🏆 Glen Makes Beef Stroganoff Soup Recipe
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- Опубликовано: 19 дек 2019
- Glen Makes Beef Stroganoff Soup Recipe
Welcome Friends! Welcome back to the Glen & Friends kitchen today I'm gonna do a riff on a soup recipe that you can find deep on our channel ( • 🔵 Ground Beef and Cabb... ), and it was a really simple beef and cabbage soup recipe that comes together quickly. Today I’m going to change that up and make it into a Beef Stroganoff Soup Recipe.
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Ingredients:
15 mL (1 Tbsp) oil
500g (1 pound) ground beef
Salt & pepper to taste
2 medium carrots, diced
1 medium onion, diced
3 ribs celery, diced
250g (½ pound) mushrooms, sliced
5 mL (1 tsp) marjoram
5 mL (1 tsp) thyme
Pinch ground cloves
2 bay leaves
250 mL (1 cup) white wine, optional
30 mL (2 Tbsp) tomato paste
15 mL (1 Tbsp) Dijon mustard
15 mL (1 Tbsp) Worcestershire sauce
1L (4 cups) broth / stock, chicken or beef
250 mL (1 cup) frozen peas
250 mL (1 cup) frozen corn
150g dried egg noodles
Sour cream for serving
Method:
In a heavy pot over medium heat, brown the ground beef.
Season with salt and pepper.
Add in the carrot, celery, onion, mushrooms, marjoram, thyme, cloves, and bay leaves; cook until the veg has softened.
Add the wine and cook down until most of the liquid disappears.
Add in the tomato paste, mustard, Worcestershire sauce, and stock.
Bring to a simmer and cook 5-10 minutes to combine the flavours.
Add the peas, corn, and noodles; cook just until the noodles are al dente.
Serve with a dollop of sour cream in each bowl.
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Thanks for watching Everyone! As always the recipe is in the ^^^Description Box^^^. *How would you change this recipe to suit your taste?*
Have you ever tried to toast or gently fry your pasta before adding it in?
Instead of ground beef I would finely chop up some sirloin, would give a much deeper flavour.
I find Beef about to expire at 1/2 price perfect for this type of application.
A dash of cayenne pepper? /gets coat
@@laneromel5667 over here in Germany, I'd cut up goulash cubes in quarters instead of ground beef. Else I'd proceed as Glen did. Oh yes, instead of Worcestershire sauce I'd use Maggi, similar to Marmite, it's liquid, though.
No salt, and no mushrooms.
I really love the little step backwards you take every time you taste anything. 10/10 would recommend
I need a HUGE bowl of that right now...
Whip some up Ray - super simple and tasty!
I'm an Italian American from the country of North Eastern New Jersey. We have always pronounced Worcestershire as "Wister-sheer", which of course is 100% correct.
While watching this I was already thinking about making this the way I grew up eating stroganoff. Thin slices of beef, sliced mushrooms and onions, beef broth and of course, sour cream
Made this, by the time it was done the soup was thick and rich enough it did not need the noodles. This is a very hardy, and rich great soup, thank you. The Cloves, and Marjoram add a distinctive spin on an Eastern European based recipe.
Have a great day
After watching this video I went in the kitchen and started making it. I didn't have the right mustard so I used regular mustard, used 1/2 a can of tomato sauce (7 1/2 ounces) no tomato paste. But I had everything else. Hubby loved it. Great for a light dinner.
“Don’t be afraid of the other mushrooms 🍄 “ put that on a shirt lol
Why use a picture of a poisonous variety?
Birgit Apitius Its just an emoji chill Karen.
Wooster-shurr
Worcester is like Leicester, a town in England with a silent C.
Shire is like the end of “New Hampshire”
Wooster-shurr
Or Towscester
But americans would pronounce that more Woo-star-sheer
Remember accents are a thing.
@@littlecat5293 literally no one says Hampsheer.
Accents are a thing. THAT accent, is most definitely not
@@mattsnyder4754 Australians say hampsheer amusingly.
I'm drooling over here looking at that soup, and then Julie walks in looking like she's a regional manager for a corporation and had a big meeting earlier. Absolute boss.
