Classic Beef Stroganoff | Daddy Jack

okay we're here at uh daddy jack's cooking with the blues and uh i'm gonna make a little um beef stroganoff and uh the best recipe for stroganoff i learned from a guy in of uh owner of a restaurant in dallas uh heinz prost i was a i was a chef at his restaurant a swiss austrian restaurant called the belvedere and he showed me really the traditional uh austrian recipe and uh almost hairy back in the house i'm dressed up today yeah homeless hairy okay so what uh i'm using some beef from four mile river farms down in uh east line and it gave me a nice piece of top round so um i'll show you how i cut it like just cut it real nice thin strips okay so we'll get enough for a couple orders not at homeless harry's here he'll probably want to eat a little something i know you'll have a little bit bob bob jacko from bob jacko productions okay and then uh use a little bit of red onion in this recipe diced red onion so um what i'll do here is i put the beef oh it's nice you can feel how tender it is just by picking it up and a little bit of flour and i'll put a little bit of blackened seasoning or paprika whatever and then uh some salt and pepper okay so the object here is to have the skillet real hot okay as hot as you can get it pretty much don't don't put any oil or anything get in it i've had this skillet on the fire for a minute so a little bit of olive oil a little bit of butter okay just a little bit of flour just to absorb you know any moisture that's on to me okay just leave it don't uh what i'm doing is i'm gonna like half cook it and take it out and skillet and make my sauce and then we'll put it back in the skillet okay you know we're getting some nice color on it nice color that's what we're looking for stroganoff you know it's pretty much well cooked all the way through it's really hard to get it medium rare or whatever i always cook it like it's not well done but cooked okay uh so i get it browned up you know pretty good take it out of the skillet put it back on the plate okay so you got all the flavor and the drippings on the bottom there i put a little bit of fresh butter some red onion red or yellow you know whatever a little bit of garlic you cook that up pretty good okay now the onions are cooking pretty good kind of scrape the bottom of the skillet you got all that that's the color all those drippings off the bottom going to add color to the socks when we're done hey josh bring me a little bit of red wine okay a little bit of red wine i like to put a little bit of brandy okay boil off the alcohol okay look we're reducing it down you almost got consistency of a sauce right there okay that's the flour excess flour that was we floured the beef with and now when i've got a little bit of homemade uh beef stock it's cold and congealed but you can use preferably make your own or you know you uh have to use some out of the can some bullion you can okay bring that up to a simmer okay so we've got our sauce uh after we had our stock it's coming up to a simmer nice boil add all this in i ever like to take a little bit of water see all that leftover flavor on the plate don't waste anything some of that down we'll add in a little bit of uh sour cream a couple tablespoons touch your heavy cream a little bit of heavy cream okay so that's it get the sour cream in nobody says don't boil it but you know you have to add the sour cream i always boil it up simmer it up oh look i better use this spoon i've had people call in don't want me to taste off the big spoon here so we'll try it off touch with salt and pepper oh yeah excellent then i like to put a little bit of chopped green onion now this was uh a lot of times tenderloin would probably be the best or new york strip but we use the top round uh but it's still very tender uh four mile river farms they age all their beef and it it kind of breaks down the fibers in the meat and makes it tender okay we'll put this over a little bit egg noodle we always do drain drain the noodles real well even over your sauce you know it'll reduce it down a little bit but you don't want to ever you don't want to have wet noodles on a plate and the sauce is going to just run all over so make sure your noodles are plenty dry okay see that socks beautiful socks look at that i'll tell you what my book you can you can have the meat i'll take that gravy over the noodles i don't even need any meat on my plate look at that you can hit it with just a little bit more like here you go dust it around the plate yeah a little fancy like they do on emerald bam all right daddy jack's cooking with the blues here with my friend homeless harry right he'll be heading down to uh savannah georgia here pretty soon as soon as the cold real cold weather hits we got bob jacko on camera got aaron in the background say hello aaron aaron josh nephew josh josh grab us a fork let's try it harry try that see what he thinks and bob that plate will be for you thank you sir go ahead barry okay oh my god they're good i guess some of those noodles and gravy go ahead josh you know that cut of meat a little bit a little bit tough but it's still real flavorful right no wipe up good all right hope you enjoy and uh soon check out our show daddy jack's cooking with the blue is gonna be up on the internet on demand ctv14.com produced right here in willowman connecticut we're down here in new london connecticut chaplin's restaurant have a good day you

Channel: Chaplin's Classics

Views: 803,407

Keywords: Beef Stroganoff, Best Beef Recipe, Beef Dinner Recipe, Classic Dinner Recipe, Classic American Recipe, Easy Beef Dinner Recipe, Daddy Jack's

Id: zyD40U0fLvw

Length: 11min 1sec (661 seconds)

Published: Tue Nov 09 2010