Beef stroganoff is the epitome of deliciously rich comfort food that goes easy on your wallet. Learn how to make this classic dish in under 30 minutes for a hearty, wholesome dinner packed with mouthwatering flavors. You’ll never reach for the boxed stuff again.
#BeefStroganoff #Howto #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:29 Prep Ingredients
01:32 Cooking the Beef
02:21 Sauté the Veggies
02:52 Making the Sauce
04:41 Final Result
04:54 Taste Test
Read the article and get the recipes here: https://www.allrecipes.com/article/how-to-make-beef-stroganoff/
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Homestyle Beef Stroganoff | You Can Cook That | Allrecipes.com
49 Comments
Mmm so yummy 😋recipe 😋thanks for sharing 😋👌like 👍
I died laughing when she broke out the box of Hamburger Helper, because like Nicole, that is exactly what I thought Beef Stroganoff was until after I left home.
Love making mine with ground round
Great, thanks!
Looks great. One tip though is after you cut up your beef put the meat in a bowl with 2 tsp Baking soda in about a 1/4 cup of water mixed and let it be fully covered with the liquid for 10 minutes before you fry it will have much better browning. Thanks for all you do! 🙂
Looks and sounds so yummy! Gotta make this soon! Thanks! 💝
Hi Nicole! I absolutely love your videos! An idea I had was to show us better ways to cook pork either pork roast or even pork chops for a more tastier flavorful meals.
My nephew loves that n I totally forgot about it. Thanks for a quick recipe. That beats the boxed one. Gotta try this
Dang – I learned to make real beef stroganoff back in the mid-to late 60’s and yes it’s fab enough to serve for dinner guests and I remember being in a “ white table cloth “ restaurant and they listed Stroganoff as one of the top 5 choices. I haven’t had it in years upon years but since I have a freezer filled w rib eye steaks and as of yesterday New York strips cut in slices 1/8” thick – guess who’s having beef stroganoff this next week ?!?!?! ❤️❤️💙💙🤩🤩🤩🤩
Soooo ty ty ty for this phenomenal walk down memory lane 🤗🤗🤗🤗
I would have to use greek yogurt.
I love your videos, I feel like we're just buddies hangin out and havin a good time.
Would you please make chicken paprika? I had it a very long time ago and it was delicious. When you made the stroganoff, it reminded me of the paprika dish.
Will chicken breast work for this recipe?
Thanks for the recipe 😘
Super thanks for sharing
If you think about it, this is definitely a Cooking 102 recipe with a lot of the basics covered. Love it. Yes, temper your sour cream– nothing worse than ruining the pan with curdling and separating.
Delicious… do tuna casserole
First, show "what I thought was real Stroganoff". And then go on to make….not even CLOSE to real Stroganoff.
Nothing wrong with the dish, per se…but it has nothing in common with Boeuf Stroganoff.
Thanks for sharing maam amazing desh
This looks so delicious! And I think I will like your method better ( I don't always follow recipes exactly either LOL). Definitely trying this very soon!
Mmmm delicious and you also can put onion powder on your meat
Looks super delicious 😋
Great video! I love that your NOT Annoying! Lol
Would love to see how you make a shrimp scampi noodle dish.our local chinese variety restaurant makes a shrimp wrapped in what i believe is ground pork and baked they are deliciuos and a mushroom baked with what i think is ricotta cheese another melt in mouth food.i asked what n how they made but they spoke in chinese i couldnt grasp.do you have the secrets to these two???snooky pa.learning to cook,recently widowed🤪😜💥🤟💥
My husband doesn't like mushrooms. Question: can use something as a replacement?!
Wow, looks delicious
My mother made stroganoff when I was a kid. We usually had smashed potatoes with this meal. Sure miss my mother and father.
This is exactly how I make it. Only one suggestion that will make a huge improvement, use creme fresh instead of sour cream, it wont break in the sauce or separate, and it takes the dish up two levels. Creme fresh is easy to make. All you need is "cultured butter milk" and some heavy whipping cream. Add 2 tablespoons of cultured buttermilk to 2 cups of heavy whipping cream, stir, cover jar with cloth or paper towel and allow to sit in a warm place for 48hrs. I put mine in the oven with the light on. After 48 hours place in the refegerator, it will keep for about 2 weeks.
I’d like to see some weeknight pressure cooker (Stovetop pressure cooker) recipes
Absolutely yummy yummy 😋
Tip for making it super easy to thinly slice the beef is to semi freeze it. Makes it stiff. I find the raw meat can be too squishy to slice uniformly. 😊
Truly the very best!! I used crème fresh instead of sour cream. Soooo good
I tried to use hamburger helper and I couldn’t stand the taste of it, so it was not for me. So I tried making stroganoff from scratch and my husband loved it. I made Chinese food from scratch like sweet and sour pork with the batter fried chunks then I made the sauce added green pepper, carrots and pineapple, fried rice and I even made egg rolls from scratch. It was a very long process to do all of that. I used to make everything from scratch because I can’t eat anything with MSG or I got migraines so that eliminated the recipes with canned soups or Stovetop dressing. It was always difficult and time consuming.
Love her dishes but I can never find her recipes to print. What am I missing?
I always used ground beef.
what ,,, what,,,m only 4 and 1/2 stars……no no noooo go on strike//////////
What about the paprika? That is a staple in goulash.
Seems to me that Nicole doesn't really read the comments as there isn't one reply. Be that as it may, I made this tonight but almost tripled the recipe so I can freeze leftovers. Came out pretty good if I say so myself. Thanks Nicole. Keep those recipes coming.
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I love your videos! 🎉
Me gustas como cosinas eres mi favorita
I could listen to her talk all day!!! Great looking recipe!
How about cooking wild game!
Could I sear whole steak let rest then chop it up and throw it in?
Hint: I use a toothbrush to clean mushrooms, then put the brush in the dishwasher 😊
A very good video with many good hints. I am here just brushing up from cooking it years ago and folks, just one of her great tips is to let your sour cream come to room temp in a separate bowl so it won't lump and make "cottage cheese" type little balls in your sauce. As many times I have made this through the years I always wind up with the sour cream forming into solids instead of blending nicely into a creamy sauce. And that's the point of it to thicken it. I also admire some other recipes that use Creme fresh, but the same thing, bring to room temp before putting in. Sour Cream vs Creme Fresh will only change the sweet/savory taste slightly but I use a touch of brown sugar to almost all of my sauces to bring out flavor when acid is involved and create that wonderful fight where sweet and savory come to an orgasm in your mouth, mind and body. The Soul has been satisfied!
I braise my beef when using a cheaper grade. Love tender, fall apart beef strips.
Could you add the measurements for the ingredients for your beef Strovanov
I’m allergic to tomatoes and Worcestershire sauce. Can I use red wine instead to deglaze the pan?