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I don't think it's traditional but here in central Europe we often stir in quartered dill pickles near the end, it helps with the color a bit and depending on the pickles it provides some crunch and *heterogeneity*
In Russia it is a stew usually. In soviet union there were dairy cow breed, grass fed, and meat was pretty tough. Besides, standarts of butchering are different and you got random cut from the butt or shoulder. Tenderloin was extremely hard to find. So if you wanted your beef edible, you cut it into small chunks, browned it and cooked with some water until softened, and only then added sour cream and everything . It is stretchible for a crowd, and it is one of the comfort food options for cheap. Win-win
It may not be traditional, but fennel or anise + spicy (paprika or cayenne) balances away the pungent grass-fed flavor. (It's also a nice variety when you don't have grass fed flavor)
I tend to use round steak or chuck, something like that, roll it in some flour with seasoning added, once it's browned and onions fried it simmers with the sauce
That makes more sense. I've heard of stroganoff all my life but never dreamed it was a fake stew made of expensive, low-collagen meat, because that sounds senseless and insane.
I don't know whose day I will ruin by sharing this but here in Brazil we put stroganoff in Pizza. It's not even a niche thing either, seems to be everyone's favorite (I don't like it tho)
ive only had stroganoff pizza once, but i think about it constantly whenever i fancy pizza, it's so good, shame i never find places nearby that have those
Yeah and it's also common to put mayonnaise, ketchup, and requeijão on pizza. The Brazilian tendency to put massive quantities of mayonnaise on absolutely everything will never cease to amaze me.
Beef, as well as chicken (I believe it is a local creation) Stroganoff is one of the most popular dishes in Brazil. It’s on every Brazilian family table throughout the whole year. Here in Brazil, it is usually prepared with heavy cream, instead of sour cream. Usually, it is served with rice and shredded potato chips, also a very famous local garnish/side dish. A little bit of tomato paste and Worcestershire sauce along with the mustard definitely goes a long way. Definitely a great, and quick recipe for any day, be it a simple weekday dinner or Sunday lunch. Great video, Adam.
My stepmother is from Brazil and she likes to make chicken stroganoff with a tomato sauce over rice. One of my favorite foods. “American” stroganoff is still very good though
The Stroganoff that I know from the Soviet times uses beef, dill pickles, tomato paste and sour cream (smetana style) as the main ingredients. In fact the sour cream, tomato and pickle give the dish so much of its character it is almost impossible to imagine it without it. It is supposed to taste a little tangy.
oh my God, thank you so much for this comment. I made stroganoff this way on a whim and it's genuinely one of the best things I've cooked in a long time
Hi Adam, Chef here. This along with salisbury steak are the two old school dishes turned poor folks food that I've been hoping get a modern revival. Growing up dirt poor we had more than our fair share of Hamburger Helper and frozen salisbury steak dinners and even those were pretty tasty. I'm hoping I start seeing some nice freshly prepared versions on the menus of hip restaurants soon.
I would *love* if more restaurants cooked dishes like these. One of the big reasons I learned how to cook is because there are some favorite foods from my childhood that I just can't ever eat unless I make them myself.
Exactly, who says you can't make gourmet versions of "poor people" food? I once had a freshly prepared Mac & Cheese as a side at a fairly expensive restaurant, and it was epic for what it was
It's also a very popular dish here in Brazil! Tho it's generally made with chicken and mushrooms. Most times served with rice and or little potato sticks! One of the best dishes we got,and we got many! But it differs quite a bit from the russian version,tho it takes the same name for reasons im yet to understand.
I've been watching you for about a year and a half and I gotta say; you've really helped me when it comes to experimenting in the kitchen gonna try out your pot roast today (with my own spin). Thank you Adam for your food science
beef stroganoff is one of the traditional school dishes in Russia. but in a school it's obviously made not from tenderloin, but from any cheap cut. yes it will be chewy as hell but still edible, and even tasty sometimes because of sauce
Thank you Adam. I just watched this video for the second time and realized how much it teaches me. I've heard many of these techniques before but having you explain them so well and as they are quickly being used is educational for any cook. How to chose the meat and why this cut is important. Why to don't overcrowd a pan. Why you need substantial oil to properly brown the meat. Why shallots are better for this dish rather than onions. Why you use cold liquid to make your cornstarch slurry. Why you use chicken stock rather than beef (I agree there). There are several other nuggets of cooking wisdom. All in less than 8 minutes with a demonstration. So many RUclips cooks are just parroting what some other RUclipsr cook said and repeat it to sound smart when they don't know why they are saying it. "Use kosher her salt". When they are adding salt to their bread dough. "Use Extra Virgin Olive oil" when sauteing onions. I sounds smart so they repeat it. You, Adam have researched the "why" and tell us about it. Anyway, your hard work is appreciated. Thank you.
One of the favorites in my house is something we call “pseudo stroganoff.” 2 pounds of 88/12 ground beef seasoned with a bit of Montreal steak seasoning and then ever so slightly burnt for a bit of a “seared” flavor, either fresh minced onion or onion powder depending on how quickly I’m trying to make it, dash of garlic powder, two cans of cream of Campbell’s mushroom soup (off brands have proven to be pretty icky for this recipe), two cans of milk, and occasionally some cut up fresh mushrooms and/or sour cream if we have them to use. I make my own egg noodles from 2 parts white whole wheat flour and 1 part all purpose flour, and it makes the pseudo stroganoff absolutely delicious!
I had a roomate in college who made this dish almost exactly, but we'd use store bought noodles because....college. But everything else is the same besides canned milk....unless you poured milk into the can of soup for measurement? In any event, it was a hit during the winter since we could get cheap ground beef from the farmer's market and egg noodles, onions, and mushrooms were always cheap near us so we could make a LOT of servings for under 10$ if we shopped smart.
This sounds EXCELLENT and also cheap, and very much like the way we've made what we call "rice and gravy" (and my mother calls SOS, I will not repeat here what those initials are for). The basics of it - ground beef, cream of mushroom soup, milk, garlic, onion - the difference I'm seeing here is the Montreal steak seasoning. We used to use a lot of Creole seasoning (Zatarain's to be specific) but in the last couple years due to diet restrictions we've had to lay off using most spice blends... but we still HAVE some Montreal steak. That stuff is so good! (It's also insane on pork loin btw)
@@Beryllahawk shit on a shingle? Always wondered what that dish was. How very apropos of you to censor considering RUclips’s new strict language guidelines for content creators
I remember decades ago when I was a young lad (63 now) my father would take my sister and I to a really fancy restaurant in the nearby town to us on Christmas Eve. Each time we went I tried a different starter to see what they were like. One year I had oysters (yeucch to a nine yo) and the following year I had l`escargots having been introduced to them earlier in the year at a cousin’s wedding. However, for my main course I would always, always, always have the Beef Stroganoff; without fail. It was made with fillet and was just heavenly. Seeing you make that bought back memories of Christmases past and my beloved late father. Thank you. BTW I’m in the UK.
Its amazing how different this recipe is for each country, here in Brazil it can be made with Beef or Chicken, we tend to add a bit of onion and mushrooms and the sauce is a mix of tomato extract, mustard and cream ( some ppl also use conhac to flambe the meat before adding in the sauce) , usually served with rice and shoestring potatoes
@@raulromano3901 Ketchup is kinda optional, personally I dont use tomato extract and go only with ketchup, makes the sauce way more flavorfull, but some ppl prefer only tomato
Adam, I have always loved the “idea” of cooking. I have always been impressed with people who possess the natural Knack for cooking. My mother always cooked (almost) all of our meals while I was being raised up, however I have always been cautious and standoffish when it comes to baking and cooking on my own. And I would just like to thank you profusely for not only intriguing me further, and bringing back around my love of cooking and food, but also making it so approachable, and easy to understand. I have never listened to anyone who can talk in such a complex/scientific way, but also in such a Simple and understandable manner. So thank you. It means more than you know.
Keep on cooking! It is a skill that can be learned like anything else. I started off cooking eggs out of necessity as a college student and before I knew it I mastered that one dish and I could flip an omelet with the flick my wrist like a pro. I branched out from there learning basic recipes and eventually adjusted them to my liking after cooking them a couple times. I got a book from Williams Sonoma about basic cooking skills that really helped me, but honestly these days there are so many RUclips videos that are probably even more helpful to learn basic techniques. I encourage you to keep going, even if it is only one dish that you like the most that you cook. If you master that, you will naturally branch out and cook other foods. You don't have to be a Michelin star chef to enjoy cooking and the food you cook! See if you can get some of the recipes your mom cooked and I guarantee they will be so satisfying even if they aren't perfectly like how your mom cooked.
