The Best Beef Stroganoff | SAM THE COOKING GUY 4K
We take beef stroganoff to a whole new level - w/ filet mignon steak + the best creamy pasta sauce!
00:00 Intro
00:57 Seasoning the beef
1:22 Cooking the beef
2:59 Cutting onion
4:00 Cooking vegetables
5:14 Making the stroganoff
7:38 Boiling pasta
8:05 Continuing the stroganoff
9:13 Slicing the beef
10:45 Building
13:04 First Bite
15:10 Outro
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???? INGREDIENTS:
➔ Beef Tenderloin Filet
➔ Avocado Oil
➔ Salt
➔ Pepper
➔ Wide Egg Noodles
➔ Fresh Parsley
⭕ FOR THE SAUCE...
➔ Yellow Onion
➔ Mushrooms (I used shiitake)
➔ Avocado Oil
➔ Butter
➔ Garlic
➔ Fresh Thyme
➔ Beef Broth
➔ Heavy Cream
➔ Vermouth
➔ Sour Cream
➔ Worcestershire
➔ Prepared Horseradish
➔ Salt
➔ Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
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BEEF STROGANOFF: A Family Signature Recipe Enjoyed with Tender Beef, Crispy Potatoes & Fresh Cream
#BeefStroganoff #MadeatHome #EasyRecipe #DeliciousFood #لبنان #verytasty #RUSSIANBEEF #beefandrice
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BEEF STROGANOFF: A Family Signature Recipe Enjoyed with Tender Beef, Crispy Potatoes & Fresh Cream
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لحم ستروجانوف: وصفة عائلية مميزة مع لحم البقر الطري والبطاطس المقرمشة والكريمة الطازجة
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Beef Stroganoff Ingredients:
- 1200 g Faux Fillet
- 300 g Mushrooms (sliced & whole)
- 1 medium-sized diced Onion
- 300g Butter
- 3 tbsp Oil
- 2 tbsp Flour
- 400 ml Beef Stock
- 400 g Tomato Paste
- 2 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 2 tbsp Brown Sugar
- Salt
- Pepper
- 6 tbsp Fresh Cream
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Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
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According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoff's chef named after his benefactor. The count himself died of tuberculosis at the age of 43, somewhere near Copenhagen.
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Beef Stroganoff or beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
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“Lebnen A7la Balad Bel 3alam” and I’ve been trying to prove it since 2012. I’m Anthony Rahayel, passionate Lebanese, dental surgeon by profession, professional photographer, advocate of great food, blogger, YouTuber, influencer, marketing expert and TV presenter; having one and single aim, that is to show Lebanese and the world, “The Lebanon as not seen on TV”. I have founded Lebanon’s street food market “Souk el Akel” and won the award of “World Street Food Blogger of 2019”.
Since 2012 I’ve had only one goal – To uncover the real face of Lebanon, not the one that makes headlines on international television shows, but the real, the amazing, traditional and authentic Lebanon. It is that Lebanon I seek to broadcast far and wide. A Lebanon full of life, passion and vitality, full of people who are producing the most wonderful dishes, meals, desserts and much, much more.
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How to make a Stroganoff (using Mauviel m'cook saute pan) | French Cooking Academy
Beef Strognanoff is one of the first recipe that is taught in modern French culinary school and for good reasons, it is simple, it uses some useful coking techniques and it taste great.
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Written recipe here:
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????????RECIPE INGREDIENTS????????
500 grams / around 1 pound of rump steak or eye filet steaks (cut in stripes)
250 grams half a pound of button mushrooms (finely sliced)
2 medium size brown onions (finely sliced)
3 tablespoon cognac or white wine
1 tablespoon of paprika powder ( make sure you get quality one)
salt and pepper
150 ml cream (whole or heavy whipping cream)
Fat for cooking:
2 tablespoon of butter
2 tablespoon of oil (I used sunflower oil)
Regarding the Mauviel pans it is not a paid promotion I bough the Mauviel pans myself
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The pan I used in this video: M'cook series saute pan 24 cm (9.5 inch)
Via comments, Chef Mark Thomsen contributed the following information regarding the origin of that recipe:
originally, no mushrooms, no oil, no cream. If you want, however, shallots 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 purée, 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 been done that way since 1891, when a French chef called Charles Brière presented his version of the dish at a competition in Paris - which is the new base of the recipe that most people use today. so if you feel adventurous give it a try.
