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[1 - 1] hey what's up I really love this recipe

[1 - 3] because there's a lot of straight up

[3 - 5] classical cookery involved your searing

[5 - 8] deglazing thickening stuff making sauces

[8 - 10] all the techniques that I was super

[10 - 12] excited about when I first started

[12 - 13] cooking so today I'm going to show you

[13 - 15] how to make a very good tasting beef

[15 - 18] stroganoff with tender beef a deeply

[18 - 20] flavorful mushroom wine sauce and

[20 - 23] buttery noodles to soak it all up to get

[23 - 25] started I'll need some beef today I'm

[25 - 27] using two pounds of relatively thin

[27 - 29] cross-cut sirloin steaks I prefer

[29 - 31] sirloin to the more traditional filet

[31 - 33] mignon for stroganoff for three reasons

[33 - 36] one it's cheaper two it has more flavor

[36 - 38] than filet mignon and three it's easy to

[38 - 40] make just as tender as filet with a few

[40 - 41] tricks by the way if you can't find a

[41 - 43] thin cut sirloin like this one check out

[43 - 45] my fajita video for how to take a thick

[45 - 47] sirloin and bring it closer to this form

[47 - 49] factor step one in making these more

[49 - 51] tender is to Jacquard them with a fork

[51 - 53] to do that I'll just poke each side of

[53 - 55] these sirloins about a hundred times or

[55 - 57] so if you're not familiar a Jacquard is

[57 - 58] a meat tenderizing tool that uses

[58 - 60] mechanical force to break down the

[60 - 62] protein structure in meat making it more

[62 - 64] tender it essentially pre-choes the meat

[64 - 66] for your mouth and it sounds gross but

[66 - 68] it works really well a fork is a good

[69 - 71] stand-in for the actual Jacquard tool

[71 - 72] which I'm assuming you don't have next

[72 - 74] I'll flip these over and poke them on

[74 - 75] the back side and once I've got both

[75 - 77] sides of both Stakes well Jakarta it's

[77 - 80] time for tenderization step two for that

[80 - 82] I'll load both steaks into a freezer bag

[82 - 83] and then add in 50 grams of soy sauce

[83 - 86] and 15 grams of worch the soy sauce is

[86 - 87] going to continue to break down some of

[87 - 89] the proteins in the meat making it even

[89 - 90] more tender than just physical

[90 - 93] tenderization now I'll marinate this for

[93 - 94] 15 to 20 minutes in the fridge while I

[94 - 96] sort out my knife work for that I've got

[96 - 98] a medium white onion and one pound or

[98 - 100] 450 grams of mushrooms I'll give the

[100 - 103] onion a medium dice here because in this

[103 - 105] dish the onion mainly serves as a way to

[105 - 106] bring some Savory sweetness to the

[106 - 108] overall flavor and we don't really want

[108 - 110] its texture so smaller is better for the

[110 - 112] mushrooms I've got creminis here but

[112 - 114] button shiitake or oysters would also

[114 - 116] work fine and to prep them for the pot

[116 - 119] I'll give each mushroom a medium to thin

[119 - 121] slice crosswise eyes like this too thin

[121 - 122] and they'll break apart when we stir

[122 - 124] them and they won't have any texture and

[124 - 125] too thick they'll be kind of wet and

[126 - 127] overly squishy the last little bit of

[127 - 129] veg prep here is to just squish four to

[129 - 131] five large garlic cloves through my

[131 - 133] garlic press or just mince it with a

[133 - 135] knife or rasp it on your microplane once

[135 - 137] I've got my aromatic base and mushrooms

[137 - 139] sorted out it's time to cook this thing

[139 - 141] so first I'll drop a medium large pot of

[141 - 143] water on the stove and bring it up to a

[143 - 145] boil then I'll drop a heavy bottom pot

[145 - 147] or in this case my six and a half quart

[147 - 150] dutch oven and drop that on the stove on

[150 - 152] the other side over high heat I'll give

