 Hey guys chef SheaBear here Today We're going to make some beef stroganoff Kind of like the old-fashioned way, but we're going to do some things our way Stay tuned. Let's make it together. Shall we what I've got here is I've got a two-pound boneless chuck roast Some people use Round steak I find it's a little more tough. I can't say tough tough, but it's tough or it's still very good a Cheaper way to go You can also use hamburger meat Or you can use a Cubed you know already cut up in cubes We've got a pretty good deal on this so but what you're going to want to do is you're going to want to cut this Cross the grain now if you look If you can see this or not the green is going that way, okay? So you're going to want to cut it across this way What I'm going to do is I'm just going to cut this lay down. I'm going to cut it in thin strips And I'll show you here what I'm talking about Okay I'm just going to take some of this off and you're just going to want to cut it in thin strips now also What you can do Which this is what I'm going to do. I'm going to cut this in half. I don't want big long strips You can cut it however you want it. It doesn't really matter. I mean to each his own, right? Because when you're doing it, it's going to be your recipe you do it how you want to do it Okay, so just to kind of show you I want to cut this cross green into thin strips Okay, see how I've cut it cross ways man this knife That I bought is really not worth the crap so you want to cut it across the green All right, it makes it more tender, but you can cut it however you want to want to do it So I'm going to get this all cut up, and then I'll show you what we have next Okay, what I've done is I've melted two tablespoons of butter in here and I put the The meat and just to sear it Until it's brown on all on you know on all the sides you don't have to worry about it Cooking all the way through right now because it'll cook in a little bit But that's what I've done as you can see I've I've went ahead and kind of cubed it up because my knives Were less than cooperative with me, so I'm just going to sear these until you know, they're brown On all the sides don't worry about the middle And then I'll show you what we've got then when I get that down I'm going to put this meat over here on this pan that we cut it up. All right, so this is what we've got It's browned on all sides if you see a little pink in there Don't worry about that because this is going to cook some more now what I've got Going on over there. I'm going to melt two more tablespoons of butter now you can drain that off if you want From the meat, but I'm going to leave it in there for more flavor And it's going to turn into like a gravy and plus it'll reduce down So if you don't want to if you don't want to drain it, that's fine if you do that is fine as well what we're going to do is we're going to cook our mushrooms and our onions which I Remember I cut up some green onions on my last video. That was last night with a little chopper thing So I've cut up some onions and we're going to put our onions and our mushrooms in here We're going to cook them till they're just tender and I'll show you what they're going to look like When they're just about ready Okay, what we've done is we've cooked our mushrooms. Oh, yeah, I Put a garlic in here fresh diced garlic. I used the garlic press It calls for like two cloves, but that's that's up to you guys however you want to do it I put three in mine now what we're going to do Is we're going to this is a quarter cup of flour Okay, we're going to sprinkle this in here and then we're going to stir this for one minute So we're going to set this kitchen timer for one minute And we're going to stir this because I want to Okay, we're going to talk about this dish. This dish has been around for ages a lot of people Like to cook is it's so easy And is that recording honey? I don't see no numbers. There's a savory cord up there. Yeah, okay? You can walk past. It's it's all focused Well, anyway, so I stirred this in for one minute Now what we're going to do is I'll put you on pause for a second. Okay, sorry about that So we've stirred that for one minute now here's where you can use beef broth Which would be three cups? I'm using cream of mushroom Which that's one cup and the rest of this can It's a 26 ounce can. I'm just gonna go ahead and put this in here. It's about three cups. It may be a little more Now you're gonna want to whisk this in slowly and bring it to a simmer But what I was talking about was it's this has been around for ages. This recipe is Actually Russian it's a Russian dish and But it has been around a while so we got this stirred in like I said you can use your your beef broth or beef stock If you made your homemade like you have some leftover from You know making something else you made your your stock or your your broth or whatever I'm just using cream of mushrooms because we're adding mushrooms in here. So I've also you know seasoned it with some salt and pepper and this is not done yet. We've got a little more to do now once once this has you know Once you add that and get it stirred in get your Your your cream of mushroom or your beef broth once you get that added in there let