Beef Stroganoff
- 1 1/2 to 2 pounds chuck roast, trimmed and cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon butter or margarine
- 2 Tablespoon olive oil
- 2 Tablespoon all-purpose flour
- 1Tablespoon brown sugar
- 2 Tablespoons tomato puree
- 1 Tablespoon chopped garlic
- 1 1/2 cups beef bouillon or broth
- 1 medium onion, diced
- 1/2 lbs quartered mushrooms
- sour cream and chives garnish
- Season meat with salt and pepper. Heat 1 tablespoon oil in a saucepan over medium heat. When the oil is hot, add the meat and brown on all sides.
- Meanwhile, Heat 1 Tablespoon butter with 1 tablespoon of oil in a dutch oven or heavy pot. Add onion and saute a few minutes until translucent, then add the mushrooms and sweat for a minute.
- Add 2 Tablespoons of flour, stir for a minute. Add garlic, brown sugar and tomato puree.
- Stir in beef broth. Cover and simmer on low for 2 1/2 to 3 1/2 hours, stirring occassionally. Add more stock or water if needed.
- Serve over egg noodles. Garnish with sour cream and chives if desired.
Other Video Lessons in This Series
Choosing a knife:
Watch as Chef Jean-Pierre demonstrates what is important in choosing a knife, then check below for a video on knife skills. 06:59
Knife Skills:
Chef Jean-Pierre demonstrates how to use the knive to chop vegetables. 01:43
Choosing Pots and Pans for your Kitchen
Chef Jean-Pierre gives you an overview of a variety of pots and pans, and explains which ones are most important for your kitchen.
Peeling and Dicing a Tomato
Chef Jean Pierre shows you how to peel, seedand dice a tomato .
Dicing an Onion:
Chef Jean-Pierre demonstrates how to dice an onion. 04:45
Dicing a Bell Pepper
Chef Jean Pierre shows you the proper way to dice a bell pepper. 02:53
Peppercorn Steak - Steak Au Poirve
A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!
Roasted Garlic Mashed Potatoes
Perfect Roasted Garlic Mashed Potatoes are much easier than they sound. Watch as Chef Jean-Pierre demonstrates just how easy they can be. 03:38
Beef Stroganoff
A delicious family favorite that has proven itself time and time again. Chef Jean-Pierre prepares his beef stroganoff recipe with cubed and simmered chuck roast, onions, mushrooms, and sour cream, served over buttered egg noodles.
Pesto
Chef Jean Pierre shares his recipe for Pesto. Pesto is very versatile and should be made to taste. Most basil pesto recipes call for pine nuts, but you can easily substitute walnuts, almonds, or any other nuts you may prefer. Be creative! The best thing is you can freeze it, so it is available whenever you need it.