[152 - 153] both of these pots a second to warm up

[153 - 155] and do their thing and then I'll grab my

[155 - 157] marinated tenderized beef from the

[157 - 158] fridge to dry it off so I don't splatter

[158 - 160] hot oil all over myself when I go to

[160 - 162] sear it for that I'll just lay these

[162 - 163] steaks out on some double lined paper

[163 - 166] towels and then dab them off as well as

[166 - 168] I possibly can that's looking tender

[168 - 170] that's looking dry they're ready for the

[170 - 172] pot over at the stove my pot is ripping

[172 - 175] hot so I'll add in a good long squeezer

[175 - 177] of high smoke point oil and then I'll

[177 - 179] add in my steaks one at a time to make

[179 - 181] sure you Stakes are reaching their full

[181 - 183] potential sear wise I think it's really

[183 - 184] important to come back with a spatula

[184 - 186] once they're in the pot to press them

[186 - 188] down this gets more surface area in

[188 - 189] contact with the hot pot and helps

[189 - 191] prevent the meat from steaming instead

[191 - 193] of searing this is what it looks like if

[193 - 195] you don't press down by the way pale

[195 - 198] gray and overall just not that Pro after

[198 - 200] 90 seconds of searing these hot on the

[200 - 201] first side I'm going to come back to

[201 - 203] check and see how they're looking and

[203 - 205] that's a great sear so I'm going to flip

[205 - 207] over steak one then stake two and from

[207 - 209] there I'll continue to sear these on the

[209 - 210] back side for another two to three

[210 - 212] minutes two to three minutes later at

[212 - 214] this point side duh is looking all

[214 - 216] golden and seared up so I'm going to

[216 - 217] move these over to a plate to rest while

[217 - 219] I make the mushroom wine sauce to bathe

[219 - 221] them in to confirm temp I'll use my

[221 - 224] instant read Thermo here 128 to 130f is

[224 - 225] what I'm looking for because that's

[225 - 227] going to rest up to a nice Rosy pink

[227 - 229] medium back at the stove I'll keep on

[229 - 232] cooking now in goes a little squeezer of

[232 - 234] oil then all of my mushrooms a strong

[234 - 236] pinch of salt and then I'll stir all

[236 - 237] that to combine as these mushrooms cook

[237 - 240] they're going to release a lot of water

[240 - 241] that water is going to help deglaze all

[241 - 243] that super flavorful beef stuff that we

[243 - 245] just got stuck onto the bottom of this

[245 - 247] pot I'll give these about two minutes to

[247 - 249] get juicy and now I'm going to use the

[249 - 250] wooden spoon here to scrape up the

[250 - 252] seared beef bun and reduce soy sauce

[252 - 254] that got stuck to the pot and once I've

[254 - 255] got the bottom of this pan cleaned up

[255 - 257] I'm going to continue to saute these

[257 - 258] mushrooms for two to three more minutes

[258 - 260] once we're there I'll add in all of my

[260 - 262] chopped white onion with another strong

[262 - 264] pinch of salt that's going to help draw

[264 - 266] out some of the water in the onion which

[266 - 267] is going to in turn deglaze all the

[267 - 269] mushroom stuff that's now getting stuck

[269 - 271] to the bottom of this pan now a quick

[271 - 272] stir to get all that mixed up and from

[272 - 273] here I'm going to saute these two

[273 - 275] together for three to four minutes on

[275 - 277] high heat stirring every minute or so

[277 - 278] when the onions and mushrooms are

[278 - 280] getting nice and caramelized and the

[280 - 282] bottom of this pot is all gunked up once

[282 - 284] again I'll add in my garlic just a brief

[284 - 286] saute for maybe 10 to 15 seconds here to

[286 - 288] get the aroma opened up and then in goes

[288 - 290] a healthy glass of white wine or about

[290 - 292] 175 grams worth by the way I'm just

