WORLD'S BEST BEEF STROGANOFF RECIPE! - Tried It & Loved It!

Looking for a delicious and easy beef stroganoff recipe? Look no further than this video! In just minutes, you'll have a delicious and satisfying dish that you'll love.
This beef stroganoff recipe is world's best (theoretically) and we guarantee you'll love it! If you're looking for a delicious and easy dinner recipe that you can prepare in just a few minutes, then this is the recipe for you. So please watch and enjoy! Here are some of my favorite Products - Affiliate Links below
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[@festussmom6364]

I came for the Keto content but I stayed for the personality! 💋🧚🏻‍♀️❤️🇺🇸

[@starrlacey2505]

Dave you are better than a trained cook - you are an instinctual cook ( and no that doesn't mean you stink as a cook!) When you question a recipe it usually has merit - and you do well figuring out a recipe with poor instruction. I enjoy this show very much! The reason for drying the beef is to get a better sear. You will never see a wet or cold steak get cooked in a prime steakhouse. The same goes for chicken and fish. Try a comparison yourself - one piece with the chill off and patted dry - the other one straight from the fridge and with the moisture still on. See if you think it makes a difference - oh yeah, and give your meat pieces a little breathing room - they don't like being crowded!

[@tebb23]

Love to see a worlds best Biscuits and Gravy video or Biscuits and Gravy casserole.

[@Jennozen1]

I'm excited to try this since I love stroganoff but hate mushrooms.

[@angelbabe1977]

You will be happy to know, I watched the video that first popped up to see how to make beef stroganoff then your video came up right after that video. So your videos are defintily popping up at the top of lineups.

[@Pert1202]

If you add the Better Than Bullion to the water to dissolve it prior to adding.

[@karenbrauneis4290]

FYI: Actually, drying the meat is VERY important. Please learn from your mistakes, and don’t encourage others to make the same mistake. The sear had nothing to do with the heat temperature, and everything to do with NOT drying the meat, overcrowding the pan, and constantly moving the meat. Revelation at 9:45 was precisely correct. Better Than Bouillon 13:34 is definitely a “key” ingredient. They make it in many flavors and it is fantastic. Cooking is part instinctual and part is learned. You are doing great, it’s all a learning process that everyone goes through.

[@ReeseB-g7c]

….this was So ‘PAINFUL’ to Watch, from Watching Him trying to Sear Wet Meat (i Mean, What does He think was going to Happen to the Meat, after Severally Seasoning the Meat (Twice) that Meat should of been Air Dried in the Fridge for 2hrs (Beforehand) -This Guy doesn’t even know His Proper Utensils or direct Measurements…. 🫵😵‍💫 🫣

[@kimknezovich7927]

​@ReeseB-g7c I'm learning so much from the comments dry the meat, freeze it for a bit to make it easier to cut. Even someone who's cooked for 50 years can learn new techniques. Thanks.

[@LadyBug..Reseller]

If you want a better sear .. sear the seasoned roast before cutting let cool 15 min cut you roast to what you want . You can do this to any meat and chicken . The key let it rest so you don’t have your wonderful juices run out .. this is great recipe I have never used roast I used the roast juices to cook my onions and mushrooms and after that I added my garlic thank un❤

[@lauramcadam5751]

I would stick it in my crock pot!

[@salesbytony5828]

Great video.

[@Queenatlarge]

In order to make chuck roast tender quickly. Slice steak style, sear good at high heat… set aside. Do what u do and just before your dish is done 5 mins… add meat (meat should be cooled 15-20 minutes and sliced to preferred sizes). Tender af every time!!!

[@Queenatlarge]

Making a lot of this very cut tonight!!! My way makes it taste like ribeye 😋😋😋

[@kevinjarchow8812]

Yeah. Chuck roast. Better to do it with steak. And the best is made with beef tenderloin. Next time, if you are going to use chuck, maybe marinate or pound it to make it really tender. FYI....Lawry's Seasoned salt is mis-named. It should be called seasoned sugar with salt. Couple of observations. You'd have better knife control if you squeeze the blade with your thumb and index finger. I'd recommend getting a serrated meat knife, if would make your life a bit easier. And stick the meat in the freezer for about a half hour before cutting it to get it firmed up before you cut it.

[@kimknezovich7927]

I loved the comment about the seasoning sugar, soo true.😂

[@charliebrownie4158]

To add a lot more flavor boil up the noodles in beef stock mixed with vegetable stock before adding the noodles and along with the sour cream add both thick cream and or cream cheese.

[@tobytotf.3820]

Hi Dave, Out with the old recipe and in with the new one! I have been using my husband’s beef stroganoff recipe (with round steak) for 37 years. After watching your video, I had to try the World’s Best recipe. It was delicious!! I enjoy watching all of your videos. You keep it real and always make me laugh. You have a beautiful family, and they are lucky to call you hubby and dad. I can’t wait until you announce you quit your job and you’re reselling full-time. Judy F.

