Looking for the secret to making the best beef stroganoff? Look no further! In this video, I’ll show you how to make a classic beef stroganoff that will have everyone’s mouths watering.
This easy beef stroganoff recipe is full of flavor and perfect for any occasion. With simple ingredients and step-by-step instructions, you’ll be able to make this classic dish in no time. Watch and learn the secret to making the perfect beef stroganoff that will impress your family and friends!
RECIPE:
3 lbs of beef chuck steaks salt brined with Kosher salt overnight
1 bag each of Papardelle and Taglietelle pasta (boiled in salted water until al dente-about 7 minutes)
5 chesse texas toast
Stroganoff Sauce
1 16oz can of cream of mushroom soup
1 11 oz can of beef consume
1 & 1/2 tablespoon of sour cream
1 tsp of onion powder
1 tsp of course black pepper
1 tsp of smokey paprika
1 package of baby portabella mushrooms
Kosher Salt
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Hey what’s good everybody Welcome to my brand new show chefing with Courtney I’m just a homegrown cook that loves to loves to cook food anything from Soul Food Asian food Italian food you name it love to cook it so my purpose is just to bring
My passion to you and help you out the first dish that we’re going to make today is going to be beef strogen off one of my favorites and when we come back I’ll go over all the ingredients and we’ll start getting it in stay with me all right guys welcome back so let’s
Go ahead and get to chefing let’s get this going and and get it in and make something good today so the first thing I got is I got two types of new noodles cuz I like to mix it up got some papadeli noodles and some tag telli some
Coarse brown black pepper um we got a little bit of onion powder some Smoky paprika got some fresh portella mushrooms some unsalted butter with sour cream some beef consum cream mushroom soup and then I got a little mix of seasonings right here of these Four Seasonings in this bowl and I got some
Beef uh rub that we’re going to use on our steak and also right here I got about 3 lbs of of chuck steak don’t need nothing special just you know this is uh actually one of my favorite types of steak to use it’s not real expensive and
It’s actually real tender so what I did with the steak is I just actually used kosher salt I salted it overnight um sprinkled it with some kosher salt put it in the fridge let it um sitting there for about 12 hours and what that does is that actually breaks down the fibers and
Actually helps to tenderize the meat so we’re not going to add too much to this we’re going to stick it on the grill the foring grill behind me get that cooking then we’re going to get these noodles in here get them started then we’re going
To make our sauce and we’re going to put everything together so um what you want to do first thing you want to do um sometimes you get these steaks and they have What’s called the silver skin you want to kind of you want to cut that off because that’s not
Going to render anything so what I like to do is I just like to take this part and just just take that off right there um cuz that’s actually going to make it tough and and it’s not going to render down so and what we’re we’re just going to
Put this meat on the the forming Grill and cook it we’re not going to cook it all the way um we’re going to leave it like a medium rare because we’re actually going to put it in the sauce and flavor it uh that way with the sauce
So I’m just going to go ahead and finish cutting this I started a little bit earlier but I’m just going to go ahead and just finish cutting this and trimming this up I don’t want to take off too much fat cuz fat is Flavor um and you can see
That it’s marbled pretty good for a chuck steak it’s got a decent amount of marbling in the meat okay so and I make this a lot um you know beef stroking off like I said is one of my favorite dishes to make and I’ve been making it for years and I’ve just kind
Of used um developed my own style of making a dish and I’m just going to share that with you today so um I just going to go ahead and finish trimming this up and looks pretty good to me I’m not going to take too much more off of here
So the next thing I’m going to do is I’m just going to go ahead and put a little bit of seasoning on this um I got this beef rub I was actually thinking about smoking this today but I didn’t feel like it it’s kind of cold outside so so
I’m not feeling that today so we’ll just go ahead and do it this way and um had I remember to get some oil I could have seared them but didn’t do that either so we’re just going to go with the foring grill all right so I’m just going to go
Ahead and put a little bit of onion powder on here okay remember it’s already salted so you don’t need a lot of salt on these and um some smoke p paprika I love smoked paprika put that on just about everything that I cook with all right and we’re just going to cook these
For a couple minutes like I said we’re not going to cook them all the way we’re going to get them to about medium rare temperature and I’m going to put some black pepper on here coarse brown black pepper all right make sure that it’s season real good just turn this over real quick
Thish doesn’t take long to make it all And just turn over and repeat simple easy peasy no big Deal I don’t think I’ve ever made um this dish the standard way I think I’ve always done it my way and you done the the mushroom soup as a base it always comes out comes out pretty good I mean my wife isn’t a fan of the mushrooms but
You know she’ll either pick them out or whatever the case is so you know all right so I got my meat seasoned right here um what I’m going to do when we come back I’m going to go ahead and get this meat on the grill I’m going to
Start getting this this pasta in the water get that get that to going and then we’re going to go ahead and put our sauce together and I’m going to show you exactly how we make beef stro off my way all right stay tuned we’ll be right
Back okay welcome back guys so I got my meat done got my steak done cook it to about a medium medium rare temperature like I said we’re not going to cook it all the way so what I’m going to do now is I’m just going to take and let it
Rest uh because we’re going to slice it into to slice it into slices pretty much strips um and we’re going to put that in there and the sauce so I’m going to go ahead and get this set this over here on the side let that rest okay and what we’re going to do
Now is we are actually going to go ahead and we’re actually going to go ahead and start with our our noodles all right so I’m going to put in like I said before I have two two separate kinds of noodles uh got copper Deli and a Tagle Telly
Noodle just because I like different types I actually love the papadeli the thick noodle um I’m using Theo dealo uh style brand they’re one of my favorite they come in Nest so we’re just going to put these in there and they’re going to cook out Dente um they’re going to cook about
