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Post by Cosmic Wonder on Dec 5, 2023 11:41:08 GMT -5
Recently, Costco had chanterelle mushrooms available, so I bought some. We also had good stock of creminis, and some top sirloin in the freezer, so it was a nibrainer to go for beef stroganoff. Somewhat unsatisfied with my last attempt at this dish, I scoured the web for recipes and settled on this one: www.recipetineats.com/beef-stroganoff/I basically followed the recipe with the exception of half chanterelles and half creminis, which I don’t think had any significant difference. The thing that I did that I am completely sold on was to Sous Vide the sirloin at 128 degrees for four hours before slicing and browning the meat, OMG, it came out of the water bath perfectly rare, pink, edge to edge, and super tender, then we just followed the recipe, with one additional change. Instead of all beef broth for the liquid portion, we went two thirds beef broth and one third Clamato. Tomato juice or V8 would be about the same, glutimates in Tomato juice help bring out the umami flavor. I think. Anyway this came out beyond fab. This is now my go to recipe for this dish. So good. Mike
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Dinner
Dec 5, 2023 11:46:17 GMT -5
Post by Cornflake on Dec 5, 2023 11:46:17 GMT -5
I'm not equipped for cooking sous vide but it sounds good.
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Post by Marty on Dec 5, 2023 11:52:17 GMT -5
My recipe is so much less complicated and it works well but that doesn't mean it's better. It's also one pan, my kind of cooking.
Sauté mushrooms, onions and garlic, set aside, brown meat in same pan, add broth, cover and simmer. Return veggies to pan with some rue, add sour cream and get it warmed up well. Seasoning as you go.
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Post by Marshall on Dec 5, 2023 12:17:57 GMT -5
When I was in college I used to make Hamburger Helper Beef Stroganoff.
I'm just sayin'
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Dinner
Dec 5, 2023 12:27:09 GMT -5
Post by Cosmic Wonder on Dec 5, 2023 12:27:09 GMT -5
My recipe is so much less complicated and it works well but that doesn't mean it's better. It's also one pan, my kind of cooking. /quote] This is is also one pan. I used a enameled cast iron Dutch oven. Sous vide the meat, dump the water, and put the Dutch oven on the stove top. Finish the cook. It was pretty easy. Mike
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Dinner
Dec 5, 2023 12:36:30 GMT -5
Post by Hobson on Dec 5, 2023 12:36:30 GMT -5
The Dijon mustard in the recipe is an interesting touch. I suppose if you don't include garlic, it needs that. We make our stroganoff with hamburger, i.e. sirloin patties from Costco, which we always have in the freezer. We don't use broth, but might add a little white wine.
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Dinner
Dec 5, 2023 13:38:10 GMT -5
via mobile
Post by drlj on Dec 5, 2023 13:38:10 GMT -5
When I was in college I used to make Hamburger Helper Beef Stroganoff. I'm just sayin' So did I. I thought it was great. Later on, I tasted some and I almost gagged. Ah, the innocence of youth.
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Dinner
Dec 6, 2023 16:16:52 GMT -5
Post by t-bob on Dec 6, 2023 16:16:52 GMT -5
This is my dinner - it’s actually breakfast. But it was pretty damn good. Chicken soup - like grandma - chicken, carrots, celery, wild rice, onion, spices
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Dinner
Dec 6, 2023 20:33:58 GMT -5
Post by Marty on Dec 6, 2023 20:33:58 GMT -5
When I was in college I used to make Hamburger Helper Beef Stroganoff. I'm just sayin' I got a emergency box in the cabinet. Just add more sour cream at the end.
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Dinner
Dec 6, 2023 20:36:41 GMT -5
Post by John B on Dec 6, 2023 20:36:41 GMT -5
I eat HH on a regular basis. Love the stuff. Never had it until my first marriage.
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Dinner
Dec 6, 2023 21:17:44 GMT -5
Post by t-bob on Dec 6, 2023 21:17:44 GMT -5
I like HH 20s - I have Food Stamps c 1960s coupons - and "smoke The Bugler and roll it" At least I look like a hippie I had a wife and a dog and a Rambler.... I was college town Bell-ing-ham Warsh-ing-tun. 1970 ..... I swear a U-turn. I remember Jack E, Tim B and Randy N - musicians in the college hall I do one big pan - cast iron 1980s I cooked the chef France situation - du b'oeuf stroganoff - takes Michelin tryes 1990-2002 - it withers Sometimes I even do it HH (solo) - Ready To Go - in groceries Old old old old man......;--) There’s always pictures
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Post by Marty on Dec 6, 2023 22:55:35 GMT -5
I did a 12oz ribeye that we split. Along with Smashed Taters
Baby potatoes boiled until fork tender, drain. Place in a bowl, cover with olive oil, salt, pepper, garlic and onion powder. Spread out on a greased or covered sheet pan. Smash tiny potatoes with a spatula or bottom of a glass. Cook 30 mins. at 425 until golden and crispy. Lovely.
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