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Beef Stroganoff (fancy Hamburger Helper)

Byamazingfoodstv


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***RECIPE, SERVES 4-6***

2 lb (907g) beef tenderloin, trimmed of fat and silver skin and cut in bite-size chunks
2-3 shallots, peels and minced
1 lb (474g) white button mushrooms, trimmed and cut in half (I skipped this, FYI)
1/2 cup (118gmL) cognac or other brown liquor (optional)
2 cups (473mL) stock
8 oz (236mL) sour cream (you might not need all of it)
1 tablespoon cornstarch (you might not need all of it)
mustard
salt
pepper
sweet paprika
any other spices you want (I used garlic powder)
fresh herbs for garnish (I used thyme)
12 oz (340g) dry egg noodles
oil
butter

Either before you cook the meat or while you’re cooking the meat, boil the egg noodles in salted water and cook them a minute or two less than what the package recommends. Drain, then melt in a little butter to keep them from sticking to each other. Cover and they’ll hold until you’re ready to eat.

Season the beef chunks heavily with salt and pepper and coat in oil. Fry the meat in a very hot pan in 2-3 batches, getting the pieces as a brown as possible without fully cooking them. Dump them out to a plate.

If you’re doing the mushrooms, put some more oil in the pan and fry the mushrooms until brown and they’ve shrunk by about a third. Dump them out to a plate.

Put some more oil in the pan and fry the shallots for a couple minutes until soft. Deglaze the pan with the liquor (or stock), then pour in the stock.

Disperse the cornstarch in a small amount of cool water or stock until smooth, then slowly drizzle some of it into the stock while stirring aggressively. Boil to gelatinize the starch and keep adding slurry until the sauce is a little thicker than you want it in the end (the sour cream will thin the sauce out a bit).

Stir in as much sour cream as you want — it’ll need to melt before you can stir it in smooth.

Flavor the sauce to taste with mustard, salt & pepper, paprika and other spices. Stir in the beef (along with any resting juices) and mushrooms, and let simmer for a couple minutes until the meat is hot and cooked through. Stir in fresh herbs at the last second. Serve over egg noodles.

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34 Comments

  11. I couldn't understand why my stroganoff tasted so bland. I reduced the sour cream to 1/2 cup and now it is exactly how we like it. I guess I was making sour cream sauce instead of stroganoff.
    No we didn't do Hamburger Helper; my mom used that packet of McCormick stroganoff seasoning.

  12. 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 YouTube cooks are just parroting what some other YouTuber 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.

  19. I lived more than 20 years in Saint Petersburg and never saw pasta served with Stroganoff – always pureed potatoes. Maybe that's just SPb style, I don't know. I rarely had it, as I'm not a big fan of cream type sauces.

  23. 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.

  24. My family always made it with ground beef. Usually we would just throw some onions, ground beef, mushrooms, egg noodles, worcestershire sauce and water in a pot and stir some sour cream in at the end. Def not traditional but it certainly is tasty

  30. The stroganoff recipe from that "Not another cooking show" channel is what I switched to. But his way takes hours. I used to do it similar to the recipe in this video, and it's good, but I tried the other one and it rocked my left scrotal hemisphere so intensely that I don't really mind the 3+ hours of cooking time. Most of that time is just doing nothing though, while the meat braises. Plus, you can use very inexpensive meat.

  34. The recipe I've always used is almost the same as yours except the meat is added back to the sauce before the sour cream then simmered on low for a full hour and then the sour cream is mixed in right before serving. So it was weird how you kept stressing it's not a stew, since it is to me. =)

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