Anywhere from 6 to 8 minutes um I actually salted my water just a little bit of salt and that actually helps to uh flavor the noodle um and get some more flavor cuz I love to build flavor with my noodles okay so and these are my tag Leia Telly and
Just going to put these in here you can use any noodle you want normally I I like to use these you can use the the eggless noodles if you want um those are some good noodles broad noodles I mean it really doesn’t matter I just like to use two separate noodles
In my in my um and my stroken off okay now we’re going to get to the sauce all right the beef strogen off sauce this is the base of the sauce just going to watch our noodles Here turn this Up all right so this is good this is the foundation this is the sauce right here here so we we have um some cream of mushroom soup as the base sure I got my pan on all right so we’re just going to put that in there all
Right going to put our beef consum which is basically beef stock like a soup kicked up a notch that’s all that is okay okay so we’re going to put that in there want to get this bring this to a boil all Right I know it doesn’t look like anything now but give it a few minutes guys it’ll it’s going to be a banger just hold on and just kind of want you just want to mix it just to give it a just kind of incorporate it get all those flavors in
There get that beefy flavor going all right and once we get it mixed and it’s actually boiling then we’re going to take and start seasoning it and building the flavor with it okay So all right and while we’re waiting for that to come up the boil it’s going to check our noodles sometimes you got a multitask in the kitchen but you know it is what it is and we’re going to cook our noodles out Dente again we don’t want them to be
Overcook we want them to have some be a little firm all right so we’re just going to separate them to make sure that they don’t stick these are actually some of the best noodles you can get I love these noodles all right and as you can see our sauce is starting to Starting to uh boil and just going to keep mixing it to incorporate the flavors of the beef beef consum and the soup this is our base this is our foundation Okay make sure we get all those lumps out sometimes you got to work with it And if it’s too thick or whatever you can just add a little water to it just to thin it out kind of help it kind of help it just gets a little velvety smooth okay so just want to bring it to a Boil all right all while watching the noodles going to put our mushrooms in Here so want to cook those mushrooms all right then we’re going to put our seasonings in here and all I have again is paprika some onion powder black pepper and a little bit of kosher salt so we’re just going to put that in There all right Turn it Down keep an eye on my noodles cuz I don’t want them to overcook very picky about my noodles so all right next we’re going to get some Butter and then going to add some sour Cream now I usually start out with heaping tablespoon and a half okay see how that goes and you know you just have to see just kind of eyeball it and just work with it and get it to the right consistency that you want it you know
The butter is going to add richness to it and then your your mushroom is going to add a more Umami flavor beefy flavor to the sauce and you just basically just you’re going to just let this simmer let these let these flavors develop you’re cooking down the mushroom as
Well portellas don’t they don’t really cook down that much I mean they do the longer you cook them I kind of like mine a little big um but we’ll cook these down a little more and as you can see the sauce is thinning out really starting to develop one important thing always taste
Your dish while you’re cooking all right check on my noodles real quick they seem to be doing Good wo yeah that’s got some flavor to it this is actually my first time using beef consumate I normally use beef stock but that beef consumate takes it up to a whole new level yeah this is a banger right here that’s some Flavor that flavor is going to hit you right in the gut all right so we’re just going to let this go ahead and simmer and I’m going to go ahead and get these noodles all right so I’m going to turn these noodles off cuz they’re about done I’m going to
Go ahead and let this sauce simmer for a few more minutes if my steak is resting right now I’m going to cut that up put that in the sauce and then we’re going to put it all together when we come back stay with me okay welcome back guys so we got our
Sauce done the noodles are done we just pulled the the bread out of oven I made some Texas toast five cheese Texas toast so now let’s put it all together and see what we got okay so my noodles have been sitting out for a while all right so as you can
See they are just a little sticky so a trick I learned working at a restaurant this why I don’t throw my pasta the water Out stick the noodles back in the water okay for a few seconds all right and that’ll actually loosen them back up that way you don’t have to put any oil or anything in there all right turn the water on cuz it’s still got all the starch and everything in there so it’s
Going to be good so you never throw your water out when you’re cooking your pasta all right so we’re just going to set that in there for a few more seconds let That heat back up all right and then we got our five cheese Texas toast here we got our sauce that’s already done here I sliced my meat okay and I put it in the sauce and it’s been cooking for about 20 minutes simmering for about 20
Minutes I had them put the meat off about medium about medium well and let it rest for about 10 15 minutes then I sliced them in the strips okay and let the sauce do its thing let all the flavors marry together and just become something spectacular so what we’re
Going to do now is we’re going to start building this plate so first thing we’re going to do it’s going to take our pasta noodles here all right and we’re just going to put them here on the plate nothing fancy all right just let them drip Out sure you get all Shake all the excess water off of Them okay then we’re going to come to our sauce our Meat and we’re just going to put this on top just like that Okay all right and if you want a little bit more sauce just take a spoon here little ladle a little sauce let’s go ahead and pour that over Top all Right my plate off okay folks there you have it my take on beef stroking off all right and we’re going to do a taste right now see how everything came Out take a piece of meat here make sure to grab a Noodle Oops we’re at home so there ain’t no Perfection here all right Well Yeah flavor taste the wrist Nish of the sour cream the butter the salt comes through even in the noodles this is a chef and Banger right here this is my dog on take on beef stro off appreciate you guys joining me today see you on the next episode have a good One