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Review: Which Celebrity Chef Has The Best Beef-Stroganoff Recipe? - Business Insider

2023-11-13T14:38:17Z

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I tried beef-stroganoff recipes from Robert Irvine, Rachael Ray, and Ree Drummond.

I wasn't a fan of the use of brandy in Drummond's sauce, but Irvine's had a great, classic taste.

Ray's recipe called for pickles instead of mushrooms, which was a great addition.

Beef stroganoff is one of my favorite dishes. Most iterations I've had consisted of soft chunks of meat, sautéed mushrooms, and a sauce that's almost as signature to the dish as the beef itself.

But I'd never landed on a go-to recipe for making it on my own.

I decided to try beef-stroganoff recipes from Robert Irvine, Ree Drummond, and Rachael Ray to find out which homemade version I liked best.

Here's how the recipes stacked up.

The ingredients for Irvine's recipe were classic. Robert Irvine's ingredient list for beef stroganoff was straightforward. Lauren Harkawik

Irvine's recipe was fairly simple.

His ingredient list included beef-stroganoff basics like sliced beef, wine, and mushrooms.

The chef said to season the beef and set it aside. I seasoned the sliced beef before working on other steps in the recipe. Lauren Harkawik

Irvine called for bottom-round beef to be sliced, seasoned, and set aside.

The recipe said to use paprika, but I accidentally used smoked paprika. It slightly threw off the meat's flavor, so I recommend sticking with the original.

The meat had to braise for a while. I braised my beef with mushrooms and onions. Lauren Harkawik

The meat, mushrooms, and onions were braised in a combination of wine and broth.

Irvine said the meat should be fork-tender after 25 minutes, but it wasn't quite done, so I waited five more minutes.

Irvine's sauce was made with horseradish and sour cream. Robert Irvine's sauce smelled like it would have a classic beef-stroganoff flavor. Lauren Harkawik

I removed the meat and mushrooms before adding sour cream and horseradish to the pan to make the sauce.

The aroma assured me that I was heading toward a classic stroganoff flavor.

I loved the addition of horseradish in Irvine's recipe. Robert Irvine's beef-stroganoff recipe was almost my favorite of the three. Lauren Harkawik

The ingredients were tossed together, served over egg noodles, and garnished with parsley.

I really enjoyed the flavor of this dish, especially the slight kick from the horseradish. Had another recipe not blown me away, I would've picked Irvine's as my favorite.

Drummond's ingredient list included brandy. The use of brandy stood out in Ree Drummond's ingredient list. Lauren Harkawik

Drummond's beef-stroganoff recipe was interesting because it included brandy in the sauce.

I cubed and cooked the beef before setting it aside. I cubed the beef and cooked it in a pan. Lauren Harkawik

Drummond's recipe called for sirloin steak, which is a relatively affordable cut. Unlike the other recipes, she called for cubed beef instead of sliced beef.

I cooked the meat and set it aside before making my way through the rest of the recipe.

I cooked down brandy and beef broth to create the base of the sauce. I made a sauce for the beef stroganoff with beef broth and brandy. Lauren Harkawik

Drummond's sauce was created by cooking mushrooms, carrots, and onions in brandy and beef broth until the liquid was reduced. She also said to add some cornstarch as a thickener.

Once that was done, I added Dijon mustard, sour cream, and the meat.

Even with the cornstarch, the sauce came out a little thinner than the others.

The carrots added a nice pop of color, but I wasn't a fan of the overall flavor. I liked the addition of carrots in Ree Drummond's beef-stroganoff recipe. Lauren Harkawik

The finished dish looked relatively similar to Irvine's, but the carrots made Drummond's stand out.

Although I typically like brandy in recipes, it didn't work for me in this one. The flavor seemed a bit too strong compared to the Dijon mustard and sour cream.

I went into Ray's recipe with some skepticism because it omitted mushrooms. I was surprised that Rachael Ray replaced mushrooms with pickles in her beef-stroganoff recipe. Lauren Harkawik

To my surprise, Ray's beef-stroganoff recipe didn't call for mushrooms. Instead, she opted for cornichons, which are small, tart pickles.

