I give up on Beef Stroganoff.

I give up on Beef Stroganoff. I tried it like 10 times, it just doesnt taste that well unless you literally drown it in cream.

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  1. 3 weeks ago
    Anonymous

    moron

  2. 3 weeks ago
    Anonymous

    This is one of my favorite dishes. Seasoning the beef properly is essential.
    I don't drown it is sauce but I do add a bit of vodka pasta sauce and mozzarella.

    • 3 weeks ago
      Anonymous

      >vodka pasta sauce
      >stroganoff
      based moron

  3. 3 weeks ago
    Anonymous

    You should try a different recipe then

  4. 3 weeks ago
    Anonymous

    Try plain yogurt. Roughly half sour cream and half yogurt.

    • 3 weeks ago
      Anonymous

      Gross

  5. 3 weeks ago
    Anonymous

    The key to beef stroganoff is that it should taste like beef and mushrooms. Seasoning and browning those is absolutely key to infusing the dish with meaty flavor.

    • 3 weeks ago
      Anonymous

      There are no mushrooms, tomato or paprika in Stroganov. When will you guys learn how to cook. Jesus Christ.

      https://i.imgur.com/YMLthCj.jpeg

      I give up on Beef Stroganoff. I tried it like 10 times, it just doesnt taste that well unless you literally drown it in cream.

      Nor is it served with pasta.

      • 3 weeks ago
        Anonymous

        >There are no mushrooms in Stroganov.
        ???

      • 3 weeks ago
        Anonymous

        So what’s your stroganoff recipe?

        • 3 weeks ago
          Anonymous

          I dont eat stroganoff.

    • 3 weeks ago
      Anonymous

      the real question is how do you keep meatballs round and cute without turning into ugly square blocks

  6. 3 weeks ago
    Anonymous

    Add more veal or beef fond.

  7. 3 weeks ago
    Anonymous

    add more paprika

  8. 3 weeks ago
    Anonymous

    so add more cream

    • 3 weeks ago
      Anonymous

      if you need to bury food under heavy sauce for it to taste good, it isnt good food

  9. 3 weeks ago
    Anonymous

    Slice beef into strips or chunks. Mix in bowl with plain flour and lots of paprika. Fry onions or shallots in plenty of butter. Add in quartered chestnut mushrooms. Cook for a bit then add in a few hundred MLs of beef stock with one or two tablespoons of white wine vinegar, season with salt and pepper and reduced, add in sour cream and stir through before serving. Served with chopped parsley and dollops of sour cream with sprinkles of smoked paprika, tagliatelle or rice or even baked potato. Simple as.

    • 3 weeks ago
      Anonymous

      Thanks ChatGPT

    • 3 weeks ago
      Anonymous

      You didn't even mention cooking the beef

      • 3 weeks ago
        Anonymous

        Brown it with the mushrooms and onions for a couple mins before adding the stock

  10. 3 weeks ago
    Anonymous

    >it just doesnt taste that well unless you literally drown it in cream.

    >mac and cheese doesn't taste good without cheese

    >soup doesn't taste good without broth

    >to make brownie palatable, you have to bake them.

    congratulations, you discovered cooking.

    • 3 weeks ago
      Anonymous

      looks kinda dry

  11. 3 weeks ago
    Anonymous

    Maybe you should try using sour cream like you're supposed to.

    • 3 weeks ago
      Anonymous

      Even worse

  12. 3 weeks ago
    Anonymous

    It's easy in theory but the trick is getting the ratios right between the white wine, mustard and sour cream.
    I go heavyish on the wine, then add the sour cream to taste then the mustard to taste.

  13. 3 weeks ago
    Anonymous

    This is not a strict traditional recipe, anon. As another said, it doesn't have noodles, doesn't have tomato paste and so forth. Needs dijon, or doesn't have onions or mushrooms. Whatever.

