Beef Stroganoff
Everybody's favourite retro classic! KEY TO SUCCESS: Juicy rather than dry chewy beef. :)
Roast Beef and Pan Gravy for Beginners | Food Wishes
This roast beef and pan gravy for beginners is an easy, no-fail method that turns even lesser expensive cuts of beef into succulent, tender roasts. Plus, you’ll learn how to make an amazing mushroom gravy right in the pan. The best news is that you need no experience or skill to make it work. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Roast Beef and Pan Gravy for Beginners, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Beef Stroganoff (with leftover roast beef)
Cut up leftover roast beef....
in large frypan sauté in oil : onions, mushrooms , and green peppers
dissolve: 2 beef boullion cubes and 1/4 cup corn starch in 2 cups cold water....
add: cut up beef and 1/2 large container of Cabot onion dip
to beef mixture...heat until boiling and stroganoff thickens...cook brown rice...pour beef mixture over brown rice.....
Leftover Prime Rib Beef Stroganoff {Best Prime Stroganoff from Holiday Prime Rib Roast Leftovers}
My popular and in-demand leftover prime rib stroganoff (or prime stroganoff) is always a hit and it's a super easy and absolutely delicious recipe for using up your prime rib leftovers! No worries about the best way to reheat your leftover prime rib, it heats in the sauce!
If you enjoyed this video please help us out! Leave a comment and click LIKE and/or SHARE!
Get the full printable recipe with complete instructions at
Check out all of my Prime Rib Leftover Recipes at
Wondering what to serve with your prime rib dinner? Get my full list of holiday meal planning ideas at
Ingredients:
2 Tbsp olive oil (extra virgin)
1 shallot (minced)
1/2 Tbsp garlic (minced)
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tsp tarragon
1/2 tsp ground sage
1/2 tsp thyme
1/4 tsp each, salt & pepper (more to taste, if necessary)
1 cup Baby Portabella Mushrooms (stemmed, sliced)
1 1/2 cups beef broth
2 Tbsp Worcestershire sauce
1/2 Tbsp Dijon Mustard (coarse ground)
1 pound leftover prime rib roast (sliced into 2 inch strips)
1/4 cup sour cream
8 oz egg noodles (rinsed and drained)
2 Tbsp parsley (chopped, optional garnish)
Be sure to visit us online at
Visit us on your favorite social media sites!
FACEBOOK
TWITTER
INSTAGRAM
PINTEREST
TUMBLR
FLIPBOARD
Email for business inquiries or recipe help:
Angela@BakeItWithLove.com
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!
Beef stroganoff 
Ingredients
- 600g beef fillet, sliced thin (rump will also work well)
- 1 brown onion, sliced thin lengthways
- 200g button mushrooms, sliced
- 2 tbsp grapeseed oil
- 50g butter
- 2 tbsp flour
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 3 tbsp sour cream
- Salt and pepper to taste
- Egg noodles to serve
Method
1. In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
2. Once all the beef is sealed off, remove from the frypan and set aside.
3. Add the onions to the pan and sauté until they have some colour and start to soften.
4. Add the mushrooms and cook for 3-4 minutes.
5. Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
6. Cook for 10 minutes or until the sauce is nice and thick.
7. At the Worcestershire sauce, mustard and sour cream and mix well.
8. Add the beef back to the pan and stir through.
9. Serve with buttered egg noodles and enjoy!