@@MichaelAmerson My late husband had his specialties, which were always a bulwark when I wasn't there to cook: meat loaf, pot roast, and sauce bolognaise. I was always happy to leave it to him, as he loved playing with inventive variations on the themes (hey, you _can_ toss the rest of that can of crushed pineapple in the meat loaf!) Plus the added bonus that they were generous leftover dinners for the two of us. I do miss him, going on twenty years this spring.
This was one of the family staple meals my dad would make through my childhood, and it's still a favorite of mine. To the best of my knowledge, I've never had Hamburger Helper and didn't realize they were so similar. His version used two cans of condensed cream of mushroom soup and ground beef instead of steak, so it was pretty easy and affordable to feed a couple of kids. Once I got older and had to watch my sodium and red meat more, I learned how to make it from scratch like this and it's delicious! Tried it with chicken and meatless with lots of mushrooms, and it's all tasty, and still relatively simple.
In Sweden we have an alternative call sausage stroganoff where you trade in the beef with sausage (mostly falukorv, a type of sausage that's gotten the traditional speciality guaranteed by the EU). It's basically a typical student or hangover meal here because it's easy to make and fairly cheap, especially if you trade in the dairy for milk. And here it's eaten with rice
Strogonoff became a very common food here jn Brazil. We use beef, chicken or shrimp as the protein source. It’s pretty much one of the most famous weekend meals!
I've always made my stroganoff by braising chuck in red wine and a bit of water or stock for hours and then turning that into a pan sauce with sour cream. That's how my mom used to do it. Its one of my favorite dishes and I make it every year for my birthday. This is a very different take.
Eagerly waiting for the episode on how Brazilian cuisine adapts everything to its kitchen. Strogonoff down here is a dang classic; make it Chicken Strogonoff and you have the quintessential weekend family lunch
Brazillian cuisine doesn't adapts everything, it devours, reconstruct and regurgitates every dishes, and we even change the name to say it's ours. Basically Abaporu. But I really don't think he should do ours adapted dishes, unless he does the "Adam's way", most of these foods would be just a okay dish that look like a mess for who aren't familiar with it. Remember, we deep fry our sushis...
I rediscovered Beef Stroganoff from Glen And Friends Cooking RUclips channel. My mother used to make this with egg noodles. My wife doesn't like egg noodles, but she does love mushrooms. I try to use as many different mushrooms as I can, although that is usually button mushrooms and dried shiitake. I have never used such good meat before. That is a great idea with the scraps.
My family has its own depression-era recipe like this - we use ground beef, campbell's golden mushroom soup, sour cream, and ketchup for the sauce, all served over rice instead of noodles. Amazing comfort food. nice to see your take on it.
adding flower at the onion part of this recipe before you add the broth to make a roux instead of corn starch slurry will make the sauce better for cooking over a long period of time. This may be useful of you don't wanna spend extra on shallots and tenderloin and just get regular onions and cheaper cuts of beef and let them stew. Then add the sour cream (or Greek yogurt for me) right before you are ready to serve it
my boyfriend is the reason I started watching your channel. one of his favorite things to do is to take a classic American meal, like Hamburger Helper, and then make it gourmet. it's all coming full circle now with this video, lol!
Does anyone else want to see a special episode where Lauren cooks something? Like a whole ragusea episode but it's just her making something she likes, anything at all. She could do a real (or fake) sponsorship bit, the whole thing. I would love that as a sort of special episode.
This is a dish I make all the time during cold and dreary days. I usually buy either a strip steak or a ribeye and slice it into thin strips. Not only that, but I save my fat trimmings and render them for cooking your steak, onions, and mushrooms in. It reduces the amount of butter necessary. Interesting use of starch, too - I'm a roux man myself, but you do you.
@@nolongeramused8135 Brazilian stroganoff is way simpler than the original, sauté some garlic and onions with whatever protein you choose, add mustard, ketchup and heavy cream, salt, black pepper and it’s done. Serve it with white rice and shoestring potatoes. You can put mushrooms if you like, I recommend cooking them after cooking the protein.
As An American, I grew up with chop meat Stroganoff too, but I found the history interesting & the original dish with beef filet, like Adam's recipe, luxurious. It all began with a Russian Aristocratic family named Stroganoff. Their chef in the 19th century was credited with creating an upscale version of a traditional Russian beef dish & naming it for his Employers. A version of the dish was introduced by a French chef to Larousse Gastronomique in 1891 & it was off to the races of adaptation, evolution & popularity.
I LOVE how you get straightt to the point! This is my plead to all readers of comments: If you ever make a video, get straight to the point! Do not follow the time wasting procedure saying: "In this video, I will tell you this, that and teh other." Just do it! Also, don't start with the big bang...
here in Brazil, it's very common to have Stroganoff on fridays, since it's a favorite in many houses. Usually we eat it with rice and fries, it's an amazing combination
@@sophiophile we do have a large catholic population but catholic practice can be very "flexible" in most households, where people identify as catholic but don't follow certain rules strictly
Here in Portugal, Strogonoff is quite popular, especially as a home dish. It's one of my favorite dishes, in all honesty and it has so many variations in the cream that can be used, none of which taste the same. We make it with either beef, turkey or chicken breast or veal.
You deglaze with white wine, use proper veal stock (400ml for 1.2 kg meat) and reduce it by 2/3 to thicken it for saute minute. So regular gelatin would be a superior substitute to starch snot or roux if you use store bought stock. Tomato paste is optional but traditional for that orange colour. Mushrooms sauteed in butter are served as garnish, so it solves the problem. That's restaurant way to cook it in France. I also cross-checked my French reference books and the only variation is to use 1cm cubes instead of 5x2cm strips of tenderloin tail.
I never have beef like that to use up, but ground turkey stroganoff is in regular rotation at my house. I make the whole thing in my EPC, sautéing the turkey and onions, deglazing, adding spices, then adding the dry noodles and covering with chicken stock. As long as noodles are “underwater,” they cook perfectly. After it’s done, I thicken and add the sour cream to taste. My husband won’t eat mushrooms, but my daughter and I love them so I cook those separately and to our servings. Not classical by any stretch of the imagination, but my family likes it, it’s easy to prepare and clean up after, and it makes enough for 6 servings, so it’s reasonable in price. Yours looks beautiful. TFS.
My stroganoff recipe from the 1960’s adds a little Worcestershire sauce and a tiny amount of ketchup to the mustard. My family loved this- I loved it, because as you say, it’s fast. This and a veg or salad is a meal . My kids don’t know what Hamburger Helper is, but I remember that awful salty nasty dish. And yes, sometimes I made the same dish with hamburger meat, always from scratch.
I'll probably never make this dish without mushroom, but reading the comments was incredibly valuable for me, particularly hearing from the Brazilians who make this dish with chicken. I'd rather not spend 20+ dollars on fancy steak cuts that end up swimming in sauce, but making this with chicken sounds like a great idea!
@@SJisReading I use cheap cuts when I make this too, but often what happens is the meat is a little more chewy. It's still delicious but I suspect you can get a better result by just swapping the cheap cuts for chicken of equivalent value. It will be different though, and if you want that beefy flavor, there's nothing else you can do.
Brazil has an huge strogonoff culture but it's a "little" different: tomato sauce and cream as a base with cheap cuts of meat accompanied by rice and batata-palha (shoestring potatoes). It's hella good!
As soon as I saw the title, I was sure I’d find my fellow Brazilians in the comments. Strogonoff is such a popular dish in Brazil. Using a bit of ketchup is little trick that makes the sauce even better, but of course no chef will admit it.
This version of the dish is nothing like what I grew up with, I might have to try to make it this way eventually. The version I am used to makes it with chuck and brown mustard, its a long stewing process. We also use kluski egg noodles. It is quite rich and way too filling but I love it because it tastes like home to me.
as a Russian chef, I can say that most of the aspects in the video are pretty much close to the professional way of making it, except for the cutting (Russian chefs usually cut tenderloin and onions in julienne for this dish), and tomatoes. Russians usually add tomato while sautéing the onions.