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Beef Stroganoff Recipe
00:00-intro
0:24-fullvideo
14:00-Outro
Beef Stroganoff Recipe Hello Everyone My Name is Gina Young. Cooking is my Passion. On This channel I Will Be Teaching You All How To Cook Delicious Easy Meals Stress free That You And Your whole Will Love. I love food What better way for me to share my food with the ???? by starting a YouTube. Channel. I’m versatile. You will see me making Southern Collard Greens. Next thing you know, I'll be making a Haitian dish or a Asian dish. I love all cultures' foods. I’m such a foodie I love To eat, cook and taste different foods. God is my best friend when I was
I loved to watch my Dad and Grandma cook. Every video that I make is made with love ???? I hope you all enjoy my Channel. Don’t forget to LIKE & SUBSCRIBE
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This Channel was started on November 26th 2017.
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Ingredients
top sirloin
bella mushrooms
egg noodles
salt black pepper garlic power parsley flakes
2 tbs sour cream
beef broth
Worcestershire sauce
1 tbs mustard
1/2 cup or more heavy whipping cream
Onions step bye
step tutorial God bless ????
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Instant Pot Best Ever Beef Stroganoff
Recipe Here!:
Due to an overwhelming demand of folks asking me to make a Beef Stroganoff, I've finally done it. But it wasn't something I was looking forward to. Here's why.
Every single Stroganoff recipe I've ever tried has been bland, disappointing and lacking in flavor excitement. I always felt like I was eating this tasteless, tough meat in a watery, milky sauce draped over noodles that left me questioning why so many love this dish.
And so if I WAS going to make a Stroganoff recipe of my own to honor my readers' requests, you can be sure that I would set out on a mission to make sure it was the most flavorful, unforgettable and comforting Beef Stroganoff one has ever tried. And I'm confident to say that I've done just that.
The Stroganoff rules are re-written here, are simple and are going to take your Instant Pot cooking to the next level!
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VENISON STROGANOFF with BUTTERED noodles - Easy 30 Minute RECIPE
Beef stroganoff is one of those classic dishes. I'm guessing if you are a meat eater, you have enjoyed stroganoff in some form at some point in your lifetime. It's an an old recipe that was originally concieved through the minds of French chefs using flavors from Russia for some high class folks with the last name of Stroganov back in the 1800s. There are so many variations of it now that it barely resembles the original version. That's not always a bad thing. I've cooked this dish at least 10 different ways in my lifetime and this is by far my favorite way to do it. Obviously this recipe could be used with beef, but today we have replaced the cow with deer. I hope you enjoy my Venison Stroganoff recipe. Thanks for watching!
Ingredients List:
4 Tbs unsalted butter
Olive oil
3/4 cup sour cream
1.5 cups beef stock
1-2 Tbs Dijon mustard
2 Tbs all purpose flour
1 Tbs of Wash your sister sauce
16 oz mushrooms of your choice
1 medium onion
Egg noodles
1/3 cup of white wine
3/4 Tbs minced or chopped garlic
1.5 - 2.0 pounds venison steak
Directions:
Cut venison steak of your choice against the grain, about 1/4 inch thick and season with salt and pepper.
On medium high heat, quickly sear/fry the meat in oil. Work in batches to avoid the temperature of the pan drop too much. Do not overcook.
Once complete, set to the side.
lower the temp to medium and put in 2 Tbs. of butter, followed by one medium onion. Cook for 2 minutes or until they start to sweat. Then add 16 oz of thickly chopped mushrooms.
Slowly caramelize the onion and mushroom mixture. This could take 10-15 minutes depending on how thick you sliced them.
Once caramelized, add 1 Tbs of Dijon Mustard and stir to coat. Then add the minced garlic and cook for a minute or two.
Then add 1/3 cup cooking wine, brandy, or Marsala wine. Your choice. Cook and stir for about 2 minutes
Then add 1.5 cups of beef stock, 3/4 Tbs of Worcestershire sauce. Stir, bring to a simmer, then add 2 Tbs. of all purpose flour to thicken the sauce. Add salt and pepper to taste and simmer for 5 minutes.
Lower the heat and add 3/4 cup of sour cream.
Then fold your venison back into the sauce.
Plate over egg noodles (I also like to add some some smoke paprika on top) and enjoy!