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This ground beef stroganoff recipe is basically just an extremely delicious gourmet version of hamburger helper AND it only requires a little more effort to make than the boxed version. Click here and use code BRIAN at checkout for free shipping on 2 or more jars of Better than Bouillon. ☕Like this content and want to show support? Buy me a “coffee“ here: 📸INSTAGRAM: 🔪MY GEAR: PIZZA STEEL: BOOS BLOCK CUTTING BOARD: 10“ CHEFS KNIFE: HALF SHEET PAN: 8qt STOCK POT: DIGITAL SCALE: TONGS: SQUEEZE BOTTLE: DUTCH OVEN: WOODEN SPOON: FAVORITE STAINLESS BOWL: **As an Amazon Associate I earn from qualifying purchases** HOMEMADE BEEF STOCK RECIPE: *INGREDIENTS* ·2lb/1kg 85/15 ground beef ·Salt ·Pepper ·125g (1 whole) white onion, small diced ·20g (4-5 cloves) garlic, minced/pressed ·1lb/450g baby bella mushrooms, sliced ·Oil ·25g (1 1/2T) tomato paste ·50g (6T) ap flour ·175g (3/4c) dry white wine ·40g (2 1/2T) worcestershire ·500g (2c) water ·21g (3 packets) powdered gelatine ·50g (3T) Better than Bouillon beef ·12oz/340g egg noodles ·225g (1c) heavy cream ·75g (1/3c) sour cream ·30g (2T) dijon mustard ·5g (2t) black pepper ·Dill ·Chives *RECIPE:* 1. Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper. Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through. Allow to cool for 5-10 min before crumbling meat. 2. To cook, heat a dutch oven or heavy bottomed pot over medium high. Add about 3T oil and the sliced mushrooms and a pinch of salt. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened. 3. Stir in onions, garlic, and a pinch of salt, scraping bottom of pot to deglaze and scrape up mushroom fond. Stir in tomato paste and flour and cook for 1-2 mins until tomato paste has turned from red to rusty in color. 4. Stir in wine stirring and scraping fond from bottom of pot. Reduce until wine evaporates. 5. Whisk together water, gelatine, and better than bouillon. Add into pot with mushrooms and veg and bring to a simmer. 6. Add in crumbled beef with any drippings. Cook and reduce for about 10 minutes to thicken. 7. While that thickens, cook noodles in salty water to just past al dente. Drain and shock with cold water to stop cooking. Return noodles to their cooking pot, add 1-2T olive oil and stir. 8. Stir heavy cream into the stroganoff and cook and reduce for about 10 more minutes, stirring often. 9. Stir in sour cream, dijon, and black pepper. 10. To finish, combine cooked egg noodles with stroganoff. Garnish with fresh chives and dill. -- CHAPTERS: 0:00 Intro & the beef 1:12 veg prep and finishing the beef 2:47 starting the stroganoff 5:02 the many uses for Better Than Bouillon (ad) 6:05 Finishing the stroganoff and cooking the pasta #stroganoff #beefstroganoff #hamburgerhelper
