In the video, I show the Russian recipe which includes tomatoes. It is from a later version of the book as I did not have access to an image of the original 1871 edition. Obviously, this has caused confusion for my Russian reading audience 😂 Tomatoes were, indeed, added in later editions.
@@jonathanbair523 you can find allspice in any supermarket, ground is more common but there's also whole. like it's right there by the salt and pepper and most spice sections are alphabetical. there's no need for quotes it's called allspice. For the Russian mustard you'll probably need to find some sort of specialty market (or just use Dijon mustard that you can find in any grocery store like Max suggested)
As a Russian, let me just say that your pronunciation is super impressive! Also here at home we actually have a copy of A Gift to Young Housewives, only ours is a bit more "modern", but still a reprint of the 1901 edition, so it's in Old Russian. Quite a heavy book. Edit: Just noticed the Ursaring plushie. A bear! Neat detail! Edit 2: Oh, yes, the version with mushrooms is the one my late grandma would make every now and then, actually!
It's great that he spends so much effort to pronounce every language correctly. And for once, I get to read such a comment before that "no! it's terrible, he doesn't pronounce everything 1000% perfectly as a native speaker would!" people arrive.
@@GlobalOutcast I noticed it a long time ago with other languages, actually! Been a fan for... gosh, a very long time, I think, even before he got married and moved to a new house. He always puts a lot of effort and care into his videos, and it's truly wholesome and just really, really nice.
@@patron8597 I can't speak for the entire nation, obviously, but I always get excited when people try to speak Russian or say Russian words. It may not be perfect, but does it really need to be? It's the effort that counts, and it's always very, very much appreciated. But even if someone messes up the pronunciation, correcting them politely will help them more, and good manners literally cost nothing.
I remember my mom adding mushrooms and a splash of white wine. She used egg noodles and always dolloped a tablespoon of sour cream on our serving with a sprinkle of spicy smoked paprika. Served with a small salad too. I love how versatile the stroganoff recipe is. Thanks for this episode as it brought back some fond memories. Great winter comfort dish and inspired to make again.
I use red wine; a burgundy to be exact. I think red goes with beef better. I once used a dash or 2 of red wine vinegar when out of wine... it was... different. Tangy!
You should do a mini series of comparing established recipes and their modern counterparts. Beef stroganoff vs hamburger helper stroganoff; mac and cheese vs kraft dinner; meatloaf and sides vs frozen hungry man meals It would be interesting to see what they've kept the same vs changed
This would be cool, staying with Imperial Russia a bit longer, with Olyvie salad comparing the alleged original Belgian restaurateur with the soviet and modern day variation where anything fancy is replaced with more mundane options, plus mayo.
I feel like currently there is a shift in how some people make Mac and cheese. Growing up in a black house in the north east, we added egg, now I know many more people cross cultures doing a roux . And I think the tini mac is a good time landmark of this
The funniest thing is that this dish made it back to Russia through America and other Western countries. In the old days, like in the recipe that was shown in the video, it was called "Говядина по-строгановски", "Beef how Stroganov does it", and this is how the dish would've been called in Russian, but nowadays in Russia it's called "бефстроганов" - "beef stroganov". Full circle.
The current name would even be more accurately transcribed as “befstroganov” - it’s a compound word and the “bef” part obviously carries no meaning in Russian, so most speakers probably don’t even think about what the dish name actually means. It’s the same with the beef steak becoming “bifshteks” (бифштекс).
Instead of translating it as "how Stroganov does it", I'd say a less cumbersome translation would be "Beef a la Stroganov". After all, in English we say "pie a la mode" or "chicken a la king"
@@mikeroman5208 We used and still use "a la" - "а-ля" - in Russian as well, and this isn't it. We loaned a lot of words and expressions from the French language (god I hated to read classic Russian literature in school because a lot of it used snippets (or sometimes pages) of pure French text with Russian translation on other page).
I will make this for my father in law. His favorite meal I ever made was a Stroganoff. And he still talks about it. We were snowed in, my boyfriend, now husband and Pop. I made a beef stroganoff with noodles and broccoli. I put it on a square plate and garnished with Italian parsley. Pop loves my meals, so for his 83 rd birthday, I will make him the best Stroganoff ever ! Thank you.
Please do get very tender meat. Our old tummy can't handle meat very much and I've stopped red meat in my 40s and take a little occasionally for the body needs some.
Hi Max! Long time Hungarian viewer here! if I may give you a few tips on visiting Budapest: try lángos (it's a kind of savoury, fried street food, made similar dough as a a doughnut I guess),! But don't bother with all the fancy newfangled variatons, go for the simple sajtos-tejfölös (sour cream and grated cheese) option. Also give kürtőskalács (funnel cake) a try, the traditional walnut ones are the best in my opinion. If you can find a good restaurant, definitely try Hungarian gulyásleves (goulash soup) and halászlé (fish soup) or pörkölt (ragout) with nokedli (small dumplings). For sightseeing, take the cog-wheel train up to Buda castle to see the great Gothic church of king Matthias Corvinus and the Neoclassical palaces from the reign of Maria Theresia. The Halászbástya (Fishermen's Bastion) is fine but always overcrowded. Take a stroll on the Margit-sziget (Margaret Island) or in the Városliget (City Grove) with the Vajdahunyad castle replica (also the Zoo and Botanical Garden right next to it), which are both the most popular recreational areas of the city. Maybe take a boat trip on the Danibe river, that way you can enjoy the view of the belle époque palaces on the banks. The most touristy areas are of course along the river with the lovely bridges and the magnificent Neogothic Parliament building and whatnot. Other very spectacular (and crowded) areas are along the Kiskörút and Nagykörút (Small and Large Boulevards) encircling the downtown of the Pest part of the city, where famous hotels like the Astoria or the New York and the National Museum are located. The Andrássy sugárút (avenue) is also a beautiful street lined with former noble palaces (now mostly housing embassies), and it leads to the Hősök tere (Heroes' Square) with the Millenium Monument and museums for fine arts. Overall it can be a very pleasant city with very vibrant places - but I have to warn you about the great number of pickpockets and beggars, unfortunately.. I hope you will have a great stay! All the best from Hungary, sorry for the long post 😅
Wow what an exhausting list of tips and recommendations. Incidentally I was talking with my colleagues about what to do in Budapest and it seems there is a lot to see. It's couple of hours by a direct train for me so I definitely plan to visit. Perhaps when Max will be there as well 😂
I’ve just come back from a 2-day trip to Budapest and all I can say is… 2 days weren’t nearly enough! I’m already thinking about coming back again this year for a week or two. What a magnificent city - and *what a culinary scene!* Just in the neighborhood where I was staying you had Mongolian, Nigerian, Bangladeshi, Ukrainian, Brazilian places, and so on and so on… mind-blowing. Langos was an absolute revelation! It was also pretty strange to me as a Russian because we have a deep-fried dough dish (pyshki) that tastes exactly the same, but is eaten as dessert with powdered sugar. But yeah, sour cream and cheese (and a touch of parsley) was more than enough IMO, hearty and scrumptious without being too much. As for goulash and paprikash, I just wanna give a shout-out to a place called Klauzál near the main synagogue which has incredible vibes, especially if you drop by before the rush hour and have the place all to yourself. And obvs the food was insane. Max, if you’re reading this, put it on your itinerary! (Along with Oliviks Kitchen, which is the very cozy Nigerian buffet run by a lovely family. Their jollof rice was bomb) Also I’d bet Max would get a massive kick out of the Star Wars museum (which is unfortunately closing down in April). Loved the Ferris wheel (even though I’m rarely into such ‘tourist-y’ stuff), the Living Memorial has such an amazing story behind it, oh and the Music Hall doesn’t seem to be on most must-visit lists but it absolutely is one - not only for the incredible architecture, but also because it has by far the best souvenir shop compared to all the tourist traps in the downtown :D Sorry, I ended up going on a tangent as well - but hey, that’s just how impressive the city was. I can’t stop thinking about it!
