videos!
you taught me how to cook! i love you laura!
I made this tonight and doubled the recipe because I knew it would be awesome, and it was AMAZING! Thank u so much for this recipe! I will be making more ur recipes. 😜
Looks great! I've always used beef tips for my homemade stroganoff and I agree with you when it comes to the noodles!! Another way we have made stroganoff is with venison. YUM! Otherwise, all the ingredients are about the same when it comes to proportions. Thanks, Laura, you've reminded me of a dish I haven't fixed in years!
Hi Laura, because my husband doesn't like beef that only cooks a little I will use a cheaper cut and cook it all day in my slow cooker. If I have time, I will brown it off before I start. At the end I will thicken and add my sour cream. I just made this last week and I had a lot of the sauce left with only a few pieces of onion and beef (no mushrooms, hubby doesn't like those either) and I was trying to find a use and I made the most delicious lunch for myself. I cooked some mushroom tortellini and used that left over sauce, OMG it was delicious. Thanks for all the inspiration, I love Laura in the Kitchen, The Vitale's and Simply Laura!
Add turkey
Sounds like your husband is pickier then my 6 year old daughter. That would drive me mad!
My name is pronounced nah-zee. It's short for Nazineen, it's Persian. And yes I have children
Í make this a lot and it's delicious, my mom taught me how. I use Spring (green) onions it really gives it a wonderful flavor but of course any kind of onion is just delicous. Thanks for the vid Laura!
One of my favourite dishes!
I cook everything in one pot including the pasta and it comes soo gorgeous! I use homemade beefstock so taste amazing and I normally use a cheap cut of meat and cook it for a couple of hours and gosh it comes amazing
As a time saver for a wonderful quick supper, I used leftover roast beef from Sunday and just added it at the end for bout a minute just to heat.... 10 minute super great meal. Love it.
I laterally drooled when you took the first bite! I'm making this next week for sure!
This looks fabulous. I'll have to try this one! Great video Laura!
This is such a delicious recipe! Thank you Laura!
In Sweden we usually use sausage instead of beef. We call it korv stroganoff (Korv translating to sausage) which works really good too!
That sounds good.
So I can use beef sausage instead of beef strips or beef chunks 🤔
Hello, Laura. I love your recipe, and very good presentation. One time I had friends coming over in a few hours and I was rolling out the egg noodle dough. I realized that I only had ground beef, so I cut the mushrooms and onions into smaller bits to make the mixture more homogeneous (and cooked the mixture normally). I rolled out circles of egg noodle to become dumpling wrappers, added the mixture, and sealed them with a little beaten egg on the edges. I boiled them to cook the egg noodle "skin" and the dipping sauce was simply sour cream. They were a hit, and worked out just right since I was in a pinch and wanted to use what I had!
Wow! that sounds wonderful! Would you share your egg noodle dough recipe with me?
I may try it this wknd. Thanks so much!
This look devine, will definitely be trying it.
This makes my mouth water! I definately will try this!! Thx Laura!!
I take issue with a few things about your recipe. Sirloin is about as flavorless as beef comes; it has great texture, but for a dish like stroganoff, you don't need it. Chuck is like beef that was designed by committee: it has a good blend of grassy high notes and that deep, rich fattiness. I let the beef brown and get all that Maillard-ey goodness. Instead of adding the beef and dairy simultaneously at the end, I let the beef simmer with the mushrooms and onions (with a couple of cloves of minced garlic) in the stock and reduced white wine for ~90 minutes. I use homemade créme fraîche instead of sour cream and add that in with the parsley right before serving. While yours does still look delicious, I definitely recommend you try it my way. My ex-girlfriend's favorite food is the Americanized version of beef stroganoff, so I put a lot of effort into figuring this one out.
I MAKE MINE JUST AS YOU SUGGESTED AND I ALSO USE CHUCK ITS WAYYYY MORE FLAVORFUL
Now I take issue, 100nitrog, chuck is the best in stews, chilis. Top sirloin is the best to use to make stroganoff, it doesn't need fat for flavor in a dish like this, as it has alot of flavors going on. You can use chuck, trim the fat off.
Laura, what can i say? Again absolutely delicious! I am a big fan of yours. Of you can add a few video's on Canapés (hors-d'oeuvres) for the holidays... Would be great. Keep up your good work. You are helping many working women with your video's. Greetings all the way from holland!
Looks good! I'm gonna try it this week. Do you think I should tenderize the meat? Or does it matter? I've never bade this myself, and really don't want it to be tough.
Quick and delicious beef recipe? You bet I'm gonna try! Thanks, Laura in the kitchen~ :)
That looks awesome! And I can't wait to see your take on gulash, its such a delicious dish!
Hi Laura, I went to a cooking demonstration by Kevin Dundon who is a very well known chef in Ireland last night and although I really love his dishes he adds soooo much butter and cream to his dishes. You do not, a little goes a long way :) this is why I love your dishes, they are more practical on a daily basis and generally healthier while never ever lacking in taste. This recipe is a great example, looking forward to trying it :)
i made this tonight and it was absolutely delicious!
Your recipe looks good I'll have to cook it with my mum and see if she likes it. Usually we use good dijon mustard with the sour cream and it's delicious
Hi Laura, when we do eat this on occasion, my house (here in Australia) prefer white rice to the pasta, our personal preference :) though it looks lovely with the noodles! Xo
Great recipe. i made this tonight for my family, it turned out wonderfully!