[292 - 295] using bota Box Chardonnay also known as

[295 - 298] the green monster in my house

[298 - 299] the Wine's going to come up to a simmer

[299 - 301] basically right away and at that point

[301 - 302] I'll jump back into the pot with a

[302 - 304] wooden spoon to scrape up the bottom at

[304 - 306] this point we've built a ton of flavor

[306 - 309] we keep glazing and deglazing and each

[309 - 310] time we're compounding all of that dark

[310 - 312] roastiness from the beef and the onions

[312 - 314] and the mushrooms about a minute of

[314 - 316] simmer time later this wine is fully

[316 - 318] reduced so next in goes 25 grams of

[318 - 320] tomato paste and 15 grams of all-purpose

[320 - 322] flour the tomato paste is going to bring

[322 - 325] a nice round robust depth to this dish

[325 - 327] without making things taste tomatoey and

[327 - 328] the flour is here to help thicken this

[328 - 331] sauce just a little bit it's not gravy

[331 - 333] you guys just keep that in mind as you

[333 - 335] go and if it gets a little too thick you

[335 - 336] might need to add some stock after one

[336 - 338] minute of frying this tomato paste in

[338 - 340] flour it's looking nice and glazed up

[340 - 342] one more time so we'll come back and

[342 - 344] deglaze with 400 grams of gelatin

[344 - 347] infused beef broth to prep this broth

[347 - 349] all I did was take 400 grams of boring

[349 - 351] tasting store-bought beef stock and add

[351 - 353] three packets of powdered gelatin stir

[353 - 354] that to combine and now we've got a

[354 - 356] stock that has the body of something

[356 - 357] that's been cooked for a long time

[357 - 360] without out using gelatinous bones and a

[360 - 361] ton of meat this is going to improve the

[361 - 364] texture of the sauce a lot it's a really

[364 - 366] great move for home sauces in general

[366 - 368] when you don't have access to or time to

[368 - 370] make a really expensive full-bodied

[370 - 372] stock one more stir to get the bottom

[372 - 373] cleaned up here then I'll bring the

[373 - 375] gelatin stock to a simmer that's going

[375 - 376] to ensure the powdered stuff that we

[376 - 378] mixed in gets fully melted before we add

[378 - 381] anything else then in goes 25 grams of

[381 - 383] nice tasting Dijon mustard when I say

[383 - 386] nice I mean this brand my mustard I

[386 - 388] think that's how you pronounce it then

[388 - 390] in goes 20 grams of worch and 3 grams of

[390 - 392] fresh ground black pepper now one last

[392 - 394] stir to combine then I'll drop the heat

[394 - 395] on this burner to low and simmer this

[395 - 398] for 10 minutes to unify the flavors I'll

[398 - 400] pop a lid on to do that on the other

[400 - 402] side of my stove this water is rolling

[402 - 403] hot so I'm going to use this 10 minutes

[403 - 406] of downtime to cook the pasta I'll add

[406 - 408] in a strong grip of salt make that two

[408 - 411] then in goes a pound or 450 grams of

[411 - 413] campanelle style pasta a quick stir to

[413 - 414] make sure nothing's stuck together and

[414 - 416] I'll cook per package instructions or in

[416 - 418] this case about eight to nine minutes

[418 - 420] like I said this pasta shape is called

[420 - 422] campanelle it's essentially a fancy

[422 - 424] version of the spiral cut egg noodles

[424 - 426] that you see at the grocery store these

[426 - 427] are a little thicker and bronze cut

[427 - 429] which I love because that brings a

[429 - 430] little bit of added texture to the

[430 - 432] outside of the noodle which grips this

[432 - 434] silky sauce a lot better than your

[434 - 436] average noodle now while this pasta

[436 - 438] Cooks I'm gonna thank Tipsy sake for

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[505 - 508] first sake box thank you tipsy after

