Beef Stout Stroganoff

Discussion in 'Article Comments' started by BeerAdvocate, Jun 13, 2018.

  1. BeerAdvocate

    BeerAdvocate Founders (17,668) Aug 23, 1996 Massachusetts

    A few key recipe tweaks—including the addition of an Oatmeal Stout—infuse the finished stroganoff with layers of scrumptious flavor and texture, yielding a balanced yet complex version of a nostalgic comfort dish.

    Read the full article: Beef Stout Stroganoff
     
    AZBeerDude72 and Dan_K like this.
  2. Amendm

    Amendm Disciple (328) Jun 7, 2018 Rhode Island
    Premium

    Johnson&Wales Culinary Arts grad. 1987.
    Worked in restaurants for almost 25 years.
    Beef Stroganoff is an all time favorite of mine.

    Excellent recipe, I will try this at home.
    I prefer to use tenderloin so I won't use shio-koji.
    The only other thing I would do different is to cook the mushrooms dry under low heat separately.
    The liquid will slowly come out of the mushrooms, concentrate the flavor, and I can serve the mushroom haters 1st....then add the mushrooms to the pan for the mushroom lovers without having to make 2 separate batches.
    Using Stout is interesting, I usually use dry white wine to keep the color on the lighter side.
    Can't wait to try this, thanks.
     
    #2 Amendm, Jun 13, 2018
    Last edited: Jun 13, 2018
    Urk1127 likes this.
  3. Dan_K

    Dan_K Devotee (482) Nov 8, 2013 Colorado
    Trader

    With the shio-koji and white miso, this would certainly be an interesting Asian-inspired twist on a classic dish. I'd like to try it.
     
    PatrickCT, Urk1127 and FBarber like this.
  4. Squire

    Squire Poo-Bah (2,012) Jul 16, 2015 Mississippi
    Premium Trader

    I'm up for this.
     
  5. tzieser

    tzieser Savant (978) Nov 21, 2006 New Jersey
    Trader

    I’ll save this recipe for the winter. It’s bbq/seafood season for me
     
  6. AZBeerDude72

    AZBeerDude72 Meyvn (1,349) Jun 10, 2016 Arizona
    Premium Trader

    This sounds very good. I will try this out this fall.

    Summer time, I think some beer can chicken is in order!

    Cheers
     
    NickSMpls likes this.
  7. Beer_Line

    Beer_Line Disciple (304) May 29, 2015 California
    Trader

    What makes this dish amazing is Dill. Add dill plz
     
  8. Keene

    Keene Editorial Director (827) Sep 11, 2009 Washington
    Staff

    Fine, we'll give it a shot. You don't have to make a big dill about it. :smirk:
     
  9. Beer_Line

    Beer_Line Disciple (304) May 29, 2015 California
    Trader

    :rofl:
     
  10. Urk1127

    Urk1127 Meyvn (1,299) Jul 2, 2014 New Jersey

    I work in a tavern as a cook. Im going to see if we'll do this as a special one of these days.
     
  11. nc41

    nc41 Poo-Bah (1,610) Sep 25, 2008 North Carolina
    Trader

    Looks good, I love to cook but I don't do complicated stuff either. I haveca timing problem. This one I might try though that looks really great.
     
    Keene likes this.
  12. HorseheadsHophead

    HorseheadsHophead Meyvn (1,434) Sep 15, 2014 New York

    That sounds delish.
     
  13. jakecattleco

    jakecattleco Poo-Bah (1,835) Sep 3, 2008 California
    Premium Trader

    Excellent choice on the oatmeal stout, Barney Flats is definitely one of my favorites!
     
  14. putonyourwalkingshoes

    putonyourwalkingshoes Disciple (327) Jul 31, 2013 California
    Trader

    While the author says that you can use the shio-koji and thus use a cheaper grade of meat I would avoid that. For the amount of labor stroganoff takes I would avoid this but top sirloin is usually the best cut of meat without sacrificing on flavor. That stew meat should be avoided.

    Would recommend integrating cream of mushroom soup as a base. An overnight merlot or cab blend marinade does wonders. I would think the stout could still be used with this regardless. Interesting that Worcestershire sauce is omitted. That's kind of a standard and has much of the soy component aforementioned.
     
    jeebeel and Amendm like this.
  15. BruChef

    BruChef Initiate (190) Nov 8, 2009 New York

    Good call. Worcestershire and Campbell’s cream of mushroom soup were exactly the readily available ingredients my great grandmother used when she lived in Russia, no doubt! :wink:
     
  16. Claude-Irishman

    Claude-Irishman Disciple (308) Jun 4, 2015 New Jersey

    Love Beef Stroganoff. Made with stout sounds delicious.
     
  17. cdilisio

    cdilisio Initiate (53) Apr 18, 2015 Maine

    Made this tonight with leftover sous vide top sirloin. Very, very tasty.
     
    Keene likes this.
  18. NickSMpls

    NickSMpls Meyvn (1,029) Nov 11, 2012 Washington
    Premium Trader

    You have leftovers?
     
  19. cdilisio

    cdilisio Initiate (53) Apr 18, 2015 Maine

    I do?