Classic Comforting Beef Stroganoff with Buttered Noodles

[@BelleOmbreGrey]

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

[@zionrodgers4170]

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!

[@LasTCursE69]

Me too as long as it doesn't cost 200$ like coach greg's.. xD

[@FranciscoMoreno-xo6ed]

SAME

[@vittoriabakes]

They all get book deals when they become big here. His is coming, I guarantee it.

[@dynamicdave2647]

His style and presentation is most like josh weissman

[@markwilkins9048]

WAY better than Josh. Josh is entertaining, but his recipes don’t compare in quality.

[@ExpandDong420]

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

[@captainllama6028]

I agree, it is one of the reasons that I unsubscribed from Joshua Weissman and Subscribed to Brian.

[@ExpandDong420]

@@captainllama6028 I didn't want to say specific names because this was a positive post but he's definitely guilty of it

[@rickross199]

@@captainllama6028 Weissman has good content but his odd obsession with mentioning pee and poop and talking in baby talk constantly sent me running. Like wtf?

[@PrincessAndMonkey]

I admit, I’m here for the dance at the end. ;-)

[@ExpandDong420]

@@PrincessAndMonkey understandable, have a nice day

[@andrezanella9641]

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).

[@gunlovingliberal1706]

Large cut fries is actually the traditional Russian serving choice. The first time I had Stroganoff was in Brazil and it was served over rice (I lived in Salvador Bahia when I was 6 years old).

[@caiobr12345]

TACA UM ARROZ BRANCO, BATATA PALHA E UMA COCA TRINCANDO AINNNNNNN

[@Thiago.BBarbosa]

@@caiobr12345 Não tem erro!

[@gustavojochem9665]

Muito bom ver mais brasileiros por aqui!

[@Thiago.BBarbosa]

@@gustavojochem9665 Sim mano! Bom demais ver a galera que se amarra na cozinha se encontrando pelos comentários.

[@k03hl3r]

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!

[@ShopEmail]

Just discovered this guy, awesome. You might want to check out Chef Jean Pierre as well. Chef Jean is my gold standard but Brian here is really inspiring hope.

[@arirejtman]

Joshua Weissman’s cookbook has incorrect instructions. His editor’s response was quite sad. I’ve unsubscribed from him. I enjoy Brian’s calmer style and proper pronunciations, along with his healthier recipes.

[@DoremiFasolatido1979]

What you need in your life is Chef Jean-Pierre. I only bother with any of the people you listed when there's a recipe I can't find elsewhere. And when I do, I still use JPs techniques in place of anything I see here.

[@elbrown1011]

I've said this beforE: Weissman and Ragusea need to groom and bathe. Waaaay too casual. I don't want all those closeups of their facial hair. Lord have mercy, in one Ragusea he showed his feet. WTH? Our friend Brian here has such good grooming and manners.

[@marcdefant6027]

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.

[@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

[@richardsimms251]

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.

[@danmccarthy2481]

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!

[@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.

[@legendarygary2744]

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!

[@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.

[@JS-mg7yx]

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

[@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.

[@yvangnutov8114]

This looks really good , I’m glad you use cream instead of sour cream , I usually use crème fraiche , yes count stroganoff’s chef was French ❤️

[@boethjelle8769]

Other people have made this comment, and it deserves to be repeated: you are the best person on food KZbin right now. Soak it in. Try not to fall off that tightrope. And when it inevitably happens when some younger smarter guy does it even better in ten years, know that they’re only that good because you paved the way. Have an awesome day my man.

[@5850terry]

I made this last night. One of the best meals I've ever had. Very simple and fast.

[@dufocar566]

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 soooooo good!

[@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

[@Debba521]

Beef stroganoff was a family favorite, my Mom's was the best. I have to say, I was impressed by the amount of care taken to build flavor and I'm nabbing those good ideas. Even the water/butter idea for the noodles really grabbed me. But... I'm still holding out for sour cream instead of heavy, and adding dill, cuz that's what my Mom did. Thanks, Brian! 😁

[@SinisterMD]

Excellent tip on the leftover water for the buttered noodles. Sometimes it's all my kids want and though they like how I or my wife make it I wonder how much more they'll like this. Thanks for the pro tip!! Also, the stroganoff looks delicious.

