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I tried beef-stroganoff recipes from Robert Irvine, Ree Drummond, and Rachael Ray, and the best calls for pickles instead of mushrooms

Beed-stroganoff recipes from Robert Irvine, Rachael Ray, and Ree Drummond.
I decided to compare beef-stroganoff recipes from three different celebrity chefs.
  • 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.
Ingredients for Robert Irvine's beef-stroganoff recipe.
Robert Irvine's ingredient list for beef stroganoff was straightforward.

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.
Seasoned beef in a bowl.
I seasoned the sliced beef before working on other steps in the recipe.

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.
Beef being braised.
I braised my beef with mushrooms and onions.

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.
Sauce for beef stroganoff.
Robert Irvine's sauce smelled like it would have a classic beef-stroganoff flavor.

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.
Beef Stroganoff, as per Robert Irvine's recipe.
Robert Irvine's beef-stroganoff recipe was almost my favorite of the three.

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.
Beef-stroganoff ingredients, per Ree Drummond's recipe.
The use of brandy stood out in Ree Drummond's ingredient list.

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

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

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.
Beef, sauce, and vegetables in a pan.
I made a sauce for the beef stroganoff with beef broth and brandy.

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.
Beef stroganoff, as per Ree Drummond's recipe.
I liked the addition of carrots in Ree Drummond's beef-stroganoff recipe.

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.
Beef-stroganoff ingredients, as per Rachael Ray's recipe.
I was surprised that Rachael Ray replaced mushrooms with pickles in her beef-stroganoff recipe.

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.
A can of beef consommé.
I'd never used beef consommé before making Rachael Ray's beef stroganoff.

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.
Sauce for beef stroganoff, from Rachael Ray's recipe.
I was excited to try Rachael Ray's beef-stroganoff sauce.

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.
Beef, onion, and pickles in a pan.
I cooked the meat, onions, and pickles in a pan.

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.
Beef stroganoff, as per Rachael Ray's recipe.
I surprisingly loved the addition of pickles in Rachael Ray's beef-stroganoff recipe.

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.
Beef-stroganoff dishes from Robert Irvine, Ree Drummond, and Rachael Ray.
Out of the three beef-stroganoff dishes, I liked Rachael Ray's the mostS

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.

Read the original article on Insider

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