-We're here, and we're back.
We're in the test kitchen
at Munchies, Vice Headquarters,
Williamsburg,
Brooklyn, New York.
United States of America.
Okay, so, beef stroganoff.
That's what
we're here to make today.
I didn't grow eating
beef stroganoff. Did you?
Yeah. Same. Did you? No.
Shaking her head no.
No one ate beef stroganoff
growing up?
Actually, I feel like a lot
of people did eat it growing up.
You've never -- Ian has
has never had beef stroganoff.
Breaking news.
[ Crickets chirping ]
Well, ladies and gentlemen,
this is an exciting time
to be alive for Ian anyway.
For the rest of you,
I don't know,
but you can witness greatness
about to happen
when Ian has his first bite
of beef stroganoff.
Now, what is beef stroganoff?
Because Ian
certainly doesn't know.
Well, beef stroganoff
starts with one thing,
and one thing only.
And some other things.
Beef. [ Laughs ]
It starts with beef, okay?
We are gonna use beef
tenderloin in this.
It's gonna be really tender.
This is something that's
gonna cook very quickly,
and you have it in the freezer,
though,
because that
makes it easier to cut.
Okay. So, you don't want
to freeze it all the way
because you can't cut it, then,
okay?
You always want to cut things
against the grain.
And so that means you're gonna
cut it like this
and cut it into strips this way.
Beef stroganoff won a contest
in 1891 in Russia.
This guy, a French chef
named after the person
he was a chef for,
who was a very rich guy.
The guy was
the Count Stroganoff.
I heard that they cut it into
strips and used tenderloin
because it's easier to chew
'cause the old guy
didn't have good teeth.
But evidently, also, this story
does even hold up
because the count died,
like, 100 years before that.
So I don't know.
Who's to say?
But that's what
we're gonna do here today.
And if you can't afford
beef tenderloin,
you can use ground beef.
You don't get to use,
like, stewing meat
because that's gonna increase
your cooking time drastically,
so...
Something my mom
used to make all the time --
She would take ground beef
and cook it.
This is absolutely horrendous,
also. I'm not gonna lie to you.
And she would add in
frozen corn,
cream of mushroom soup,
and cream cheese,
and then we'd eat
that over, like, pasta.
So it's kind of like
beef stroganoff a little bit.
I don't think we had
a name for it.
It was just, like,
beefy cream cheese.
[ Laughs ]
Cheap creamy beef.
I don't know.
My mom is a good cook.
She'll watch these videos.
Hi, Teresa. Mom.
I always call her Teresa, too,
just to piss her off.
Boom!
We're gonna cut some mushrooms.
So, after World War II,
the soldiers and stuff,
when they were overseas,
brought this dish back.
It was a time
of convenience products.
Frozen and canned food
were all the rage.
Regardless, this dish
has had a lot of variations.
People do whatever
they want with it.
You know, you could use cream of
mushroom soup if you want.
But the style,
the technique of this,
if it was invented, in fact,
by this French chef in Russia,
the browning of the meat,
it has a lot
of French technique.
But then one thing
that makes it very Russian,
aside from the name,
is the sour cream.
So, at the end, this is gonna
stew for a little bit.
It's gonna cook, and then
you're gonna finish it
with some sour cream.
We are going to melt
this butter.
A little bit of oil.
Because oil has a higher
smoke point than butter does,
it's just gonna neutralize it so
it won't turn to browned butter.
I don't know. I don't know
the science behind it, man.
Come on. Jesus.
Getting a history lesson,
a recipe, and what else?
Science. Science lesson.
Science and history.
While that's happening,
I will slice up my onion.
Just thinly slice
your old onion here, as well.
I'm gonna put it on the side.
♪♪
What if I put my hand over it
and not even notice?
It would just slice
straight through,
and I would just like, "Ugh!"
Yeah, I would.
I still can't believe Ian's
never had beef stroganoff.
So, what are your expectations
of beef stroganoff right now?
-It's gonna taste great,
but this feels like it's a step
or two above Hamburger Helper.
-I think you're gonna be
pleasantly surprised.
-I don't feel like it's
challenging or expanding
the palate that I already have.
-Ian, my friends, is a snob.
[ Laughs ]
[ Laughs ]
In the edit,
I'm gonna to watch it again
and say put in the part
where Ian acts like a snob.
[ Laughs ]
You know,
he drives me to drink, okay?
They do it.
They make me do it.
It is true.
Everything's edited.
They make me look the way
they want me to look.
I'm a very sweet and
innocent person. I'm quiet.
