Beef Stroganoff Recipe - The Best Beef Stroganoff

Learn how to make a Beef Stroganoff Recipe! Visit foodwishes.blog... for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Beef Stroganoff Recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/220059/Chef-Johns-Classic-Beef-Stroganoff/

[@shimeih2287]

Thank you so much👏🏽👏🏽

[@rjb6327]

Why don't you give directions in the URL?

[@eryn3003]

I've been cooking your beef stroganoff recipe since the day after this video came out. I'm about to cook it for the family I work for tomorrow night. It's so delicious. It's been a long time now since this video came out, would you change anything to this recipe now that you've had another decade of experience cooking? Cheers Chef John, thanks for all your teachings. (I also love the beef goulash recipe) Eryn

[@tropolite]

One emergency question, (for next time...). What happens if you put too much salt in the recipe? Is there a way to fix that problem?? Maybe that's another video you could do. Some emergency ways to fix things like that. I did put a bit too much salt in mine and I thought I may have ruined it but it turned out fine in the end.

[@mathewmiletich5986]

Finishing the recipe right now. Tastes good already! Soon we'll add the crema fresca. Cant wait. Btw, my fiancee and I love your channel!

[@chrismartin3123]

My father never really liked me that much my entire life! I was 39 years old and I actually made him this recipeFor Father’s Day in 2012. I think it’s like the first time he ever liked anything I ever did and I made him happy like once in my life! My dad was not a very happy person unfortunately. I’m so happy that I was able to make this recipe for my father before he died. This recipe is so good my dad raved about it he couldn’t believe I actually made something like this and it’s because of chef John and KZbin. I love chef John and KZbin!

[@thedutchfisherman7078]

I think we can shake hands mate! My father also never liked me. No matter what i did and how hard I tried nothing was good enough and I could never please him. Only when he needed me for his own benefits it was ok. It took me a lot of years of pain, energy and stress but finally I broke contact with him and led my own life without him. Best thing and decission I ever did! Haven`t seen him for 15 years now and I really don`t care anymore. The only thing that hurts is that I don`t have a father anymore but I actually never had.

[@vgil1278]

@@thedutchfisherman7078 you guys make me sad. my dad, too. i just wasn't a son.

[@dannymeyer3256]

Brakkeleer Thuis Sadly the people that are hardest to love need it the most. I had a difficult relationship with members of family but I tell them I love them but I won’t stay the visit if they start anything. And if they do I leave.

[@wingolden]

Chris Martin. Gosh, that’s a touching story, maybe all your father lacked was tasty food. I’m glad you made him happy

[@MisfitsFiendClub138]

Paging Dr. Phil 🙄

[@raginVocals]

That was soooo simple and so fun to make. My 10 yr. old and I created this meal tonight and the family totally loved it. And the 5 yr. old in the house said, " ' And as always, ENJOY. ' "

[@shallomn4746]

raginVocals hahahaha thats funny, he must be familiar with chef John

[@limorshakar8952]

Nice one lol ... the recipe looks great, can’t wait to try and see if his version is better than the Russian Tea Room 😉

[@JoeKaye-hn5dt]

5 year olds flip over a bowl of Chef Boyardee spaghetti or a happy meal. Not exactly judges of a dish.

[@GrzegorzDurda]

Joe Kaye - No they won't. I served my son that stuff and he thumbed his nose at anything from a can. He hates McDonalds and calls it Junk. Kids Know good food made at home. Its an entire experience for them, from the ingredients being readied to the smell of cooking to the dinner table. They know. Unless they're raised on fast food then then yes. Ive seen babies in a strollers be given McDonalds Cheeseburgers. Im sure those kids, as they grow, will have skewed pallets.

[@esthermelchor9681]

@@GrzegorzDurda True. My mother always cooked and even as a small child I used to eat everything she made. I find it weird how there are kid's menus and kid food because I never had that. I just ate whatever my mom made, including vegetables. I think I'm pickier now, since I stopped eating red meat almost thirty years ago. Other than that I pretty much like everything.