[508 - 509] eight minutes of boiling I'm gonna swoop

[509 - 511] in and grab a few of these nudes to see

[511 - 513] how they're doing

[513 - 516] and that's perfect not crunchy but a

[516 - 518] little choosome and definitely not

[518 - 520] overcooked and Limp from here I'm going

[520 - 522] to drain this over at the sink but not

[522 - 523] fully I want to leave about a quarter

[523 - 525] cups worth of water sitting in the

[525 - 526] bottom of this pot so I have something

[526 - 528] to work with when I add my butter

[528 - 529] speaking of that I'm going to cut up

[529 - 531] just over a half a stick or about 65

[531 - 533] grams worth of butter and then add that

[533 - 536] into my pot and stir to emulsify as it

[536 - 537] melts look we all love buttered new

[537 - 539] noodles but just adding butter to

[539 - 541] Noodles straight up gets greasy having a

[541 - 543] little water in the mix helps hold the

[543 - 545] butter in an Emulsion and creates a

[545 - 547] silky butter sauce that grips the

[547 - 549] noodles in a much more Pro level way

[549 - 551] next the last move before outright

[551 - 553] finishing this dish is to slice the

[553 - 555] sirloin I'm doing that against the grain

[555 - 558] and thinly to maximize tenderness I want

[558 - 559] the final texture of the beef in this

[559 - 561] dish to be slightly more choosome than

[561 - 564] shredded braised beef but way less chewy

[564 - 566] than a piece of cooked steak once sliced

[566 - 567] I'm going to come back and cut those

[567 - 570] slices into more bite-sized pieces as

[570 - 572] opposed to longer strips and to show you

[572 - 573] the final texture of this meat check out

[573 - 575] how it shreds apart with only a little

[575 - 577] bit of force my teeth are going to have

[577 - 579] to do a little work but barely that's

[579 - 582] ideal oh and if you see any sinewy bits

[582 - 584] in the meat like this ZIP those out

[584 - 586] those are bad back at the stove it's

[586 - 588] been about 10 to 12 minutes of simmering

[588 - 589] over low heat and my sauce is nicely

[589 - 591] thickened and everything inside is

[591 - 594] tender and mucho flavorful to finish

[594 - 596] this sauce I'll add in 75 grams of heavy

[597 - 599] cream and stir that into combine the

[599 - 600] added fat from the cream is going to

[600 - 601] balance out the acidity from the white

[601 - 604] wine and round off and slightly dull the

[604 - 606] almost too flavorful intensity of this

[606 - 609] dark meaty sauce the final texture

[609 - 611] should be thick but not gravy if yours

[611 - 613] is too thick maybe add a splash of stock

[613 - 614] to get it where it needs to be lastly

[615 - 616] I'll add in all of my sliced beef and

[616 - 618] any of the accumulated juices from the

[618 - 620] plate and then stir that to combine now

[620 - 622] a pop on a lid and simmer this over low

[622 - 624] heat for just about another minute or so

[624 - 625] so I can cook this steak just a little

[625 - 628] bit more since we took at least four

[628 - 630] steps so far to ensure the tenderness of

[630 - 632] the meat the elevated temp is not going

[632 - 634] to make it tough or dry it out after 60

[634 - 636] to 90 seconds of low simmering this beef

[636 - 638] is slightly more cooked the sauce is all

[638 - 640] glossy and now it's gripping everything

[640 - 643] perfectly now the true last step in a

[643 - 644] saucy dish like this is to taste it for

[644 - 646] salt level like I've said many times

[646 - 649] before a technically perfectly executed

[649 - 651] dish can still be Bland and boring

[651 - 653] without the proper amount of salt and

[653 - 654] that tastes good now to serve this I'll

[654 - 656] drop some of my velvety butter noodles

[656 - 658] into the middle of a plate that can hold

[658 - 660] a little bit of sauce then about a

[660 - 662] fourth of the stroganoff that we just

[662 - 664] made this recipe should easily serve for

[664 - 666] adults a little bit more sauce on top to

[666 - 668] make sure everything is well lubed up

[668 - 670] and then lastly a tiny bit of fresh

[670 - 671] parsley and Dill to bring a little

[671 - 673] brightness and a little bit of green

[673 - 675] prettiness to a very brown and beige

[675 - 678] plate of food you guys obviously Saucy

[678 - 680] tender beef with butter noodles is sick

[680 - 683] but it's also fun to make this dish

[684 - 686] keeps you engaged interested and teaches

[686 - 688] you how to build up a Monumental level

[688 - 691] of flavor from the ground up plus it

[691 - 692] makes you feel super happy afterwards

[693 - 695] when you eat it it's a classic win-win

[695 - 697] you guys I hope you make it soon let's

[697 - 701] eat this freaking thing