I'm not that funny.
[ Both laugh ]
Oh, that's a joke.
I'm hysterical. [ Laughs ]
At least
I laugh at my own jokes.
Okay,
let's get back to this, though.
I'm gonna put some flour
onto my beef.
I've measured out salt.
I think it's, like, 2 teaspoons.
And I'm gonna toss it all
together, okay?
The flour on this, it's gonna
do two things right now.
It's gonna help it brown,
but then, also,
it's gonna help thicken up
the sauce a little bit.
Oh, my God.
Guys, I have a huge crush.
You want to know who it is?
-Yes.
-Pete Davidson.
He's such a babe!
I watched his comedy special
last night,
and I was just, like, laughing
and staring and stalking him.
[ Laughs ]
Pete Davidson,
if you're ever watching,
or if anyone out there knows
him, I can cook for you.
-All right. We're gonna
brown our meat now.
I'm just doing this
in a single layer.
I don't want to overcrowd
my pan.
Need to get some good color
on it.
This is the loving-care
portion of this.
Okay?
You don't just dump it all in.
You got to take your time.
Brown it.
What else about Pete Davidson?
Let's learn more about him.
I'll give him a hug.
And more.
[ Laughs ]
I'm not drinking right now.
But if you're watching this
Sunday morning,
hair of the dog, my friends,
Sicily, Sicily, Sicily.
We got a lot of catching up
to do
'cause I haven't said
"Sicily" once.
I love it that people, like,
Sicily me.
I was walking down the street
the other day,
and someone yelled, Sicily."
Like, I don't know where it came
from. I just heard it.
I was just like....
-[ Laughs ]
-All right, we're gonna
add our onion right in here.
Don't forget to season it.
A little bit of salt.
Let it soften.
But all that at the bottom
is good.
I'm gonna add some white wine
into this,
and it's gonna deglaze it.
All that good flavor.
It's delicious.
Let these soften and brown.
All right, garlic will go in.
Ooh, smell that garlic?
Okay, we're gonna add
the white wine.
Just deglazing that.
It's gonna reduce slightly.
Our mushrooms go back in, along
with all the juice
that's in there.
We're gonna throw in
all the beef.
We're gonna add
beef stock on in.
We're also gonna add my favorite
ingredient -- mustard.
'Cause it wouldn't be a dish
with me without mustard.
Just a little bit.
Add a nice tanginess to it.
The Dijon.
Gonna bring this to a simmer.
And we're gonna let that cook
for about 12 minutes or so.
It's gonna reduce down
just enough.
Now we wait, wait, wait, wait
for it to simmer and reduce.
Gonna cook my egg noodles,
as well,
for about seven
to eight minutes.
You don't want to overcook them,
really.
Why are they called
egg noodles?
"As their name implies,
they have more egg mixed in
with the wheat and water,"
so it's just more egg.
Stupid.
They have more cholesterol
than pasta.
This is not a healthy dish.
That's why you watch me, right?
You're not coming here
for health.
You're coming here for Sicily.
Sicily. Sicily.
Sicily.
All right.
Pasta's al dente.
Dump it in here.
Pasta's good.
We're gonna add the sour cream.
Not just a little bit --
2 tablespoons.
Worcestershire sauce.
Oh, my gosh. Just gonna put some
black pepper in.
Cha-cha.
You know I love a good
cha-cha-cha.
Now, some people will serve
their stroganoff over noodles,
and that's fine.
Or over rice.
I like to toss
the noodles into this.
Okay, I'm gonna add
in some parsley, as well.
This just kind of brightens it
up a little bit.
I got a plate over here,
but, instead, I'm just gonna
eat it right out of this
'cause why not?
It's my show.
I can do what I want, okay?
♪♪
[ Laughs ]
[ Laughter ]
Mmm-mmm!
I love it.
Oh, Ian.
Come over here.
Okay.
I'll make you the perfect bite.
Here comes the airplane!
Come on,
I'm gonna feed you.
Ready? [ Laughs ]
All right. Feed yourself.
You know, Pete Davidson,
this could be you.
What do you think?
-It's good.
There's a little more going on
than I thought.
I think the Worcestershire
and the mustard go a long way.
You know,
there's a lot more to it.
-You hear that?
A lot more to it.
Pete, if you're watching,
hit us up.
-Hit me up, boo.
-And for the recipe,
click the link below.
-I have more to say
to Pete, though.
-All right.
You go ahead.
-Pete Davidson, hit me up,
all right?
Also, for the recipe,
click the link below.
♪♪
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