[@cwmom98]

Instead of using the less expensive cut of meat that ordinarily I have on hand, I used some amazing sirloin that I got today on sale. To make the meat go further and cook quicker, I cut it into thin strips, heated the EVOO into a large dutch oven, seasoned it with s&p and sautéed it like you did. Removed the meat, added the butter, onions, and shrooms, sautéed again as you said. Poured in a generous amount of white wine, realized I forgot the garlic so added that, allowed the veggies to absorb most of the wine, added large box of beef stock, the meat, Worcestershire sauce, and some paprika. Brought it all to a boil, lowered heat to a simmer, put the lid on and simmered till meat was fork tender. Removed lid, allowing it to simmer till liquid was reduced to half. Mixed some flour with beef stock and poured into mixture to thicken. Returned lid, removed from heat and let stand while I prepped the wide noodles. Right before serving I added a generous amount of sour cream (gotta use what's on hand) and gently folded into the meat mixture till thoroughly blended. Thank goodness I made a large pot of this stuff cuz everyone wanted seconds! I didn't do everything exactly as you did, but close. As we say in my island home in Hawaii, braddah, da stuffs was onolicious! Broke da mout! Mahalo!

[@dustinlindsey4452]

I think you're the best chef on KZbin; I can't thank you enough for all the wonderful recipes you share. Awesome!

[@ericjohnson4768]

Agree! CH=hef John puts out great material. Captures the sense of "home" and the warmth of amazing food. I love to cook and I find these videos so amazingly simple and helpful. Not too chatty, very informative and fun! Chef John for President!!!

[@VunierDJIPhantom3]

his lasagna is not great, but this recipe and laura in the kitchen and wolf presented great beef stroganoff

[@1810Ivano]

Dustin Lindsey 2

[@carolynforrest1655]

music

[@rainsongt189]

The wonderful thing about cooking that it is limited only by your imagination. Chef John has presented us with a recipe based on his experience and his taste. If you never put mushrooms or onions in your Stroganoff, then don't. If mama didn't use wine in hers, then don't. If you want pickles in yours, put 'em in. If you want mustard, add it.If you don't--doin't, but stop dissing Chef John for HIS version of Stroganoff.

[@fronteraster]

While I agree, I think they were referring to a "key" ingredient in the stroganoff, like mustard. By key, I mean without it, its not the same. So I know there's a french version with tomato sauce, so maybe he could've called it "American beef stroganoff" or something. Either way, from what I read its mostly a naming issue, I absolutely love this recipe, and to anyone that asks, I say beef stroganoff, just because its easier to explain.

[@phylliswatters1837]

This recipe is perfect!

[@kathleennorton6108]

I make mine with strips of serloin.

[@blt4life112]

When you call something "the best", criticism should be expected.

[@cliberg]

Thanks! that needed to be said.

[@deadman320]

I just watched a bunch for your videos solely for your smooth voice and cheesy yet subtle humor

[@yobabzbrodchavz8495]

deadman320 yes so funny to listen

[@crisismanagement]

cheese on wry....mmmmmmm

[@kevinstruke1031]

Love his brand of humour.😊👍✌

[@ronluckenbach9492]

I so agree about the voice and the ‘queso’ humor! haha

[@Juschillin2024]

I watched this video a few weeks ago and tried it. I'm almost 40 years old and I've NEVER had beef stroganoff before. My husband has and told me this was the BEST beef stroganoff he's ever had! Thanks for this recipes!

[@feralbluee]

me, too. one quarter each: Russian, Polish, Greek, German - with a little Alsace Lorraine (French?). . . ( so first 2 Jewish, Greek orthodox, and Catholic - typical American - lol ) and it's not racist for heaven's sake to be proud of your roots - jeeminy!!! Going to make this - you make it so easy. the first time i made it i actually roasted a beef bone for the sauce - and old recipe for sure. thanks much :}

[@leolldankology]

I'm I the only one who virtually eats on KZbin when you have the munchies?

[@cobaltcox5210]

you're not the only one XD

[@LeeLooface]

+leo ll no I actually eat. While watching food videos on youtube. It's the little things, ya know :)

[@leolldankology]

Joanna R​ I take bong hits 

[@serenityrahn5656]

I'm old school, I still twist one up

[@HeyLookItsAmy]

Yep. Me too!

