Beef Stroganoff MUKBANG + Recipe! One of my fav meals of all time!
107.6 هزار بار بازدید -
4 سال پیش
-
Today, we're cooking and eating
Today, we're cooking and eating one of my favorite meals of all time -- beef stroganoff!!! My mom used to cook this all the time when I was a kid, and it was always the meal I looked forward to the most. It's just... so good, guys. lol Recipe below!
1. Season 3.5 lbs stew beef (or chuck roast that you've cut into bite-sized cubes) with salt and pepper, then coat half of the meat in flour.
2. In a dutch oven (or other stovetop to oven situation), sear the meat over in oil over medium/medium high heat in batches. Don't overcrowd the pan or your meat won't brown, it'll boil. Das a no-no in the flavor department. Also make sure there's some oil left in the pan for the each batch. Remove meat from pan after last batch is done.
3. Once all your meat is seared and caramelized, remove from pan and add ~ 1/2 cup dry red wine (I like cab sav) to deglaze. Make sure you scrape all those yummy brown bits off the bottom.
4. Add your meat back in and add more wine, some beef stock, and a few/several dashes of Worchestershire sauce, so that the liquid comes up around the meat about half way. The wine/stock can really be in whatever proportions you want, though I like to go with mostly wine and a healthy splash of stock. Season with salt and pepper, give it a stir, and cover.
5. Pop in a 275 degree F oven for 3.5-5 hours, depending on the size of your meat chunks, until falling apart. Give it another stir every 30-45 minutes or so, and if the liquid comes down significantly, add a lil more wine and/or beef stock.
6. When the beef is falling apart all deliciously, remove from oven and (off the heat) add in your sour cream. I like to use about 24 ounces. I also try to remember to remove the sour cream from the fridge an hour or so before going in the pot to bring the temperature down a bit more. That way your beef mixture will stay warm. If you need to heat the sauce back up after adding the sour cream, do so on low/medium low heat, and do NOT allow the mixture to bubble or it will separate. No bueno.
7. Serve over buttered al dente egg noodles. You can also chop up some fresh flat leaf parsley to mix with the noodles and to serve on top.
8. Enjoy and you're welcome, this is some good eating.
Thanks so much for watching, guys!
If you like this video, hit that subscribe button and give me a like!
Want to eat like me + get in shape? Join my fitness program, CakeToo! https://caketoofitness.com/
Follow us on IG! www.instagram.com/caketoofitness
Follow me on Instagram: www.instagram.com/the_hunger_diaries
Follow me on TikTok: https://vm.tiktok.com/ZMJPjopoC/ (@thehungerdiaries)
If you have any thoughts or feelings about this review/mukbang, tell me in the comments below! And if you have any suggestions on other foods you'd like me to eat/review for you, comment them below as well! Thanks a bunch and I hope you enjoy!
1. Season 3.5 lbs stew beef (or chuck roast that you've cut into bite-sized cubes) with salt and pepper, then coat half of the meat in flour.
2. In a dutch oven (or other stovetop to oven situation), sear the meat over in oil over medium/medium high heat in batches. Don't overcrowd the pan or your meat won't brown, it'll boil. Das a no-no in the flavor department. Also make sure there's some oil left in the pan for the each batch. Remove meat from pan after last batch is done.
3. Once all your meat is seared and caramelized, remove from pan and add ~ 1/2 cup dry red wine (I like cab sav) to deglaze. Make sure you scrape all those yummy brown bits off the bottom.
4. Add your meat back in and add more wine, some beef stock, and a few/several dashes of Worchestershire sauce, so that the liquid comes up around the meat about half way. The wine/stock can really be in whatever proportions you want, though I like to go with mostly wine and a healthy splash of stock. Season with salt and pepper, give it a stir, and cover.
5. Pop in a 275 degree F oven for 3.5-5 hours, depending on the size of your meat chunks, until falling apart. Give it another stir every 30-45 minutes or so, and if the liquid comes down significantly, add a lil more wine and/or beef stock.
6. When the beef is falling apart all deliciously, remove from oven and (off the heat) add in your sour cream. I like to use about 24 ounces. I also try to remember to remove the sour cream from the fridge an hour or so before going in the pot to bring the temperature down a bit more. That way your beef mixture will stay warm. If you need to heat the sauce back up after adding the sour cream, do so on low/medium low heat, and do NOT allow the mixture to bubble or it will separate. No bueno.
7. Serve over buttered al dente egg noodles. You can also chop up some fresh flat leaf parsley to mix with the noodles and to serve on top.
8. Enjoy and you're welcome, this is some good eating.
Thanks so much for watching, guys!
If you like this video, hit that subscribe button and give me a like!
Want to eat like me + get in shape? Join my fitness program, CakeToo! https://caketoofitness.com/
Follow us on IG! www.instagram.com/caketoofitness
Follow me on Instagram: www.instagram.com/the_hunger_diaries
Follow me on TikTok: https://vm.tiktok.com/ZMJPjopoC/ (@thehungerdiaries)
If you have any thoughts or feelings about this review/mukbang, tell me in the comments below! And if you have any suggestions on other foods you'd like me to eat/review for you, comment them below as well! Thanks a bunch and I hope you enjoy!
4 سال پیش
در تاریخ 1399/11/07 منتشر شده
است.
107,643
بـار بازدید شده