I'd love to add in broccoli when the egg noodles get added in, that way they don't get too soft. I'd also probably serve it with saltines or toasted bread. Also sliced carrots and onions, those would go well in it too. It's just a super hearty beef noodle soup, make it your own.
Hi Glen, thank you for posting this recipe again. It's cold here too, Southwestern Ontario.
I made this today, a cold June day, and it went down a real treat. The best endorsment though comes from my wife, who normally hates soup.
So so god with three kinds of mushrooms, Porchinis were dried and oh what flavor! Also used a bag of Cole slaw for the veggies. Thank you !
Always awesome recipes! Thank you!
I saw this really cool way to get tomato paste out of the can-wash the can, use the can opener on each end to open the can, removing one end. Use the opposite end can lid to push the paste through. It really helps get all the paste out without leaving a lot and it’s easier to get whatever remains. 😊
4:27, subtitles - "Big big umami, Johnny a new mommy, oh that's really good..." lmao...
I made this a few days ago and it was Fabulous!! It was even better the next day! YUM!
DUDE! Your recipes are AWESOME.... VERY awesome!
I’m a fan of stirring a couple of fresh egg yolks into the pot just before serving. Yours looks wonderful.
I'd be down to beat two or three eggs and drizzle them in, not just the yolks.
As I've mentioned before, dried mushrooms can add great flavor to any recipe that calls for mushrooms. The liquid used to rehydrate them can replace chicken stock in many recipes as well. I just found dried mushrooms at Costco a while back, but haven't tasted them yet. Asian grocers are really good for them as well. T&T Supermarkets carry a good variety here in Ottawa.
Happy Holidays Glen and Family. Always a pleasure to see a new video.
I'll be making this Saturday night.
Looks great! I'm always on the lookout for a beef based soup. Many thanks.
I'm not a fan of sour cream, so I was never big on stroganoff, but being able to control it for serving, this looks fantastic.
I'm not a fan of sour cream or mushrooms at all. But I do make fantastic soups.
Recently I made the best potato soup I've ever eaten. I scrounged around my refrigerator and experimented with two ingrefients which took the humble potato soup up to another level.
Making my mouth water, Glen...
Love the channel!
Shiitake and/or porcini mushrooms add incredible flavor with soups like this. Love some nice wide egg noodles in a dish like this. 7:42 glad I'm not the only one who dribbles soup on the outside of the bowl! 😀
So I had an idea about preserving stocks and watching you take out the round containers... If you put the stock measured into bread pans and froze it, then put the rectangles of frozen stock and vacuum seal them you could stack the bricks of stock in the freezer and it would take up a lot less room.
6:34 I heard 'margarine' its adds this floral flavour... Then it hit me 'marjoram' ya fool. lol
Don't post often but, I love you guys!
Watching this in May as the weather is turning cold, perfect timing. I'll be making this delicious looking soup this weekend. Now to decide if I'll use Lea and Perrins or Vegemite for that umami flavour.
I made this doubled it up to feed four it was fantastic!
One time I was looking at mushrooms for a soup and this dude walked up next to me and caressed some large portabellas and said "Oh yeah baby that's the stuff!" and walked away with them. Now I think of that whenever mushrooms are needed for a recipe
That was probably me. I love mushrooms.
LOL, that's awesome
Really enjoy your videos. Thanks for what you do👍.
Hmmmm...this is kinda like my recipe for hamburger soup. Don't add the peas or corn but.....do add a half to a whole (depending on size) head iceberg lettuce, sliced thin. My kids love it
Oh, my mouth is watering! Definitely making this, think I'll make the ground beef into tiny meatballs. And another time, I'd back it away from the stroganoff vibe and add in cabbage and a can of diced tomatoes. Endlessly versatile.
It looks really good.
Tastes delicious, thank you so much for the taste wisdom in your herb blend.
Using an extra pint of vegetable stock and simmering a little longer before adding the final ingredients gives a more liquid soup. Sub 3x weight of fresh large noodles for the dried.
As one of many brits commenting I’d always call it ‘whustersauce’
How come a lot of the cooking channels are done by Canadians? I can tell by their accent, "out and about." I love Canadians, very kind and generous people.