[@dirtyunclehubert]

here i was, thinking "i wish chef john made a vid on beef stroganoff" AND THERE IT WAS! how awesome can life be...sometimes.

[@mikelw3734]

Get the real recipe idiot... this is shit! And not even close to the real recipe!

[@jonnyrox116]

That is exactly how my mother made it except she used burgundy instead of white wine, and she made her own egg noodles...god I miss her cooking.

[@esthermelchor9681]

I know the feeling...😢

[@mikevigil3677]

Mama's home made noodles nothing better, whole different dish, I make them when I really want to show off it only took a couple of times before the Ah Hah moment, when you get the feel.....

[@MrWyvyrn]

This Stroganoff recipe is the absolute best and I humbly thank you, John! You've turned me into an awesome cook. I'm a stay-at-home dad and at first, my wife & kids tried to fire me because of my bad cooking but you've turned me into an great cook. I kid you not: My wife and 1 of my daughters actually licked their plates! I've followed so many of your recipes and every single time, they were a success! Every time!!! Please keep those recipes coming. BTW, have you ever made Slumgullian?

[@bleewicket]

Making this right now, my kitchen smells awesome and my wife is going to love me when she gets home in half-an-hour lol. Chef John, u da man!

[@silvermediastudio]

Well quit Stallin' and serve it up.

[@hihowareyou6629]

Did your wife ever come home??

[@enburst]

what i love about living in the united states is that we eat foods from so many different cultures. We aren't afraid to change things up or make them better as well. This may not be a perfect replica of what they serve in the motherland but the fact that we're even eating a version of it is pretty cool

[@MrFreemon1]

I think that provide evidence for having no culture. ;)

[@thedauntless2130]

MrFreemon1 I'm no American but could u not insult other cultures.

[@MrFreemon1]

thedauntless insult? culture? The native american were killed by people from Europe, then they mixed up all cultures and forgot there roots. Which culture should it be?

[@thedauntless2130]

You know, in the end. We all live on the same damn planet, share the same seas and oceans. Why don't we just not care? Fun for the whole family.

[@MrFreemon1]

Where are you come from?

[@createchannel8409]

I made this tonight for dinner and I have to say it was absolutely delicious. 😍 There were NO leftovers!!! You can actually taste the time and effort lol

[@southbendkid]

If you mix flour with sour cream (one table spoon per cup) it won't curdle. Account for the thickening action tho.

[@abitinsane5446]

Im so dissapointed you didnt say, "You are the David Hasselhoff of your beef stroganoff."

[@EmilyMakeupQueen]

ABitInsane now that's a good pun 🤓

[@kennapop3]

I'm not.

[@robsemail]

I would say "you are the Count Romanoff of this Beef Stroganoff'

[@DSpeir-pi6tm]

I'm disappointed I ran out of joy jelly for this video 😁

[@newworldmessiah4867]

@@EmilyMakeupQueen not a pun

[@Vegasbud702]

This dude cracks me up. I love smoking fat joints and then making his food. So easy and simple even a burn out, burnt out can do it. Thanks Chef John!!💨💨💨💨

[@benbabich]

I've made a few recipes from this guy just because I had the exact ingredients. Now I watch this weird talking guy like he's the textbook. And I've never been disappointed. Love this Channel

[@eugenesedita]

Chef, I can always count on you for practical, good, affordable recipes. Thank you so much.

[@TomFooleryTheAustere]

Stay off the juice, bruh.

[@chipblock2854]

Great job. This is one of my all time favorite dishes. Back in the 1970's I worked at an upscale steak and primerib restaurant. The owner loved chicken livers so he placed a chicken liver stroganoff dish on the menu. It was made very similar to your recipe. We used a red wine to deflate the pan. It was very good but not many were sold. So if you like chicken livers give them a try.

[@Immigrantlovesamerica]

"Chicken liver" is not what I would pay to eat at an upscale Steakhouse.