[@theresaheywood9479]

I've just watched you make the most beautiful dish ever.Its my favourite I cried out of sheer joy.Oooo the buttery noodles.I.think I died and went to heaven briefly.Thank you dear friend

[@shuman26V]

I ASKED FOR THIS MONTHS AGO!!!!! THANK YOU BRI!!

[@PaulMathias1]

I watch dozens of cooking channels but Bri's is easily one of the most watchable.

[@kouradimpla]

Great video as always, Bri. I'm a big fan of the strog, but I've never actually made it. Looking forward to actually cook it for once!

[@BrianLagerstrom]

Respect for calling it the strog.

[@codysmith3914]

@@BrianLagerstrom The Noff, surely?

[@cookingwithdenise999]

I have cooked for many years but still learn when I watch your videos. The Beef Stroganoff sounds delicious.

[@frogmccuish]

Thanks Bri! You nailed another video. Can't wait to make this, my late Mom made Stroganoff for our family all the time. I miss her and her great meals. Food does bring back good memories. Thank you.❤️

[@Sabina-rk7jv]

I made this last weekend exactly as written and it is absolutely delish! My husband and I ate it as is and thoroughly enjoyed it. I did separate out some of the stroganoff for my teenager and I added a dollop of cream cheese, blended it in just to make it a bit more pleasing for a fussy teen. 🙄

[@sarahtheus5128]

Made this tonight. Best Beef Stronganoff my husband and I have ever had. Will definitely be making this again. Opted to not use the mustard for personal taste reasons, but still epic.

[@jamessteen6667]

Then u can use sour cream instead of mustard

[@aldergamestudio3016]

Tried this out (or my take on it at least) and it tasted great!

[@pquinlan6101]

This was so good!!! Never thought I’d try anything other than a very old recipe I have that has is very good, so glad I did- this was scrumptious! My son said he could drink the sauce it was so good. He never eats two bowls of anything, but he did and downed it like a boss! Thanks Bri, you are amazing! You’re my go to chef boy😂 I made Ciabatta today too, fantastic!

[@benitohernandez7585]

I’m MAILLE obsessed! The dijon, the whole grain (my personal fave), the honey dijon, their cornichons! It’s all in my frig!

[@FatalityVirez]

great recipe! When I made this dish a while ago I used Sauerrahm (sour cream, I guess?) instead of heavy cream. Works pretty well

[@samwyatt7177]

I made this for my wife and another couple tonight. It was a big hit! I used bronze cut orecchiette noodles which worked well.

[@myfrestuff3453]

What a tremendous effort on a classic dish! Thank you Brian! 😋

[@42ZaphodB42]

Did we see the same video? This isn't in any way a tremendous effort. This is a good, simple homemade version. No fancy homemade stocks, no homemade pasta and no super expensive ingredients have been used here. He even used a sauce thickener. Doesn't get much simpler then this, except using straight up instant powder. But it doesn't make it any less good though.

[@CuddlyPandaBears2]

My fiancé came across this video a few days ago… needless to say I bought all of the ingredients and whipped this up in about an hour and a half. Thanks for the video/recipe! It was super good!

[@chriswhinery925]

That looks... super good. I always thought I hated stroganoff but in retrospect that might be because the version my mom always made came out of a box that said Hamburger Helper on it.

[@monkeygraborange]

Those packaged “convenience foods” really did ruin the palates of an entire generation.

[@velocibadgery]

I always liked hamburger helper stroganoff.

[@meaghanvyne]

hey don’t come for hamburger helper the stroganoff one is still good 😅

[@yanasmith6813]

😂 I remember as kids we were always asking for hamburger helper, McDonald's, etc. Mom cooked traditional homemade food. I now make from scratch versions of what I thought I would like from a box.

[@chase5436]

Oh no. Make the real thing, your mouth and stomach will thank you. I've definitely had some hamburger helped back in my day, but gramma always made the real thing and nothing compared.

[@summera3926]

Looks delicious I WILL be making this! I 'finally' after forever invested in a 'dutch oven' and I cannot say enough good things about using it! I absolutely love it! It's usefulness and end results makes it the 'only' cooking tool you'll ever need! Not sure how I managed all this time without one!

[@karennesbitt9655]

Made this tonight and it was the best stroganoff I have ever had. Thanks so much for the great recipe!

[@carrieeckerberg7486]

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!!!

