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Sous Vide Beef Rib Stroganoff

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  • tamidw
    replied
    I will have to try this sometime. My husband loves a good stroganoff and I'm always searching for good recipes to try! I don't care for mushrooms but do make stuff with them for him. I guess that's what love does... or something like that! I try to compromise and just don't put as many in so it's easier for me to pick them out and add them to my hubby's plate. Haha!

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  • Sam6687
    replied
    this looks incredible, i think i will be making this very soon.

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  • GolfGeezer
    commented on 's reply
    I do something very similar. Many times, the local market will have a New York choice on sale (extra 30% off kind of thing). I do a front sear on it (gasser or griddle), thinly slice and let it heat/cook in the sauce. I do like the great sauce recipe you posted!

  • gcdmd
    replied
    Brisket flat sous vide or in the slow cooker might be worth a try.
    Last edited by gcdmd; August 3, 2021, 05:19 AM.

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  • TripleB
    replied
    Looks dellicious. We make beef stroganoff with left over Tri-Tip. Get a few meals out of the TT.

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  • bbqLuv
    replied
    great looking and must taste as good as it looks.
    I bet it pairs well with PBR.

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  • zupanj
    replied
    This sounds really good. It is now on my list to try.

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  • klflowers
    commented on 's reply
    Troutman, plus it was easy, brown the meat, add water, the boxed noodles and whatever was in the little paper packet, 20 minutes later done. The only thing I liked better was the Banquet boiling bag chicken a la king. I used to get those for around a quarter an bag. Early sous vide...

  • Troutman
    commented on 's reply
    I remember when HH was all the rage; fast, easy and cheap !!! Kinda like the way I used to roll !!

  • Troutman
    commented on 's reply
    Yea never tried with chuck. Slow cooker would do the trick plus you'd have more fat for flavor.

  • Troutman
    commented on 's reply
    Yea that's the more classic way of doing it. Try it with lightly smoked meat, next level man !!

  • Willy
    replied
    Lookin' good!

    My wife makes a stroganoff that's pretty similar to yours. The big difference is she uses thinly (≈ 1/4--3/8-inch thick) sliced strips of dry-brined and peppered filet and sears them on both sides, leaving 'em medium rare-ish. Then, into the stroganoff mixture at the end, so no further cooking of the beef. Tasty!

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  • Larry Grover
    replied
    Dang, I'm down for some of this!

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  • ofelles
    replied
    That looks pretty close to the one I make in a slow cooker using chuck. Might try it with the ribs next time. Thanks!

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  • AverageJoe
    replied
    I literally had to stop myself from drooling while I was reading this.

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