[@cyanidemaiden]

That's not a bad idea. I can see how that would work.

[@smithsmith422]

I started by making a mushroom broth. I roasted 17 oz of shitake, crimini and baby bell mushrooms in the oven with olive oil, smashed garlic and onion for 20 mins. Added to Dutch oven with 2 quarts chicken bone broth, bay leaf and fresh thyme for 30 mins and strained. Then I browned my chuck in batches. Removed the chuck and fried .5 lbs bacon and removed most of the grease. Added shallots and garlic and sweated till soft and added tomato paste and browned. Then I added flour and cooked for 2 mins. Added 1 cup white wine and deglazed then I added 3 cups mushroom broth and reduced a bit before adding the mushrooms and beef back into the Dutch oven and simmered for 1.5 hours. Finished off with homemade crême fraiche and fresh chopped chives and served over homemade buttered egg noodles. Now I have a third baby on the way. :)

[@richardgardner7019]

I retired this year after centuries of working. My wife always did the cooking because I was working. When I retired I decided that I would life up a pan and spatula and try to make up for all the years she had to do it. It's been fun but till I found this channel I wasn't doing to well. Now things are starting to work out well. Tried this for sunday dinner..wow is it yummy. I have added it to my go forward cook book. Thanks Chef.

[@mariaantonietamoran3947]

I am from México and i love your recipes my favorite beef goulash delicioso me encanta

[@lyledeporiss5937]

A red wine also works well and adds it's own version of flavour to this recipe. The cheaper the wine the tastier it is to. Also completely agree with the egg noodles as the choice of bedding for this dish!

[@JoeKaye-hn5dt]

Everything I've ever cooked with wine winds up tasting (and smelling) like Boone's farm soup - no matter what wine I'd use.

[@ScottNapolitan]

The way the creme fraiche changes the color of the beef or veal stock makes me think of the way creamer changes the color of my coffee. Just perfect!

[@IMCanadian977]

This is hands down the best stroganoff recipe. Alot of the recipes I've seen use leaner more expensive cuts of beef but the less expensive cuts like chuck and boneless short ribs (my cut of choice) have so much more flavour 😋 !. I actually double the onions, mushrooms and wine (red, not white). I also omit the dredging of the meat in flour, opting to use corn starch which I mix thoroughly into sour cream and add right before serving. The starch actually keeps the sour cream from breaking and I can make the dish ahead of time upto that point. Thanks chef john, luv your videos and recipes ☺

[@mmorbioni26]

I made your recipe and it turned out fantastic! I'll be putin this on the menu more often! ;)

[@newyou6693]

Chef John, Love your sense of humor and simple use of the ingredients. Keep it up! -Ian

[@williamhadrian423]

You need thinly sliced dill pickles! Don't know where I've seen it, but I've done this dish a gazillion times, and sliced dill pickles do so much justice to this dish. You've got this creamy savory beefy dish, and BAM the fresh crisp dillness of the pickle cutting through the fat, it's necessary for this dish to function flawlessly. I hope you try it.

[@tropolite]

I made this a second time tonight but didn't have wine or big flat egg noodles. So I swapped the white wine with a half/half water and Mead! And instead of noodles I had it on a bed of rice. WoW... I was fed well tonight! Thanks Chef John - you have this divorced single guy eating very well because of your delicious recipes!

[@whoa9432]

I'm putin this recipe into my recipe play list.

[@officernivelle9601]

Is that a Russian joke

[@tomaswolf970]

I've been making this recipe for years man. Thanks for so much

[@cascooter]

I went to a Brazilian bbq restaurant that had a buffet with sushi, vegetables, soups, stews and a chicken stroganoff. It was so good I had never heard of chicken stroganoff.

[@joeywall4657]

This is quintessential, PERFECT comfort food from my childhood.

[@narutosucksabigball]

That ending caught me off guard, I gotta subscribe now lol

[@bradmiller9993]

No more Stalin'. I'm making this tomorrow night.

[@JWP452]

Touché!

[@Soothsayer-rs5nb]

Da...Comrade !

[@karltorento3358]

I heard Trotsky makes a killer Stroganoff to die for.