    I actually like to use really tender basic seasoned beef stew (chuck or rump roast well browned chunks) on day 2, thickened with my colman's mustard powder- or paprika-flour thickened sour cream, simmon on low in the juices, then served over thick buttered egg noodles or even fresh dumplings. I wouldn't dare call it stroganoff without mushrooms or pearl onions. Needs fresh parsley or dill too.

    If your beef needs tomato paste, do it, deglazed with sherry or wine, do it, missing some key spice, add more, not using enough bay leaf, add more. But for sure, brown is flavor, so do not laze out in the browning step.

  14. 3 weeks ago
    Anonymous

    if it's taken you ten tries and the ingredient & technique that provides the most flavor is just dumping shitloads of cream in then not only must your ingredients be absolute bottom tier dogshit you must be such a hopeless braindead moron I'm honestly surprised you can communicate in written english

  15. 3 weeks ago
    Anonymous

    growing up my mom used to make this with two cans of cream of mushroom soup and two cans of cream of onion soup. she'd put the soups and beef in a crock pot and let it cook all day and then served it over egg noodles.
    i know everyone is going to get mad about it but it was my favorite meal.

    • 3 weeks ago
      Anonymous

      Those are the signature boomer meme canned soups but this isn't a bad application for them. Actually using them right for once. Besides that's not even close to as bad as it gets, some other guy's mom in another thread was making "stroganoff" which was brown gravy from a packet mixed with a tub of sour cream and a brick of cheddar cheese dumped over artificial vegetarian "meat" chunks

  16. 3 weeks ago
    Anonymous

    >taste that well
    good*

    • 3 weeks ago
      Anonymous

      Never help the ESLs, they need to keep giving themselves away for as long as possible

  17. 3 weeks ago
    Anonymous

    >Beef Stroganoff
    More like beef strokin'off, amirite?

  18. 3 weeks ago
    Anonymous

    Speaking of mushrooms I bought a pack of full headed mushrooms just so I can eat them with butter and parmesan cheese. I hear mushrooms have some healthy properties.

  19. 3 weeks ago
    Anonymous

    >you need to add an essential element of the dish to make the dish taste good
    whoaaaa

    try adding more garlic, sauteeing your onions properly, and adding a few sprigs of fresh thyme

  20. 3 weeks ago
    Anonymous

    Beef Stoganoff without cream is basically beef gravy with beef and mushrooms floating around. How do you manage to make that not taste great?

    • 3 weeks ago
      Anonymous

      Too much sour cream

  21. 3 weeks ago
    Anonymous

    the key is, like with most culinary things, to add more salt. i have my own kinda stroganoff recipe and one time i forgot to add salt and it was so bland and lifeless.

  22. 3 weeks ago
    Anonymous

    its just not that amazing of a dish

  23. 3 weeks ago
    Anonymous

    I put a dash of Worstershire sauce in mine.

  24. 3 weeks ago
    Anonymous

    I just make goulash and finish it by adding some plain Greek yogurt. Probably not what purists would consider stroganoff, but eh, it's pretty tasty.

  25. 3 weeks ago
    Anonymous

    >doesnt taste that well
    anon beef stroganoff isn't living. it isn't supposed to be able to taste things

  26. 3 weeks ago
    Anonymous

    Haven't thought of stroganoff in years, thanks for reminding me. Went out and bought the ingredients and going to make it tomorrow. Yum.

  27. 3 weeks ago
    Anonymous

    Adam Ragusea beef strokenoff vs John Mitzewich beef stroken off?

  28. 3 weeks ago
    Anonymous

    >imagine fricking up hamerburger helper stroganoff so often and of so horribly that they give up

    have you tried instead to use chicken or pork

  29. 3 weeks ago
    Anonymous

    I use this recipe with egg fettuccine noodles and cheap steak like eye of round. https://youtu.be/cs8OYby6RrA?si=lQQYm_rwCk-g_8PJ

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