stroganoff

[Anonymous No.15292152]

I made Sam the cooking guy's meatball stroganoff, it was pretty good overall. The meatballs are made of veal, pork, beef, salt, pepper, garlic, ricotta, parm, panko, egg and were kind of bland. any ideas on making them better? Thanks

[Anonymous No.15292162]

>>15292152
Follow a recipe from an actual chef and not an e-celeb. Repeat. Learn to taste your food and adjust seasonings to your own preference.

[Anonymous No.15292173]

>>15292162
so, I should taste raw pork to make sure the seasoning is ok? i don't know if I'd call him a "chef" but he owns his own restaurant, do you? Fuck him anyways, and you too, just asking for some ideas. jeez

[Anonymous No.15292184]

>>15292173
>should taste raw pork to make sure the seasoning is ok
You break off a little piece and cook it in a pan. Takes less than a minute. I don't own a restaurant, but I've worked in quite a few, and that's common practice when we don't have a tried and true recipe for something like that.

[Anonymous No.15292235]

>>15292184
good call , i did that with meatloaf at a restaurant I worked at and I'm ashamed I didn't think of that with this. i have no aspirations to be a chef, just wanna cook tasty meals. There was plenty of salt, the meatballs are just missing something. I will retry and add spicy mustard to the mix. what say ye?

[Anonymous No.15292265]

>>15292152
Those meatballs' ingredients are Italian, and you're putting them on a Russian dish, so there's a mismatch. You can still do meatballs but ditch the Italian American aspect of the ricotta and parm, etc. After searing the meatballs, deglaze the pan with a little white wine, beef stock, stir in tempered sour cream and a little dijon mustard.

[Anonymous No.15292290]

>>15292235
the place i work at cooks off a bit of finely diced pancetta and caramelizes onions in the fat, then grinds the resulting mixture into the meatball mix, it really adds a lot of moistness and flavour.

[Anonymous No.15292293]

>>15292235
I wouldn't personally add any MORE ingredients to the meatballs. There's plenty there already, and if anything I'd get rid of something (like the ricotta) and then just adjust seasonings until it's no longer bland. I mean, if anything you could add in a little of the fresh dill. Add the mustard to the sauce. Also, I just looked this guy up and he's not a chef. He's a youtuber who opened up a restaurant selling meme tacos based on his youtube notoriety. I also looked up this recipe and he uses frozen meatballs, so I don't even know what to say...

[Anonymous No.15292313]

ok , i will come back in the near future and remake with russian bitokes ? 4
cup butter
1
medium onion
1 12
lbs ground beef
1
egg
14
teaspoon pepper
14
teaspoon thyme

[Anonymous No.15292319]

thanks for the advice friends, I will make you proud on my stroganoff journey.

[Anonymous No.15292350]

before i go for the night, would you guys at least eat what I made?

[Anonymous No.15292396]

>>15292152
Q: What do you call a cow masturbating?

A: Beef Strokin’ Off!

[Anonymous No.15292431]

>>15292396
good night ck

[Anonymous No.15293108]

>>15292152
>veal, pork, beef, salt, pepper, garlic
ok, ok, ok, sounds good, ok
>ricotta
dropped

[Anonymous No.15293118]

>>15292313
Anon I’m afraid that 1 egg won’t do much against 12 lbs of ground beef, 14 teaspoons of pepper, and 14 teaspoons of thyme

[Anonymous No.15293263]

>>15292152
>panade
>minced onion
>splash Maggie or soy
Sams a fag

[Anonymous No.15293504]

>>15292152
Pinch of ceyenne. Old saucier's trick. Wakes up the flavors.