[@tygerjones7802]

I love this cooking channel and love your approach on recipes Dave

[@CookingWthDave]

Thanks

[@deborahcostello8214]

Made me hungry- would have liked to add some fresh parsley.

[@denisecoffey6269]

I’ve done it with differen meats but not with that. I will try it next

[@lorettavanpelt7567]

Dave when cooking any kind of noodles,spaghetti, pasta always add salt to boiling water❤😊😊and use wooden spoon, not medal😊recipe looks delicious I’ll try it. Thanks😊

[@pag9228]

Beef Stroganoff is one of my favorite meals. I use Porterhouse. I like my beef to be tender. It's worth the upgrade.

[@bonnieg8356]

It is worth the upgrade.😀

[@dmickinacify]

We just tried for lunch in my opinion I chopped 2lbs of good steak very small and sear meat and simmered for 1 hr in your recipe was to much liquid and made your watery our turned out thick and creamy loved it one of best I've had thanks so much for doing these giving great diner ideas

[@aliciadavies2547]

Thank You!!! I was just thinking of making this and here you are, Worlds Best. Thank God no cream of mushroom soup. Keep the videos coming!!!

[@rlosangeleskings]

We've always used round steak strips and cream of mushroom soup... If I wanted hamburger...I'd grind up a chuck roast... I also use a saltless Cajun spice mix for my spices...and then add kosher salt at the last five minutes of cooking...

[@debbied3116]

I made beef stroganoff a couple nights ago. I used meatballs in mine. Turned out really good also!

[@dorrisdale6269]

I had that same problem with trying to sear some chuck last night. I think it is because of liquid that is added to the meat by the producers.

[@bonnieg8356]

Never heard of tomato paste in beef stroganoff. Must try it. I use prime rib meat. My guests say it’s the best they’ve ever had.

[@dedelin4356]

Gosh, I haven't had beef Stroganoff in years. My husband loves the stuff and this look fairly easy to put together. With the cooler weather her in south, west Florida this would be a perfect meal. Thanks Dave!

[@CjandPepe]

Haven’t thought of beef stroganoff in years. Looks yummy, Dave!

[@christinehardin3266]

Looks good to me

[@patriciaphilbrick4771]

Instead of tomato paste I use a can of Campbell mushroom soup

[@sherriereyes3191]

Batches mean cook some remove then do another batch, then it will brown and not steam. 😊

[@sandrajewell5288]

Love this!! ❤️

[@60Airflyte]

I’m surprised the recipe said to cut the meat into chunks. Beef stroganoff recipes normally call for the meat to be cut into thin strips. Also, you didn’t let the meat brown and then you overcrowded the pot which caused the meat to steam and lose all the brown. If you don’t overcrowd the pan and let the meat sit for a bit you will get nice browning and some fond on the bottom of the pan which adds flavor. If you watch videos on Maillard reaction (or effect) you’ll see what I mean.

[@brianklaus2468]

To add, brown the meat in two batches and let the meat sit for 4 or minutes before stirring so it browns That said chuck yields a lot of water and it’s easier to brown in one big hunk so really not sure if this is the best choice

[@T.D.61]

Moisture means steamed not seared.

[@ladyhutch5860]

💜💯👍🏻👋🏻

[@susans9357]

I would never make this with hamburger I that's hamburger helper..i would never use filet either because it has no fat and the cooking time would make it hard. I usually make mine in my crock pot. Oh btw never had strips either. How big of a roast is that dang

[@authorsuzettevaughn]

You can find healthier recipes in line with diets. Most people have those first of the year goals

[@karenphillips4634]

I always thought the meat was cut into strips for stroganoff.

[@raewyn7618]

If you left the meat to brown rather than keep stirring it would have given you more browning I think.

[@CookingWthDave]

fair point

[@bradhulburt9917]

Random shirt change. Lol

[@teeyoung2619]

Don't move it around so much..... batches, so it sears.. to much at one time steams the meat..😂

[@Castlelanestudios]

I must say, that does not look very appetising (compared to "normal" strog) Im sure it tastes good though 🙂

[@freddyrussell6611]

You are a Guda song Stealer. #nocoals

[@robinroberts7398]

Are you joking when you say worlds best, i hope so

[@CookingWthDave]

Did you watch the video to understand the concept of this channel?

[@robinroberts7398]

@@CookingWthDave I have now and i apologise for my comment. I thought it was another person making big claims that did not hold up. It is a good concept actually and i will have to try some of the recipes.

[@category7273]

ok so you don't know what you're doing

[@TravelingThrifter]

You didn't rate it.

[@CookingWthDave]

8.5 outta 10!

[@Pez_Destroyer]

I no longer like Beef Stroganoff

[@CookingWthDave]

Why?

[@Ajiia797]

Look horrible

[@CookingWthDave]

Appreciate

[@cockerlover2868]

Really looks good! I always enjoy watching you cook!