Beef Stroganoff (fancy Hamburger Helper) - Recipe
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Date: 2023-01-06
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Comments and reviews: 6
The
Interesting it's the same dish but you prepare it entirely differently from what we used to back in Brazil. I never add liquid stock to avoid it getting watery, I sometimes make it with tomatoes (or tomato paste, sometimes with wine (either white or red, sweet or dry, whatever is cheap and on hand) and a bit of whipping cream for a liquid, as the meat tends to release some juice (as well as the onions/garlic. Making it sous vide brings the entire dish to another level in my personal opinion, and you can make it with any reasonably lean/tender beef cut or even chicken breast or prawns/shrimp (OR, not and, never mixed more than one of those together, doesn't seem appealing LOL. Sometimes a bit of bacon can add extra flavor when softening the onions. Bellpeppers or, even better, Sweet Palermo Peppers are a wonderful addition and I prefer to use preserved white mushrooms as they have a much milder taste than fresh ones and make the dish feel more refined. Back in Brazil people like to serve it with white rice and French fries, maybe some fresh tomato/greens salad. You made it very fancy and traditional, though, even when you side it with noodles. I hope you enjoyed it. Happy New Belated Year!
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Interesting it's the same dish but you prepare it entirely differently from what we used to back in Brazil. I never add liquid stock to avoid it getting watery, I sometimes make it with tomatoes (or tomato paste, sometimes with wine (either white or red, sweet or dry, whatever is cheap and on hand) and a bit of whipping cream for a liquid, as the meat tends to release some juice (as well as the onions/garlic. Making it sous vide brings the entire dish to another level in my personal opinion, and you can make it with any reasonably lean/tender beef cut or even chicken breast or prawns/shrimp (OR, not and, never mixed more than one of those together, doesn't seem appealing LOL. Sometimes a bit of bacon can add extra flavor when softening the onions. Bellpeppers or, even better, Sweet Palermo Peppers are a wonderful addition and I prefer to use preserved white mushrooms as they have a much milder taste than fresh ones and make the dish feel more refined. Back in Brazil people like to serve it with white rice and French fries, maybe some fresh tomato/greens salad. You made it very fancy and traditional, though, even when you side it with noodles. I hope you enjoyed it. Happy New Belated Year!
reply
Jakin
Adam, I have always loved the idea of cooking. I have always been impressed with people who possess the natural Knack for cooking. My mother always cooked (almost) all of our meals while I was being raised up, however I have always been cautious and standoffish when it comes to baking and cooking on my own. And I would just like to thank you profusely for not only intriguing me further, and bringing back around my love of cooking and food, but also making it so approachable, and easy to understand. I have never listened to anyone who can talk in such a complex/scientific way, but also in such a Simple and understandable manner. So thank you. It means more than you know.
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Adam, I have always loved the idea of cooking. I have always been impressed with people who possess the natural Knack for cooking. My mother always cooked (almost) all of our meals while I was being raised up, however I have always been cautious and standoffish when it comes to baking and cooking on my own. And I would just like to thank you profusely for not only intriguing me further, and bringing back around my love of cooking and food, but also making it so approachable, and easy to understand. I have never listened to anyone who can talk in such a complex/scientific way, but also in such a Simple and understandable manner. So thank you. It means more than you know.
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George
I never made mine with parts left over from beef tenderloin. I prefer venison off of the deer I shot during hunting season. Other than that I do it pretty much the same though if I am lazy a can of Campbell's cream of mushroom soup for the base and some Worcestershire sauce. What I like about the dish is that is great comfort food on cold winter days. I do a lot of winter fly fishing for trout and boy a hot plat of Stroganoff and a mug of hot tea do the trick of taking off the chill from standing in cold water trying to catch a trout. I just might have to do one with tenderloin scraps. maybe my butcher would sell me the trimmings I will have to ask him.
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I never made mine with parts left over from beef tenderloin. I prefer venison off of the deer I shot during hunting season. Other than that I do it pretty much the same though if I am lazy a can of Campbell's cream of mushroom soup for the base and some Worcestershire sauce. What I like about the dish is that is great comfort food on cold winter days. I do a lot of winter fly fishing for trout and boy a hot plat of Stroganoff and a mug of hot tea do the trick of taking off the chill from standing in cold water trying to catch a trout. I just might have to do one with tenderloin scraps. maybe my butcher would sell me the trimmings I will have to ask him.
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Bevin
This was one of the family staple meals my dad would make through my childhood, and it's still a favorite of mine. To the best of my knowledge, I've never had Hamburger Helper and didn't realize they were so similar. His version used two cans of condensed cream of mushroom soup and ground beef instead of steak, so it was pretty easy and affordable to feed a couple of kids. Once I got older and had to watch my sodium and red meat more, I learned how to make it from scratch like this and it's delicious! Tried it with chicken and meatless with lots of mushrooms, and it's all tasty, and still relatively simple.
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This was one of the family staple meals my dad would make through my childhood, and it's still a favorite of mine. To the best of my knowledge, I've never had Hamburger Helper and didn't realize they were so similar. His version used two cans of condensed cream of mushroom soup and ground beef instead of steak, so it was pretty easy and affordable to feed a couple of kids. Once I got older and had to watch my sodium and red meat more, I learned how to make it from scratch like this and it's delicious! Tried it with chicken and meatless with lots of mushrooms, and it's all tasty, and still relatively simple.
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food
My mother and I made beef stroganoff dozens of times. We always used round steak and braised it. Salt, pepper, garlic, paprika, mushroom, onion, water and beef bouillon (though I usually used stock later on) and a splash of Worcestershire sauce and soy sauce, stir in sour cream at the very last. This was a slow method, long simmer to make the tougher cut tender. If we wanted it done quicker, we d use ground beef instead. I can t for the life of me ever remember having real Hamburger Helper stroganoff, just homemade.
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My mother and I made beef stroganoff dozens of times. We always used round steak and braised it. Salt, pepper, garlic, paprika, mushroom, onion, water and beef bouillon (though I usually used stock later on) and a splash of Worcestershire sauce and soy sauce, stir in sour cream at the very last. This was a slow method, long simmer to make the tougher cut tender. If we wanted it done quicker, we d use ground beef instead. I can t for the life of me ever remember having real Hamburger Helper stroganoff, just homemade.
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Martin
Interesting, I have a wholly different recipe (roman vanek book, stroganoff, where I cook in stages big pieces of meat, mushrooms, onions, and pickled cucumbers and the result is much more asian looking dish so to speak. It's the first time where I see it as a sauce with pieces of meat (as in, chopped onion instead of quarters, etc. Also, apparently, your way is way more prevalent. So again, interesting.
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Interesting, I have a wholly different recipe (roman vanek book, stroganoff, where I cook in stages big pieces of meat, mushrooms, onions, and pickled cucumbers and the result is much more asian looking dish so to speak. It's the first time where I see it as a sauce with pieces of meat (as in, chopped onion instead of quarters, etc. Also, apparently, your way is way more prevalent. So again, interesting.
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