[@s.v.525]

I love your content because give steps to ensure that a home cook can make a high class, amazing meal without feeling overwhelmed! I'm definetly going to try this recipe, and thank you so much for making such amazing content!

[@romystumpy1197]

Yes I agree,none of his recipes are daunting

[@conorryan3035]

That gelatin stock hack has just genuinely blown my mind.

[@Blacklight_Music]

Made this recipe for dinner tonight! Killer, simple, and delicious. Was so tempted to add MSG, but I trusted in the Worcestershire sauce and bam! Delicious. Thanks Brian!

[@MsFletcherGirl]

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

[@johnjperricone7856]

Made this tonight and it was spectacular! Thanks so much, Brian. You make challenging meals simple.

[@Simplythebest011]

Delicious! We broke a sweat making it. But worth it. Your recipe packs in more umami flavors plus mustard than any recipe I've tried. The kitchen was rippin' hot by the time we were done. So this is a good winter menu item.

[@Simplythebest011]

Yay!

[@nutmegosaurus]

Hey Bri, I just wanted to let you know that you've been killer for my meal preps. I made your Caesar salad the other day, and it reminded me of my favorite Caesar dressing I've ever had as a kid (Outback, but I swear to you, that's not an insult). I made it as a kale make-ahead salad and it was amazing for an entire week. That, and your bibimbap was amazing for meal prep this week. Keep kicking ass, man

[@BrianLagerstrom]

Thanks BIG DUMP

[@nutmegosaurus]

@@BrianLagerstrom no problem super slam salami strommi

[@agwalters12]

Made this tonight. What a gem. I followed it to the gram and you helped me crush this. In-laws are over the moon. Thank you!!!

[@kimberlycooper6321]

One of my all time faves - so many great techniques! I eat it on rice & thicken with cornstarch to make it gf. Love the tip about the pasta water emulsion with butter. Gotta say, sour cream is my go to finisher, but I don't use wine in my recipe. I'll have to skip my old standby & see how yours tastes! Love the content - keep up the great work :)

[@BrianLagerstrom]

Use cup for cup GF AP flour. Works the same as ref AP

[@ShaunBMcKinnon]

I also agree, sour cream is the way to go!

[@someguy4262]

@@BrianLagerstrom As someone who's had to work in a gluten-free kitchen for the past year, the main thing I have to say about non-wheat flours (specifically corn and rice as the go-tos) is "no, they don't work the same way as wheat flour and you often have to take huge steps to account for the difference. Also - hot-damn is it regularly annoying and time-consuming to get the same result as if you had wheat". (Making a roux that's the same texture as a wheat-flour one with rice flour, for i.e. takes minimum 30 minutes instead of 5-10, and then thickening a chowder with the resulting bechamel takes literally 2-3 hours instead maybe .5-1 hour.) Saying "[GF flour] works the same as ref AP" is like saying "lime juice works the same as orange juice". They're vaguely equivalent, and in the same family of ingredient, but you still have to take care to compensate for them in the recipe.

[@zed8083]

@@someguy4262 I guess you'll figure it out.

[@someguy4262]

@@zed8083 I mean, I was obliged to. The point is that it's not a 1:1 substitution no questions asked. You have to alter your recipe steps and techniques. Often drastically.

[@Almondbutters34]

Brian you are GOOD at this. Might be a great cook but you are an even better curator/teacher/entertainer/etc. We really appreciate it!

[@karenlapine8730]

Thank you for this recipe. It was delicious and my family loved it! We usually have leftovers but not tonite! The only changes I made were that I didn't have dijon mustard so I used spicy brown. I also added some sour cream at the end (as well as the heavy cream) . It was awesome!

[@johncspine2787]

The only thing you didn’t mention was to move the pot off the heat when you’re done browning, or, have some wine/liquid ready just in case your pot wants to burn up your fond before you’re ready to move on..one of my favorite recipes!

[@BrianOstrovsky1]

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!

[@adriennepender673]

Hey Bri! Can't wait to make this, it looks amazing (like all your recipes!). Most stroganoff recipes have sour cream instead of heavy cream; is HC better here?

[@IslamBenfifi]

I think sour cream balances better all the rich flavors than heavy cream. Make sure you dilute it first in a bit of the sauce before adding it back to avoid clumps.