With all the different restaurants around the NYC area, no one really does street food from other countries. The restaurants generally don't cook such food.
Man, modern Midwestern beef stroganoff with the greyish-white, sour-cream-heavy gravy and ground beef or steak is my favorite dish of all time. It tastes sublime and reminds me of childhood, gives me a straight up "food critic from Ratatouille" experience. I'll have to try this more historically accurate version.
oh absolutely. and in december right after deer season my family would make it with venison instead of beef. Stroganoff, as a guy who also grew up in the midwest, is just the ultimate winter comfort food. It warms you thoroughly and it sticks to your ribs!
While I won't turn my nose up at a version with ground beef I think it's a fundamental feature of Stroganoff that the meat is of a quality where you could serve it as a medium rare steak. I'm VERY careful not to overcook the meat, and if I can find it, at an approachable price, I use tenderloin. To get it light brown instead of grayish I reduce the meat juices, that drips off the first batches, down until they start glazing before I add the flour. This gives a nice Millard reaction between the protein in the juices and the starch in the flour. Taking my time with the roux also makes sure the beef cools a fair bit before it's added back in, which makes sure each strip is pink in the middle.
Beef Stroganoff is one of my absolute favorite meals. The creamy sauce with the tender beef is an outstanding flavor combination. I love putting mushrooms in my beef stroganoff and serving it over hearty egg noodles. I don't know how authentic that recipe is but it is my go to way of serving beef stroganoff!
So Sarept mustard is not just a strong mustard, it's a subspieces of brassica, which is milder than brown (not by a lot) but much stronger than yellow. I recommend just using a very strong Indian brown mustard, not a Dijon one to approximate strength/flavor.
Probably more accurate but might be harder to find than Dijon. At least where I live, dijon can be found in most stores and sarepska can be found in stores with a decent east European section, but I have never seen an Indian mustard. This might of course be very different depending on where you are in the world
I doubt I could find either ethnic mustard at my store. Maybe I could order it online. But everyone has Dijon, including a rustic version that is fairly strong and grainy.
I heard a legend from a Russian friend I met in college. She told me that the Stroganoff family wanted to impress the Czar and asked the chefs from the family to go to Milan to learn how to do the beef milanese (pretty much a beef schnitzel). The chefs instead of traveling decided to go to a cabin in the woods and drink themselves to near death with the travel expenses. They heard that beef milanese was made with a combination of flour and beef, so they added peppers, salt and flour to the beef until it became a paste of meat slices and a poorly formed roux. Having "ruined" the beef they had available, they had no option other than keep going and see where it led, so they added beef stock and what little sour cream they had left... It started coming together so they threw some mushrooms and it became a saucy beef mix that tasted amazing. They presented it to the family head who loved it and pardoned them for being drunk idiots, and the dish came to be. Most likely this story is false, but I love it so much that I don't really care about how truthful it is. And her grandma's recipe for beef stroganoff is so amazing that I can see someone getting pardoned after creating it! She also taught me to serve it with fresh rice and potato straws, and a sprinkle of dill on top.
That is how i leaned to do it back in the early ‘50’s, with sour ream and mushrooms, no allspice or mustard. (Though the mustard and a little allspice sounds yummy.)
That's basically the recipe I've always followed here in the UK. It goes great with fresh pasta, although I'm not sure how prevalent fresh pasta was in Russia in those times 😂
That sounds like the version that's more familiar in the US (which I am not a particular fan of) so I am really excited to hear about this more mustardy-spicy (and likely more original) version!
You know I love the theme to Tasting History with Max Miller. Plus, I love how he is so chatty. It is almost like I have gone over to his home & we are just hanging out together.
Going to the Roman baths is an essential visit for Budapest. There are quite a lot of them and I personally recommend Rudas. Some great internal Roman baths and to top it off there is a huge hot tub on the roof that overlooks the Danube. You’ll love it!
Just found your channel and man I wish I found you sooner! I love how you explain the dish, how to make it, the history of it, and finally how it tastes. Keep up the great work and I can’t wait to see more!
I, my mother and down through my German family, have made Stroganoff in this manner. I do not add tomatoes, just stock, Dijon mustard and sour cream. I have added herbs de provence to it, but I will try allspice next time I make it. Thank you for actually pronouncing the European words correctly. It shows your devotion to making sure everything is correct.
He definitely tries! It annoys me when content creators don't bother to look up how to pronounce words that they know they have to say, and just say "I don't know how to pronounce this word." Well then look it up ahead of time, you knew you were going to say it! I have to try Stroganoff with mustard one of these days, I have never included it in my recipe.
I learned beef stroganoff over 40 years ago from an old institutional chef (he made food in fairly large quantities but to high standards), and no tomato product came anywhere near his beef stroganoff! He might have learned his recipe in the 1950s from someone who learned it before tomatoes were added...