I think this is the least traditional recipe for stroganoff I've seen, but honestly it's one that I go back to the most. Whenever I make it, the sauce breaks a little bit, the color is almost opaque and glossy rather than creamy, and yet it never tastes bad, and it's perfect a meal to scale up or down because most of it is flexible eyeballing. I might not have an entire steak in the fridge, or heavy cream or beef broth, so being able to just cut as much or as little onion as I want and being able to control how much sauce I make by limiting or increasing the amount of stock I use because I can just add more cornstarch or more stock to get to a good thickness is honestly great. I can count on this recipe to use up scraps of steak after taco night, or the mushrooms that I didn't use in risotto, and yeah it won't be exactly what I think of as "stroganoff" but it's so quick and easy that I don't even need to reference the video after making it twice. That's the beauty of Adam's channel for me- the recipes are generally pretty accessible, and once I get the concepts, I can really cook in a way that works for me. I love that this is an explicit goal of the channel, and I think this video reflects it really well
I've almost never seen beef stroganoff here in sweden but sausage stroganoff is very popular, sausage in cubes and cuboids, specifically Falu-sausage (falukorv in swedish) is the most common. Its also almost only with a red tomato sauce but and it can be paired with almost any carbohydrate, rice, pasta, potatoes, whatever.
Coincidentally, I had beef stroganoff on my menu for today. Here's what I did: I cooked down some onions and mushrooms, then added beef (I sometimes use lean meat like Adam but I used ground beef today because that's what I had) and then garlic, seasoning with salt and pepper along the way. I then took a suggestion from one of the comments here and used some gochujang. I only used about a teaspoon and it was perfect, no heat but plenty of umami. I also go heavy on umami, though, and added a couple splashes of both Worcester and Maggi. I then mixed in a few tablespoons of flour, added egg noodles (I like them cooked in my sauce) and four cups of beef broth. Cooked it down until thick, turned off the heat and stirred in a tablespoon of brown mustard and a cup of Greek yogurt (I like the taste and texture more than sour cream). It was wonderful and the whole family approved!
I grew up with the hamburger helper “stroganoff” and still enjoy it from time to time (with a few tweaks for actual flavor) and I’ve always wanted to they the actual dish! Looks great!
Can you give a short description of what hamburger helper is? I don't want to sound judgy, but obviously with that sentence opener I fear that I will. It sounds absolutely disgusting. I'm British btw, so there are loads of disgusting things I hold dear.
@@jonnybutcher3948 Essentially it’s a boxed dinner preparation. The box contains a packet of egg noodles and a packet of powdered sauce and seasonings. They’re added to a cooked pan of what I think you’d call beef mince with some extra liquid to rehydrate the powder and cook the pasta. Basically comes together to create a quick dinner with similar flavors to actual stroganoff
I grew up with the same. For a poor family in US in the 2000s, every meal was a cheap 1 pot pasta dish 😄 Nowadays I make egg noodles, ground beef, sauteed mushrooms, sometimes I'll add carrots and canned peas to give it a SOS ("poop" on a shingle) vibe. Then the sauce is cream of mushroom soup mixed with the ground beef drippings, some sour cream, and then cream cheese to emulsify the fat, thicken the sauce and add some extra tang. I can't make it too often because I live alone and a whole pot of this stuff will be gone in a few days around me.
I grew up with a dish my German mom called "hash." Brown HB with onions, remove fat. Add a heaping spoon of flour, brown, add water with beef bouillon, onion powder, soy sauce, tsp worchestershire sauce, bay leaf, tbs mild paprika and pinches of garlic powder and ground nutmeg. (If you can identify either of the last two, you've used too much, they should just add umame). Simmer 45 min, add cornstarch slurry to thicken to taste,, and serve with macaroni. I was 14 or 15 when I was fed hamburger helper at a friend's house. It tasted fine, but wasn't as good as Mom's hash. For years afterwards, when I said my mom was making hash for dinner, and I was excited, people would groan and describe the disgusting slurries, much like pig slop, that their moms would refer to as hash, made from whatever was leftover in the frig. I explained mine was homemade hamburger helper. I'm sure the stroganoff is good, but for the lesser cost and lower calories, I'd rather have hash.
Thanks Adam! I'm on a mission to show my older relatives that I can still have delicious, cozy meals while adjusting recipes around my intolerances (mainly onions, *sigh). Your videos help a lot.
My mom makes a stroganoff I feel nostalgic for as she's made it since childhood. It's a very hearty, heavily sour-creamed sauce made with cans of beef broth and cornstarch slurry. Meat is typically stewed or slowcooked in the sauce before the sour cream and cornstarch is added, as it's delicious with nearly shred-able beef chunks (especially if you cannot afford expensive cuts). The secret ingredient is ketchup. I don't know why, but it adds a nice vinegary punch to it.
A lot of what we consider Russian dishes are kiinda French dishes: French chefs were hired by major Russian families, in a very traditional Russian act of “purchasing culture” from France (started with Peter I attempting to modernize Russia and make it more united with their European counterparts). The new dishes become a staple there and eventually find their way into the country’s peasantry’s dishes. It’s basically French techniques with Eastern European ingredients. That gets you Chicken Kyiv, Olivier Salad, or probably right here…this.
This is actually a big shock for me. My whole life my grandpa made Beef Stroganoff AS a long stewed thing (well like1 to 2 hours} and you finished it with sour cream at the end. It was also a great bulk meal for a couple days. I think the difference though is that the meat we used WAS tough cheap stew meat, sometimes whatever we'd get from food stamps and the big brown carboard food boxes from the whatever place that gave them to us. It'd be soft and nice and the egg noodles made the, even when stewed, kinda tough fibers of beef less noticeable and well worth for the flavor. We still make our version often and it's a top 4 food for me, Though I'm not sure we'll ever have scrap tenderloin to try this version, there are a couple tips that could carry over. Have a wonderful day Adam and I'm glad you've been given the opportunity to provide nice things for your children and family. It inspires me every day that I can do the same someday.
Also rereading this I really hope none of it came across as "oh woah is me" or judgemental towards your lifestyle. I realize the "Though I'm not sure we'll ever have scrap tenderloin to try this version" could convey envy or some kind of malice but I promise you I don't mean it. I'm sorry.
You definitely can do stroganoff in an all day stew with a roast in the crockpot and just boil the egg noodle and add sour cream when you get home from work. Good weekday meal with tougher, less expensive meat, though its definitely more on the hamburger helper side the way my family always made it.
My mother and I made beef stroganoff dozens of times. We always used round steak and braised it. Salt, pepper, garlic, paprika, mushroom, onion, water and beef bouillon (though I usually used stock later on) and a splash of Worcestershire sauce and soy sauce, stir in sour cream at the very last. This was a slow method, long simmer to make the tougher cut tender. If we wanted it done quicker, we’d use ground beef instead. I can’t for the life of me ever remember having real Hamburger Helper stroganoff, just homemade.
Unfortunately I never have leftover tenderloin because I won't buy an expensive relatively tasteless cut of beef lol but I do love any form of this dish.
i dont think any real chef would complain about deviating from traditional recipes in a personal kitchen, as they say variety is the spice of life and the enjoyment of cook primarily comes from the creativity of a personalized dish.
You should look into how Brazilians make stroganoff. They typically use table cream with either chicken/beef and they mix ketchup and sometimes mustard. It might sound disgusting but it is actually amazing.
This is a great beginners dish to learn because its so flexible in how you get to the final result. If you have some beef, butter and even just milk , you probably have everything else you need in the cupboard to finish it off if you get creative. I've even pulled it off with a pack of ramen noodles. It has almost all the basic concepts you need to master more complex dishes but it's not super picky in order to pull it off.
Most seamless ad transition ever. My mom always made a quick easy version with ground beef which I now make with ground Turkey. It’s just meat, garlic, cream of mushroom, and sour cream. I also add sautéed mushrooms. Last time I brought it into work somebody commented “that smells amazing!”
I've had surprisingly good results with using extremely cheap, lean cuts of beef. Just slice them super thin across the grain and sear them hot and fast. Since you're not doing a long stew, it doesn't matter that there's no connective tissue to dissolve. It may not be as succulent as tenderloin, but if you slice thin and don't overcook you won't be chewing leather either.
Ways you can elevate beef strokin'off: Use braised short rib. Add dill weed to the sauce. Use heavy cream. Make your own creme fraiche. Add a tablespoon of pickle brine. Use handmade taglatelle noodles. Top with poached egg. Drizzle hollandaise over the top. Add crumbled bacon. Add chevre or bleu cheese.
In Poland, we make Stroganoff (Strogonow) more like a soup. It's usually made with beef, but sometimes we use chicken. And also we add pickles (although not in my family) and bell peppers.