[@charleseskildsen3317]

I have the Emeril Lagasse Cookware as well and It holds it's own right up there with my ALL CLAD D-3 and yeah I know that Emeril cookware was made by All Clad. I will grab the Emeril 9 times out of 10. I've had this this cookware set for more then 20 years. Still looks beautiful and has another 20 plus years of cooking in them. It truly is Heirloom cookware.

[@HoodLivin]

Where is the goddamn sour cream?

[@nate_2521]

I love that tiny immersion blender thing so much. Didn't even know it was a thing that existed. Ordered one literally as soon as I saw it in one of your previous videos.

[@englishmuffin5274]

My new Thursday ritual - shut my office door during lunch hour and watch your new upload. Let's watch this thing!

[@yonghong3424]

Bri, made it for Sunday night dinner. Kids loved it! Can’t wait for the leftovers.

[@earisan]

Leftovers would make an excellent sandwich! 🙌🏻

[@Michael62nyc]

Made this tonight- super delicious. Thanks for the recipe!

[@truls4643]

I made this just now and it was excellent. My guests loved it. Thanks Brian!

[@pamelamarshall471]

This is just bit different than my pretty decent stroganoff. Great tips here for doing it better! Can't wait to try it.

[@TehListeningPost]

Been saying this since your weeds and sardines days - I love you bro!

[@hadleywooten3689]

I just finish making this dish and it was fantastic!!! Thanks for all your great tips and tricks!

[@PizzaJet1984]

I made this dish last night and the flavors were fantastic, especially from the beef broth and mushbooms. While not traditional, I think I’ll use ground sirloin next time I make this. Flavor of sirloin is perfect, I would prefer ground to balance the texture of the mushbooms.

[@sgtnaffy879]

i only discovered Brian about 4 months ago, as a random KZbin popup i don't regret clicking the Video and every since i'm just hear for the "LET'S EATTTT THISSSSS THINNNGGGGGG" dancing 😃🤣💜👍

[@mrsmac5196]

I used to hate stroganoff. My brother made some much lauded gray sour cream sludge. Found this version and now love it! Dairy limited to heavy cream, sauce rich and mushroomy! Thank you!

[@josiecapps2555]

I haven’t made this for many years. I might make fix this in the coming week. My husband doesn’t like mushrooms, oh well, too bad, I love them. He can pick them out and put them in my plate. Thanks for your great recipe 🤗

[@jimchallender4616]

My new FAV CHEF - I'm gonna def try this recipe. I've failed hundreds of times to equal my moms, this will definitely make my day.

[@laurie9708]

I love how Bri always brings the joy factor, along with great technque! My favorite om YT by far!

[@jondavidmcnabb]

FLAVOR-SPLOSION!!! That and your French Bread together are like an Illegal pairing!!!

[@carolinal2197]

Rodger this is a wonder recipe, I am cooking it right now for dinner, the ingredients combined are amazing it’s so delicious 😋 thank you so much ❤

[@gk6993]

Brian, Stroganoff is a go to of mine. Thank you for the enhancements. It'll really help my recipe.

[@darylfish5686]

Great lookin dish of beef and noodles. My preference is for sour cream instead of heavy cream at the end, which I think gives it a little brightness that cuts the richness (and that's how I ate it growing up)

[@smolzillamakes]

LOVE your recipes man! Quick favor to ask, at the bottom (or top) of your recipes, do you think you'd be able to include serving sizes even if it's an estimate? Would make it super easy to prepare some of these meals for a larger group. You the man Brian 👏

[@Number8Entertainment]

Handsome man Bri nails it again! You know what the hell you’re doing while making it easy to understand for everyone! Keep up the good work!

[@capobeachsmith872]

This recipe slays…. Was pretty easy to do and tastes bomb. Make it !

[@ChurroWaffles]

Man, I really like the whole slow mo dancing routine at the end of every video.

[@attiegrey]

I love how i can't eat beef or mushrooms and I'm still here to obsess over one of my previously favorite meals

[@panogrows]

yesterday I saw this video as soon as it came out, I loved the recipe and I got ready to make it, it came out spectacular, excellent, very very tasty I usually cook recipes from your videos quite often, I think this is the first time I thank you haha, ​​I already saw all your videos

[@BCSJRR]

I made this today. Fresh off the stove it was really good. Reheating it 4 hours later was even better. Regarding Jacquarding the meat - I wonder, in the early days of the industrial revolution there were Jacquard looms, named for the dude that invented them. They used a series of cards to dictate the pattern being woven. To read the card a bunch of pointed needles on springs where thrust though the cards, the needles that went through the holes in the cards cause the loom to perform certain manuevers making the pattern. I suppose this technique was borrowed by the chefs of the times and used to tenderize meat, albeit all of the needles penetrating the meat. Thanks for another great tutorial/recipe.

