folks philly boy jay back here with another video and today i'm going to be showing you guys how to make beef stroganoff let's talk about the seasons that you're going to need you're going to need some parsley flakes some black pepper some worcestershire sauce some garlic powder and some salt those are the seasons that you're going to need to make the world's best be shrugging off if you can't find any fresh parsley the parsley flakes in a bottle will do the job all right so don't worry about not being able to find any fresh parsley but i would recommend using fresh parsley tastes a little better than the parsley flakes here's what else you're going to need mushrooms you're going to need some cream or mushroom you're going to need beef broth minced garlic oil sour cream butter a small onion and flour if you can't find any minced garlic or don't have any use a garlic clove chop it up into really really small pieces if you can't find any fresh mushrooms you can use the mushrooms that come in the bottle of liquid make sure you get some egg noodles with this beef stroganoff without the egg noodles that's a part of the meal so make sure you have some egg noodles and a lot of people don't use green peppers and that be sugar off but i do i like the flavor that it gives it so just for additional flavor give it a shot use green peppers and your beef stroganoff only going to be using 1 4 grain pepper very small amount of that so what we're going to do first is we're going to get our steak all right so i'm gonna get a bowl i'm gonna fill it up with water and i'm going to place the steak in some salt water solution just to clean it let it soak i love to clean my meats i always do it that's the way i've been taught so i always allow my meat to soak in salt water or water lemon or water vinegar solution if you don't have salt you can use vinegar you don't have vinegar you can use lemon juice but i always allow my meats to soak in some type of solution before cooking it i want it to be clean so i'm going to add a little bit of salt to the bowl of water i'm going to mix that in i'm just going to let that sit for a little while all right and while that's soaking in the salt water solution what we're going to do is we're going to boil you our egg noodles all right and you don't want to overcook your egg noodles a lot of people make a mistake and do that and they come out really soggy and bloated and white looking and just don't taste that good at all so you're going to fill your pot up with water and you're going to place the water over high heat shouldn't take long to cook these at all that's why i cook them on high heat i use half of the bag okay so use half of the bag you want to give that a stir and you're going to allow these to cook for about seven to ten minutes okay and i'm going to give you an idea how you want your egg noodles to look because you want them to retain their texture and their color and if you overcook them they're not going to be solid they're going to be really really soft and limp and really really white and bloated and you don't want that i recommend before cutting the onion that you set it in the freezer for a little while peel the skin off and place it in a bowl of water and then sit in the freezer and you want to actually slice it down in half so that the water can kind of get into the onion and it'll kill that strong smell that causes us to cry our eyes out all right but you want to chop them and you want to add them to the bowl i love mushrooms and my beef actually i'm talking about i love beef uh shrugging off with mushrooms i mean it's not beef stroganoff without mushrooms anyway so you gotta have the mushrooms okay that's the way they should look and we're gonna make the best after the best be stroganoff in the whole wide world now by this point your noodles should be done and this is the way your noodles should look you want your noodles to look like this you want to drain them and you're going to let them sit until we're ready for them but this is the way your noodles should look all right as you can see they have that texture you can see that they're still solid you can see that they're not very fragile where they'll fall apart that's the way you want them to look okay that's why i only boil you down for 10 minutes now what i'm going to do is i'm going to cut my steak but you want to chop the steak up into this size right here you want to be kind of medium small but you don't want it to be too too small you don't want it to be too too big it's not going to look like beef stroganoff if you chop them into really really large pieces or really really small pieces but you want to chop them up like this some people use ground beef in that beef stroganoff i don't like using ground beef but you can use that if you want to that's the size you want to be about right like that yeah that size right there and some people take the fat off i don't take the fat off of my steak as you notice i did not remove the fat you can see some fat on the side you see it see that white fat the fat gives it flavor ah leave the fat on there guys you don't want there to be too much fat but leave the fat on there the seasons that we're gonna use like i said are the seasons that we talked about earlier i want to give you an estimated amount you want to use about one tablespoon of salt one teaspoon of garlic powder and one teaspoon of pepper one tablespoon of salt teaspoon of garlic powder and teaspoon of black pepper you don't want to add a lot of black pepper to this okay and worcestershire sauce i use about 1 4 cup of that what is beef or steak without worcester sauce whenever i'm making anything with baked beef or steak in it i always use worcestershire sauce always to give it a nice beefy flavor it ain't nothing without the worcestershire sauce give that a stir blend the season in and what we're going to do now is we're going to focus on our sour cream mixture okay and i recommend that you use about i want to say 1 4 cup but you might need a little more than 1 4 cup i say 1 3 cup use about 1 3 cup of sour cream start off with one third cup you feel like you need more later you can add more but start off with one third cup of sour cream you're gonna use about two teaspoons of flour okay so add that to the sour cream two teaspoons of flour and we're gonna get our can of cream of mushroom we're gonna only add half the can don't add too much just add half the can all right half the can and blend that on