Classic Beef Stroganoff-Food Network

Learn the secrets for making this unforgettable dish from chef Gus Tselios. This video is part of Diners Drive-Ins and Dives show hosted by Guy Fieri . SHOW DESCRIPTION :Diners, drive-ins and dives are popular again thanks to faithful baby boomers, a slew of younger fans and a whole new generation of owners. Join Guy Fieri as he visits some of these classic "greasy spoon" spots, from a shack on the side of the road in Tarpley, Texas to a Vegas sports bar with stellar stromboli.

Category:

Entertainment

Tags:

• Guy
• Fieri
• chef
• recipe
• beef
• stroganoff
• stew
• one
• pot
• Gus
• Tse

[joshibiz]

a pinch, you can't pinch cream gus!!

[highonhayek]

That looks soooo damn good.

[lemmonsinmyeyes]

The thing I like about this one is that you can make it without the meat and it is still good!

[foodparadisetv]

Your channel is truely inspiring! I have to give you a 5 stars! Love it so much. Let's stay in touch. Check out mine sometimes too!

[hivedrone83]

Boiling meat first is usually done before a dry cooking method. Stroganoff finishes stew like, so i would rather sear it first, that way you get the fond incorporated in the stew. But at the end of the day... if it's good, it's good.

[YesdogLive]

Bleh. Boiled meat without browning? It's so lazy.

[jugazf]

Boiling the beef? Do you mean getting all the juice out of the meat just to make it tender? That is a recipe killer.

[sonya841]

HI. CAN WE SUBSTITUTE THE SOUR CREAM THAT SOUNDS NASTY . . .

[epistte]

@ravenfaust6669 I never understood why so many places profiled on DD&D use water when they should be using stock. Stock is so easy to make with bits that every restaurants already has, but it adds so much flavor.

Dry beef and chicken bases dont have nearly the same depth of flavor and they lack the mouth feel of a good stock.

[jackburton2009]

@69adrummer It's not that, it's just that I don't think EVERYTHING should have tomatoes in it. I love a good stew, but that's not what I want in a stroganoff. What I like about stroganoff is the rich, creamy, beefy goodness. For me tomato changing the profile of that, ruins the purity. The addition of onion is fine, and mushrooms add an earthy element which enhances the yummy, savory flavor. Sometimes simple perfection is best. Adding more elements doesn't necessarily make it better.

[69adrummer]

@jackburton2009 Yeah, it totally depends on what we grew up with. I like how it was made while I grew up; strong beef/sour cream emphasis. That's why I learned all mom's recipes cause even though she's gone, I can still cook her meals! Later :)