Comments on: Classic Comforting Beef Stroganoff with Buttered Noodles

By: PopularMe HQ

PopularMe HQ — Sun, 12 Feb 2023 00:10:18 +0000

W stroganoff

By: Mari Victorius

Mari Victorius — Sun, 12 Feb 2023 00:10:18 +0000

I’m so glad I found this channel.

By: Pat Mcconville

Pat Mcconville — Sun, 12 Feb 2023 00:10:18 +0000

First time I’ve ever seen gelatin stock

By: Penelope Constantatos

Penelope Constantatos — Sun, 12 Feb 2023 00:10:18 +0000

Just what dreams are made of. ❤

By: Kathleen May Horne

Kathleen May Horne — Sun, 12 Feb 2023 00:10:18 +0000

I have no idea why you have to work so hard for your strog? I use really cheap meat, like rump off-cuts, and they melt in the mouth. Have you tried scorching your flour first to light nut btown? No need for all that browning and deglazing, the caramel flavour comes from the flour. I remove the flour and spread in a large bowl to cool, wipe any residue out of pot. Cook the mushrooms in butter in a separate pot, (did you know you can freeze cooked mushrooms, then re-heat in the pot when strog is nearly done?) Stop cooking mushies when the liquid is still out, good fror freezing and spreads flavour. I cook the meat, just cut into fingers no bashing or pre-cooking or tenderizing, in the tomatoes and water, bring to boil and simmer for 1 1/2 hours. Having a no flour mix, means it won't catch on the base, just check water levels. Add garlic later to stop it hardening the meat, i can't have wine, onion, mustard or vingar for my food intolerances. I dry bake scrubbed "fork poked" potatoes for an hour while the pot simmers. I use tomato water to make a paste with the flour, leave it sit for ages to remove any lumps. Put in seasoning, mushies etc and stir, let heat for a few minutes. Stir in flour when nearly done, it will thicken instantly, turn off heat, add sour cream and nutmeg. Serve over chunks of hot potato, skin left on. Please try this, you may well be very suprised, especially if you add your seasonings. I love that i can keep wandering off beetween additions, resting is good for my health.
Have you ever cooked "Dry pan steak?" Where you leave a bit of natural fat on the meat, put only a little water in the pan 1 or 2 tabs, allow the fat to melt into the pan as water cooks out, to continue the cooking. The steak does not have a great colour, but the flavour is intense. You can put a batch of mushies on it to make it look better, but this is great for fat avoiders. All the best.

By: Lawrence Drew

Lawrence Drew — Sun, 12 Feb 2023 00:10:18 +0000

Wow this was tasty!

By: Talks2squirrels

Talks2squirrels — Sun, 12 Feb 2023 00:10:18 +0000

I really do not like noodles but I am betting mashed potatoes would be good

By: default

default — Sun, 12 Feb 2023 00:10:18 +0000

she strogan me off till i beef?

By: Calum Strain

Calum Strain — Sun, 12 Feb 2023 00:10:18 +0000

Why do Americans insist on calling pasta noodles? Very frustrating on the ears to non-Americans

By: steven bellusci

steven bellusci — Sun, 12 Feb 2023 00:10:18 +0000

Wow I need a nap after this 😂😂😂