it simmer until it thickens up Now I've let this simmer for a couple minutes, but as you can see, you know cream of mushroom is already thick so That's thickened up now. We're going to add other ingredients now. I'm going to put everything you need in the description below and The instructions on how to do this if you've never made it Monkey and I got in discussion yesterday. I Asked her if what kind of beef she used and she said she used hamburger. I Said well, I'd like to use some type of steak or a roast She said well, I've always used hamburger. I said you've made this before she said yeah the box I said no, I'm talking about making it homemade. She's like, oh, okay So right now we're going to add the rest of our ingredients. So first I've got one teaspoon of paprika here. Let me turn here. I can't see I've got one teaspoon of paprika now. You don't have to add this. You can substitute whatever you want. It's it's your creation, you know, so We're going to add that I have here a half cup Of sour cream We're going to put this in here Very like this and you can add a little more you can add less you can substitute things you can You know Like I've put salt and pepper in here. You don't have to use salt and pepper if you don't want to We've got Worcestershire sauce Worcestershire sauce someone asked me one time. I think it's one of my kids How do you pronounce that daddy? My answer was how do I pronounce it or you in general? So We all know what it is. So I don't think there's a right way or a wrong way to say because everybody knows if you say Worcestershire sauce they're even going to know what you're talking about if you say that now this is like three teaspoons here. So I'm just going to That's about one. It's about two That's about three. So You know, that's what we got there. So Now I'm going to mix this up actually Stir it up Um, also it's like if you're uh Mixing Salt pepper paprika Let's say you're mixing all that together It's not actually a mixture because they don't really mix do that. It's actually if you want to get technical And this is for you know, the the real chefs out there that know what they're doing. They don't know what I'm talking about It's actually an incorporation So this this technically is not a mixture Okay, some of it's mixed But as you can see the mushrooms don't actually mix with the gravy it just just kind of incorporates it Okay, also Dijon mustard. Yes, you can put Dijon mustard in here We didn't pick any up because Like I mentioned on another video. We were rushed out of the store and I'll I'll get to that sometime Okay, now once you get that get that all incorporated We'll have just a little bit more. I like a little kick, you know, so All right, you're going to want to take your your beef that we we uh That we seared earlier. This is where it's going to cook now You should bring this to a simmer and um Simmer for They're saying 10 or 15 minutes. What I'm going to do is I'm going to simmer it until our noodles are done, which is going to be around 12 minutes But you can simmer I've had people tell me they put it in crock pot And just cooked it all day long. I'll bet you that was really and it makes the meat tender So we're going to let this simmer while I uh get the noodles on to boil. Okay, there is our sauce There is our noodles cooking. They are about done and This is the leftover fat that I'm boiling up to make nice and tender for bruna. That's going to be his supper there. So There's what we ended up with now a lot of people when they get their noodles done They'll just put their noodles on a plate and add as much as As much or as little as this as they want I'm not going to do that. I'm going to dump all this once I drain the noodles I'm going to dump all this into the noodles mix it all together and then we'll show you what we come up with Okay, guys, this is what we ended up with right here. How does that look? Nice and creamy piping hot. We also have Some vegetables that we cut up yesterday. There's some tomatoes and cucumbers and um olives Now this is for monkeys. This is monkey's meal. So she's got like a cucumber salad with Italian dressing And there's what we came up with. Let's give it a bite and see how it tastes Okay, we have our taste tester here And she's going to try I've never made her beef stroganoff before so she's going to try it Like I mentioned before the last time she made it She made it out of the box So I'm a box girl. Yeah, but for her nothing but the best I'm making it homemade. Everything's homemade except the noodles So once you give her a shot there monkey and see see if you like it And then we'll and then we'll let her eat in peace. Oh, that's good Try try some of the noodles It's just a little bit of noodles there just a noodle Yeah, because you had just meat So give that a shot see what you think So with that shea bear chef shea bear Chef shea bear I'm going for now. What's your name? All right, she giving the monkey paw up. So all right guys. Thanks for watching. Appreciate it monkey Bye-bye guys. Uh remember I have the link or I'll have uh All the ingredients and everything you need will be in the description below so you can do this yourself at home So thanks guys. Bye. Bye. Bye. I'm going to eat