How To make Filet Stroganoff
1 1/2 lb Beef, tenderloin, cubed
Flour, for dusting 1/4 c Pickles, dill, chopped
1/2 lb Mushrooms, sliced
1 md Onion, minced
1/4 c Oil, olive OR
1/4 c Oil, vegetable OR
1/4 c Oil, peanut
1 pn Paprika
1/2 c Wine, red
1/2 c Stock, beef
1/2 c Cream, sour
Pepper (to taste) Salt (to taste)
Heat the oil in a pan and dust the beef with flour, shaking off any excess. When the oil is hot, add the meat and onion. Brown the meat, then add pickle, mushrooms, and paprika. Add the red wine, then the stock. Bring to a boil and reduce heat to simmer for 10 minutes. Add sour cream, heat through, correct seasoning with salt and pepper, and serve with Spaetzle. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans
How To make Filet Stroganoff's Videos
Creamy, comforting Beef Stroganoff made with ground beef. Simple, one pan recipe.
Russian Beef Stroganoff Recipe (with the Whatever Pan) | Best Cookware
Ingredients
• 2 tbsp salted butter, divided
• 225 g/8 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 450 g/1 lb sirloin steak, sliced thinly
• 2 tbsp all-purpose flour
• 1 cube beef broth
• ½ tsp ground mustard seeds, (or 1 tbsp whole grain mustard)
• 1 tbsp tomato paste
• ½ cup sour cream
• ½ tsp salt
• ¼ tsp ground black pepper
Method
• In your Whatever Pan, heat 1 tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
• Add the remaining 1 tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
• Add the beef chunks to a bowl and toss in the flour. Mix well and add to the Whatever Pan. Cook until browned, 2-3 minutes.
• Add the beef broth, ground mustard seeds, and tomato paste to the pan along with the cooked mushrooms.
• Cover and simmer over medium heat for 15 minutes, until the beef is cooked to your liking.
• Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
• Taste the stroganoff and add the salt and pepper, to taste.
• Serve the Stroganoff with potatoes, rice, or noodles!
Jean Patrique tools used
• The Whatever Pan
#food #beefstroganoff #howtocook
Thanks for watching the video Russian Beef Stroganoff Recipe
Best Beef Stroganoff Recipe | Classic Russian Dish
Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making best Beef Stroganoff is easy! All you have to do is to follow along with this video.
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic.
This classic beef stroganoff recipe uses traditional Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland, and interestingly enough the world over.
INGREDIENTS
1 tbsp oil
1 tbsp butter
1 onion
0.5 lbs mushrooms
1 lbs beef steak such as sirloin or rump
60ml/1/4 cup brandy
salt to taste
pepper to taste
125ml/1/2 cup beef stock
1 bay leaf
1 tsp whole grain mustard
250ml/1 cup full fat sour cream or creme fraiche
chopped parsley for garnish
Print out the recipe at
TIMESTAMPS
0:00 Intro
0:35 Preparing beef
0:45 Frying the ingredients
1:39 Making the sauce
2:20 Serving suggestions
2:43 Taste test!
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Easy Beef Stroganoff Recipe
This is my really simple Beef Stroganoff recipe. Beef Stroganoff is a classic dinner that Chris and I have been making for each other for years, and my recipe is super simple but delicious, creamy and and feels like a real treat! Perfect for date night.
You can serve with rice or pasta. This will make a really delicious and impressive dinner.
Free Printable recipe here:
Ingredients for the Beef Stroganoff:
2 tbsp olive oil
1 tbsp unsalted butter
1 onion peeled and finely sliced
7 oz (200g) baby chestnut mushrooms thickly sliced
14 oz (400g) fillet or ribeye steak sliced into strips around 1cm thick
1/4 tsp salt
1/4 tsp black pepper
2 tbsp brandy (optional)
1 cup (240ml) double (heavy) cream
2/3 cup (160ml) sour cream
1/4 tsp paprika
#Recipe #CookingShow #DateNight
Easy Instant Pot Beef Stroganoff - Dump and Go Recipe - Perfect for Beginners (Slow Cooker TOO!)
Ready for a fast Instant Pot Recipe? I have the solution for dinner tonight! This Instant Pot Beef Stroganoff is SO easy and doesn't take long from start to finish!
Find my cooking checklist here:
Check out my 9 Instant Pot DON'TS if you are a beginner to Instant Pot cooking!
See our other Instant Pot Recipes:
Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can!
This is the Instant Pot I have (yes it is the cheaper one and I love it!):
If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
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Find the Slow Cooker Beef Stroganoff Recipe here:
Easy Beef Stroganoff Recipe
I didn’t grow up eating beef stroganoff, and in fact the only experience I had with it was when I ate over a childhood friend’s house.
It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
Ingredients for this recipe:
• 2 tablespoon canola oil
• 2 pounds of thinly sliced top sirloin
• 2 tablespoons unsalted butter
• 1 thinly sliced white or yellow onion
• 2 cups each sliced cremini and button mushrooms
• 3-4 finely minced cloves of garlic
• 1/3 cup brandy
• 3 cups beef stock
• 2 bay leaves
• 1 tablespoon course ground mustard
• 1 ½ cups sour cream
• 1 tablespoon chopped parsley + more for garnish
• 1-pound wide egg noodles, boiled and cooked
• sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Add some oil to a large pan or pot over medium high heat and cook the beef until lightly browned, 1 to 2 minutes. Set aside on a plate.
2. Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
3. Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
4. Deglaze with brand and cook until it’s almost gone.
5. Pour in the beef stock and add in the bay leaves and mustard and cook on medium high heat for 8-10 minutes.
6. Finish with sour cream, salt, pepper and parsley.
7. Toss with noodles and garnish with extra parsley.
CHEF NOTES:
• In my personal opinion, the addition of caramelized mushrooms and onions elevate the recipe bringing out more umami delicious flavor in addition to only having beef in it.
• It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
• Spread the beef across the entire pan to ensure you get a sear on each piece.
• The brandy should evaporate and incorporate into the ingredients in the pan.
• The beef stock should be reduced to about ¼ cup to ½ cup before adding in the final ingredients.