The cabbage and rice version sounds good.
Went to my market... they got button mushrooms AND!!! Sliced button mushrooms lol... I’ll get variety here in a couple month when I can go mushroom hunting
I like the quickness! but I'd add 2x the noodles or drop dumplings YUM
I love your videos!
Always add the winel, especially when guests are watching. It looks impressive
Great as always.
Have been already wondering whether you forgot about that Worcestershire sauce (or as I like to refer: English brown sauce)
This recipe will be done later in my kitchen
Here in England we have a few varieties of Brown sauce, Daddies, HP and various local takes on it like Lancashire sauce. Worcestershire sauce is much thinner than the others I mentioned but they all seem to contain similar ingredients but I guess in differing quantities
I like your creativity. That's generally how I cook too. However, I pictured "beef stroganoff soup" as something a little creamier and more mushroom dominant. But that's just me.
Glen, how about Goulash and Goulash soup? I love them when I go to Germany. (Munich)
I would use a cut of beef, not ground beef. Red wine instead of white. No soup to me is complete without Sage, and also some coriander in there would be nice. Also my grandma always made the egg noodles on the side so when you go back for more no fear of mush. Thanks!
Looks DELICIOUS Glen. Thanks for sharing. Do you have a recipe for your Worcestershire sauce? I bet it's Fantastic! And yes,I Subed👍
Check our channel for the W sauce recipe. It’s where I start the process, I’ll follow up in a couple of months.
Love your videos . When are you going to put out a cook book?????
Loved this recipe. Very interested in homemade worchestershire sauce lol
What sauce? 😂
@@MrtheChief1
I always pronounce it “wore-chester-shire” sauce.. (5 syllables) 😆
@@toniroberts8117 brilliant... as long as what you’re making tastes good, who cares right?
It’s pronounced “Wustersher” if you’re interested
Time to conquer the Slovak version of chicken paprikash! (and "dropky" egg dumplings, which are similar to spaetzle)
It is called *what's that here* sauce. 😀😀
Roflmbo Glen
Great recipe..
I guess Umami is your now favorite buzz word. Luv yer gutz.. 😀
I have the captions on and they are hilarious in some places, "Big, big umami, Johnny a new mommy oh..." Lolol
I know - Google / RUclips needs to work on their speech recognition.
Is this recommanded for a instant pot?
Looks Decicious, as usual. So I noticed your Worchestershire sauce is much thicker than store-bought. Is it concentrated at the moment? Will you thin it out with vinegar or something when it is ready?
I'll thin it out once the flavour develops.
Hey this looks great but my question is about your studio? Is it heated? Do you have to do anything for shooting in there this time of year?
Thanks!
It’s heated, and actually nicer in the winter for shooting.
Dude, I was right there with you but then you added mushrooms and I was out! I can’t stand mushrooms. In the past with recipes that called for mushrooms I’d just skip them but is there a suitable substitute ? Thanks and have a swell day!
I can't stand them either.
If I really must use mushrooms I cook them on the side with a little bit of the rest of the ingredients in a separate pot. Or leave them out entirely.
Depending on the recipe I will substitute with artichoke hearts or possibly those boring black olives in a can if I don't want all that brine. But it depends on the recipe.
In this case I would just leave them out and not bring up the subject all together. As well as make my homemade crusty bread which would cause distraction. Or add Cannellini beans. If there are beans in something you don't expect there to be mushrooms necessarily.
I need a t-shirt that says "Don't be afraid of the other mushrooms."
wush-tuh-sheer sauce
When you do recipes like this, do you have issues with the ground beef overcooking and becoming chewy? I've run into that issue a few times when making longer cook-time recipes using it.
Ideally this is a quick cook recipe - so the ground beef never gets chewy. It also helps if you break it up really well in the initial fry.
I've never head that issue.
I don't think its overcooking that causes this. Just make sure your pan is really hot when you put in the beef, so that you don't 'boil' the meat. If you properly fry the beef, it will never be chewy.
How heavy are these pans? I have very disabled hands and can no longer use my cast iron.