Because of the swap, I was skeptical about how the final dish would turn out.

Ray recommended making the sauce first. I'd never used beef consommé before making Rachael Ray's beef stroganoff. Lauren Harkawik

The base of her sauce started with beef consommé, a condensed version of beef broth, which I'd never worked with before.

It had a thickness that slightly reminded me of gravy.

The consommé mixture smelled like my favorite kind of stroganoff sauce. I was excited to try Rachael Ray's beef-stroganoff sauce. Lauren Harkawik

Ray's recipe called for thickening the consommé by mixing it into a roux. From there, I added Dijon mustard and sour cream.

The mixture instantly smelled like the traditional stroganoff sauce I was used to, so I was excited to try it.

I cooked the meat and onions before adding in the pickles. I cooked the meat, onions, and pickles in a pan. Lauren Harkawik

Ray's recipe called for beef-tenderloin fillet, an extremely nice — and pretty pricey — cut of meat.

After slightly cooking the beef and onions, I added the pickles.

Ray's dish was tender and the pickles were a great addition. I surprisingly loved the addition of pickles in Rachael Ray's beef-stroganoff recipe. Lauren Harkawik

I placed the meat, pickles, and onions over egg noodles, poured the sauce on top instead of mixing it in, and garnished the dish with parsley.

Although I wouldn't have thought to use such a fancy cut of meat for beef stroganoff, I'm not sure I'll ever look back — it was tender and incredibly delicious.

I might add mushrooms if I made this again, but I wouldn't skip the pickles. They added an interesting crunch and sourness to the dish that I surprisingly enjoyed.

Ray's beef stroganoff was my favorite. Out of the three beef-stroganoff dishes, I liked Rachael Ray's the mostS Lauren Harkawik

Although I enjoyed the diversity of the dishes, I liked Ray's the best. Given that it didn't include mushrooms (a staple stroganoff ingredient) and included sour pickles, this wasn't what I expected.

Ray's recipe was also so simple that even with prep, I was done in under 30 minutes, which is perfect for a weeknight meal.

If I make beef stroganoff again, I'll follow Ray's recipe and add sautéed mushrooms. But I'd also probably borrow the inclusion of horseradish from Irvine.

Click to check out the other celebrity-chef recipes we've put head-to-head so far.

Beef Stroganoff Recipe - Bon Appétit

Cookbook author Beth Nguyen's clever take on a classic beef stroganoff recipe is inspired by a memorable meal she had at a classmate's house in the predominantly white Midwestern town where she grew up. (Read Nguyen's essay about it here.) A few clever tricks make this version distinctly hers. First, she supplants the usual Worcestershire sauce with fish sauce. "You can't taste the fish sauce," Nguyen notes, "but you need it" to deliver a sauce with a powerful umami punch. Next, she replaces wan sliced white button mushrooms with hearty halved and quartered criminis. Finally, she replaces the typical chopped fresh parsley garnish with sliced scallions for a finish with more bite.

"Beef stroganoff has so few rules you don't have to worry about breaking any," Nguyen writes. In fact, there are dozens of interpretations of this 1950s staple of Russian origin, including ground beef stroganoff, ones made with cream of mushroom soup, slow-cooker and Crock-Pot renditions—and those that tell you to simply follow the package directions. Done well, it's one of those main dishes that's fitting for a dinner party or a weeknight meal with the whole family. The key is to make sure nothing gets overcooked. Nguyen opts for skirt steak over rib eye, beef tenderloin, or sirloin steak, pan-sears it in hunks, and then slices and serves it over the noodles and cream sauce so it stays tender and flavorful. To keep the salt level in check, she uses low-sodium beef stock instead of bouillon. One thing to look out for when making the stroganoff sauce: Sour cream can split if added directly to hot liquid, so mix it separately with a small amount of warm sauce to keep it smooth and produce a luxuriously creamy sauce to spoon over those buttered noodles.

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