@@aussieintn8036 My mom made the best Stroganoff, but she never used anything even close to a tomato! Still, I bet it tastes fine with some tomato paste in it. Just different.
Been making it since 1970s and yes, no tomato. I do add some sweet paprika for a bit of color. I'll add thyme but agree with you, trying allspice next time.
Ooh, Beef Stroganoff! Here in Brazil, we have Stroganoff (we call it strogonoff), but it's rather different from the Russian one, for sure. For example, we use tomatoes here. And I THINK chicken strogonoff is more common than beef, but it's quite good.
We have a version in my family that lacks tomato and onion, it is a sour cream variety with beef stock and sherry for flavor and ALL mushroom, though it is good with beef chunks too. Served over broad noodles, it's a childhood favorite of mine. Very rich and tangy.
@samanthab3292 Had the tuna noodle casserole (canned tuna, canned cream of mushroom soup, canned peas, canned mushrooms, elbow macaroni, either stovetop as is or actually baked in a casserole w/buttered breadcrumbs over). Absolute comfort (and convenience!) food which I still love to this day.
@fruitpunchsamurai4837Anything someone enjoys but thinks they should not like for some reason. In this case, comforting tasty food, but it is highly processed, relatively nexpensive "convenience" food, so it is not the freshest, most healthful, or artful meal (but still satisfying).
Thanks Max. I'm a chef myself and when I was coming up, stroganoff was used as a learner's dish because you get all of the fundamentals for sauce making in one dish. The best part about the particular sauce and flavor profile is that it can be altered with many different additions(Hey, I have an onion that I need to use right away, let's dice it up and sweat down with the beef!) which is why I think it's such a popular dish as a whole. Serving over a starch is something that, while not included in the original recipe may have just been a thing that was done so commonly that it didn't need to be officially written in the recipe. Like many cultures elsewhere, bread, or rice, or some kind of pasta etc... are included without being in the actual recipes. Cheers, this looked fantastic!
I have always found this to be a very bizarre food. I'd seen it but never tasted it before I found out what it really is. It looks like stew; but instead of a cheap, flavorful, collagenous cut, it is a fine, tender, traditionally expensive cut cooked _quickly_ then cut up into small pieces and buried under heavy sauce and served over starch. You can surely help but I don't understand the motivation behind this faux stew at all. Seems like a real stew with these same sauce flavors would be a much wiser way to go. A Russian once commented that this was originally what it was, which made much more sense. But this video doesn't hint at any such origins, apparently this was always this odd fancy dish made of fine cuts of meat. Some Russian chef just decided to up and dress up his steak like a fake stew one day.
@@salvadorromero9712 I mean, it starts as a "stew" in that the protein is prepared early in the same way but the actual dish isn't far from many others where the sauce and protein are combined into one and lightly simmered down. The sauce itself is already thicker than a typical stew before the final simmer step so I'm not sure where you're coming from here. The reason an already tender cut is called for is because the dish is intended to be served quickly, and not an all-day affair where the protein would be cooking down for an extended period. The dish itself has origins in high-class kitchens where the expensive cuts would not be difficult to source or out of the ordinary, but evolved into a commoner's dish over time. TL;DR it's most probably an example of rich people doing rich things which made its way down to the commoner's tables over time as food and higher quality ingredients became more and more available to lower classes.
@ "Where I am coming from here" is not that I do not understand that stews take time. I just think that this kind of sauce and serving practice seems like it would be more appropriate to the texture and flavor of stewing cuts. I think it would actually taste _better_ to do a stew version of this dish, and it does not seem like a very good use of steak. This seems to be the modern practice to me; I know nothing about food history or Eastern European food so maybe in that context it does make more sense that it would have started as an unusually stew-like pan sauce over quick fried steak and only when it moved to the peasantry did it become the much better tasting dish of using these sauce ingredients to simmer flavorful, gelatinous meat with gelatinous sauce like every stew all over the world. Goulash is real stew. If Stroganoff never was, perhaps that somehow makes sense historically but I still think it makes it an odd choice culinarily. Perhaps, now that I think about it, its modern popularity comes from its usefulness for bad home cooks, or those with limited budgets. Neither traditional peasants, nor traditional chefs in "high class kitchens" in some great house would have any great need for their dishes "to be served quickly" rather than being "an all-day affair." (Even restaurant chefs have far less need of it than modern home chefs.) On the other hand Stroganoff would be good at covering mediocre skills at cooking tender meat cuts quickly for harried home cooks to produce a satisfying meal, and can be made in a ground beef version for a quick and cheap meal in the modern price and availability landscape. This is surely what dominates today in terms of stroganoff popularity.
@ When I was a young pup, learning the ropes in the kitchen , my chef put it to me this way: "Lots of dishes came about by sheer luck, and throwing stuff at the wall to see if it sticks!". Pan sauces have been a thing for a long long time, so it's exceedingly unlikely that stroganoff is even remotely related to a stew attempt. This particular dish was likely something some chef came up with on the fly, at the behest of his liege. "Make me something with beef, and I want it fast!". The fact that older recipes call for the most tender of cuts lends credence to that fact that it was indeed originally a rich man's meal, quick and dirty. Otherwise, the recipe would call for a tougher cut, properly roasted or stewed all day using water or stock as a base like an actual stew, and not cream. Tougher cuts naturally require more time in cooking to tenderize them, so it's pretty obvious what this dish was: An attempt to throw something together rather quickly in a pan sauce. Rich people had the luxury of doing fancy things in their kitchens, often outside of the common methods required for peasantry foods. The fact that the recipes Max found are from prim and proper cookbooks, owned by chefs of high class households further cements its origins.