I had no idea this was usually made with tenderloin. My dad always made stroganoff with ground beef. (Maybe that's the hamburger helper influence.) Almost always with egg noodles, but as a kid I loved it over toast.
@@ileutur6863 I was surprised to learn it's a quick simmered dish made with already tender meat. All the stroganoff I've ever made used a tougher cut like chuck, which I simmered for a couple of hours until tender. Probably resulted in a better end product honestly, chuck has a better flavor than tenderloin.
Crazy how a version of this dish is a staple at brazilian households. Sure it's very different, but everyone no matter if poor or rich eats it and loves it. Even the army has a sttoganoff ration.
This is one of my FAVORITE dishes!! One of the things I have been enjoying doing with our homemade stroganoff is using pork meat instead of beef! The meat doesn't have that same "meaty" beef flavor, but it can be so much softer and you can get some of that pork fat to make the meat itself more moist that just *muah* oh so good! Also, when you said about cooking mushrooms after the meat I had a bit of a bluescreen because I've grown up with these mushroom conserves and never thought of using the "in nature" (is that how you call them?) for stroganoff and now I wanna try making them with as many different mushrooms as possible to taste the differences and find out which one I like the most
In Brazil, this dish and its variations (like chicken stroganoff) are very popular in domestic cooking. The main difference is the side dishes: our most common side to stroganoff is white rice with "batata palha" (fried, thin and short strips of potato). It's very good.
Beef Salpicao is a dish that fulfills the same role of using these beef trimmings (only recently discovered is a Filipino dish, where I'm from, always assumed it was a foreign dish). Making it is quite simple. Chop garlic fine of slice into chips. Fry this in plenty of olive oil until golden and crispy. Strain the oil and use it to coat the beef. Fry the same as the video. The sauce is about a 2 to 1 to 1 of oyster sauce, Worcesterchire sauce and soy sauce (I just eyeball). You can dilute with a bit of water but you only really have enough sauce to coat the beef.. Add pepper to taste. Add back the beef with the garlic. Turn off the heat and stir in a small amount of cold butter. Serve with rice. I will say that I've never actually made this with beef, always cubes of tuna. Beef is a lot more common elsewhere though.
An unrelated note on thawing: while the trickling water method is great, if you want to thaw without water I found that microwaving your meat for 2-4 minutes at 20-30% power does a n amazing job. Just check on your meat every 30 seconds or so
My mom's stroganoff sauce (and the way I basically still make it) was just sour cream and some seasonings tossed in with the meat. A shit ton of sour cream. I also usually add some Better than Bouillon to boost the beefiness, but the liquid of the sauce all comes from the sour cream. I've done it with ground beef, too. And we always mix the noodles in with the sauce. For some reason we were always a "spaghetti sauce goes on top" family, but also a "stroganoff noodles must finish cooking in the sauce" family.
My mom does a tomato based pan sauce with spices and herbs and she does a sort of longer braising method with the meat and to give the sauce meaty flavor. It also makes up for the fact that we don't use tenderloin I don't think, maybe ribeye or chuck since that's what we tend to have around
I hate the brazilian version so much for two reasons: 1 Most brazilians i've seen (this is my personal experience and maybe does not translate for everyone) leave the heavy cream too little under the heat to the point it tastes and feels like it just came out of the box. 2 A lot of people here hype it up as something "special" when in reality they just cook some chicken with no spices, throw some heavy cream and a bit of (shitty) store bought tomato sauce and quickly turn off the fire which leaves the sauce really thin and as i said before with an "out of the box" taste. to sum it up, it's a 3 minute 3 ingredients version of the original recipe which makes it lose all its qualities.
@@gabrieltorres6484 This. People, please, just cook the god damn cream, it won't burn if you take care of it. I ate estrogonofe on a lot of places, different states, and it's always too watery for my taste.
@@gabrieltorres6484 Agreed, since Brazil is such a big cuntry there is no defenitive recipe and some versions might feel lazy. But what makes brazillian stroganoff great is changing the side dishes to rice and shoestring fries. If the meat and sauce are done right it's absolutely delicious.
she strogan me off till i beef! [EXTREMELY LOUD INCORRECT BUZZER] she beefin on my stroganoff! [EXTREMELY LOUD INCORRECT BUZZER] she strogan my beef till im off! [EXTREMELY LOUD INCORRECT BUZZER]
My family tradionally makes this with a roux and cream instead sour cream, and it’s usually on the stove bubbling for a couple hours, with slightly coarser meat. The real trick to stroganoff in my mind though is the pickle, it’s added to the sauce and allowed to boil with it, in fairly large chunks, 1 cm cubes or so. It also has to be pickled cucumber, not fermented, as pickled cucumber isn’t muschy and stays slightly crispy even after boiling. I’m not sure where this family tradition comes from, but I’d imagine from when Finland was a part of the Russian empire between 1809 and 1917.
Beef Stroganoff has characteristic thin slices of tender meat. Cut medallions first, hammer it until tender and then cut in ~4 cm strips. Shallots go first, meat goes into bowl with flour until onions start to brown. Then add meat, mix it and start browning a bit. Only after that add sour cream with black pepper. Let it simmer 10-15 minutes and that's it. Classical Russian Beef Stroganoff! Quite different from American version.
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I don't think it's traditional but here in central Europe we often stir in quartered dill pickles near the end, it helps with the color a bit and depending on the pickles it provides some crunch and *heterogeneity*
Where exactly is that.. central.. Europe? Are we talking former Warsaw Pact (good riddance, by the way..)? How high, how low? Don't be shy.. :)
Bakker.. "bajuszmarci". Hungary it is.. :D
But where in Hungary..?
@@teaCupkk why are you being strange
@@teaCupkk V4 - Poland, Czech Republic, Slovakia and Hungary, sometimes Austria and Slovenia are counted in too.
The receipe I found uses dill weed to get the dill flavor, but I've never thought of using actual pickles.
In Russia it is a stew usually. In soviet union there were dairy cow breed, grass fed, and meat was pretty tough. Besides, standarts of butchering are different and you got random cut from the butt or shoulder. Tenderloin was extremely hard to find. So if you wanted your beef edible, you cut it into small chunks, browned it and cooked with some water until softened, and only then added sour cream and everything . It is stretchible for a crowd, and it is one of the comfort food options for cheap. Win-win
Sounds good. I think I will try this as buying tenderloin is way too expensive for something like this
It may not be traditional, but fennel or anise + spicy (paprika or cayenne) balances away the pungent grass-fed flavor.
(It's also a nice variety when you don't have grass fed flavor)
I tend to use round steak or chuck, something like that, roll it in some flour with seasoning added, once it's browned and onions fried it simmers with the sauce
That makes more sense. I've heard of stroganoff all my life but never dreamed it was a fake stew made of expensive, low-collagen meat, because that sounds senseless and insane.
I don't know whose day I will ruin by sharing this but here in Brazil we put stroganoff in Pizza. It's not even a niche thing either, seems to be everyone's favorite (I don't like it tho)
Dude, I put pineapple on my pizza. Stroganoff sounds delicious!
ive only had stroganoff pizza once, but i think about it constantly whenever i fancy pizza, it's so good, shame i never find places nearby that have those
that actually doesnt sound horrible
That sounds pretty good, in my town they put lobster in ice cream soo
Yeah and it's also common to put mayonnaise, ketchup, and requeijão on pizza. The Brazilian tendency to put massive quantities of mayonnaise on absolutely everything will never cease to amaze me.
Beef, as well as chicken (I believe it is a local creation) Stroganoff is one of the most popular dishes in Brazil. It’s on every Brazilian family table throughout the whole year. Here in Brazil, it is usually prepared with heavy cream, instead of sour cream. Usually, it is served with rice and shredded potato chips, also a very famous local garnish/side dish.
A little bit of tomato paste and Worcestershire sauce along with the mustard definitely goes a long way.
Definitely a great, and quick recipe for any day, be it a simple weekday dinner or Sunday lunch.
Great video, Adam.
Woah thats interesting. I wonder how the dish made its way from eastern Europe to Brazil.
@@yuriydee immigration
My stepmother is from Brazil and she likes to make chicken stroganoff with a tomato sauce over rice. One of my favorite foods. “American” stroganoff is still very good though
I actually do it here in brazil with heavy cream, tomato paste, ketchup and mostard
@@yuriydee The same way that most everything else from Europe made it to Brazil.
