You did a marvelous job cooking and explaining step by step. I will give this a try this weekend. Thank you so very much.

That looks amazing! I love your recipes. But mostly, it's so relaxing watching you cook with the music you pick. Thank you!

Made #3 for Christmas dinner 2023, and this dish rocks! Thank you! What a great recipe! Topped Arborio rice with it with buttered green beans on the side...wonderful!

Daumen hoch klasse super 🍽💯✨️👍

The holy trinity.

Спасибо❤❤❤🎉Говядина с грибочками-огонь😊

Boa tarde. Difícil escolher qual fazer. Todas deliciosas. Gratidão.

j"aime ta facon de cuisiner

Excellent ❤😊! Thank you

Зачетно! Жги еще!

შესანიშნავი რეცეპტებია, მადლობა დიდი!💖💖💖👍👍👍🇬🇪🇬🇪🇬🇪

Thanks so much 😃

I hated the first recipe, it would be far better if you brown the beef first in a bit of cooking oil rather than adding the onions and water straight away because you're essentially just boiling your beef which doesn't produce any maillard reaction and no fond. Even though you added corn starch it was still watery because you never let the sauce reduce since it was always cooking with a lid on. You also don't want to add butter to the mushrooms before they have released some of their liquid and want to suck up liquids again. You can throw them in a dry pan or just add a tiny bit of oil but the water content of butter will again prevent getting a deep rich colour. Adding thyme instead of just parsley/bay leaf seems like it would upgrade the recipe too. 2nd recipe, better start by browning your beef, colour shows me you are overworking it or not using high enough heat. Switch the sour cream for creme fraiche, it will taste better and add some garlic to that dish aswell. I like to add a splash of veal fond to intensify the creme sauce rather than it watering down the intensity of the beef flavour. 3rd recipe, won't marinating the beef in red wine make the alcoholic liquid penetrate the meat and lead to there being an alcoholic taste of the beef? Not sure if that is your desired outcome but I would rather use a red wine vinegar mixed into to a more traditional marinade. Again you added butter before cooking the mushrooms instead of just using the baconfat. Cook them in the fat with salt until they lose most of the water content, then add the butter. Also use the back of your knife when scraping garlic off the garlic masher instead of the sharp blade, you will dull out the blade quick if your scrape it against metal.

Почему вы не убрали узелок от лука он вредный и не приятный на веус

О БОЖЕ .......что такое "это" чёёёёрное.....

You did a marvelous job cooking and explaining step by step. I will give this a try this weekend. Thank you so very much.