You're not going to eat these in the end. It's just going to lend some flavor.
Throw that in there. A little bit of white wine. I know it seems strange with
red meat, but I just like it to give it a little bit of a sweet white wine
flavor. And then a little bit of beef stock. And I just do that to loosen it up a
little bit and give it some sauce. Once that cooks down, all of those juices
I'm going to add later to my sauce. But it's time to set it and forget it. I'm
going to show you how I make my sauce. First, I've got a big old pot of water
boiling. I salted it. And those are for the super wide egg noodles. That's
what the stroganoff's going to go on. But first, we're going in the pan here.
I'm going to hit it with some olive oil. Oh, it's a hot pan. And I'm going to
also add a little bit of butter because the butter is going to be part of the
sauce that we're making. All right. Now, remember those onions and garlic that
I chopped up earlier? I brought those out here, and we're going to cook those
off. And we'll turn that down. That's really hot.
Listen to that sizzle. I'm going to let those onions and garlic cook down. I
chopped them super fine. I like them little in this sauce because I want them
basically just to melt away. While that cooks, I'm going to hit it with some
salt and pepper. Again, it's just layers of flavor that are going in both the
meat side and in the sauce side. Some fresh ground pepper. And I like a
pepper. I like a lot of pepper with my beef. Meat can hold up to it.
I'm also going to add a little bit more of that Worcestershire sauce. It
kind of echoes all those beefy flavors. Listen to that sizzle. All right, let
that cook down a little bit more. Now I'm going to add those portobella
mushrooms. They were the baby bellas that I chopped up super fine. That goes
in there, too.
And I'm going to just let that cook down. In fact, I'm going to put the lid on
it and let it sweat. I'm going to borrow that lid from my noodle pot. That
water is already boiling. Let that go. And I'm going to add the noodles to the
boiling water. I've got the super wide egg noodles, Pennsylvania Dutch. I got
two bags of them. They're going in. And just stir them around. Get them all in
that water. And I always salt the water like the sea. I grew up in a Sicilian
household. And if you had plain noodles, it was kind of a sin. All right,
those will boil down.
Excellent. Okay, back to the mushrooms. Oh, yeah, those are cooking down nice.
Can you smell that, Kev? No, the wind's blowing that way, but I take your word
for it. All right, I want this to cook down even more. I want those mushrooms
and the onions to almost disappear. We're getting there. In the meantime, that
meat's just sitting there on all its juices. I'm going to throw it in here as
soon as I get this sauce going. Just you wait. Mushrooms and onions are at a
perfect spot for me to add the white wine. And this is a local to
Pennsylvania. It's called Tears of Gettysburg. And it's a nice crisp sweet
white wine. I think it'll go perfect with the mushrooms and onions. And I'm
just gonna deglaze the pan here. Add enough for it to boil down and get sweet.
All right. And I'm just letting that alcohol burn off. Oh, hold on. We're
boiling over here on the noodles, kids. These are cooking down nice. I don't
want them to go too far. I don't want them to be mushy. So, I'm going to turn
those off and let them finish out in just the hot salted water. We're going to
add some butter and parsley in a bit. Perfect. Now I'm going to add my flour
because we're making a rue out of this. I'm going to lower my heat down a
little bit. I don't want it boiling. And I'm going to add oh gosh, just a
couple of heaping forkfuls because we want to make this a little bit thicker
so it clings to the meat once we go in there. And I'm going to cook that out
so that the flour taste cooks out. See how it's all gathering here and getting
thick? Really nice and thick
Now, we're going to gradually add the beef stock in here. You can also add
the juices from the crock pot. That works, too. We're going to use that a
little bit later. Now, I'm going to add some beef stock to loosen this up
and make it more of a sauce. You want to gradually work it in so you don't
get any lumps. See how beautiful that's going to look with the beef.
I'm going to go up a little bit with the heat. Just one more to a three.
This is my induction burner from Pinnacle. I love it. It's super versatile.
It heats up really fast. works perfect with my Magma pots. The magma pots
work on induction and they work on regular burners, electric and gas.
Okay, that's looking good. I have not added any cream, any fats to this
other than the olive oil and a little bit of the butter in the beginning.
You could leave it like this if you wanted to. I am going to just drizzle in
a little bit of heavy cream here at the end to make it a little luxurious
for my crew. They work hard and I want to feed them well. All right, I need
to taste this.
I nailed it. Maybe a little bit more salt. It's ready for the meat. We had
all that meat cooked down. I've added it to the sauce. There was a lot of
crock-pot juice in there as well. It's coming together really nicely.
I don't like to throw away anything. So, even the stems of parsley, stems of
dill, I use those just to get the flavor in here. Just to dress it up a
little bit, I'm going to add some butter, little bit of more salt, and some
parsley. It's going to just give it a little bit of a sauce to go under that
beef stroganoff. Just going in with the butter.
Stir that around. Oh, these noodles are hot. I actually left a little bit of
the pasta water in the bottom of the pan, too. I didn't drain it all out.
And here's a good tip for you. Do not drain your pasta water inside your RV.
There's so much starch in there that it could clog your drain and it could
clog your pipes. Make sure you drain that water into a bowl and then later
dispose of it outside.
Oh yeah. This is looking good. Hey Kev, is the crew on the way? Yeah, they
just texted me. They should be here in about 30 minutes. Awesome. Look how
pretty that is. Oh, it's going to look great under the beef stroganoff. I'm
going to need a taste of that. That's going to be good.
All right, we are hot. We're getting there. Look how rich and meaty that is.
Those mushrooms just add in. And you could make this actually vegetarian
with the portobella mushrooms. Chop those up super fine or chop them up as
big as you want. But you could do the same thing if you're vegetarian. You
could use a mushroom stock rather than the beef stock. I'm just taking out
these because I know a couple of my crew members are picky eaters and they
may not like seeing the stems. Last but not least, just to make this a
little bit more decadent and a little bit more special for the crew, I'm
adding a little bit of half and half. All it's going to do is just add a
little bit of richness and make it look super creamy. At the very end, I'm
also going to hit it with a little bit of sour cream. Dollop it on their
plate if they want it. It just goes hand in hand with stroganoff.
Give it a stir. It just made it a little extra creamy. Look at that
beautiful color. This is how I plate it. I get a little bit of noodles
first. Make sure they're not sticking together. Get a nice bed of noodles. I
like to make a little well in the middle. because the meat will pile up
there and then get a little bit of the meat right in the center. Oh my gosh,
look at that contrast between the dark meat and the mushrooms there and that
creamy sauce. And then I do a little dollop of sour cream right in the
middle. That'll just add to the sauce. Hey Kev, you want to come give it a
taste? Sure. And that's my RV Eats beef stroganoff. Let's taste it. Grab
some meat. Get a noodle. It's going to be hot.
The meat is so tender. It just melts in your mouth. It's been cooking in
there all day. I grab a little. I can taste the fresh herbs that cooked
alongside with the meat. It really is delicious. You think they're going to
like it? I think they're going to like it. Awesome. Come on, guys. Make a
plate.
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