The Stroganoff that I know from the Soviet times uses beef, dill pickles, tomato paste and sour cream (smetana style) as the main ingredients. In fact the sour cream, tomato and pickle give the dish so much of its character it is almost impossible to imagine it without it. It is supposed to taste a little tangy.
oh my God, thank you so much for this comment. I made stroganoff this way on a whim and it's genuinely one of the best things I've cooked in a long time
@@lesbianesti You are very welcome!
Hi Adam, Chef here. This along with salisbury steak are the two old school dishes turned poor folks food that I've been hoping get a modern revival. Growing up dirt poor we had more than our fair share of Hamburger Helper and frozen salisbury steak dinners and even those were pretty tasty. I'm hoping I start seeing some nice freshly prepared versions on the menus of hip restaurants soon.
I would *love* if more restaurants cooked dishes like these. One of the big reasons I learned how to cook is because there are some favorite foods from my childhood that I just can't ever eat unless I make them myself.
Exactly, who says you can't make gourmet versions of "poor people" food? I once had a freshly prepared Mac & Cheese as a side at a fairly expensive restaurant, and it was epic for what it was
@MrDfreshcia So many great foods in a country's cuisine come from the very poor using whatever very cheap food they have.
@@bayanon7532 Hell, Fettuccine Alfredo found its roots in a food commonly seen as for the poor
It's also a very popular dish here in Brazil! Tho it's generally made with chicken and mushrooms. Most times served with rice and or little potato sticks! One of the best dishes we got,and we got many! But it differs quite a bit from the russian version,tho it takes the same name for reasons im yet to understand.
And some ketchup in the sauce, of course
I love Brazilian stroganoff, but it is a totally different dish. A lot of people don't even use mushrooms.
Yeah either ketchup or tomato sauce
I love Brazilian and American strogonoff, but of course, they're both completely different dishes. I also wonder why they share the same name 🤔
Russian immigration, thats how it hot here.
I've been watching you for about a year and a half and I gotta say; you've really helped me when it comes to experimenting in the kitchen gonna try out your pot roast today (with my own spin). Thank you Adam for your food science
Life is an experiment, cooking is really an experiment. I'm 60 and I don't think I've had two meals come out exactly the same yet. 🤓🍻
Adam's pot roast is really my go to winter meal
beef stroganoff is one of the traditional school dishes in Russia. but in a school it's obviously made not from tenderloin, but from any cheap cut. yes it will be chewy as hell but still edible, and even tasty sometimes because of sauce
Thank you Adam. I just watched this video for the second time and realized how much it teaches me. I've heard many of these techniques before but having you explain them so well and as they are quickly being used is educational for any cook. How to chose the meat and why this cut is important. Why to don't overcrowd a pan. Why you need substantial oil to properly brown the meat. Why shallots are better for this dish rather than onions. Why you use cold liquid to make your cornstarch slurry. Why you use chicken stock rather than beef (I agree there). There are several other nuggets of cooking wisdom. All in less than 8 minutes with a demonstration. So many RUclips cooks are just parroting what some other RUclipsr cook said and repeat it to sound smart when they don't know why they are saying it. "Use kosher her salt". When they are adding salt to their bread dough. "Use Extra Virgin Olive oil" when sauteing onions. I sounds smart so they repeat it. You, Adam have researched the "why" and tell us about it. Anyway, your hard work is appreciated. Thank you.
Even so, i did this with ground venison and it still turned out great. lol
One of the favorites in my house is something we call “pseudo stroganoff.” 2 pounds of 88/12 ground beef seasoned with a bit of Montreal steak seasoning and then ever so slightly burnt for a bit of a “seared” flavor, either fresh minced onion or onion powder depending on how quickly I’m trying to make it, dash of garlic powder, two cans of cream of Campbell’s mushroom soup (off brands have proven to be pretty icky for this recipe), two cans of milk, and occasionally some cut up fresh mushrooms and/or sour cream if we have them to use. I make my own egg noodles from 2 parts white whole wheat flour and 1 part all purpose flour, and it makes the pseudo stroganoff absolutely delicious!
I had a roomate in college who made this dish almost exactly, but we'd use store bought noodles because....college. But everything else is the same besides canned milk....unless you poured milk into the can of soup for measurement? In any event, it was a hit during the winter since we could get cheap ground beef from the farmer's market and egg noodles, onions, and mushrooms were always cheap near us so we could make a LOT of servings for under 10$ if we shopped smart.
@@themanwithsauce 😂 yes, two soup cans full of milk! Not canned milk! Thanks for the laugh!
This sounds EXCELLENT and also cheap, and very much like the way we've made what we call "rice and gravy" (and my mother calls SOS, I will not repeat here what those initials are for). The basics of it - ground beef, cream of mushroom soup, milk, garlic, onion - the difference I'm seeing here is the Montreal steak seasoning. We used to use a lot of Creole seasoning (Zatarain's to be specific) but in the last couple years due to diet restrictions we've had to lay off using most spice blends... but we still HAVE some Montreal steak. That stuff is so good! (It's also insane on pork loin btw)
@@Beryllahawk shit on a shingle? Always wondered what that dish was. How very apropos of you to censor considering RUclips’s new strict language guidelines for content creators
People who don't use ground beef are just being pretentious
I remember decades ago when I was a young lad (63 now) my father would take my sister and I to a really fancy restaurant in the nearby town to us on Christmas Eve. Each time we went I tried a different starter to see what they were like. One year I had oysters (yeucch to a nine yo) and the following year I had l`escargots having been introduced to them earlier in the year at a cousin’s wedding. However, for my main course I would always, always, always have the Beef Stroganoff; without fail. It was made with fillet and was just heavenly. Seeing you make that bought back memories of Christmases past and my beloved late father. Thank you. BTW I’m in the UK.
Its amazing how different this recipe is for each country, here in Brazil it can be made with Beef or Chicken, we tend to add a bit of onion and mushrooms and the sauce is a mix of tomato extract, mustard and cream ( some ppl also use conhac to flambe the meat before adding in the sauce) , usually served with rice and shoestring potatoes
Oh boy - I make very same recipe in Poland - I was waiting for Adam to add tomato extract! :)
you forgot the ketchup
É bom pra caraio
@@raulromano3901 Ketchup is kinda optional, personally I dont use tomato extract and go only with ketchup, makes the sauce way more flavorfull, but some ppl prefer only tomato
Sounds pretty tasty.
Adam, I have always loved the “idea” of cooking. I have always been impressed with people who possess the natural Knack for cooking. My mother always cooked (almost) all of our meals while I was being raised up, however I have always been cautious and standoffish when it comes to baking and cooking on my own. And I would just like to thank you profusely for not only intriguing me further, and bringing back around my love of cooking and food, but also making it so approachable, and easy to understand. I have never listened to anyone who can talk in such a complex/scientific way, but also in such a Simple and understandable manner. So thank you. It means more than you know.
Keep on cooking! It is a skill that can be learned like anything else. I started off cooking eggs out of necessity as a college student and before I knew it I mastered that one dish and I could flip an omelet with the flick my wrist like a pro. I branched out from there learning basic recipes and eventually adjusted them to my liking after cooking them a couple times. I got a book from Williams Sonoma about basic cooking skills that really helped me, but honestly these days there are so many RUclips videos that are probably even more helpful to learn basic techniques. I encourage you to keep going, even if it is only one dish that you like the most that you cook. If you master that, you will naturally branch out and cook other foods. You don't have to be a Michelin star chef to enjoy cooking and the food you cook! See if you can get some of the recipes your mom cooked and I guarantee they will be so satisfying even if they aren't perfectly like how your mom cooked.
@@MichaelAmerson My late husband had his specialties, which were always a bulwark when I wasn't there to cook: meat loaf, pot roast, and sauce bolognaise. I was always happy to leave it to him, as he loved playing with inventive variations on the themes (hey, you _can_ toss the rest of that can of crushed pineapple in the meat loaf!) Plus the added bonus that they were generous leftover dinners for the two of us. I do miss him, going on twenty years this spring.
This was one of the family staple meals my dad would make through my childhood, and it's still a favorite of mine. To the best of my knowledge, I've never had Hamburger Helper and didn't realize they were so similar. His version used two cans of condensed cream of mushroom soup and ground beef instead of steak, so it was pretty easy and affordable to feed a couple of kids. Once I got older and had to watch my sodium and red meat more, I learned how to make it from scratch like this and it's delicious! Tried it with chicken and meatless with lots of mushrooms, and it's all tasty, and still relatively simple.
