The First Ever: Beef Stroganoff Soup Dumpling | Sailor VS.

so we all know the classic dish beef stroganoff we know what it looks like we know what it tastes like but what if we completely reimagine it to something that we've never seen before [Music] okay so why remake beef stroganoff because the us navy as in the u.s navy the navy challenged me to completely remake it in a way that's never been seen before thank you to the us navy for sponsoring this video so i get to be a part of a series called sailor versus and the navy challenged me to put a fine dining spin on one of their staple dishes although beef stroganoff and soup dumplings kind of seem like two completely different things they can also be one in the same you think of a soup dumpling you bite into it and all the juice maybe it's a little fatty maybe it has some meat in it you're gonna get that experience but it's gonna taste exactly like beef stroganoff now with all that said let's see if we can do this i'm here with cs1 noah reed a culinary specialist in the navy how are you doing today i'm doing wonderful chef joshua good morning oh wow i was addressed as chef i'm like little baby i appreciate you coming on to a video called to do this we were supposed to be in person i feel like it would have been cooler if we were in person but i appreciate you coming through the first thing i actually wanted to ask you if you could tell me about your career as a culinary specialist in the navy absolutely we're cs's culinary specialists and we cook the entire fleet of the navy we have a mission to fulfill and we feed for the masses anywhere between 100 people to almost 5 000 depending on the ship we're on that's crazy i can't even imagine that okay so today we're making beef stroganoff i believe why is beef stroganoff so commonly used and where does it come from in what you guys do day to day it's just such a good hearty meal really savory flavors in it for cooking in the navy it's all about morale eating chow is like their only off time to kind of relax so we really want to make good food that makes them feel good i feel like in a way that's kind of what cooking is all about it's like you're sharing a little bit of love with everybody absolutely so we're talking about beef stroganoff i love the texture of it i love the way it looks but i also think we could take it a step further maybe a fattier meat like short rib and braise it and shred it and then instead of coating the noodles we take a noodle and we stuff a noodle and then we make essentially what would be a soup dumpling of beef stroganoff i'm not sure how you're gonna get all the flavors i don't see how that's going to work i have a couple tricks up my sleeve although my sleeves may not be that long i believe that this is going to come together before we get all fancy let's first get some context for the traditional beef stroganoff start off with one pound or 450 grams of a nice steak here i have a little piece of picanha which is essentially top sirloin which is then gonna get scored and sliced into three quarter inch chunks get yourself a large pan add in enough oil to coat the bottom of the pan set it over medium-high heat and once it's ripping hot add your steak in batches searing to get a nice little bit of color on it about two minutes per side try to be fast about it all right we don't want well done steak then remove it from the pan and add two and a half tablespoons or 35 grams of unsalted butter toss in two teaspoons or five grams of coarse ground black pepper follow that up with one diced sweet onion saute for about two to three minutes or until the onion begins to soften then add five cloves of thinly sliced garlic saute again just until that garlic is nice and fragrant toss in one tablespoon or 14 milliliters of cognac or whiskey you can light it and get a little flame if you want to have a little fancy time but whatever then toss in two and a half tablespoons or 30 mils of worcestershire sub stop work worcestershire sauce then nine ounces or 250 grams of cremini mushrooms that have been quartered let that sauteing cook for another two minutes or until the mushrooms begin to soften then add one and a half cups or 350 milliliters of beef broth once that's reduced and thickened a little bit add a quarter cup or 60 milliliters of heavy whipping cream then reduce again for another five minutes or so until you've got sort of a thicker emulsified sauce now separately we have half a cup or 120 milliliters of sour cream that has been mixed with two tablespoons or 28 grams of dijon mustard now we're gonna add that to the pan but don't just add it straight there all right unless you want a curdled mess so take a little bit of the hot liquid spoon it into your cold sour cream mixture mix that together and do that a few times just until the sour cream mixture is nice and hot then add it to your stroganoff liquid stir together adjust the salt and pepper levels to your taste finish it with a third cup or eight grams of fresh chopped parsley add some boiled egg noodles or whatever noodles you like i don't know all right what do you want am i the noodle whisperer stir together so that's the basic beef stroganoff now let's taste okay so we have a fork fork goes in so you can taste every component in this right let me let me finish chewing give me a second right off the bat you've got the mushrooms which are nice and roasty and a little bit caramelized there's worcestershire sauce in there that's got just a punchiness to it just punches you right in the mouth but in the best way possible the meat's nice and tender it's juicy it's still medium rare we didn't overcook it i'm curious cs1reed what do you think of this one i'll tell you what josh that looks amazing that's some awesome looking stroganoff appreciate it man i really appreciate it what to you flavor-wise really breaks down a proper stroganoff really awesome flavored beef because you could have an awesome sauce awesome noodles if the beef isn't prepared correctly or seasoned correctly now you have just old beef taste this is a man who understands you have to treat your meat properly don't take that in the wrong context whoever's watching this you always in any context should treat it right all right we got mr traditional out of the way now it's time for a new player get a one ounce package of dried mushrooms these are chanterelles and cover them with one cup or 240 milliliters of boiling water cover that with plastic wrap and let that soak for about five to ten minutes once