A simple cooking guide to the famous Russian recipe creates a magical supper in minutes. uktv.co.uk
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{ 20 comments… read them below or add one }
I make goulash similar to this recipe. Except I don’t use mushrooms. I use beef, stock, red wine, tomatoes, paprika, double cream, and lemon juice. I serve it with rice. It’s delicious! 🙂
My kind of dish!!!!!
You would need a big pan and a lot of heat. Most people have little thin pans and weak stoves. People don’t have big dutch ovens over a hot campfire anymore.
where is the tomato juice?
yes, there is more flavour will be if coking in the same pan…beef first then add onions, muchrooms, garlic, flour, liquid, light cream -done and served with rice, vkusno
I believe the flavour is quite allright… but the color of that stroganoff was really dull!
she eats raw flour?????? what is wrong with u people
Does cooking the ingredients individually really make a justifiable difference? Give the beef a 6-8 head start, then throw in the onions, then throw in the mushrooms. Done in a big enough pan, eg a wok, you can keep it moving enough.
man… she was the cook on my highschool before getting this job… and her dishes looked alike…. 🙂
westminster kingsway college
Not a big deal.
Yuk! quick and sloppy is right…..
ahem luxurious … what a pigswill
Who’s the guy helping her out?
I really want to know! (=
I can’t seem to find him anywhere… i’ve looked almost every place that had her shows on.
For the home cooks amongst you – the pan Sofi is using, is an Adonised Aluminium Skillet. Used by professionals, it is not harmed or damaged by the use of metal spoons etc…….
Happy Cooking !
Flour never has a chance to “cook” thoroughly in her recipe…. quick but sloppy….
I was thinking that myself!!
a metal spatula on a non-stick pan?
Id use double cream as opposed to Creme Fraiche. And a Stroganoff should have brandy in it
wha, no tomato purè?! i always use that and a good beef stock, and HUGE onion pieces:) hehe nam hungry=) and of course ordinary sour cream!