One of my favorite comfort foods but I've only made from scratch a few times. Years ago I found a recipe that used chopped dill pickles which I thought was really good but I never kept it.

Nerdvana in Frisco had a killer BS made with tenderloin but I looked at their menu online the other day when I was craving it and found they no longer serve it.

Any recipes you prefer?

We make a beef stroganoff from scratch that uses ground beef. We love it. If interested I will track down the recipe.

I make two variations of beef stroganoff depending on my mood. I'll either used braised short ribs or sliced Tri-tip. For the short ribs I'll braise in a miraproix, red wine, and stock plus a bouquet garni. This can be done the day before and is probably better that way. If I want med-rare I'll go with Tri-Tip sliced in medallions and seasoned with salt and pepper then seared to med rare and set aside.

For the sauce I saute a 12oz package of sliced mushrooms and about 1/2c diced shallots in butter until tender (If I'm really ambitious I'll add peeled pearl onions as well) Then deglaze with about 1 cup white wine and cook down until most of the liquid has evaporated. Then I'll add about 1.5 cup veal stock (or braising liquid) and 1/2 cup of heavy cream. Reduce by half. Season with Worcestershire, black pepper, a Tbls of Dijon, splash of fish sauce, and salt. Remove from heat and whisk in about a cup of full fat sour cream. Return meat to sauce and serve over egg noodles. Garnish with chopped parsley and a few cornichon pickles

Thomas Keller's recipe is my standard for homemade

This is not a traditional recipe at all but we really like it. We took the countrycook.com's recipe and made it our own.


The recipe we use is

• 1 pound ground beef
• cup yellow onion, diced
• 1 teaspoon garlic, minced (about 1-2 cloves)
• 3 tbsp butter
• 3 tbsp flour
• 1 cups beef broth
• 1 cup sour cream
• 1 can cream of mushroom soup
• salt and pepper, to taste
• egg noodles, cooked according to package directions

We use a half to whole medium yellow onion instead of the half cup. we also add an 8 oz package of sliced baby bella mushrooms. We will add seasoning such as cayenne from time to time for a change of pace. Our egg noodles of choice are Delallo pappardelle.

• Bring a pot of water to boil and begin to cook egg noodles according to package directions.
• In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked.
• Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat (don't add the ground beef back in yet.)
• Add butter to the pan and allow it to melt. Then add flour to pan, whisk and let it absorb butter.
• Add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
• Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated.
• Add salt & pepper. Keep tasting mixture until it is seasoned the way you like. If it gets too thick, just add a tad more beef broth.
• Add ground beef back to mixture until reheated. Serve over egg noodles.

Van Buren Boy said:

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Thomas Keller's recipe is my standard for homemade

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I desperately want to make this. I so desperately do not want to spend 2 days making it. That's the rub with Keller's recipes.

Same.

FIDO*98* said:

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I make two variations of beef stroganoff depending on my mood. I'll either used braised short ribs or sliced Tri-tip. For the short ribs I'll braise in a miraproix, red wine, and stock plus a bouquet garni. This can be done the day before and is probably better that way. If I want med-rare I'll go with Tri-Tip sliced in medallions and seasoned with salt and pepper then seared to med rare and set aside.

For the sauce I saute a 12oz package of sliced mushrooms and about 1/2c diced shallots in butter until tender (If I'm really ambitious I'll add peeled pearl onions as well) Then deglaze with about 1 cup white wine and cook down until most of the liquid has evaporated. Then I'll add about 1.5 cup veal stock (or braising liquid) and 1/2 cup of heavy cream. Reduce by half. Season with Worcestershire, black pepper, a Tbls of Dijon, splash of fish sauce, and salt. Remove from heat and whisk in about a cup of full fat sour cream. Return meat to sauce and serve over egg noodles. Garnish with chopped parsley and a few cornichon pickles

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This is almost identical to my/my father's recipe. Use a decent steak or filet as the meat (not stew meat or something tough), seared so it isn't over cooked. Deglaze with sherry instead of white wine. Beef stock instead of veal. Add a couple of bay leaves while the sauce reduces. Otherwise, completely identical. If I feel fancy I will get several types of mushrooms rather than just buttons or baby bellas. Damn tasty

Mathguy64 said:

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Van Buren Boy said:

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Thomas Keller's recipe is my standard for homemade

---

I desperately want to make this. I so desperately do not want to spend 2 days making it. That's the rub with Keller's recipes.

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So much this!!!

I spent most of the day dirtying every dish in my kitchen to make his chicken and dumplings. They were damn good, but so is my moms recipe that takes 1/4 the time and only uses one pot.

I've made the Keller version. It's really good, but I don't think it's good enough to justify the time.