the mushrooms are nice and hydrated wring out all the liquid from the mushrooms place them on a cutting board and chop them finely and place them in a separate bowl now instead of steak you're going to get yourself two nice big meaty short ribs season them generously with kosher salt get yourself a five quart dutch oven add in your short ribs and sear them for two to three minutes on every side until you get a beautiful brown crust now remove them from the pan dispose of any of that oil that's been sitting in the bottom now it's gonna be very similar to the original version on medium heat add your two and a half tablespoons of butter followed by your pepper let that toast sounding similar then add in your one diced onion season that with salt add in your five cloves of garlic but this time they're gonna be finely chopped followed by your chopped mushrooms that you've rehydrated then add your mushroom soaking liquid 2 cups or 480 milliliters of beef broth now bring that up to a boil then reduce to a light gentle simmer lower in your two seared short ribs place a lid on top then drop that voluptuous beauty into an oven set to 325 degrees fahrenheit for two and a half to three hours once that's done remove it from the oven take out your short ribs get two forks remove their bones and then shred the meat as finely as you possibly can i mean look at that that looks awesome it's fatty it's tender it's full of flavor and it's moist once your braising liquid is nice and reduced toss in two tablespoons or 28 grams of a whole grain dijon mustard followed by a quarter cup of 60 milliliters of heavy whipping cream bring that back up to a simmer you're then going to sprinkle in one tablespoon or 14 grams of unflavored gelatin stir that in so it's nice and evenly distributed then add your sour cream to the mixture add back your shredded meat along with your third a cup and eight grams of fresh chopped parsley stir that all together season a taste with salt and pepper and that's gonna be our soup dumpling filling then just pour that into a shallow third pan or eight by eight baking pan cover it with plastic wrap you know let the plastic wrap suck shin on to there and place it in the refrigerator overnight once your filling is ready it's time to make your soup dumpling dough first wrassle yourself a medium sized bowl to that you're going to add two and three quarters of a cup or 400 grams of all-purpose flour add in three quarters of a cup 180 milliliters of hot water begin kneading that if you have asbestos hands like me now dump it out and knead by hand for about eight minutes or until get a nice smooth and elastic dough wrap it nicely in plastic wrap give it a face with some personality and some love and then toss it to the side and forget about it for 30 minutes take your dough divide it into four even pieces and each piece pat it down into a nice little oval shape then flowering when needed and then begin running it through a pasta roller on setting number one slowly working your way up to two then to three and then finally all the way up to five until you get a nice thin sheet that you can at least see your hand through then take a three and a half inch biscuit cutter and cut them into rounds see look at that it looks beautiful now once you've got rounds for all of your dumpling dough get your pan that you've solidified your stroganoff invert your pan let your gelatinized stroganoff fall out look at that beautiful then cut it into half inch little cubes get them as even as you can i mean doesn't have to be perfect but you know even is always better now to shape the dumpling it's very simple grab a piece of dough add in anywhere between two to three pieces of your stroganoff fold it like a taco pinch the center so you sort of got this like glued top taco then take each side bring them together to the center and then pinch them to that one center point on both sides so now you have an open sort of star then just close those edges all together so everything is completely and totally sealed and that is your dumpling shape now just rinse and repeat with all of your dumplings now from here all you need is a shallow pot of water bring it up to a simmer place the steamer basket on it add some cabbage leaves just so it doesn't stick then add in your dumplings with at least one inch of space in between all of them add on your lid and let them steam for anywhere between 7 to 12 minutes or until they're completely cooked open your seamer basket place them on a plate and enjoy a soup dumpling that's filled with hot rich and creamy beef stroganoff you don't need to add anything to this now let's prove why okay so the adaptation is a soup dumpling this is a new format of both soup dumplings and beef stroganoff marrying and creating two completely separate items in one let's take a bite textures right on spot so cs1 read i'm very curious what do you think of these we've got them all wrapped up everything's consolidated within this beautiful little package that is filled with hot and juicy beef stroganoff that is extremely unique that is some fine dining cooking right there but we need to have a challenge to see if you can hold up cooking for the masses how many people are we talking here probably push two or three hundred cs one reed i very very much appreciate you showing up and just watching me cook all day that's uh that's a big task to ask oh we'll uh rhyme there so i appreciate it and uh i will see you in that challenge but do you want to know what else you can turn into the form of a soup dumpling b-roll [Music] all right guys and that is it so we made soup dumplings that are well beef stroganoff and i think it worked so thank you again to the u.s navy for sponsoring this video and thank you to cs1 read for your thoughts helping us out talking to us about this keep watching for more exciting videos that i made with the navy if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 505,076

Keywords: Joshua Weissman, Food, Cooking, Fine Dining, Recipe, Beef Stroganoff, Soup Dumpling, Home kitchen, Chef, Navy, Sailorvs, Sailor versus, Sailor Vs season 2, united states navy, America’s Navy, U.S. Navy, Military, Navy cook, Culinary Specialist, Ships, Service, Food Industry, Challenge, from scratch, Homemade soup dumplings, soup dumpling recipe, beef stroganoff recipe, sat bawl pro, easy beef stroganoff, how to make soup dumplings, homemade dumpling dough, dumpling wrapper dough

Id: XdM093qfapQ

Length: 11min 44sec (704 seconds)

Published: Wed Sep 23 2020