Looks who’s back to join us this week…
Recipe: https://www.andy-cooks.com/blogs/recipes/beef-stroganoff
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50 Comments
5:00 Zuchinni ribbons works well
No paprika???
geez 🙂
andy can you do me a favor and throw those tweezers away ..OMG get some tongs !!
Bougie on the beef…
I can feel the sexual tension between them, lol.
What is going on guys? Tell us, we're here to help.
One of those childhood memories I'd rather forget.
A close friend of mine cooked venison stroganoff with white tail deer gravy meat her husband had hunted a few months earlier. The flavour was unreal. Like a good beef stroganoff with the volume cranked to 10. Easily in the top 3 things I have ever put in my mouth.
There doesnt appear to be any link to the golf channel
I set my facebook password to "BeefStew"
It said it wasnt Stroganoff
SHES ALIVE Thank god 🤣
❤❤❤
Katelyn is back!! Greetings from Central Europe!
Just to dam long. Edit
Mum served her Stroganoff up on egg noodles, but I love the idea of polenta. Even over a chunk of leftover polenta could be tasty. Will save to make during our winter.
My Aunt did a version with sour cream and Capsicum. I loved it so much that I've been cooking it ever since, but with stir-fried long penne shaped beef strips and red Capsicum, garlic, , onion, lots of diced portobello mushroom chunks add small amount of green part spring onions sometimes and leaf spinach at the end. Frozen is fine but not chopped. Usually with pasta but rice is ok. Salt and pepper.
I usually cook and remove in wok. Mushrooms last then add everything back in. I haven't tried it with beef stock or thyme but will next time
lol Andy mate imagine expecting a women to listen to what a man has said. sheila was on screen for a sum total of 13 minutes and she already proved the old adage. When a man speaks a women hears what she wants regardless of what was said. Naturally when you point this out they say you are “lecturing” then aka mansplaining so a man can never win but at the end of the day it’s fine cause men generally tolerate it and in Andy’s case he did so gracefully. Top lad.
Thank you Andy, great recipe..
Love that cheeky smile from Katelyn, great part of the show. 😀👏
team is back, so nice!!
Yay babe is back😊
The show wasn't the same without Katelyn on it. Love the banter between you and Katelyn Andy we missed her.
Does katelyn cook its great to see her back ❤
Welcome back Katelyn! How good is beef stroganoff!
"You Australians" while living in Australia is crazy work
Say hi to ya Mums for me
Definitely the season for this dish – I'm sitting here eating a bowl of ghoulish – the bastard child of stroganoff and goulash conceived when I couldn't choose between the two…..the same dish but with smoked and sweet paprika, some red capsicum and zucchini at the end to up the nutrients 😛
Love the Pavlova story. Here on the west coast of Canada we have a somewhat famous espresso cocktail called "The Shaft" which origins are contested between Alberta and British Columbia. Seems most say it was first named in Calgary but then became popular in Victoria, though we may never know for sure! Love the vids, don't ever change. 🙂
No thyme in Russia they are always Russian around
Awesome
Hey legend could you velvet the beef first of it’s an average cut
YAAAAAYYYAA SHE IS BACK awesome to see you both
I prefer it with rice for sure
Can I just say Katelyn your hair is beautiful my partners hair is like that but ginger
She's back!!
Also the ANDYCAPPED is really good actually it’s a great watch even if you don’t like golf
Yeah for Kaitlyn! Edit, I think I understand now, Stay strong, fantastic you are back into it! Lots of Love
We always served this with pasta shells growing up, trying to alienate my wife who always had it with rice which to me is an abomination but thats probably a me thing, great to see Katelyn back
Why here didn’t you put your pasta into the stroganoff. In your pasta video you indicated that you should to get better spread of the source through the pasta
Golf.. 🥱😂 will check it out.
I made strog with meatballs earlier today because I had a heap of mince I needed it use up. It wasn't an abomination but it did feel a bit like a different dish. A bit more Swedish.
Pavlova is Aussie, next thing you know the Kiwis will be claiming Crowded House, Russel Crowe, Phar Lap and superior pies…..
They didn't have thyme in Russia, that's why there always rushin heh heh heh heh heh
No paprika? 💀
Katelyn's smile at 17:40 ❤
Was that lard in the pan when you started? You just dropped some stuff in that was solid fat… but you never told us what it was.
hahaha, Pavlova, I guess both Australians and New Zealanders agree that it is a lovely dessert, Beautiful Beef Stroganoff, I think with pasta is my preference, but my mother used to serve it with mashed potato which is great as long as it is a good mashed potato?
Katelyn is back! Wonderful.
I remember this … Beef , and also sometimes friends would use veal.. 😃
You’re dreaming Andy – it’s still unknown:
The Trans-Tasman Claims
Australia: Chef Bert Sachse at Perth's Esplanade Hotel stated he created the modern baked meringue dessert in 1935 after a guest remarked the dish was "light as Pavlova."
New Zealand: Food historians point to earlier printed recipes, including a recipe for a meringue-type cake named "Pavlova" in the 1929 Dairy Farmer's Annual, alongside other local marshmallow and jelly variants from the late 1920s
Good to see the format of the channel going back to what it was set up as. No hate Andy, I love your cooking, and advice, but Back of House was a particular format that we subscribed to. Good to see you again Katelyn.
We stopped asking questions Katelyn because you weren't there to ask them for us.