[@sd.2528]

I love this dish. I'm excited to try out your version. Thanks for expanding my dinner repertoire.

[@spinningbackspin]

Love your tip about adding gelatin to regular beef stock. I read that once somewhere, forgot about it and never used it. Thank you for reminding me.

[@romystumpy1197]

I didn't know about it ,but what a great tip

[@CookinWithSquirrl]

I loved the use of the milk frother as a stirring device for the gel infused stock! The dish looks outstanding, sir!

[@Lefthandchef]

Great twist to a classic recipe. I have used boneless short rib previously, I found it gives a rich beefy flavor but will try your technique next time! Cheers

[@paulsehstedt450]

A new way to make a Beef Stroganoff. Very easy compared to the traditional cuisine. I'll try it out!

[@Obcenbky]

Easy ? EASY ?! 😲This video shows the most complicated way to turn Beef Stroganoff from the quick and supposedly cheap dish into something completely different ! Easy... 🙄

[@carolcaywoodsayre3164]

When we won the meat raffle (total MN/WI thing) yesterday, I said, "Beef Stroganoff tomorrow!" Wow, it could easily feed 4 people. I certainly had a serving, but my husband finished it off. He may regret that:)

[@earisan]

A perfectly cooked stragonoff is one of my all time favorite dishes and yet I couldn’t avoid the leathery, hard beef pieces although my sauce is close to perfection! Now I know how to properly cure the meat. Love you and love your talent ✌🏻❤️

[@ericcrabtree6245]

One of my favorite cold weather comfort dishes.

[@stevemanart]

Thank you for not ruining such a wonderful looking sauce with sour cream.

[@drzlecuti]

Delicious! Odd factoid: the jaccard tenderizer gets its name from the Jacquard head that was a mechanical device designed for industrial looms; the control rods were like pins that would go through holes in large cards that were punched for the desired weave pattern...these cards were the predecessors of the IBM punch card that was instrumental in the expansion in commercial use of computers, which eventually led to the internet...and KZbin!

[@johnweimer3249]

One little addition to that little marinade you added in with your beef. 1/2 teaspoon of cornstarch and 1/2 teaspoon of baking soda. Ancient Chinese secret to tenderize any protein. This is a really great recipe and I love that you’re using sirloin over expensive cardboard. Please add a printable recipe.

[@Atifxx]

Brian I appreciate you bro. You make real food that real people can make at home :)

[@dorothyflorence6839]

I made this yesterday Oh My Lord! This was absolutely fantastic I was so impressed restaurant quality dish and the sauce man like Demi-glaze I’ll be using that for steak toppings 😂 Thank you so much for the experience I will do another of your recipes soon. I had you were looping the whole time I was cooking. I recommend that you do muse en place before you start and your pot of water simmering. This went so smoothly my son was very impressed.

[@SgtMjr]

Made this for supper. Yum! Thanks Bri.

[@Malyard]

my mouth was watering midway through thi vid. It looks sooo good. I am gonna give it a try. Thanks, Bri!

[@69adrummer]

a dollop of whip cream before the herbs on top...omg...what a dish my comfort of food of choice since I was a kid. learned it from my mom. I make it occasionally to remember her!!

[@Maxaldojo]

Great recipe! Like you mentioned, it is a dish that keeps you engaged the whole time. I do an instant pot version for larger audiences, but will give this a try for weeknights... Thanks for all you do and happy holidays to you and yours!

[@KegstandOG]

Those are basically NY Sirloin depending on the region you buy your meat in there are sometimes different names for different cuts. When I was first training to cut meat it was my bosses favorite cut. He would always say: These have the same flavor as strip/ribeye but half the price always put out your best cuts and take these home for dinner lol. He was right because one good sized cut grills great is perfectly tender @medium and if you marinade it like I do its superb the next day. Love your content and your 25 minutes recipes!

[@meatwhisperer]

Had the ingredients for all this and a winter storm prevented me from shopping with my parents here. So I went ahead and made this. My mom says she doesn’t like mushrooms, but she went back for seconds on this recipe!