Tip:
Highlight text to annotate it
X
RICHARD BUCCOLA: Hi, this is Rich Buccola of New York City. And today, on behalf of
Expert Village, I'm going to show you how to make beef stroganoff. All right, today,
we're going to make beef stroganoff, and this is a great meal. It's actually name after
a Russian aristocrat. I believe he was like a general or something and his last name was
Stroganoff and his chef made this to him. And it became popular here in the States,
I believe, after World War II when a lot of the soldiers or the GIs were coming back from
Europe. They knew this dish and they brought it here to America. It's a great dish. You
are going to use great meat with this. Definitely go out and buy top sirloin, you're best off.
And it's a nice mix of mushrooms and you're going to have a little onion in there, and
what's great about it is the sauce that goes on or the other cream sauce that's on top.
And we're going to use some heavy cream and some sour cream together. That's how my grandmother
used to do it. And I'm just going to keep following her recipes 'cause let me tell you,
everything that I'm cooking here, a lot of them are my grandmother's recipes and I'm
just the average guy. And I do cook a lot but if you do follow these recipes, you're
going to love them and I promise you, you're going to have great memories in your house.
So today, we're going to show you everything from ingredients to storage to cooking it,
utensils, prep time and, of course, my favorite, eating it. Come back, we're making beef stroganoff
here on Expert Village.