Beef Stroganoff Recipe – Laura Vitale – Laura in the Kitchen Episode 831

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Hi guys I’m La Vali and on this episode of larning kitchen we are making an old D but a goodie a real Classic this is not the classic um recipe for it’s just my take on it and I’m talking about beef strogen off now over the years I’ve

Gotten a lot of questions and requests beef strogen off goulash yada yada so I’m going to bring those to you but today we are doing beef uh strogen off which is really easy actually and uh my recipe for it I feel like it’s really easy yet super delicious and um it just

Works really really well and the ingredients you’ll need are few but kind of like standard stroganov kinds of flavors and if you have your own recipe on it or your own take on it please share it with us because I always love reading your take on um like classic

Dishes the first thing you’re to start with is some beef sore loin that I have trimmed of pretty much all fat and sliced pretty nice and thin I’ve got some crey mushrooms and a small red onion that I’ve sliced some sour cream unsalted butter flour Worster sauce I’ve

Got a mixture of CHS and parsley some white wine beef stock salt and pepper and I also have some vegetable oil that I have in this pan getting nice and hot now let me give you a tip this recipe calls for 1 and a/4 pound of beef Sor

Loin always buy like one and a half pounds Because by the time you are done trimming it of all the fat you’re going to be left with one and a quarter pound if you pick up one and a quar pound steak by the time you’re finish slicing

Off the fat you’ll end up with with one pound so keep that in mind when you go ahead and purchase your beef because you do want to get rid of any fat otherwise it makes it too tough and greasy and get a sliced nice and thin and now I’m just

Going to season my beef with some salt and pepper give it a nice toss with my tongs and make sure that you have a nice Skillet nice big Skillet nice and hot with some vegetable oil and now I’m going to add my beef and if you your pan

Is smaller than this do this in batches but I’m going to cook this for 1 minute try to get everything to be in one single layer this looks perfect you can see the beef has developed really good color but it’s really crucial that this only cooks

For about a minute like 30 seconds on each side because if it Cooks any longer um it’ll be really tough so you don’t want that now I’ve got some still some lovely pan juices in there I’m going to add my mushrooms and my red onion you could use

Yellow onion you could use shallots you could use anything your heart desires I’m going to use a red onion because I that’s what I had on hands nice small red onion perfect I’m also going to add the butter now it might seem like a lot of butter it’s only two tablespoons um

But I need that to when I add my flour I wanted to almost make a but not really just kind of coat the mushroom and onions really well but I need a good amount of fat for it to really adhere and I also want to cook my onion and

Mushrooms in this as well get them really nice and buttery and delicious I’m going to give this just a Sprinkle of salt pinch of salt grinding a black pepper and I’m going to let my veggies cook for about 5 minutes or until they have cooked down a bit and then we’ll

Move on to the next step these are looking gorgeous I could eat them just like that on a baguette and I’d be a happy camper but this is for my strogen off so I’m going to hold back I’m going to add some flour I’m going to sprinkle my flour right over my

Mushrooms and onions and I’m going to stir it in until I can no longer see that there’s any raw bits of flour anywhere and that’s really important because otherwise if you don’t give the flour a chance to cook it’ll Clump up in your sauce and it’ll kind of taste

Almost like glue and you don’t want that okay give that a go that’s looking good I’m going to add a splash of white wine totally optional I just think it adds a little something something to the dish not a lot maybe about 1/4 cup let that

Cook for just a few seconds you can see it thickens really nicely because of the flour and now we are going to add in the beef froth beef stock whatever you call it and the worst the wor sauce and I’m going to give that a really good stir I want to

Make sure everything is well combined I’m going to lower this to about medium low and I’m going to let this simmer for about 10 minutes in the meantime now I cannot have beef stroken off without buttered egg noodles it’s just unheard of to me that’s kind of like um

Meatballs and bread like that’s just it goes together really well so by the time you get to this point if you have gotten yourself a pan with hot boiling water ready you can add the egg noodles in about about 2 minutes cuz they only take

About 8 minutes to cook so this takes 10 minutes so in in about 2 minutes I’m going to add my egg noodles to my boiling water and then I’ll meet you back here to pull the whole thing off together that easy that looks perfect exactly how I

Want it to look so now at this point I’m going to add in my sour cream now a lot of recipes call for like a cup or two of sour cream my recipe only calls for a half a cup because I think it’s plenty

Um but by all means if you like more go ahead and add more our seared beef with all its juices and now I just want to cook this for literally a minute just until everything just comes to a gentle simmer I don’t want this to boil and I

Don’t want to overcook it because otherwise I can risk curling curling my sour cream and most importantly overcooking the beef which I do not want to do this is making my mouth literally water and I’m going to add my my chopped parsley and my chopped chai mixture stir that in let

It cook for about a minute I’ve got my egg my egg noodles cooked and I’m going to serve myself a little bit so I’m going to grab a plate my egg noodles and then I’ll be ready to serve oh my look at that look how

Gorgeous I love it love it love it love it that sauce is nice and thick and velvety and gorgeous those egg noodles are already buttered cuz I you know when you go ahead and have egg noodles you not you need to have them buttered just going to grab a piece of

Beef some of that sauce some of the EG noodles look at that that is like the perfect bite it’s hot though I don’t even know what to say this is so incredibly fantastic make sure at this point you check for seasoning because if you’re going to

Adjust the seasoning you want want to do it now for me I don’t need to add any more salt and pepper because my beef stock has a little bit of salt to it I season my beef I season my mushrooms I seasoned my pasta in the you know

Boiling water so it is a perfect combination I think you would really really love this recipe and I would really hope that you give it a try go to lit.com to get this recipe let me know how you like it and if you make your own

Version of it I would love to know I’m always interested in seeing how other people even from other countries make specific dishes it’s just it’s fun it’s kind of like getting to know you a bit better through food hope you enjoy spending time with me and I see you in the next one Bye-bye