[@johnwoodworth248]

Lmao

[@antonboludo8886]

Same here. I'm Lenin the same way. It is now simmering, like a Russian Revolution in the making...

[@Sorrowsofthemoon]

I have made this dozens of times and it is the most delicious thing I have ever tasted every time

[@ColettaHughes]

Finally someone knows how this dish is made. My mom made this every other week growing up and she taught me how as well. Only difference is I like to remove everything and brown my roux a little more. If you're not making a roux, I don't want any lol.

[@janeyrevanescence12]

We had this stuff lying around except we had shiitake mushrooms. Ooh man was that good so now whenever we make it, we use shiitake mushrooms.

[@0623kaboom]

mix up the mushroom shitake button ... and a few others .. and its like a cream of mushroom soup with noodles and braised beef ... takes it to another level . I also make home made mushroom soup and keep the left overs for masturbating beef

[@lynnwilhoite6194]

0623kaboom, ummmm, what are you doing to the beef?

[@csplinter]

Use em if you got em. Button mushrooms are basic tier. I'm using a lot of portabellas tonight.

[@JoeKaye-hn5dt]

Shit take? No. The name is a turnoff. Someone takes a shit in the woods and mushrooms grow there? No thanks! Plain old store mushrooms are best. They've really improved them in the past 20 years or so. Why pay double?

[@csplinter]

@@JoeKaye-hn5dt Stupidest comment of the year? You can get baby bellas for a few cents more. You can get shittake and porcini in huge quantities for cheap online. But, no. Let's be children and harp on the name... idiot.

[@m3l0nballs48]

"roughly sliced onions" every cut looks perfect hahah OK

[@tts626]

Turned out great! I added a bit of herbs and used some leftover bechamel and a bit of yogurt instead of the creme fresche / sour cream. Allowing the moisture to evaporate to sear the meat and then stewing for an hour was an awesome tip. A lot of flavor. Not overly chewy like others I've had. This is definitely one of those tight budget meals that's also real tasty treat!

[@zackfair914]

Throw in some rough chopped dill pickles at the end . You won't be disappointed . You are my go to chef for great dishes when I'm at a loss for something great to eat.

[@sonarmen]

I made this, think I was Lenin it simmer for too long.

[@silvermediastudio]

sonarmen You totally stole my joke. I guess that's what I get for Stallin'.

[@user-sg8qv4qg9v]

800lb Gorilla neither of them were russian :p

[@silvermediastudio]

Arlet Areg Must you Chernobyl jokes that were noble?

[@AsifAnsari-pc7np]

800lb Gorilla That's Putin it mildly.

[@Madadader]

+sonarmen Don't kid Josef. These jokes are Marx-ed as awful

[@tigo8341]

Add sliced red bell peppers with the onions. Mix the chives in with the creme fraiche before moving it to the fridge.

[@Lush85]

Just made this. My wife and I absolutely love it. Especially with the creame fraiche I made.

[@aaktow]

i have worked with a lot of foreign chef's and beef stroganov is like a lot of meat dishes where it is made so many ways around the world,,,, when i made beef stroganov for a buffet table i made it so the sauce would not split or dry out,, for the sauce i used bought sour cream and then i added fresh cream and lemon to it,, i thickened the sauce with cornflour (corn starch) , the cornflour stops the sauce from splitting while in a bain marie and you can reheat the beef stroganov without splitting the sauce, if you want to try something different,, add sliced beetroot, paprika and sliced gherkins to the stroganov,,, sure it's not beef stroganov but it's so tasty..

[@BirdOfParadise777]

Man! You speak so clearly with your mouth full! lol

[@mandoade8319]

I dont think he was talking at that same time he was eating. It was recorded after the fact

[@GingleKittyPress]

It is also great if served by topping it with thinly sliced very crispy french fries, garnished with chopped parsley and garlic

[@cmustrj]

mina blackwell that's how we do in Brazil. We serve with finely cut French fries :) and rice.

[@bethbilous4720]

I love this, I make mine with beef tenderloin, and cognac and don;t cook it that long. Stellar dish.