@@salvadorromero9712 I'm sorry, but for someone who seems to be advocating for a form of dish that would be more working-class, or even "peasant," you are certainly coming off like quite the culinary snob. Has it occurred to you that: 1) It's popular because, simply, it tastes really good to a lot of people? "It would actually taste better to do a stew version of this dish" is not an objective fact, it is your subjective opinion. 2) Just because a particular dish could be served in an analogous form that has different benefits (and different costs), doesn't mean the former needs some sufficient excuse to exist if it's still considered yummy by enough people? Also people don't want to eat the same thing all the time, variety is indeed the spice of life. Even if most people agreed stews are tastier, you'd get sick of eating it everyday. Sometimes what hits the spot is a hearty stew, other times a crummy hamburger and fries. We aren't robots. 3) A dish being easier or more convenient for home cooks to make doesn't mean it's a worse dish, nor does it mean a home cook has "mediocre skills" What??? What are you even on about? It's not like stews are harder to make either, in fact I'd say many are much easier, so this just seems like snobbery for snobbery's sake. 4) Convenience, for all that you really downplay it, is a very relevant factor in making a dish sometimes - especially in the modern context? As stated by others: It doesn't matter if another dish did taste better if you want something to reach the table faster. We all have our priorities. In all honesty, I think you're so zoomed in on the one point you're obsessed with proving (that this dish is "bizarre), that it's given you tunnel-vision without realizing. If you hyper-focus on a dish in a vacuum, they will almost all seem strange. Again, people just like variety and like to eat different things, that's as basic as it gets. But the most off-putting part to me, is it's led to you admonishing other people as "bad home cooks" and having "mediocre skills" for simply liking this dish. At that point I realized "Great, I let this person waste my time reading their comments, thinking that despite the bad vibes they were just musing about a dish, only to find it was all a vehicle for their superiority complex - 'If you don't like what I like, you're bad and dumb.' Great."
I must say Sir Maximus. Your accents and comedic timing is spot on and I must say you would have been an amazing 1930s-1950s cooking radio host. I bet Betty Crocker would have been delighted to have you on air ;D
Ghetto Stroganoff: Ground beef. 1 can campbell's cream of mushroom soup (condensed). 2 big spoons of sour cream. Noodles. Cook beef. Do not drain. Dump the can of soup in. No extra water. Add sour cream. Cook noodles separate. Mix beef and noodles. Salt and pepper to taste.
Stroganoff = beef in gravy. I think we had your version as a kid, but with strips of some sort of beef and some pepper, so I guess it was a hybrid. I can taste it reading your recipe. Cambell’s really made gravies and sauces easy and accessible. We rarely had beef so this was a special dish.
That sounds a lot like what our mom used to make (and we all still love every so often), except without the sour cream, and Kraft Dinner. It would be good with the sour cream, though.
I grew up in the midwest (South Dakota mostly) and Beef Stroganoff was on the weekly menu. Never had it this way though! It was always onions, sour cream, cream of mushroom soup with beef broth reduced down and used to braise the beef. Serviced over egg noods. Delicious!
Ah yes, you went directly my childhood in 1960’s California, probably previously directly from 1950’s LA. Both could well be be Betty Crocker ;) Definitely a childhood favorite.
14:40 This is because in spoken Russian voiced consonants at the end of words tend to be devoiced, so when transliterating what they heard in spoken Russian, the French would have written what they heard, an /f/ sound, and not what the old Russian spelling convention might make it appear. The same happed with the German word "Kaiser" which is likely closer to the original pronunciation of the Latin "Caesar" then the pronunciation given to this word and its derivatives in modern Romance Languages.
When you are in Budapest and if you find time I would really recommend the Rudas Bathhouse. It has both the older Ottoman style baths as well as a more modern bath house which also has a warm jacuzzi style bath on the roof (with a bar). From there you can enjoy a great view of the city from the comfort of a hot bath even in the middle of winter!
Can't wait to watch this with my daughter later. Over the past couple of weeks she started to watch/listen to all your videos with me. We will even put them on to listen to in the car (can't see the food, but the history is still great). She will be 8 soon and she has shown a love of history (also loves reading biographies). Hoping her love of history will continue for the rest of her life.
My Norwegian great-grandma made the original version but added sauteed mushrooms & more sour cream. She also made a variation with nutmeg or mace. She never included onions nor tomato. It was the favorite meal she made & she was a really good cook!
Yes the history of it traveling across the world (and also the interesting reference in Dracula-👀 topical )but also good paprikash beats out the most expensive meals I’ve ever eaten by a mile
Makes me miss my Mother watching this. To this day one of my favorite comfort dishes. Its also really neat how everyone I meet has a variation or "family recipe" of it. Amzing on a cold winter night.
Max, in Russian (2 фунта) or "dve funta" means "two pounds"... So a "funt" is STILL a "pound" in Russia :) Just now there's a "ah" sound at the end. But remember, the Russians (and most Soviet states, like Ukraine, Belarus, etc) have used the metric system since about the 1920s.
In Brazil this wind up becoming our strogonof, it is still made with mustard but we also put heavy cream and tomato sauce on it, it is usualy served with rice and shoestring potatoes 😊❤
I’ll be making this one, my mother made it every once in a while as I was growing up. Hers had noodles but I want to try the potato straws. Great video as always!
Max, Budapest is one of my fave places in Europe. You will absolutely love their large covered central market! Be sure to bring home some spicy as well as some sweet paprika.
I DID IT! I finished watching every single video on the channel. I only discovered the channel in early December. Thanks Max for many hours of educational entertainment.
It will presumably never happen, but I would love to see Max tasting some Hungarian dishes like "pacalpörkölt", "hagymás vér", "kocsonya" while in Budapest. And I would happily volunteer in translating Hungarian recipes if needed.
We always put mushrooms in ours. I don't remember if we added I onions or not. We always argued over whether it should be served over rice or noodles. Either way is good, but the noodles must be egg noodles, the wider the better. I think the beef stroganoff would be good over rice shaped shiratake noodles. It would be totally Keto and diabetic friendly.
For keto I’d cheat a bit and use chickpea pasta. Dinner is usually where I spend my carbs, so a serving would cover the majority, but still keep me full until morning. And the pasta is a once a week or every two weeks treat
The book by Elena Molokhovets is a masterpiece, full of details on how people lived and ate back then. It makes me think that cookbooks are the best history books.
Max, we were on a Danube cruise in 2022, and the Ama Waterways guide took us to both the Pest and Buda side of the river. In Pest we loved the 19th century indoor marketplace , it was delightful! It resembled the Eiffel Tower, and had SO many fun little shops. In the Buda side was the St. Steven’s Cathedral and a tiny little medieval village. There was an inn that claims to be the oldest continuously running tavern in all of Europe. Not sure I believe that but the hot chocolate was nummy! I was actually in awe of all the beautiful geometric tile roofs everywhere!
In Brazil we still serve it with potato straws, we call them "batata palha" (the literal translation) and you can easily find them ready for use in supermarkets.
The way of writing Russian last names with the double -ff sounds more natural when pronounced because we devocalize voiced sounds at the end of a word (which is V for same Stroganov) and the voiced V would sound very foreign😊 Thanks for another great video❤ For me onion is always an ingredient for this dish, but I am ready to add it almost everywhere😂😂😂
Ooo! Budapest is lovely! Gundel is a MUST. Old world elegance you cant find anywhere else. Reservations are required. Central Cafe is lovely. If its too cold, take a break and wander the market.
