Beef Stroganoff - The Most Comforting Cold Weather Dish
Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the seared steak
1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain
1 tablespoon (17g) Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons allspice
2 tablespoons (28g) vegetable oil
For the stroganoff
1 pound (454g) wide egg noodles
6 tablespoons (84g) olive oil - divided
1 1/2 pounds (680g) cremini mushrooms - thick sliced
6 tablespoons (84g) butter - divided
2 medium yellow onions - sliced
6 cloves garlic - minced
1/4 cup (32g) flour
1/2 cup (120g) dry white wine
3 cups (720g) low-sodium beef stock - divided
1/2 cup (120g) heavy cream
1/2 cup (120g) sour cream
2 tablespoons (30g) Dijon Mustard
2 tablespoons (34g) Worcestershire sauce
1 cup (240g) pasta water - will not need all of it
2 tablespoons flat leaf parsley - minced, optional
salt and pepper - to taste
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How to make Swedish Meatballs | Homemade Ikea Meatballs
Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).
Free printable recipe here:
Swedish Meatballs Ingredients:
Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (1/2 lb)pork mince
1 onion - finely chopped
1 clove of garlic - minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil
Sauce:
3 tbsp unsalted butter
3 tbsp plain - all-purpose flour
180 ml (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt
To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans
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Beef Burgundy
Learn how to make classic Beef Burgundy with big, bold flavor. Holland House Red Cooking Wine, succulent cubed beef, crisp bacon and fresh veggies come together in a rich sauce that’s simmered to perfection in your slow-cooker. The result is an easy, hearty meal that’s great for a weeknight dinner or date night.
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Beef Burgundy Recipe:
Makes: ~4 servings
Prep Time: 10 minutes
Inactive Time: 6 hours
Cook Time: 10 minutes
Ingredients:
4 oz diced bacon
1 lb. seasoned stew beef
2 cloves garlic, minced
4 Tbsp. flour
½ bottle Holland House Red Cooking Wine
½ cup pearl onions
1 cup carrots
½ tsp. fresh rosemary
2 cups hot beef stock
Directions:
1. In large saucepan, cook bacon until crisp. Add beef; cook until browned on all sides. Add mushrooms and garlic. Sprinkle with flour and cook until toasted.
2. Stir in cooking wine. Add pearl onions, carrots and rosemary. Stir in beef stock.
3. Transfer to slow cooker and cook for 6 hours on high, until beef is tender.
4. For thicker sauce, remove lid and heat for 30 minutes-1 hour.
Chef’s Tips:
• If you have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6 hour step and reduce liquid until thick.
Easy Italian Cooking “Sunday Meatballs “
Ingredients 1/3 93% ground beef 1/3 bread 1/3 pecorino romano grated cheese garlic eggs parsley salt pepper Coming from an Italian family of chefs and growing up in the 1950s and '60s, I realize what it means to cook from the heart. Sundays were a particularly special day a day I would wake up to the smell of pork neck bones, tomatoes, basil and onions frying in olive oil. The aroma of the gravy and memories of my father and grandfathers at the stove will stay in my mind and heart forever. That is one of the reasons I cook with passion.
Here is a family recipe that is quick and easy, but produces a simple, tasty sauce. It also is inexpensive.
Italian gravy is probably the most widely cooked sauce in the world. They key ingredient, of course, is tomatoes. Since this is not the right season for fresh tomatoes, this version calls for using canned ones. But don't worry. Good quality canned tomatoes retain their flavor and will produce a good sauce.
When good fresh tomatoes are available, you can substitute eight large ones, chopped, for the canned tomatoes.
The recipe begins by braising pork neck bones. This will infuse the sauce with a terrific flavor.
The fresh basil, olive oil and onions here make a great combination. Be sure to cook the onions at a moderate temperature and let them melt to a golden brown.
Stir the sauce from the bottom once the tomatoes are added you don't want it to burn. The tomato paste then adds thickness and richness. Whisk it through the sauce, which also helps smash the tomatoes.
The flavor here is a sweet one. I have not added any garlic to this particular sauce. But recipes are only a starting point. Feel free to experiment and add touches of your own perhaps a little garlic or a bay leaf for a slightly different flavor.
This all-purpose sauce works well with any kind of pasta from tubular shapes like penne and rigatoni to spaghetti or linguine. A glass of red wine, such as Chianti or Burgundy, accompanies this well.
Buono appettito!
Sammarone's Italian Gravy
4 28-ounce cans of Italian plum tomatoes (Tuttorosso). Crushed tomatoes also may be used.
2 large Spanish onions
2 ounces of vegetable oil
1 ounce of Extra Virgin olive oil
1 tablespoon salt
1 bunch of fresh basil, chopped
4 pork neck bones
6-ounce can of tomato paste
Heat oil in a large skillet and add the pork neck bones. Braise meat on bones until golden brown, then quickly stir in the onions. Lower temperature and brown to a golden color (about 10 minutes.) Optional addition here: 3 ounces of red or white wine. Be careful to remove the skillet from the fire when adding the wine. Add the plum tomatoes, squeezing them with your hands. Add all spices, partially cover and watch closely. Cook for 20 minutes. Whisk in the tomato paste and stir from the bottom of the pot
whenever the sauce reaches a boil. Lower the flame and cook for another 10 minutes.
Mom Style Creamy Ground Beef Stroganoff
This ground beef stroganoff recipe is basically just an extremely delicious gourmet version of hamburger helper AND it only requires a little more effort to make than the boxed version.
Click here and use code BRIAN at checkout for free shipping on 2 or more jars of Better than Bouillon.
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HOMEMADE BEEF STOCK RECIPE:
*INGREDIENTS*
·2lb/1kg 85/15 ground beef
·Salt
·Pepper
·125g (1 whole) white onion, small diced
·20g (4-5 cloves) garlic, minced/pressed
·1lb/450g baby bella mushrooms, sliced
·Oil
·25g (1 1/2T) tomato paste
·50g (6T) ap flour
·175g (3/4c) dry white wine
·40g (2 1/2T) worcestershire
·500g (2c) water
·21g (3 packets) powdered gelatine
·50g (3T) Better than Bouillon beef
·12oz/340g egg noodles
·225g (1c) heavy cream
·75g (1/3c) sour cream
·30g (2T) dijon mustard
·5g (2t) black pepper
·Dill
·Chives
*RECIPE:*
1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper.
Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
Allow to cool for 5-10 min before crumbling meat.
2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color.
4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates.
5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer.
6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken.
7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir.
8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often.
9. Stir in sour cream, dijon, and black pepper.
10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill.
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CHAPTERS:
0:00 Intro & the beef
1:12 veg prep and finishing the beef
2:47 starting the stroganoff
5:02 the many uses for Better Than Bouillon (ad)
6:05 Finishing the stroganoff and cooking the pasta
#stroganoff #beefstroganoff #hamburgerhelper
OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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