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How to Make Classic Beef Stroganoff

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Come for the delicious stroganoff recipe, stay for the Putin puns. In this video, Chef John shows you some great techniques for making classic beef stroganoff. You’ll see the best cut of meat for this dish—and discover why it pays to ask your butcher for meat from a single muscle. You’ll see a great technique for deglazing the pan with the natural juice given off by sautéing mushrooms. Check out the recipe for Classic Beef Stroganoff. Finish the dish with crème fraîche or sour cream? You’ll get Chef John’s take on the matter. And serve over buttered noodles. See more Chef John videos >>

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Shelby Chanel

Shelby Chanel

I always like to add some dijon in with the broth while its simmering

Julie

Julie

Creme fraiche is a soured cream having approximately 28% butterfat and with a pH value of about 4.5. A good substitute for 1 cup of creme fraiche is 1 cup of sour cream mixed with whipping cream in equal proportions, or 1 cup whipping cream added 3 tablespoons of buttermilk, covered and let to stand 12 hours.

ronni

ronni

tried looking up how to make creme frech and couldn't find it....help

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