It seems like Beef Stroganoff is getting more and more popular again. It was very popular in the 70s and 80s too and has been enjoyed every now and then since, but it seems like it is getting more popular again with a new generation, maybe… Many of the young people seem to be seeking out traditional food, which is great!!! Great to keep traditions alive!!! ❤❤❤👏👍🙌🤗
This was such an fun episode to see. I grew up with two versions of stroganoff, the australian one with heaps of smoked paprika, served over instant noodles; and the latvian pork stroganovs which has pork, bacon and pickles in it. I am so excited to add a third version to my life
Fun fact, there is a version of this in Sweden called korv stroganoff (sausage strognaoff) it's made with a swedish sausage called Falu sausage and it's basically the opposite of fancy, kids tend to to love it but it's good as an adult as well. It's usually made with ketchup when it's for kids but more "refined" versions use tomato paste.
@@Atzy The same concept is in America, too. It's considered childish to put ketchup on mac & cheese, or steak. It's mostly arbitrary depending on the specific food, but American ketchup is also sweetened with high fructose corn syrup and corn syrup (yes, twice), which is basically super sugar. And kids love sugar.
Some historical and current context around the Falukorv: The Falu sausage gets its name from the Falu copper mine. They needed a lot of ox and horse skin to make the ropes for the mine, and the meat got turned into sausages. Today, to be allowed to call it Falukorv (has Traditional Speciality Guaranteed status in EU, Norway, and the UK) there are some conditions that have to be met, among them that it has to contain at least a certain amount of pork. Some "falukorv" that does not meet the criteria use the name middagskorv (dinner sausage) instead, while my familys farm shop use the name Nötfalu (beef falu).
The actual translation (if you don't substitute the measurements from the bottom): Two hours prior to the preparation take a piece of tender beef, cut it up raw in small cubes, sprinkle with salt and some pepper. Prior to dinner, take an eighths of butter and a spoonful of flour, mix, fry lightly, dilute (deglaze) with two glasses of bullion, bring to a boil, put a teaspoon of Sarept (Russian) mustard, a bit of pepper, mix, bring to a boil, strain. Prior to serving put 2 tablespoons of the freshest sour cream and a spoon of fried-through tomatoes (tomato paste, I presume). On high fire, fry the beef with butter and onions, put it in the sauce and cover tightly, put for 1/4 of an hour to the side of the cook top (that's wood stove so the entire top is hot, with the side being less hot), bring to a boil and serve. Also it says 3 funts, not 2 funts (lbs).
"(tomato paste, I presume)" Something like that, yes, a lot of old russia and eastern europe recipes can contain "зажарка"/"поджарка" - fried in oil on pan vegetables (onion or carrot or celery - modern version, but also can be fresh tomato or tomato paste) that commonly added to soups and stews. So that's why recipes specified about tomato being fried
The image I show is from a later version of the recipe when tomatoes had been added (an early 20th century edition). Unfortunately, I couldn't find an image from the 1871 edition. Sorry for the confusion.
The image I show is from a later version of the recipe when tomatoes had been added (an early 20th century edition). Unfortunately, I couldn't find an image from the 1871 edition. Sorry for the confusion.
I love the variation that is made in Germany. Same name, completely different dish. It's made with a creamy tomato sauce, mushrooms (preferably porcini), pickles, peppers, juniper and seared steak. Lots of people have gotten confused by how this dish is named. But give it a chance. It's absolutely delicious and if you have all the ingredients, you can make it in about 30min.
I have a German heritage and it has never been made with pickles and tomato sauce. There is a variation on this recipe but the name changes as well. My Tante (aunt) used to make beef paprikash.
In South Dakota where I was raised, lots of gals - including my dear Mom - routinely cooked Stroganoff (beef, chicken or pork), and Hungarian goulash, with either Chislic or ground beef. Both dishes, along with a cup of steamy hot chicken broth (with poultry seasoning or chopped onion greens) were great on the cold, very cold and windy days of winter, especially after sledding or ice skating! 😋. Nice memories- thanks for the reminder! 😀
I love your shows so much Max. The balance of education and good eats is superb whether it is a recipe I'd follow or just learning neat factoids - It's a masterful class.
Lol I don't know if I "remember" that or if my mom just decided to move from home made to the helper version ( when I was about 7 or 8. Early 80's) But out of all the flavors, it IS my children's favorite. We only used the box version in my house if it was like after a hurricane ( no power etc ) or on a day where we maybe had 30-45 min to get it cooked, everyone fed, and out the door😂.I do NOT miss those days❤.
In my young mind, the sight of Lefty wearing a Russian hat and trying to dance was a sign that the cold war was over. th-cam.com/video/Ye-dpsDYxMU/w-d-xo.html
My mother made an excellent Stroganoff that was very similar to this, just with mushrooms added to pad out the beef (halve the quantity of beef and add a pound of mushrooms to replace the beef) because it really does need a very high-quality cut of beef to work and that made it too expensive for our family when I was younger. It was always a treat because of the expensive meat, but it was a great way to get a larger meal out of a small amount of good beef compared to just frying a steak.
Growing up in Argentina, stroganoff, which we for some reason call “strogonoff”, was a super frequent dish at home, and served in the school cafeteria! Both beef and chicken versions, usually eaten over rice. Argentina does have quite a bit of European influence, but I never imagined it to be Russian. Come to think of it, we do have quite a bit of Russian immigration. I do wonder how it came to be such a commonplace dish in such a faraway place.
@@w.reidripley1968 Cultural influences does not always come through immigrants. Germans would be an unlikely origin, unless perhaps stroganoff is popular in Middle-Germany, or Prussia.
Hope you have a fabulous time in Budapest! Probably the most famous thing to do is visit the thermal baths, and you should, they’re great. Also highly recommend eating at Rosenstein Vendeglo and Koleves Kert. There is some really, really delicious food in Hungary!
The kind I'm familiar with is the one made with egg noodles, beef gravy, and beef meatballs. I have to wonder if it's a variant of a German-American origin, as it was my mom who made it for us.
