Beef Stroganoff Recipe - The Best Beef Stroganoff
Learn how to make a Beef Stroganoff Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Beef Stroganoff Recipe!
Beef Stroganoff
Everybody's favourite retro classic! KEY TO SUCCESS: Juicy rather than dry chewy beef. :)
Beef Stroganoff ||Chuck roast beef
#Creamy#YummyDish
Ingredients :
*3 cups of water,divided
*1 cup cashew nuts
*2 tablespoons olive oil
*2 pounds chuck roast beef
*1 1/4 teaspoons salt
*1/4 teaspoon black pepper
*1 yellow onion ,diced
*2 pounds yellow squash (I swap mine with fettuccine noodles)
*8 ounces cremini mushrooms,sliced
*1/2 cup dry sherry
*1 cup low ~sodium beef stock
*1 tablespoon lemon juice
*1 3/4 teaspoons apple cider vinegar
*chopped parsley to sprinkle on top
I hope you'll enjoy this recipe.It's phenomenal go try it.
Slow Cooker Beef Stroganoff
Use your slow cooker to turn a relatively inexpensive cut of meat into a decadent and delicious beef stroganoff. The beef is cooked with lots of mushrooms, plus stock, garlic and mustard, then finished with sour cream, right before serving.
A great recipe if you're cooking for a crowd or if you want to make ahead. It reheats so well!
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp sunflower oil
▢1.5 kg (3.3lb) braising beef or casserole beef - chopped into bitesize chunks
▢4 tbsp plain (all-purpose) flour
▢1 tsp salt
▢1 tsp freshly ground black pepper
▢1 large onion - peeled and chopped
▢4 cloves garlic - peeled and minced
▢1 tbsp Worcestershire sauce
▢2 tbsp Dijon mustard
▢600 ml (2 ½ cups) beef stock - (2-3 stock cubes, plus water, is fine)
▢300 g (10 ½ oz) chestnut mushrooms - thickly sliced
▢1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to make a slurry - (optional)
▢120 ml (½ cup) double (heavy) cream
▢240 ml (1 cup) sour cream
▢small bunch fresh parsley - roughly chopped
Process:
1. Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together.
2. Heat the oil in a large frying pan (skillet) pan over a high heat (or use the searing function of your slow cooker if it has that functionality).
3. Then add half the beef to the pan. Cook for 6-8 minutes, turning regularly until browned all over.
4. Once browned, transfer to the slow cooker with a slotted spoon and repeat with the rest of the beef, transferring the second batch to the slow cooker too.
5. Turn down the heat of your frying pan down to medium and add the onion. Cook for 3-4 minutes, stirring regularly until the onion starts to soften.
6. Stir in the garlic, cook for a further minute.
7. Then add the Worcestershire sauce, Dijon mustard, beef stock and mushrooms.
8. Stir everything together, making sure to scrape up any bits that may have stuck to the bottom of the pan.
9. Bring to the boil, stir again then transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours, until the beef is tender.
10. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
11. Mix together the double cream and sour cream, then carefully stir into the beef and sauce, being careful not to break part the beef (it will be delicate).
12. Top with freshly chopped parsley and a sprinkling of black pepper before serving.
Want to cook it in the oven?
Cook in the oven for 3 hours at 160C, with an additional 240ml (1 cup) of stock. Check a few times in the last hour and top up with more stock or a splash of boiling water if it's starting to look a little dry.
Can I make it ahead?
Yes, you can make this dish ahead, including adding the cream, then cool, cover and refrigerate. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.
Can I freeze it?
Yes, I've tested freezing this recipe and it reheats without splitting in my experience. Freeze in portions, then defrost in the refrigerator overnight. Note: Some liquid will separate a little when defrosting. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.
#CookingShow #Recipe #SlowCooker
Classic Comforting Beef Stroganoff with Buttered Noodles
Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!
Click here and use code BRIAN for 10% off your order or code BRIAN30 for $30 off your first sake box.
☕Like this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
--
TO FINISH THE BEEF STROGANOFF
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing
#beefstroganoff #stroganoff
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Jamie's Quick Beef Stroganoff
Jamie's back with this incredible beef stroganoff recipe. Prime cuts of sliced steak in a delicious creamy yogurt and mushroom sauce livened up with an onion pickle and a dash of brandy. An really quick and tasty dish for all the family.
This easy recipe is from Jamie’s 15 Minute Meals television series - first aired on Channel 4 in 2012. If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 62 of Jamie's 15 Minute Meals book or take a look at the ingredient list below for the basics:
Rice
1 mug (300g) of 10 minute wholegrain or basmati rice
1/2 s bunch of fresh thyme
200g baby spinach
Pickle
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
Stroganoff
300g mixed mushrooms olive oil
3 cloves of garlic
2x 200g sirloin steaks, fat removed
1 heaped tsp sweet paprika
1 lemon
1 swig of brandy
4 heaped tbsp fat-free natural yoghurt
1 swig of semi-skimmed milk
Links from the video:
Jamie’s Mexican Tomato Soup |
More Food Tube videos |
Music:
Brightlight City |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x