In Sweden we have an alternative call sausage stroganoff where you trade in the beef with sausage (mostly falukorv, a type of sausage that's gotten the traditional speciality guaranteed by the EU). It's basically a typical student or hangover meal here because it's easy to make and fairly cheap, especially if you trade in the dairy for milk. And here it's eaten with rice
"Nakkikastike" to your east
Strogonoff became a very common food here jn Brazil. We use beef, chicken or shrimp as the protein source. It’s pretty much one of the most famous weekend meals!
I've always made my stroganoff by braising chuck in red wine and a bit of water or stock for hours and then turning that into a pan sauce with sour cream. That's how my mom used to do it. Its one of my favorite dishes and I make it every year for my birthday. This is a very different take.
Eagerly waiting for the episode on how Brazilian cuisine adapts everything to its kitchen. Strogonoff down here is a dang classic; make it Chicken Strogonoff and you have the quintessential weekend family lunch
Hell yeah
And each family has a different recipe for the sauce xD
I kind of love how we change pretty much everything about the recipe but keep the name
@@sapouso cheers to that 🍻
Brazillian cuisine doesn't adapts everything, it devours, reconstruct and regurgitates every dishes, and we even change the name to say it's ours.
Basically Abaporu.
But I really don't think he should do ours adapted dishes, unless he does the "Adam's way", most of these foods would be just a okay dish that look like a mess for who aren't familiar with it. Remember, we deep fry our sushis...
I like the way you explain what everything is doing, rather than just what to do. It's a unique style you don't usually see with cooking shows/videos
I rediscovered Beef Stroganoff from Glen And Friends Cooking RUclips channel. My mother used to make this with egg noodles. My wife doesn't like egg noodles, but she does love mushrooms. I try to use as many different mushrooms as I can, although that is usually button mushrooms and dried shiitake. I have never used such good meat before. That is a great idea with the scraps.
My family has its own depression-era recipe like this - we use ground beef, campbell's golden mushroom soup, sour cream, and ketchup for the sauce, all served over rice instead of noodles. Amazing comfort food. nice to see your take on it.
Try adding a good amount of Worcestershire sauce to it near the end. Really kicks it up a notch.
adding flower at the onion part of this recipe before you add the broth to make a roux instead of corn starch slurry will make the sauce better for cooking over a long period of time. This may be useful of you don't wanna spend extra on shallots and tenderloin and just get regular onions and cheaper cuts of beef and let them stew. Then add the sour cream (or Greek yogurt for me) right before you are ready to serve it
This is what I do, use cheaper cuts and turn it into a stew…
this is how I like it as well
I do this, including subbing Greek yogurt!
Love Stroganoff, looks like a great recipe. Also, thanks for having real subtitles and not the autogenerated ones.
My dad used to make stroganoff with cream of mushroom soup. I use cream cheese and sour cream with worcestershire sauce and white wine.
my boyfriend is the reason I started watching your channel. one of his favorite things to do is to take a classic American meal, like Hamburger Helper, and then make it gourmet.
it's all coming full circle now with this video, lol!
Does anyone else want to see a special episode where Lauren cooks something? Like a whole ragusea episode but it's just her making something she likes, anything at all. She could do a real (or fake) sponsorship bit, the whole thing. I would love that as a sort of special episode.
Isn't that the lentil taco video?
@@kamcorder3585 You are correct! Just watched some of it.
This is a dish I make all the time during cold and dreary days. I usually buy either a strip steak or a ribeye and slice it into thin strips. Not only that, but I save my fat trimmings and render them for cooking your steak, onions, and mushrooms in. It reduces the amount of butter necessary. Interesting use of starch, too - I'm a roux man myself, but you do you.
chicken stroganoff is impossibly popular here in Brazil
Yummy!
Truth. And each family has a different recipe for the sauce. From the classic ketchup + mustard, to the most elegant ones with fresh cream.
impossibly popular, that's a combo I've never seen before.
I'm going to have to try that.
@@nolongeramused8135 Brazilian stroganoff is way simpler than the original, sauté some garlic and onions with whatever protein you choose, add mustard, ketchup and heavy cream, salt, black pepper and it’s done. Serve it with white rice and shoestring potatoes. You can put mushrooms if you like, I recommend cooking them after cooking the protein.
As An American, I grew up with chop meat Stroganoff too, but I found the history interesting & the original dish with beef filet, like Adam's recipe, luxurious. It all began with a Russian Aristocratic family named Stroganoff. Their chef in the 19th century was credited with creating an upscale version of a traditional Russian beef dish & naming it for his Employers. A version of the dish was introduced by a French chef to Larousse Gastronomique in 1891 & it was off to the races of adaptation, evolution & popularity.
Beef Stroganoff was a staple in my childhood, it was easy to make in large quantities without being too cost intensive.
I LOVE how you get straightt to the point! This is my plead to all readers of comments: If you ever make a video, get straight to the point! Do not follow the time wasting procedure saying: "In this video, I will tell you this, that and teh other." Just do it! Also, don't start with the big bang...
here in Brazil, it's very common to have Stroganoff on fridays, since it's a favorite in many houses. Usually we eat it with rice and fries, it's an amazing combination
I thought Brazil has the largest catholic population? Don't they not eat meat on Fridays? Sounds great for the rest though.
@@sophiophile we do have a large catholic population but catholic practice can be very "flexible" in most households, where people identify as catholic but don't follow certain rules strictly
I've enjoyed your videos over the years. The quick thaw in water trick has changed my life since you first showed it.
Here in Portugal, Strogonoff is quite popular, especially as a home dish. It's one of my favorite dishes, in all honesty and it has so many variations in the cream that can be used, none of which taste the same. We make it with either beef, turkey or chicken breast or veal.
You deglaze with white wine, use proper veal stock (400ml for 1.2 kg meat) and reduce it by 2/3 to thicken it for saute minute. So regular gelatin would be a superior substitute to starch snot or roux if you use store bought stock. Tomato paste is optional but traditional for that orange colour. Mushrooms sauteed in butter are served as garnish, so it solves the problem.
That's restaurant way to cook it in France. I also cross-checked my French reference books and the only variation is to use 1cm cubes instead of 5x2cm strips of tenderloin tail.
We often make stroganoff with pork because it's cheaper, and modify the seasonings of the sauce with fresh dill and red chili flakes.
I don't care what anyone says I love this dish. Mom made it often when I was a kid and it was always one of my favorites.
She seen me stroganoff so now we got beef
[EXTREMELY LOUD INCORRECT BUZZER]
[crowd booing]
I never have beef like that to use up, but ground turkey stroganoff is in regular rotation at my house. I make the whole thing in my EPC, sautéing the turkey and onions, deglazing, adding spices, then adding the dry noodles and covering with chicken stock. As long as noodles are “underwater,” they cook perfectly. After it’s done, I thicken and add the sour cream to taste. My husband won’t eat mushrooms, but my daughter and I love them so I cook those separately and to our servings. Not classical by any stretch of the imagination, but my family likes it, it’s easy to prepare and clean up after, and it makes enough for 6 servings, so it’s reasonable in price. Yours looks beautiful. TFS.
My stroganoff recipe from the 1960’s adds a little Worcestershire sauce and a tiny amount of ketchup to the mustard. My family loved this- I loved it, because as you say, it’s fast. This and a veg or salad is a meal . My kids don’t know what Hamburger Helper is, but I remember that awful salty nasty dish. And yes, sometimes I made the same dish with hamburger meat, always from scratch.
I'll probably never make this dish without mushroom, but reading the comments was incredibly valuable for me, particularly hearing from the Brazilians who make this dish with chicken. I'd rather not spend 20+ dollars on fancy steak cuts that end up swimming in sauce, but making this with chicken sounds like a great idea!
I would never use fancy steak cuts for this! Thin sliced cheap cuts of meat do just fine in my house.
@@SJisReading I use cheap cuts when I make this too, but often what happens is the meat is a little more chewy. It's still delicious but I suspect you can get a better result by just swapping the cheap cuts for chicken of equivalent value. It will be different though, and if you want that beefy flavor, there's nothing else you can do.
Brazil has an huge strogonoff culture but it's a "little" different: tomato sauce and cream as a base with cheap cuts of meat accompanied by rice and batata-palha (shoestring potatoes). It's hella good!
As soon as I saw the title, I was sure I’d find my fellow Brazilians in the comments. Strogonoff is such a popular dish in Brazil. Using a bit of ketchup is little trick that makes the sauce even better, but of course no chef will admit it.
