Beef Stroganoff | How to cook video

by on June 8, 2011

Every once in a while, we take a journey outside of Iran and try a dish another part of the world. Today KShar will share how to cook Beef Stroganoff through another video. Enjoy the video…

Please leave a comment and share this article with your friends and family.

There are currently comments.

{ 10 comments }

Afsaneh Sharif December 7, 2011 at 6:00 pm

Thanks for your videos. I love the way you combine cooking with good taste. If you could have faster versions of your videos, it would be great as sometimes one doesn’t have time to watch the detailed video.

Thanks

KShar December 8, 2011 at 5:33 am

Thank you Afsanedh khanoom, we will try it.

sharareh January 25, 2012 at 9:20 am

HELLO dear k shar..thanks a lot for your cooking..its lovely as always…i just want to ask what kind of sauce you used??how to make that ??/thanks to you :)

KShar January 26, 2012 at 4:52 am

I showed it all in the video, did you watch it all? it is sour cream sauce. please watch it again, if you still had problem please let me know. thank you so much

sharareh January 26, 2012 at 5:56 am

salam kshar jan…merci ,i watched it again …thanks a lot …if any thing im gona ask you for sure…have good day :)

KShar January 27, 2012 at 1:27 am

good for you sharareh khanoom

aida June 22, 2012 at 5:24 pm

hi. i couldnt find the video of sour cream sous.pls send me a link of that.i wanna to make beefsraganof but im not able to make its sus.
tnx alot

KShar June 23, 2012 at 1:27 am

The sauce is 4 portion of sour cream (you buy it at store where they sell dairy product) add to it one portion of milk. No flour and no cheese please. for Beef Stroganoff.

shirin sherkat September 3, 2012 at 11:00 am

Thank you Mr. KShar, I love your videos and I LOVE your kitchen :) and loved the idea of the french fries “KShar’s way “.. I am going to use that for Khoreshte gheyme as well

KShar September 4, 2012 at 2:31 am

Thank you so much for your kind words. keep it cooking

Comments on this entry are closed.

Previous post:

Next post: