The Pat Kenny Show Friday Food with Gary O'Hanlon
Nov 7, 2025
In this engaging segment, Gary O'Hanlon, an acclaimed executive chef and co-host of the Dishing It Out podcast, introduces his take on classic beef stroganoff. He delves into its intriguing Russian-French origins and suggests the best cuts of beef for flavor. Gary shares his essential ingredient list and walks through the process of searing beef, managing heat, and building a rich sauce. He emphasizes the perfect finishing touches and serving suggestions, making this dish a quick and delicious option for colder evenings.
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Sear First, Then Soften Veg
- Sear seasoned beef quickly on high heat to lock in juices and develop colour before tossing the pan too early.
- Add onions and mushrooms next, season again, and soften them without browning too much.
Cook Paprika Gently
- When adding dry spices like paprika, lower the heat to medium and stir frequently to avoid burning while releasing flavor.
- Cook the spice on medium for about two minutes, stirring every 20–25 seconds to reactivate its aroma.
Core Flavours And Texture Tricks
- Smoked paprika and Dijon mustard are core to the stroganoff flavour profile and should not be omitted for authenticity.
- The flour helps restore sauce thickness after sour cream thins when heated.