This version of the dish is nothing like what I grew up with, I might have to try to make it this way eventually. The version I am used to makes it with chuck and brown mustard, its a long stewing process. We also use kluski egg noodles. It is quite rich and way too filling but I love it because it tastes like home to me.
as a Russian chef, I can say that most of the aspects in the video are pretty much close to the professional way of making it, except for the cutting (Russian chefs usually cut tenderloin and onions in julienne for this dish), and tomatoes. Russians usually add tomato while sautéing the onions.
This looks amazing. Hamburger Helper beef stroganoff was such a treat growing up.
I think this is the least traditional recipe for stroganoff I've seen, but honestly it's one that I go back to the most. Whenever I make it, the sauce breaks a little bit, the color is almost opaque and glossy rather than creamy, and yet it never tastes bad, and it's perfect a meal to scale up or down because most of it is flexible eyeballing. I might not have an entire steak in the fridge, or heavy cream or beef broth, so being able to just cut as much or as little onion as I want and being able to control how much sauce I make by limiting or increasing the amount of stock I use because I can just add more cornstarch or more stock to get to a good thickness is honestly great. I can count on this recipe to use up scraps of steak after taco night, or the mushrooms that I didn't use in risotto, and yeah it won't be exactly what I think of as "stroganoff" but it's so quick and easy that I don't even need to reference the video after making it twice. That's the beauty of Adam's channel for me- the recipes are generally pretty accessible, and once I get the concepts, I can really cook in a way that works for me. I love that this is an explicit goal of the channel, and I think this video reflects it really well
I've almost never seen beef stroganoff here in sweden but sausage stroganoff is very popular, sausage in cubes and cuboids, specifically Falu-sausage (falukorv in swedish) is the most common. Its also almost only with a red tomato sauce but and it can be paired with almost any carbohydrate, rice, pasta, potatoes, whatever.
Coincidentally, I had beef stroganoff on my menu for today. Here's what I did:
I cooked down some onions and mushrooms, then added beef (I sometimes use lean meat like Adam but I used ground beef today because that's what I had) and then garlic, seasoning with salt and pepper along the way.
I then took a suggestion from one of the comments here and used some gochujang. I only used about a teaspoon and it was perfect, no heat but plenty of umami. I also go heavy on umami, though, and added a couple splashes of both Worcester and Maggi.
I then mixed in a few tablespoons of flour, added egg noodles (I like them cooked in my sauce) and four cups of beef broth. Cooked it down until thick, turned off the heat and stirred in a tablespoon of brown mustard and a cup of Greek yogurt (I like the taste and texture more than sour cream).
It was wonderful and the whole family approved!
I grew up with the hamburger helper “stroganoff” and still enjoy it from time to time (with a few tweaks for actual flavor) and I’ve always wanted to they the actual dish! Looks great!
Can you give a short description of what hamburger helper is? I don't want to sound judgy, but obviously with that sentence opener I fear that I will. It sounds absolutely disgusting. I'm British btw, so there are loads of disgusting things I hold dear.
@@jonnybutcher3948 Essentially it’s a boxed dinner preparation. The box contains a packet of egg noodles and a packet of powdered sauce and seasonings. They’re added to a cooked pan of what I think you’d call beef mince with some extra liquid to rehydrate the powder and cook the pasta.
Basically comes together to create a quick dinner with similar flavors to actual stroganoff
I grew up with the same. For a poor family in US in the 2000s, every meal was a cheap 1 pot pasta dish 😄
Nowadays I make egg noodles, ground beef, sauteed mushrooms, sometimes I'll add carrots and canned peas to give it a SOS ("poop" on a shingle) vibe. Then the sauce is cream of mushroom soup mixed with the ground beef drippings, some sour cream, and then cream cheese to emulsify the fat, thicken the sauce and add some extra tang.
I can't make it too often because I live alone and a whole pot of this stuff will be gone in a few days around me.
I've always liked to add a few tablespoons of Worchestershire sauce to the meat while browning the hamburger, it definitely makes it more savory
I grew up with a dish my German mom called "hash." Brown HB with onions, remove fat. Add a heaping spoon of flour, brown, add water with beef bouillon, onion powder, soy sauce, tsp worchestershire sauce, bay leaf, tbs mild paprika and pinches of garlic powder and ground nutmeg. (If you can identify either of the last two, you've used too much, they should just add umame). Simmer 45 min, add cornstarch slurry to thicken to taste,, and serve with macaroni. I was 14 or 15 when I was fed hamburger helper at a friend's house. It tasted fine, but wasn't as good as Mom's hash. For years afterwards, when I said my mom was making hash for dinner, and I was excited, people would groan and describe the disgusting slurries, much like pig slop, that their moms would refer to as hash, made from whatever was leftover in the frig. I explained mine was homemade hamburger helper.
I'm sure the stroganoff is good, but for the lesser cost and lower calories, I'd rather have hash.
Thanks Adam! I'm on a mission to show my older relatives that I can still have delicious, cozy meals while adjusting recipes around my intolerances (mainly onions, *sigh). Your videos help a lot.
I make my stroganoff with no onion at all, instead using garlic.
Same here, it's delicious
I made strogonoff once and what surprised me the most was just how good it is when reheated. It might have even been better actually
That’s true for most stews, chilis, etc. The extra time let’s the flavors meld
My mom makes a stroganoff I feel nostalgic for as she's made it since childhood. It's a very hearty, heavily sour-creamed sauce made with cans of beef broth and cornstarch slurry. Meat is typically stewed or slowcooked in the sauce before the sour cream and cornstarch is added, as it's delicious with nearly shred-able beef chunks (especially if you cannot afford expensive cuts). The secret ingredient is ketchup. I don't know why, but it adds a nice vinegary punch to it.
Now I want to see adam make brazilian chicken stroganoff
A lot of what we consider Russian dishes are kiinda French dishes: French chefs were hired by major Russian families, in a very traditional Russian act of “purchasing culture” from France (started with Peter I attempting to modernize Russia and make it more united with their European counterparts). The new dishes become a staple there and eventually find their way into the country’s peasantry’s dishes.
It’s basically French techniques with Eastern European ingredients. That gets you Chicken Kyiv, Olivier Salad, or probably right here…this.
Hey adam nice recipe! By the way the brazilian version uses a sauce based on mustard, ketchup, cream and black pepper. You should try it someday!
This is actually a big shock for me. My whole life my grandpa made Beef Stroganoff AS a long stewed thing (well like1 to 2 hours} and you finished it with sour cream at the end. It was also a great bulk meal for a couple days. I think the difference though is that the meat we used WAS tough cheap stew meat, sometimes whatever we'd get from food stamps and the big brown carboard food boxes from the whatever place that gave them to us. It'd be soft and nice and the egg noodles made the, even when stewed, kinda tough fibers of beef less noticeable and well worth for the flavor. We still make our version often and it's a top 4 food for me, Though I'm not sure we'll ever have scrap tenderloin to try this version, there are a couple tips that could carry over. Have a wonderful day Adam and I'm glad you've been given the opportunity to provide nice things for your children and family. It inspires me every day that I can do the same someday.
Also rereading this I really hope none of it came across as "oh woah is me" or judgemental towards your lifestyle. I realize the "Though I'm not sure we'll ever have scrap tenderloin to try this version" could convey envy or some kind of malice but I promise you I don't mean it. I'm sorry.
You definitely can do stroganoff in an all day stew with a roast in the crockpot and just boil the egg noodle and add sour cream when you get home from work. Good weekday meal with tougher, less expensive meat, though its definitely more on the hamburger helper side the way my family always made it.
My mother and I made beef stroganoff dozens of times. We always used round steak and braised it. Salt, pepper, garlic, paprika, mushroom, onion, water and beef bouillon (though I usually used stock later on) and a splash of Worcestershire sauce and soy sauce, stir in sour cream at the very last. This was a slow method, long simmer to make the tougher cut tender. If we wanted it done quicker, we’d use ground beef instead. I can’t for the life of me ever remember having real Hamburger Helper stroganoff, just homemade.
She strogin my beef till I’m off
❌❌❌❌❌❌❌❌
call me beef cuz i’m stroganoff
Missing your more frequent video but happy you are able to have more balance in your life. Wife got me your knife for Christmas and I am loving it!
Unfortunately I never have leftover tenderloin because I won't buy an expensive relatively tasteless cut of beef lol but I do love any form of this dish.
i dont think any real chef would complain about deviating from traditional recipes in a personal kitchen, as they say variety is the spice of life and the enjoyment of cook primarily comes from the creativity of a personalized dish.