I was born in the 60's and my mom made the best Beef Stroganoff I ever had in my life. I always chose it when she asked what I'd like to have for my birthday dinner. Of course she taught me to make it too, and I can make it almost as good as hers, but I don't anymore. Now that I'm retired and living on disability, I can't afford it. Maybe I'll splurge when beef is on sale, because now I have a craving for it! I have had some interesting variations in my life, one of which served the sour cream on the side. But I've never heard of it made with mustard, and that has me curious.
Made our Aussie version last week. Onion tomato paste and mushrooms. Hint of white wine and lemon juice. A bucket load of paprika. Served on egg noodles. Thanks Max
Hungary: get recepies for / try: stuffed cabbage (fresh or sauer cabbage both viable. warning: very heavy! May take half a day of slow cooking at home to enhance flavours, as it's ground meat, it is best made at home) or stuffed paprika, Túrós csusza (a cheap baked layered lasagne-like but with quark+sourcream and either bacon for savoury or sugar for kids versions), either Zserbó or Flódni (pastry with different layers), poppy seed pasta (sweet noodle dish mostly for kids, but warning: temporarily changes your taste of sweet to bitter and sticks to your teeth until you brush!) Fish soup and authentic Gulyás is usually also recommended. Thick lentil / beans / pea Főzelék (pottage-like dish) are also very well known for nationals. We also have cold & sweet fruit soup and sweet & sour sour cherry soups. Lángos is our fried dough with optional sour cream, salt, garlic and cheese.
BTW, stuffed cabbage and stuffed paprika is recipe for entire Balkans and Caucasus. Stuffed cabbage is known as Dolma(Georgia. Armenia, Iran, Turkey) or Sarma(Balkans)
Great vlog as always! My father was a Chef a he told me that he was told that the orginal Stroganoff only had three things in it: Beef of tenderloin, onions and tomato paste. Now we know thanks to you that onions and tomato paste did not happend until 1912ish. Keep up the good work. Be safe!
You are going to love Budapest! My husband and I went there on our honeymoon. One of our favorite activities was an Airbnb class where we learned how to make strudel, and another Airbnb experience where a local hosted us for dinner. (I've considered if there are ways to smuggle some of the Hungarian cheese she served back home.) Some of my other favorite activities included the walking history tour, the electronic bike history tour, river dinner cruise, cave tour, and going into St. Stephen's Basilica. I was heartbroken that our timing didn't allow us to visit the synagogue, as they were closed for the high holidays our entire stay, but from the outside I suspect you would love it.
My favourite Greek restaurant of all places makes my favourite stroganoff. It’s got mushrooms, onions, sour cream and is served over fettuccines noodles! It’s one of my all time favourites. When I make it at home I add mustard but I’m not sure what their spices are. It’s been fabulous to peer into the murky history of this dish!
Definitely a favourite of Australians of UK and European descent, typical recipe over here includes tomato paste and onions with optional mushrooms (I leave them out) and served with mashed potatoes or pasta.
I'd been meaning to make stroganoff again, and now I have my new (old) recipe. Thank you! Or in Russian: Мне снова пришлось приготовить бефстроганов, и вы снабдили меня новым (старым) рецептом. Благословение царя на вас, товарищ!
Some recommendations: * Soups: we have a variety of tasty soups that I miss after moving abroad: - Jókai bableves (bean +meat), - Halászlé (fish soup), - Tàrkonyos raguleves (Estragon and meat and veggies) - Gulyás leves (beef soup) * Main courses: - Hortobágyi húsospalacsinta (crepes filled with chicken and sour cream with paprika) - Pörkölt (beef stew) + tarhonya (pasta "pallets") - Töltött paprika (bell pepper filled with minced meat), - Székelykáposzta (cabbage with meat and some times sour cream sauce) * Desserts, there are also nice ones: - Gesztenye püree (chestnut puree) with whipped cream, - Aranygaluska (Golden Pull-Apart Cake With Walnuts and Apricot Jam) - Vargabéles (kind of baked sweet noodles - love them) Also the fancier restaurants do no directly equal to better food, best thing would be to ask some student-aged folks around the university areas. I had amazing meals around "Fehérvári Road Market" and "Central Market Hall" back in my years in uni. Jó étvágyat!
You will love Budapest! So much to see, fascinating history and beautiful architecture, and we really enjoyed the food! Have a wonderful and adventurous trip!
Four tips for when in Budapest: 1. eat at VakVarjú Étterem Újlipótváros and 2. enjoy deserts the beautiful New York Café (at Anantara New York Palace Budapest Hotel) and 3. enjoy a splendid Friday evening concert at the impressively beautiful baroque Szent István bazilika and 4. walk across the Széchenyi Lánchíd bridge from Buda to Pest.
I have always done this in a slow cooker, with stuff like stew chunks or other less good cuts. it makes them tender with the six hour cook, and the sauce just pushes it over the top. so wild to see how different recipes are and how they change over time.
When you mentioned often getting additional information from viewers after the video goes live, it made me wonder if we could get an occasional correction/clarification/update video for the history side of things. Yes, I am mostly here for the food, but also yes, I’m a nerd.
Hi Max! Long time Hungarian viewer here. For your upcoming visit in Budapest I'd suggest some restaurants that might pique your interest: Szaletly (a Michelin star awarded restaurant with a modern twist on classic dishes), Vineta Bar (traditional Transylvanian cuisine), Vietnámi Gulyás (a fusion of Vietnamese and Hungarian elements, but more on the Asian side), Csevapivo (traditional Balkan food), Gundel (OK, it was an obvious choice, but a lot of now ubiquitous Hungarian dishes started out or got perfected there, so there's the history element). Hope you have fun on your visit!
Our family always ate these kinds of dishes with buckwheat groats. Actually we ate buckwheat groats for many meals as my dad grew up eating them on their Belorussian farm before migrating.
I had to check: apparently it is customary in Finland to add pickled cucumber (in bits or cubes) into a stroganoff (also known as stroganov). Some restaurants also serve it with white rice and red beetroot cubes on the side.
I have a sourdough starter named Frank. He lives in a crock in the fridge, and only needs feeding once a week. That means I do a weekly bake, but that’s not a hardship. And adding a little baking soda to the dough tames the sour. I’ve made pizza, cinnamon rolls, buns, and even laminated the dough!
I have a recipe from the Portland “Oregonian” sometime in the ‘90’s that was told by a Russian contessa who gave the quantities and directions in sentence form. Beef is shredded and also has mustard. It’s delicious.
I ate this as a kid. Sour cream, canned sliced mushrooms, julienned onion, salt, pepper, and a dash of garlic powder. And served with wide egg noodles.