[@coolingwinds]

I made both the créme fraiche and the beef stroganoff...I have no words. I heard a mike drop in my kitchen!!!😃❤️❤️❤️

[@dgmisal1979]

Damn, the Putin jokes had me laughing hard enough to snort...

[@presentlyhappy]

Looking forward to making this. My family is now asking if chef john cooking...

[@haydem0823]

This is the 5th time ive used this recipe. One of my all time favorite recipes

[@MrGainzzzz]

You're the only man I trust when making new recipes chef.

[@reahthorolund8373]

Oh man, if you stick a wee bit of horseradish in with the creme fraiche, some cayenne and a load of pepper, would go awesome on mashed potato. >_>

[@ESO529]

That's how I learned it from my Mamma ... except that she always flambeed the meat and cut some pickled cucumbers in it. For 4 servings take 3-4 pickled cukes, slice them, add them and let it simmer. The rest is the same. D e l i c i o u s!!!

[@Warvell1]

Pickled cucumbers are just called pickles.

[@ESO529]

@Warvell1 - that might be true where you live ... but not in my country of residence nor in my home country. Always count in that on KZbin there's not just one country/nationality - LOL!

[@Warvell1]

I did assume a country might have to do with it, but I think in English that's always the case. I suspected that English might be a second language for you, but I also thought I could be wrong and didn't want to make assumptions. So, instead I tried to word my post so that it would either prompt you for an answer if I was wrong, or inform you of a potential area of confusion if I was right. Honestly I probably should've said nothing, but whatever.

[@ESO529]

@Warvell1 - why be so harsh on yourself ;-)? You acted in good intentions, so where's the problem? We're not going to war over a cuke or pickles for that matter! Have a good day and try the recipe of my Mom if you want ... with pickles or with pickled cucumers - LOL!

[@boboscurse4130]

I made this last night with leftover prime rib roast from Christmas. It was outstanding. I just skipped the meat portion of the recipe and added the cubed prime rib for the last 20 minutes of cooking.

[@JetKing0077]

Just made this, holy moley it was delicious! My mum used to make stroganoff as a kid so I have a special place in my heart for it and this one is fantastic!

[@naeviaus]

I like to add sliced pickles to my beef stroganoff. The vinegar brings some nice freshness into the dish, imo.

[@thebug4046]

good idea!

[@serenityrahn5656]

please don't hate me for this but sometimes i use beef tongue in this recipe for the nice texture ...

[@idreamofmusic]

Mm I love beef tongue..going to buy it at my Italian grocer for this dish. Thanks for the interesting Rec..would have never thought to put tongue in stroganoff.

[@grafforbust]

Beef tongue is delicious! Don't be ashamed!

[@bonitabester2253]

Wow! That's an excellent idea.

[@TheEpicSpire]

I use hot dogs, Ramen noodles, and creme of mushroom soup.

[@serenityrahn5656]

that actually sounds pretty decent for those days when you just want something hot and quick. wouldn't call it beef stroganoff tho....

[@Tom-Alberta-Canada]

good morning Beef Stroganoff or Beef Stroganoff is a Russian dish made of sauteed pieces of meat served with Smitana sauce. Since its inception in the mid-nineteenth century in Russia, it has become famous all over the world, with a significant difference from the original recipe. Great recipe with all its ingredients Have a nice day for you and your family

[@schlumbl84]

I have a favourite recipe very similar to this one. But instead of white wine (wich is good, too) you use Guinness beer. Tastes amazing and makes every man smile!

[@ossameidireza]

no cayenne?

[@tyapka]

Fauzan Meidireza Haha! Laughed my ass off.

[@reemarajab6600]

HAHAHAHA

[@s.nifrum4580]

@Michael Merrow It’s an running gag about the man who made the video He adds cayenne to things that you wouldn’t expect cayenne to be in, the original commenter is referencing that and all of Chef Johns fans appreciate the joke

[@louloucuisine]

emmmmmmmmmmmmmmmmm so good

[@anthonyscheffer813]

I recently made this and it is now my favorite dish of all time. Thanks John.