Glenn reminds me of the urban peasant
Definitely wors-ter-shire sauce that's the way it's pronounced where it's made here in the U.K. Anything else is sacrilege x
carol29carnegie Oh come on, Wooster sauce is perfectly acceptable in the south. Perhaps with that “schwa” vowel sound in the first syllable. You must be from “oop North”, yes?
Lisa Parratt Yes, that’s about right, or close enough - and sometimes I think Ammurcans are putting it on when they claim to find real English bafflingly unpronounceable. Back in the summer of 1980 a perfectly stereotypical pair of American tourists (him, Bermuda shorts, print shirt, camera around neck, her, sandals, sunglasses, AtoZ in hand) asked me for “directions to Lye-sesster Square”. “This is it,” I said gesturing towards the Odeon, “and it’s Leicester Square.” Is that hard? Only if you pedantically insist on sounding out words syllable by syllable, which has never been how English works. Not even in Webster’s (lame) Dictionary.
Please give me a source for your apron.. thanks
Glenn, I'm English. Yes...it's 'wooster' sauce.
How do I print this recipe?
Oooo Mommy! What does that mean???
I detest mushrooms... any substitute?
Did the thumbnails get a new design? Is this old news or me just noticing today? Holiday soup for me, for sure. Thanks :-) :-)
Yep, new design started a few weeks ago and I love it. Simple, Clean, Informative, and Organized.
I would actually look to making my own 'Worcestershire sauce'. Not to DIY, not to be hip, but to suit my dietary needs. vegemite and marmite include yeast - that is not good for many diets for diseases etc. I like that tip. We could make a sauce to our needs ie: eliminate ingredients we cannot eat. As Non dairy I would add some fat in place of the sour cream. High fat coconut cream, or a sesame oil as example.
Are there gonna be shirts with Big Umami and Giant Umami available in your store?
Maybe my bay leaves are old but I do not think they add anything to the dish. But I put them in anyway.
Glen, can you give me a recommendation for pizza in TO?
I see you still have the "Darth Vader" fridge (-;
😁✌🖖👌👍😎
Huh, weird a beef stroganoff soup for me has always just been a lot more saucy beef stroangoff and instead of ground chuck I just thinly cut bits of beef
I call it "W sauce"
Looks delicious, but I gotta say, as a Slav, I cringed hard when Stroganoff was used to describe this soup...
2:46 Can someone please explain why (other than because of personal taste) someone wouldn't want to use wine in their recipe?
Religious reasons. Issues with alcoholism in the past. Doesn't want alcohol in the house to tempt them...
Dont like it, arent old enough to buy it (mostly us), dont want kids having any in their food
And to add to the list: I am on a medication that can profoundly affect the liver. My doc said, to be on the safe side, not to cook with or otherwise get near alcohol.
I'm pretty sure medium is 70/30, lean is 80/20, and extra lean is 90/10
You are correct
If you notice from previous vids, Glen is a knowledgeable and great creative cook, but numbers are not his forte. Most of us have areas where we excel, and other areas not so much. Besides, these days medium ground beef is hard to find in most Ontario supermarkets. Fat Phobia
I snickered at "dutch oven". The internet has ruined me.
Are you using a different camera angle?
Definitely just "Wooster" sauce.
"Where'syoursister Sauce". XD
I Do Not Use Worestershire Sauce At All. I Use Maggi I Like It Better..
I just call it Wooshie sauce. Easier and people generally know what if you're talking about. If they don't they don't belong in my kitchen ;)
Can we all please disspell the "fat is flavor" myth?
Take a bite of straight up raw beef fat, unsalted butter, etc..
Fat helps spread fat-disolvable flavors around a dish, but beyond a necessary amount, you're just adding greasy mouth-feel & calories.
worcester = wuuster
worcestershire = wuustershuh
maybe wuustersher for americans cus of y'alls accent
A little Demi Glace would be nice in this
Worcestershire county in the UK is pronounced, Worster-shire. So I would argue it's Worcestershire Sauce or phonetically, Worst-er-shire Sauce.
As a local English folk, it is confusing, the town's "woster-sher" spelt Worcestershire, the sauce is "woster" but the o is more of an "uh" sound, similar to the French œ sound
So you're correct