Classic Comforting Beef Stroganoff with Buttered Noodles

Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!

🔪MY GEAR:

-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream

“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)

Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.

Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.

Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.

Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.

Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.

Stir in heavy cream.

Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)

When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.

--
TO FINISH THE BEEF STROGANOFF

Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.

Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.

--
🎧MUSIC:

CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing

#beefstroganoff #stroganoff

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[BelleOmbreGrey]

The current definition of Perfect YouTube. Zero baggage. Pure 100% recognition of where viewers are right now

[zionrodgers]

If you ever came out with a cookbook, I would absolutely buy one for myself and one as a gift! You're recipes are consistently amazing!

[ExpandDong]

I've been trying to think about how to say this and I think I've figured it out. your content is so great because you approach it like a dressed down pro, you cook like a pro with reasonable techniques and affordable ingredients. Too many channels are dressed up amateurs who use insane ingredients to attract views instead of teaching people, imo obviously

[marcdefant]

Brian, just made this tonight. You have a real talent for bringing different tastes together. I never thought Dijon mustard would work in this but my wife and I thought it was incredible. I have had stroganoff in many countries including Russia and Germany but this is no doubt the best. Thanks for the great reveipe.

[khlr]

You continue to be the best food media person on the internet overall! I enjoy weissman, ragusea, and of course Kenji is the GOAT, but there’s something about your content that has me saving nearly every video you post to my “Food I Want to Make” playlist!

[andrezanella]

If you want a Brazilian variation, you can eat it with rice and fries (or chips, if you can find palha/paja potato chips, which is the most traditional for us).

[KenHollowayshow]

This recipe looks amazing, and I love the hack of browning the meat before you cut it into bite size pieces (and both tenderizing techniques). Umami heaven. Thank you.

[stilelits]

made this yesterday, it turned out fantastic! i accidentally ordered red wine instead of white, but i don't think it actually affected the flavor that much...and that tip about using the pasta water to emulsify the butter on the noods is a gamechanger, will definitely use that in the future

[JS-mgyx]

As a professional chef, the info on your channel is solid. Proper techniques and can always learn something from other professionals. Good stuff

[carrieeckerberg]

Oh my goodness....I made this is and it is awesome. I've made Beef Stroganoff before but this is the best ever. Thanks for making receipts easy to follow and with ingredients that we have on hand. Absolutely love it!!!

[kitsune.stitch]

I just made this tonight with Portobello mushrooms instead of steaks (marinated in soy sauce/worc for 1 hour and then slow roasted in the enamel pot for 30 minutes a la Kenji's Portobello Carpaccio recipe). I followed the rest of the steps here (topped with walnuts, forgot the parsley) and it was so damn good - a really complex, savoury dish with a bit of tartness and just the right thickness to serve with buttered noodles. So so impressed by the quality of this recipe.

[richardsimms]

Very very professional. Many “chefs” on the Internet have never ever been to one day of a real chef school.
BUT, it is not difficult to tell the difference if you are observant.

[banethero]

B Man, another ripper! As a midwesterner growing up, you’ve really improved this comfort food to a deserved, proper level. Well done; keep it up.

[danmccarthy]

My favorite of your videos so far because of the depth of explanation. The same reason that I like Ragusea's vids. Keep it up, Bri!

[MrJohnManiac]

I just made this and it's incredible. The amount of umami, richness and smoothnes this Stroganoff has is unbelievable. One of the best meals I ever made following a recipe on YT. A lot of fun to make as well. The heavy cream instead of sour at the end just balances everything to perfection! Well done Bri

[dufocar]

I learned something new: making the sauce with gelatin. I will keep this in mind for the next time I am making sauce. Thank you, this look good!

[legendarygary]

Yo Bri, this video was amazing and I super appreciate the use of a cheaper cut of meat. Learning how to use cheap cuts well instead of just suffering through them being chewy and unpleasant makesdealing with skyrocketing food costs a lot more manageable!

[BrianOstrovsky]

Came out great. I used flank steak as the store didn't have any sirloin out at the time. I can see why filet would be great as there is so much going on in the sauce you don't need any flavor and texture is king. This is a lot more sophisticated than my grandmother's that used cream of mushroom soup, sour cream and eye round sliced very thin. Thanks!

[shumanV]

I ASKED FOR THIS MONTHS THANK YOU BRI!!

[MsFletcherGirl]

Thank you for helping me fall in love with cooking! Cooking meals that are of good quality and taste amazing!!!