Ground beef stroganoff
North American + Eastern European cuisine · Brian Lagerstrom · ♥ 19.5K likes · 579K views · 9 min video
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Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Flip the ground beef onto a sheet tray and smush it into a sheet about a quarter inch thick, covering most of the tray.
- 2 lb beef
- 2 tsp salt
- 2 tsp black pepper
Season the top side with about two teaspoons of salt and the same amount of black pepper.
Roast the meat sheet under a high broiler for 10 to 15 minutes, until the top is well browned; about 12 minutes here.
Why broil the beef instead of browning it
- 1 whole white onion
- 20 g garlic
- 450 g baby Bella mushrooms
Small to medium dice one white onion; press the garlic; brush the mushrooms clean with a damp paper towel and cut them.
Cool the browned beef about five minutes, then crumble it down small.
Checking and crumbling the broiled beef
- 3 tbsp olive oil
Heat a large heavy bottom pot over medium high, add about three tablespoons of olive oil, then the mushrooms and a small pinch of salt.
- salt
Saute the mushrooms two to three minutes, then cook off their water two to three minutes more until the pot is dry and they are browned.
- salt
Add the diced onion, garlic and another tiny pinch of salt; the released water deglazes the fond and steams the onion tender.
- 25 g tomato paste
- 50 g all-purpose flour
Stir in the tomato paste and flour and cook one to two minutes until the tomato paste is rusty and the flour is integrated.
- 175 g white wine
Add the white wine, scrape the bottom, and reduce about a minute until it is mostly gone.
- 40 g Worch
- 500 g water
- 3 packets powdered gelatin
- 50 g better than bouillon roasted beef base
Add the Worcestershire, then the cooking liquid of water and gelatin, then the beef base; bring to a simmer to thicken.
A gelatin and beef base cooking liquid
Add the crumbled beef with any drippings from the sheet tray, return to a low simmer and reduce about 10 minutes.
- 2 grips salt
- 340 g egg noodles
Boil the egg noodles in salted water about 10 minutes, past al dente and soft.
- olive oil
- 225 g heavy cream
Stir the heavy cream into the reduced sauce, bring back to a simmer and reduce 10 minutes, stirring every two minutes.
- 75 g sour cream
- 30 g Dijon mustard
- 4–5 g ground black pepper
Finish the sauce with sour cream, Dijon mustard and ground black pepper.
Fold the cooked noodles into the sauce, roughly one to one noodles to sauce.
Combining with the noodles and serving