I'm no Russian but I appreciate great pronunciation regardless! And I will now tell my own stories. To me, this dish is a perfect way to use beef that I would not otherwise grill. (Although I have made it with leftover wood smoked/grilled steak and it's delicious!) In truth, cuts like sirloin, chuck or even the various cuts used for the so called "london broil," are just terrific in this great dish. Thanks to our Russian friends here in the comments for sharing authentic detail and thank you Max for your hard work and enthusiasm. It's really appreciated
I used to make my kids hamburger stroganoff in the 70's and 80's from a recipe I found in a church cookbook. It was quick, cheap, and easy, which was a good thing in a growing family. I'm looking forward to trying the recipe you presented mainly because of the use of steak and the allspice. Sounds intriguing.
including tomato and serving it with potato straws is interesting because iirc brazilian stroganoff not only has tomato but also serves it with rice and fries or rice and potato sticks!
In the video, I show the Russian recipe which includes tomatoes. It is from a later version of the book as I did not have access to an image of the original 1871 edition. Obviously, this has caused confusion for my Russian reading audience 😂 Tomatoes were, indeed, added in later editions.
How's the rhubarb wine going?
Where is the best place for me to order in the states? I want to try "all spice" and the Russian mustard?
cdn.fishki.net/upload/post/2021/01/25/3571963/c61c88cbc1bf0f697f015b03b33720ad.jpg
@@jonathanbair523 you can find allspice in any supermarket, ground is more common but there's also whole. like it's right there by the salt and pepper and most spice sections are alphabetical. there's no need for quotes it's called allspice. For the Russian mustard you'll probably need to find some sort of specialty market (or just use Dijon mustard that you can find in any grocery store like Max suggested)
just as I wanted to add my 2 kopeikas I see that you beat me to it. Love your channel!
As a Russian, let me just say that your pronunciation is super impressive! Also here at home we actually have a copy of A Gift to Young Housewives, only ours is a bit more "modern", but still a reprint of the 1901 edition, so it's in Old Russian. Quite a heavy book.
Edit: Just noticed the Ursaring plushie. A bear! Neat detail!
Edit 2: Oh, yes, the version with mushrooms is the one my late grandma would make every now and then, actually!
It's always cool to see comments like this, where native speakers complement his pronunciation, goes to show he really cares about this
Was gonna comment this, he is really spot on! Palatalization and vowel-reduction - the works!
It's great that he spends so much effort to pronounce every language correctly. And for once, I get to read such a comment before that "no! it's terrible, he doesn't pronounce everything 1000% perfectly as a native speaker would!" people arrive.
@@GlobalOutcast I noticed it a long time ago with other languages, actually! Been a fan for... gosh, a very long time, I think, even before he got married and moved to a new house. He always puts a lot of effort and care into his videos, and it's truly wholesome and just really, really nice.
@@patron8597 I can't speak for the entire nation, obviously, but I always get excited when people try to speak Russian or say Russian words. It may not be perfect, but does it really need to be? It's the effort that counts, and it's always very, very much appreciated. But even if someone messes up the pronunciation, correcting them politely will help them more, and good manners literally cost nothing.
I remember my mom adding mushrooms and a splash of white wine. She used egg noodles and always dolloped a tablespoon of sour cream on our serving with a sprinkle of spicy smoked paprika. Served with a small salad too. I love how versatile the stroganoff recipe is. Thanks for this episode as it brought back some fond memories. Great winter comfort dish and inspired to make again.
My mom just used sour cream no mushrooms or wine
I did think mushrooms were always apart of it
That’s sounds SO delicious!!
Your mother's version is pretty much the same as the one that I make today. I love it and make it often. Sometimes I substitute moose instead of beef.
I use red wine; a burgundy to be exact. I think red goes with beef better. I once used a dash or 2 of red wine vinegar when out of wine... it was... different. Tangy!
You should do a mini series of comparing established recipes and their modern counterparts. Beef stroganoff vs hamburger helper stroganoff; mac and cheese vs kraft dinner; meatloaf and sides vs frozen hungry man meals
It would be interesting to see what they've kept the same vs changed
@@sairalyons1943 That sounds like fun.
I can't decide if you're brilliant or Barmy! 😂😂😂
Salt. The modern versions kept ALL the salt. And then some.
This would be cool, staying with Imperial Russia a bit longer, with Olyvie salad comparing the alleged original Belgian restaurateur with the soviet and modern day variation where anything fancy is replaced with more mundane options, plus mayo.
I feel like currently there is a shift in how some people make Mac and cheese. Growing up in a black house in the north east, we added egg, now I know many more people cross cultures doing a roux . And I think the tini mac is a good time landmark of this
The funniest thing is that this dish made it back to Russia through America and other Western countries. In the old days, like in the recipe that was shown in the video, it was called "Говядина по-строгановски", "Beef how Stroganov does it", and this is how the dish would've been called in Russian, but nowadays in Russia it's called "бефстроганов" - "beef stroganov". Full circle.
The current name would even be more accurately transcribed as “befstroganov” - it’s a compound word and the “bef” part obviously carries no meaning in Russian, so most speakers probably don’t even think about what the dish name actually means. It’s the same with the beef steak becoming “bifshteks” (бифштекс).
Instead of translating it as "how Stroganov does it", I'd say a less cumbersome translation would be "Beef a la Stroganov". After all, in English we say "pie a la mode" or "chicken a la king"
And if we are exercising our French, we even keep the accent: à la mode... "pie that's stylish and has ice-cream."
@@mikeroman5208 We used and still use "a la" - "а-ля" - in Russian as well, and this isn't it. We loaned a lot of words and expressions from the French language (god I hated to read classic Russian literature in school because a lot of it used snippets (or sometimes pages) of pure French text with Russian translation on other page).
lol
I will make this for my father in law. His favorite meal I ever made was a Stroganoff. And he still talks about it. We were snowed in, my boyfriend, now husband and Pop. I made a beef stroganoff with noodles and broccoli. I put it on a square plate and garnished with Italian parsley. Pop loves my meals, so for his 83 rd birthday, I will make him the best Stroganoff ever ! Thank you.
Please do get very tender meat. Our old tummy can't handle meat very much and I've stopped red meat in my 40s and take a little occasionally for the body needs some.
