Browning Beef for Beef Stroganoff

Video Transcript

"RICHARD BUCCOLA: Hi, this is Rich Buccola of New York City. And today, on behalf of Expert Village, I'm going to show you how to make beef stroganoff. All right, we're going to start by browning our meat and we're going to get a nice medium heat underneath our skillet. We're going to add about two tablespoons of butter and about two tablespoons of olive oil, and we're going to let that get really hot. All right, now that we have our oil and butter hot, I'm just going to lower the flame to a low flame and start to put in my meat to get it brown on all sides. And I don't want to overcook this really too much. I just want to get it started to get brown. And once it's brown, I'm going to add our onion and our mushrooms and let them all cook down for about four or five minutes. These we're only going to cook for a quick minute. They're pretty much--a minute on each side and they'd be nice and brown. All right, I'm just stirring them up trying to get everything nice and brown. All right, you don't want to really walk away from this. You just want to pretty much stay here at your stovetop and start to get everything nice and brown. All right, I lowered my flame to a nice simmer now and you see all the meat is nice and brown. So this is how you wanted it to look. Just keep stirring, make sure all--you don't want to overcook it 'cause you don't want the meat to get too tough. This is tough sirloin though so it's really not going to happen. Just don't want to overcook it though 'cause we're gonna--I like my meat to just be like on the rarer side. It tastes better. Just brown these up. And when we come back, we're going to actually add our mushrooms now and our onions."