This video made my mouth water than any of yours ever has. Maybe it's cause I love pasta :) and I haven't ate since 11 am!
Thank you for making this video! I'm going to try it for dinner tonight!
in my family we always make it with whole milk, lots of black pepper and a little bay leaf(very important!). and no egg noodles... just roasted cooked buckwheat ;-) thank you laura for all your recipes! :-*
Love it!! I'm definitely going to try your recipe! !! Thanks for sharing
I made my own Creme Fraiche, it doesn't curdle like sour cream I'm told, so cannot wait to try!
Welcome to the Laura 2 for 1 show.....not only is this a great cooking channel, but you also get free chemistry lessons ;-). Thank you for yet another delicious video, Laura!
LAURA! I want to make this now! Looks so delicious!!!
I will be making this tonight love your channel, and love your new show congrats and you deserved it so my h
This is really close to the recipe I use laura!! The only difference is I add about half a of cream of mushroom because my boyfriend likes the taste of it!! Can't wait to show him this video he'll be excited haha beef stroganoff is his all time favorite! :) thank you!
I use round steak cut into strips and dredged in flour with salt and pepper and then sauteed in a dutch oven in a little olive oil. The sauce is 1 c. sour cream, 1 chopped onion, can of beef broth + 1/2 can water, 1 can cream of mushroom soup and 1/4 white wine. Cook it for about 1 1/2 hours and serve over mashed potatoes (my favorite) or rice or pasta. It's also good on just toast. Once in a while I toss in some sauteed mushrooms if I have them on hand.
I am making this dish now love your recipes
My boyfriend's birthday is coming up.. Wanted to make a homemade cake.. Can you please show how to make a carrot cake with cream cheese frosting or how to make a fruit tart? Those are his favorite. THANK YOU LAURA!
That looks AWSOME Laura! Can't wait to try this..... ! Love u loads! Love all the way from Denmark, Bangladesh n Sri Lanka..l xo
Omg thank you so much for this recipe! I've been waiting for this recipe from you for so long!
Usually i use red wine & cream, and add some sliced bellpepper in the end. But i'm going to try this recipe really soon. Thank you laura :)
Laura it looks soooo yummy! Can't wait to try
Beef stroganoff without egg noodles is like PB&J without bread. How are you supposed to eat that, right? This looks great, Laura! Very nice work.
That's the same analogy I was thinking of when she mentioned that, lol.
u can have it also with rice!
I've had it with both butter noodles and risoni; I like it with both, although the noodles probably are just a bit better.
The original version used friend potatoes.
Over mash potatoes fine too. Russian way.
ohh this is soo good i just made them thanks laura for the recipe
I can't wait to try this out!! I have had Swedish meatballs but that is the closest to stroganoff I have ever had. When I was younger my grandpa (He was a cook in the military and then a chef later on in his life) would always make hot buttered egg noodles with lots of pepper and a little salt and then he would get a can of kipper snacks (I know sounds gross lol) and he would pan fry the cooked noodles with the cut up pieces of kipper snack in butter and it was like a religious experience I swear lol I know it's probably not for everyone but if you are feeling brave and bored one day you should try it out, it takes about 10 minutes with the noodles cooked. Great video again Laura, just love your cooking and your vlogs.
Laura, we grate the onions, use heavy cream , red wine, catchup and a tiny bit of mustard. Of course, lots of mushroom. This is the way we make it in Brazil. Always heavy cream and catchup. Give it a try. You will love it.
mmmmmm its really good, I did try it, it was soooo awesome! Thank you Laura
The one twist I do is when it comes to flavorant, I use a very good dijon mustard.
And the egg noddles, I butter em and sprinkle a bit of paprika on them.
It's just like I do it, Laura, but I always add some pickled cucumbers. Usually it is enough to put as many pickled cucumbers as you put onions. The best is to cut the pickled onions in thin strips. It adds to the taste of Beef Stroganoff, and it is the way Russians do it, and they invented it in the first place.
doing this today !! thank you sweet Laura
Just what I have been craving, thanks Laura!
Here in Brazil we use ketchup and cream to make the strogonoff and we always serve with rice and potato sticks, its delicious!!!
It looks delicious Laura, I can almost smell it!
love love love it i make it all the time .
I find wild maitake mushrooms that grow naturally where I live. They would go excellent with this. Bravo! I will definitely try this recipe. I make a home made fettuccini Alfredo that they are excellent with as well.
Had this as a hospital food option after I gave birth and it was delicious so I have been craving it since then. Definitely making this
Put your beef & equal parts cream of mushroom soup and French onion soup in the crockpotand let cook in crockpot over night soooo good works everytime!
Alexis M sounds delish
I have a gluten sensitivity. Totally bummed but I found I can use potatoe starch and gluten free noodles and get good results. Definately want to try this out. Xx
As a kid, I loved everything that my mother cooked but this was the one dish that I just could not stomach! Ugh, I don't know if it was the way that she made it or what, but I remember her putting ketchup in it, I think. She would make me sit at the dinner table for hours until I finished it and I remember literally gagging all the way through LOL! Your recipe looks a lot more appetizing than my mother's did. Hmm... maybe I will give this a try someday! :)