She beefin on my stroganoff 💯
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You should look into how Brazilians make stroganoff. They typically use table cream with either chicken/beef and they mix ketchup and sometimes mustard. It might sound disgusting but it is actually amazing.
This is a great beginners dish to learn because its so flexible in how you get to the final result. If you have some beef, butter and even just milk , you probably have everything else you need in the cupboard to finish it off if you get creative. I've even pulled it off with a pack of ramen noodles. It has almost all the basic concepts you need to master more complex dishes but it's not super picky in order to pull it off.
Most seamless ad transition ever.
My mom always made a quick easy version with ground beef which I now make with ground Turkey. It’s just meat, garlic, cream of mushroom, and sour cream. I also add sautéed mushrooms. Last time I brought it into work somebody commented “that smells amazing!”
I've had surprisingly good results with using extremely cheap, lean cuts of beef. Just slice them super thin across the grain and sear them hot and fast. Since you're not doing a long stew, it doesn't matter that there's no connective tissue to dissolve. It may not be as succulent as tenderloin, but if you slice thin and don't overcook you won't be chewing leather either.
Beef stroganoff has been a main stay in my home for as long as I can remember, although it would be very odd without mushrooms to me at least
In this particular case, it would not be hard to make a batch with mushrooms and another without. For me, it isn't stroganoff without the mushrooms.
Ways you can elevate beef strokin'off:
Use braised short rib.
Add dill weed to the sauce.
Use heavy cream.
Make your own creme fraiche.
Add a tablespoon of pickle brine.
Use handmade taglatelle noodles.
Top with poached egg.
Drizzle hollandaise over the top.
Add crumbled bacon.
Add chevre or bleu cheese.
I grew up eating this with rice instead of noodles. Soooo good, one of my favorite dishes!
In Poland, we make Stroganoff (Strogonow) more like a soup. It's usually made with beef, but sometimes we use chicken. And also we add pickles (although not in my family) and bell peppers.
I had no idea this was usually made with tenderloin. My dad always made stroganoff with ground beef. (Maybe that's the hamburger helper influence.) Almost always with egg noodles, but as a kid I loved it over toast.
It's made with tenderloin if you're rich lol
@@ileutur6863 I was surprised to learn it's a quick simmered dish made with already tender meat. All the stroganoff I've ever made used a tougher cut like chuck, which I simmered for a couple of hours until tender. Probably resulted in a better end product honestly, chuck has a better flavor than tenderloin.
Crazy how a version of this dish is a staple at brazilian households. Sure it's very different, but everyone no matter if poor or rich eats it and loves it. Even the army has a sttoganoff ration.
0:30 me: wait? you dont just make it with ground beef?
I've made pretty much everything stroganoff; pork, chicken, ground beef, meatballs (quasi-swedish meatballs). Its an easy and tasty dinner.
This is one of my FAVORITE dishes!! One of the things I have been enjoying doing with our homemade stroganoff is using pork meat instead of beef! The meat doesn't have that same "meaty" beef flavor, but it can be so much softer and you can get some of that pork fat to make the meat itself more moist that just *muah* oh so good! Also, when you said about cooking mushrooms after the meat I had a bit of a bluescreen because I've grown up with these mushroom conserves and never thought of using the "in nature" (is that how you call them?) for stroganoff and now I wanna try making them with as many different mushrooms as possible to taste the differences and find out which one I like the most
In Brazil, this dish and its variations (like chicken stroganoff) are very popular in domestic cooking. The main difference is the side dishes: our most common side to stroganoff is white rice with "batata palha" (fried, thin and short strips of potato). It's very good.
Beef Salpicao is a dish that fulfills the same role of using these beef trimmings (only recently discovered is a Filipino dish, where I'm from, always assumed it was a foreign dish).
Making it is quite simple. Chop garlic fine of slice into chips. Fry this in plenty of olive oil until golden and crispy. Strain the oil and use it to coat the beef. Fry the same as the video. The sauce is about a 2 to 1 to 1 of oyster sauce, Worcesterchire sauce and soy sauce (I just eyeball). You can dilute with a bit of water but you only really have enough sauce to coat the beef.. Add pepper to taste. Add back the beef with the garlic. Turn off the heat and stir in a small amount of cold butter. Serve with rice.
I will say that I've never actually made this with beef, always cubes of tuna. Beef is a lot more common elsewhere though.
She strogan me off till I beef! She beefin’ on my stroganoff!
Who considers beef stroganoff as an embarrassing relic? This dish is beloved!
Glad to see you back sir. You sound healthy, which is great. This looks delicious and I will be giving it a go within a fortnight.
An unrelated note on thawing: while the trickling water method is great, if you want to thaw without water I found that microwaving your meat for 2-4 minutes at 20-30% power does a n amazing job. Just check on your meat every 30 seconds or so
I always put in pickles and a bit of mustard - tastes great :)
My mom's stroganoff sauce (and the way I basically still make it) was just sour cream and some seasonings tossed in with the meat. A shit ton of sour cream. I also usually add some Better than Bouillon to boost the beefiness, but the liquid of the sauce all comes from the sour cream. I've done it with ground beef, too. And we always mix the noodles in with the sauce. For some reason we were always a "spaghetti sauce goes on top" family, but also a "stroganoff noodles must finish cooking in the sauce" family.
My mom does a tomato based pan sauce with spices and herbs and she does a sort of longer braising method with the meat and to give the sauce meaty flavor. It also makes up for the fact that we don't use tenderloin I don't think, maybe ribeye or chuck since that's what we tend to have around
This seems like a great recipe. I'm done of Alton brown's version as well. He uses goat cheese to up the savoriness and tang of the sour cream.
she strogan on my beef till im off
Second episode of Adam awkwardly admitting Lauren does not like mushrooms leads me to believe he is seeking outside help.
"Doesn't like mushrooms."?!? You are indeed a kind and patient man! I couldn't even!
Adam, you should definitely try Brazilian Estrogonofe. A Brazilian take on the Russian famous dish that completely took our cuisine by storm
I hate the brazilian version so much for two reasons:
1 Most brazilians i've seen (this is my personal experience and maybe does not translate for everyone) leave the heavy cream too little under the heat to the point it tastes and feels like it just came out of the box.
2 A lot of people here hype it up as something "special" when in reality they just cook some chicken with no spices, throw some heavy cream and a bit of (shitty) store bought tomato sauce and quickly turn off the fire which leaves the sauce really thin and as i said before with an "out of the box" taste.
to sum it up, it's a 3 minute 3 ingredients version of the original recipe which makes it lose all its qualities.
@@gabrieltorres6484 This. People, please, just cook the god damn cream, it won't burn if you take care of it.
I ate estrogonofe on a lot of places, different states, and it's always too watery for my taste.
@@gabrieltorres6484 Agreed, since Brazil is such a big cuntry there is no defenitive recipe and some versions might feel lazy. But what makes brazillian stroganoff great is changing the side dishes to rice and shoestring fries. If the meat and sauce are done right it's absolutely delicious.
Stroganoff is quite popular in Brazil as well! My mom's often made it when I was growing up, and you usually see it available in most restaurants.
she strogan me off till i beef! [EXTREMELY LOUD INCORRECT BUZZER] she beefin on my stroganoff! [EXTREMELY LOUD INCORRECT BUZZER] she strogan my beef till im off! [EXTREMELY LOUD INCORRECT BUZZER]
My family tradionally makes this with a roux and cream instead sour cream, and it’s usually on the stove bubbling for a couple hours, with slightly coarser meat. The real trick to stroganoff in my mind though is the pickle, it’s added to the sauce and allowed to boil with it, in fairly large chunks, 1 cm cubes or so. It also has to be pickled cucumber, not fermented, as pickled cucumber isn’t muschy and stays slightly crispy even after boiling. I’m not sure where this family tradition comes from, but I’d imagine from when Finland was a part of the Russian empire between 1809 and 1917.
Adam, I'm making your pot roast recipe tomorrow! Looking forward to it :)
That's the recipe of his that I've made the most, I think. I absolutely love it.
Beef Stroganoff has characteristic thin slices of tender meat. Cut medallions first, hammer it until tender and then cut in ~4 cm strips. Shallots go first, meat goes into bowl with flour until onions start to brown. Then add meat, mix it and start browning a bit. Only after that add sour cream with black pepper. Let it simmer 10-15 minutes and that's it. Classical Russian Beef Stroganoff! Quite different from American version.
My mom would always make this with ground beef and and cream of mushroom soup
Glad you are feeling better Adam!