why would you use expensive filet mignon? There's no flavor in that cut, it's just tender. Sirloin has a lot of beefy flavor and if you cook it and cut it right, it should be even tastier. D:
wrong sport! whenever you cook sour cream you take the chance of having it break. when everything is hot, finish with the sour cream off the heat. dont trust a cook that thinks stroganoff is german and served over linguini or one that doesnt know it's called a "pat" of butter, not a pad....
haha germany, nice1 pal! another trick, use 1/2 heavy cream and 1/2 sour cream, will help with keeping it from splitting...
stud1nna 1 year ago
Germany??.. RUSSIA!
tanya991 1 year ago
....Germany, hey chef its Russian not German, LOL
NinezeroPlayer 1 year ago 4
Russia, not Germany!!!
stephymualim 1 year ago 3
WT....?
KositaQ 1 year ago
why would you use expensive filet mignon? There's no flavor in that cut, it's just tender. Sirloin has a lot of beefy flavor and if you cook it and cut it right, it should be even tastier. D:
oekakinin 1 year ago
wrong sport! whenever you cook sour cream you take the chance of having it break. when everything is hot, finish with the sour cream off the heat. dont trust a cook that thinks stroganoff is german and served over linguini or one that doesnt know it's called a "pat" of butter, not a pad....
sickkat44 1 year ago 2
@sickkat44 you can add the sour cream when its still cooking just fine, you just have to keep it low. I just did so just now and it's delicious.
jami3r00 1 year ago
Very informative....thanks!!! Fixed!!!
TheVittleVlog 1 year ago
What a hack. I bet this guy works at a Jack Astors.
Line cook at best
cyriix 1 year ago
where's the tomato puree??
1cherrylane 2 years ago
this guy cant cook. get rid of the excess fat... thats flavour right there!
2Feet1Wheel 2 years ago
he did it wrong no beef stock or wine thats why it is sticking togather
sblk2006 2 years ago 2