[@williamrdesilvey7853]

Just finished this up, and my gluten-free egg noodles should arrive tomorrow. Erin and I set aside a weekend day every week to just go at it and cook. We often gather the recipes that we use between you and Jim from Sip and Feast.

[@TyTyMcGinty]

Chef, you're hilarious!!

[@mcmokka6143]

I may be mistaken, but dont you need to add dijon-mustard and pickles to boeff stroganoff?

[@christianmeza4529]

Made it today. Thank you Chef John, you've been my mentor all these years.

[@bo2720]

What an adorable dog!

[@legacyhome1780]

My have things changed over the past eight-years. The recipe has definitely held up; but, unfortunately the RUSSIAN references have not. Still LOVE you Chef John. Making this dish for dinner. Thank you for being a Master of all Trades...your skills have broadened my culinary point of view. As a woman of Color who makes everything from Tartiflette to Cucumber Kimchee, I appreciate your diversity. PLEASE do not stop. I have actually introduced my Husband to your channel and he LOVES it. Please keep producing content. I wouldn't have a daily menu without you.

[@RobbertNyhan]

where the cayenne pepper?!?!

[@daveschnarr962]

I thought the same thing! Missing the pinch of cayenne. 😎

[@JoeKaye-hn5dt]

Goulash has cayenne. Stroganoff usually not.

[@RivetGardener]

Goulash smoolash. Stroganoff has to have cayenne pepper too!

[@JoeKaye-hn5dt]

Stroganoff is NOT a hot dish. Never was.

[@swarzeoz2550]

I would possibly add Paprika.

[@PMGK]

I like to make mine with roast beef. That's right, Roast Beef Stroganoff! What do you think?

[@cobaltcox5210]

I'm using fresh elk meat :)

[@paull2815]

+Cobalt Cox Bullwinkle approves

[@Blackmeg43]

I like it . Might make a great sandwich

[@rainnmoon114]

Omg I can't believe I'm so late to this comment 😂 I didn't know you followed food wishes! You and chef John are my two favorite youtube cooks! I have 3, the third one is runnyrunny999, check him out!

[@Scottstunts]

Sounds delicious

[@sabin97]

i made this today. while in the final stage, it didnt smell that great.....but when i tasted it, it was awesome....and when i added cream(i got mexican cream) and chives it got to a different level of tasty. in retrospect i think i'll use more mushrooms and a bit more onion. the beef can take the additional flavour.....but all in all easy and great recipe. thanks chef john! you've expanded my culinary horizons.

[@peterfrenzel1826]

I made this beef Stroganoff recipe but was to hungry to wait another day for crème fraiche to get ready so I took the beef stroganoff off of the heat for 5 min and then added sour crème, plus 1 table spoon of pickle juice. I also didn't have white wine so I just used the beef broth. It was so, so, so so good. A definite 6 stars out of possible 5 stars.

[@jessicarollins9796]

Why not use a dry red wine?

[@88musicluv]

i'll be putin that on the table tonight...

[@mijuajua4820]

hehehe:)

[@johnrockett4988]

I love chef John it reminds me of a better time it’s a hug from the past everytime i come across one of these videos

[@ronlund1953]

I made this today and it was absolutely wonderful. I did need another 20 minutes of simmer time for the meat to get tender. I was a little worried that the meat would be dry, but it was tender and had a very nice texture. I thought your first Putin joke was good and the second one was, well ... Chef John. I watch most of your videos whether I'm interested in the dish or not just to hear your monologue. It's always a bright spot in my day. Thanks for being, well ... Chef John.

[@bbear2695]

those putin jokes aged like milk in the sun

[@JazzyJonas]

I bet you were Putin after you ate that.

[@JohnMooney-tr3gt]

We use beef tenderloin as compared to chuck. Why, because that's what we have. We've made no other changes to the recipe. We also found some wide noodles, 'Flora Homestyle Egg Pappardelle Nest'. They go perfectly with the meal. I'll be making it tonight for the 6th time and so far it has been fantastic. On a Flavor to Effort ratio I'd give this a 9 out of 10. For comparison, using the traditional method for making hollandaise sauce for Eggs Benedict takes a lot of effort, so while the flavor is a 9 out of 10, the Flavor to Effort ratio is a 5 out of 10. Thanks Chef John, and Cheers

[@StormyITO]

I am going to try to make every single recipe you have posted. Why? Because you are awesome.