in stir that in blend it in i'm getting so excited guys can't wait to show you guys the final results getting so excited okay so that's the way your cream mixture is going to look the flour is basically going to help uh assist in thickening up the be shrugging off the juice is going to thicken it up and create a nice gravy all right that's what the flour is for get your pan all right get your pan you're going to place your pan over high heat and you want to add some butter to the pan okay place your pan over high heat so if you have numbers on your dollar put it on about a seven and a half or eight all right and you're going to add your vegetables that you chopped up earlier your grain peppers your onions and your mushrooms and you're going to stir that in and we're going to just let that cook for about 10 minutes no longer than 10 minutes i'll show you guys how you want it to look alright and we have to add our minced garlic to this like i said guys earlier if you don't have minced garlic you can just use a garlic clove chop it up into really really small pieces and add the garlic clove to this but i like the flavor that comes with the minced garlic i always tell you guys that even my oxtail video my curry video i just love minced garlic better than using garlic clove a lot of people love to go with fresh garlic people love to go to fresh route all the time but mixed garlic has like that juice in it it has a really really good flavor and it adds additional flavor to whatever you're cooking it gives it more flavor than a regular garlic cloves i don't like to use garlic cloves who feel like going through all that chopping anyway so this is the way it should look that's the way you want your mushrooms your grain peppers and your onions to look and i'm going to just sit that in a bowl until we're ready to add it back to the pan in a little while all right well they look good mm-hmm it's going to be delicious you're going to get that same pan and you're going to place it over low heat or low medium so if you have numbers on your dollar put on about a four all right and we're going to allow the beef that we chopped up earlier we're gonna allow it to simmer okay now here's what i want to let you guys know this is really really important i don't know what kind of steak you're using you know some steak requires longer cooking time you have to cook it for a longer period of time so they get really really tender but with this steak here it's very important not to overcook it you do not want to cook this more than 15 minutes i say 20 at the very longest because then it'll get really really tough and it'll be hard to chew you don't want to cook it too long i'm going to add a little bit of beet broth but you don't even have to add the beef broth okay because it kind of creates its own juice okay so what you may end up having to do is drain the beef broth if you're left with a little too much juice after 15 minutes so you're going to let this cook for 15 minutes okay if after 15 minutes you still have a lot of juice in it drain that juice okay you want to add your vegetables your mushrooms your green peppers and your onions you're just going to let this cook for 15 minutes like i said if once you're done after 15 minutes you see that there's still a lot of juice in the uh be struggling off you can keep that juice there if you want if you like yours to be really really juicy and you like a lot of gravy but i had to drain a little bit of my juice because after 15 minutes when it got done cooking and it was tender there was still a lot of juice left over okay so that's the way my beef is looking i gave it a taste i saw that it was nice and tender okay look at that now we're gonna do is we're gonna cut the fire off i cut my fire off or you can just reduce it to low heat and you're gonna add your sour cream mixture and you want to give it a stir i'm going to stuff it in really well make sure it's well blended all right that's looking so good isn't it guys it looks absolutely delicious and you know i had to break this down step by step y'all know that's what i do guys right i want to make sure that you guys get it it's like cooking school i want to be very specific in detail so you guys get it but yeah this look absolutely delicious guys and it tastes delicious i wish i had some more right now but i ate it all all to myself i did not share that's how good it was i want you guys to try this recipe out and tell me what you guys think i think you guys are going to love this this is my way of making beef stroganoff i don't know how nobody else make it but that's the way i make it they come out good every time everybody always love it so give that a stir and now we're going to plate it guys it's time to plate it show you the final results we're going to add our egg noodles first add your egg noodles and then you're going to pour that creamy delicious beef strogan off over those egg noodles look at that look at the onions look at the mushrooms look at the green peppers look at the sour cream and the cream of mushroom ah look at that beef stroganoff i said i make the best i said philly boy j make the best be shrugging off in the whole why the world don't nobody mate be shrugging off like philly boy jay nobody i'll pay you to find somebody that may be shrugging off like philly butch i'll pay you i said i'll pay you to find somebody that do it just like him don't nobody make be shrugging off like philly boy j nobody then you want to sprinkle your parsley flakes over you'll be shrugging off if you have fresh parsley sprinkle that over your beef shrugging off that was too good guys it's too good it was too good look at that be struggling off just look at it absolutely delicious guys the sour cream added oh my god oh my gosh and with the cream of mushroom the candy cream cream of mushroom that we added oh my gosh it came out really really good the best big shrugging off that i ever made the best me adding that cream of mushroom i just got creative with it i'm like what can i add to this that's a little different and i might add some cream of mushroom to just a small little can to see how it tastes and it really really took it to another level plus the green pepper mmm and the green pepper gave it additional flavor in that cream of mushroom took it to another level i hope you guys enjoy the recipe follow the steps step by step and i hope you guys like it tell me what y'all think tell me how it came out all right peace you