[@greenrolaids]

we have a thumbs up button.. we have a thumbs down button... I want a "MOTHERFUCKING THUMBS UP BUTTON".

[@cassieg5806]

Is that racist? Probably. 😂

[@tserafin100]

😝😁😂

[@oscarfelix1952]

OMG! Chef John said the name "Putin" in this recipe! I'm so offended!!! (sarcasm...)

[@mandyb8817]

I died!

[@wvman2374]

thats racism man! I love to racism, bro!

[@wvman2374]

its a quote form Eastbound and Down. its comedy. don't get triggered

[@bugger490]

My Mom would make this when I was a little girl and wanted comfort food. Soooo good.

[@gobbletegook]

Although I've made stuff like this in the past, I appreciate that I can check out your version of how to do it right (AND in 5 minutes or less without having a recipe card)!

[@kimmirving4259]

NO... THAT WAS NOT RACIST!!! You were talking about yourself and said nothing negative so please go easy on my fav chef..lol

[@victoriacoura8834]

"Is that racist? Probably" ahahahh

[@timknaak]

I've tried a lot of different food channels and recipes on youtube. I've had the best and most consistent results from your channel. You deserve a TV show deal more than anyone else in my opinion.

[@realgirl2704]

It’s on the stove now and it smells & tastes awesome. The wine is very important. I also added a splash of Worcester sauce. Love it.

[@tsui1024]

You Putin one too many puns.

[@BibaMedia]

it's torture watching these videos

[@iurilimaco2068]

This is delicious. We brazilians love it on top of steamy, white rice, topped with shoestring fried potatoes.

[@laurentracysound395]

Nice! Anyone else wishing for a Prawn/Shrimp Stroganoff? It’s my food wish that YOU create literally the only KZbin video on Prawn Stroganoff!! 💛🙏

[@danapuzi]

this is not beef stroganoff, the original is without wine but with mustard. the wine and no mustard is making it taste total different! greez from germany

[@tobiasscharrer2041]

thats absolutly correct

[@willihubert3726]

stimmt genau,aber seine Version schmeckt sicher auch super. exactly right, but his version tastes certainly great.

[@danapuzi]

Willi Hubert habe es auch gekocht und es war ok, es war aber nichts besonderes, es war einfach ein simples geschnetzeltes.

[@GlassTopRX7]

Wrong cut of meat as well, it should be tenderloin.

[@GlassTopRX7]

rockshot100 It's not just the meat, the recipe is tenderloin coated with flour sauteed with butter onion, remove the onion then return the beef, mix with mustard and sour cream, options like mushroom, leaving the onions sometimes carrots, server with egg noodle or rice. Total cook time is no more than 15 to 20 minutes assuming you've prepped. Anything else isn't beef Stroganoff, it's name specific dish that can be traced back to it's originator. While I may have missed a detail or two, that was from memory, I can dig up the actual recipe from a Russian cookbook that was translated from the Czar Chef who created the dish. Sure this taste good but calling this dish Beef Stroganoff is just not correct in any way. Also without the mustard it's highly unlikely it tastes remotely like correct recipe and the meat while it maybe tender will lack the correct texture.

[@humphreysmiggens3881]

'is that racist?' not when you made the video in 2011- but here in 2017, everything is racist.

[@hiandrewfisher]

Made this, it's fantastic. Added just a bit of mustard and Worcestershire sauce as per my girlfriend's recommendation. Double up on the creme fraiche which I bought, did not make. Soo good.

[@stevep4887]

Hi Chef John... I know this is a way-back recipe for you but I just want to say that I followed your directions closely (in spite of my nervousness about all that beef juice and then all the 'shroom juice) and, man, the result was fabulous. Tender beef, loads of flavour... perfect. Thank you so much... take care, be well... Cheers!