Pops will love it =)
Hi Max! Long time Hungarian viewer here! if I may give you a few tips on visiting Budapest: try lángos (it's a kind of savoury, fried street food, made similar dough as a a doughnut I guess),! But don't bother with all the fancy newfangled variatons, go for the simple sajtos-tejfölös (sour cream and grated cheese) option. Also give kürtőskalács (funnel cake) a try, the traditional walnut ones are the best in my opinion.
If you can find a good restaurant, definitely try Hungarian gulyásleves (goulash soup) and halászlé (fish soup) or pörkölt (ragout) with nokedli (small dumplings).
For sightseeing, take the cog-wheel train up to Buda castle to see the great Gothic church of king Matthias Corvinus and the Neoclassical palaces from the reign of Maria Theresia. The Halászbástya (Fishermen's Bastion) is fine but always overcrowded.
Take a stroll on the Margit-sziget (Margaret Island) or in the Városliget (City Grove) with the Vajdahunyad castle replica (also the Zoo and Botanical Garden right next to it), which are both the most popular recreational areas of the city.
Maybe take a boat trip on the Danibe river, that way you can enjoy the view of the belle époque palaces on the banks. The most touristy areas are of course along the river with the lovely bridges and the magnificent Neogothic Parliament building and whatnot. Other very spectacular (and crowded) areas are along the Kiskörút and Nagykörút (Small and Large Boulevards) encircling the downtown of the Pest part of the city, where famous hotels like the Astoria or the New York and the National Museum are located. The Andrássy sugárút (avenue) is also a beautiful street lined with former noble palaces (now mostly housing embassies), and it leads to the Hősök tere (Heroes' Square) with the Millenium Monument and museums for fine arts.
Overall it can be a very pleasant city with very vibrant places - but I have to warn you about the great number of pickpockets and beggars, unfortunately..
I hope you will have a great stay! All the best from Hungary, sorry for the long post 😅
Wow what an exhausting list of tips and recommendations. Incidentally I was talking with my colleagues about what to do in Budapest and it seems there is a lot to see. It's couple of hours by a direct train for me so I definitely plan to visit. Perhaps when Max will be there as well 😂
I can’t wait to visit again! I’ll look for more of the foods you posted next time! ❤
I loved Budapest when I was there.didnt want to leave.also went to Vienna, Krakow and Prague. ❤
I’ve just come back from a 2-day trip to Budapest and all I can say is… 2 days weren’t nearly enough! I’m already thinking about coming back again this year for a week or two. What a magnificent city - and *what a culinary scene!* Just in the neighborhood where I was staying you had Mongolian, Nigerian, Bangladeshi, Ukrainian, Brazilian places, and so on and so on… mind-blowing.
Langos was an absolute revelation! It was also pretty strange to me as a Russian because we have a deep-fried dough dish (pyshki) that tastes exactly the same, but is eaten as dessert with powdered sugar. But yeah, sour cream and cheese (and a touch of parsley) was more than enough IMO, hearty and scrumptious without being too much.
As for goulash and paprikash, I just wanna give a shout-out to a place called Klauzál near the main synagogue which has incredible vibes, especially if you drop by before the rush hour and have the place all to yourself. And obvs the food was insane. Max, if you’re reading this, put it on your itinerary! (Along with Oliviks Kitchen, which is the very cozy Nigerian buffet run by a lovely family. Their jollof rice was bomb)
Also I’d bet Max would get a massive kick out of the Star Wars museum (which is unfortunately closing down in April). Loved the Ferris wheel (even though I’m rarely into such ‘tourist-y’ stuff), the Living Memorial has such an amazing story behind it, oh and the Music Hall doesn’t seem to be on most must-visit lists but it absolutely is one - not only for the incredible architecture, but also because it has by far the best souvenir shop compared to all the tourist traps in the downtown :D Sorry, I ended up going on a tangent as well - but hey, that’s just how impressive the city was. I can’t stop thinking about it!
With all the different restaurants around the NYC area, no one really does street food from other countries. The restaurants generally don't cook such food.
Me getting flashback to Anastasia animated film -
"I never cared for Stroganoff!"
"She said that like a Romanov!"
"Dessert and then good night?"
@@daphnereal3129 "Not until you get this right!"
Oh... So, I'm not the only one then?
Lol me too @weldonwin
I was singing as I clicked on the video to watch!
Man, modern Midwestern beef stroganoff with the greyish-white, sour-cream-heavy gravy and ground beef or steak is my favorite dish of all time. It tastes sublime and reminds me of childhood, gives me a straight up "food critic from Ratatouille" experience. I'll have to try this more historically accurate version.
oh absolutely. and in december right after deer season my family would make it with venison instead of beef. Stroganoff, as a guy who also grew up in the midwest, is just the ultimate winter comfort food. It warms you thoroughly and it sticks to your ribs!
😮😮😮😮😮
We always made this with venison, one of my favorite ways to eat deer meat!
While I won't turn my nose up at a version with ground beef I think it's a fundamental feature of Stroganoff that the meat is of a quality where you could serve it as a medium rare steak. I'm VERY careful not to overcook the meat, and if I can find it, at an approachable price, I use tenderloin.
To get it light brown instead of grayish I reduce the meat juices, that drips off the first batches, down until they start glazing before I add the flour. This gives a nice Millard reaction between the protein in the juices and the starch in the flour. Taking my time with the roux also makes sure the beef cools a fair bit before it's added back in, which makes sure each strip is pink in the middle.
The version I grew up with is ground beef, onion, garlic, cream of chicken soup, and sour cream. Mushrooms also, but I leave them out.
Couldn't compile the perfect sentence to express my enjoyment of this video so: Confident, Eloquent, Subtle, Well-Edited and subscribed.
Beef Stroganoff is one of my absolute favorite meals. The creamy sauce with the tender beef is an outstanding flavor combination. I love putting mushrooms in my beef stroganoff and serving it over hearty egg noodles. I don't know how authentic that recipe is but it is my go to way of serving beef stroganoff!
Same way we made it at home here in MN
Exact same way I had it growing up. With the onion in there of course.
So Sarept mustard is not just a strong mustard, it's a subspieces of brassica, which is milder than brown (not by a lot) but much stronger than yellow. I recommend just using a very strong Indian brown mustard, not a Dijon one to approximate strength/flavor.
Probably more accurate but might be harder to find than Dijon. At least where I live, dijon can be found in most stores and sarepska can be found in stores with a decent east European section, but I have never seen an Indian mustard. This might of course be very different depending on where you are in the world
I doubt I could find either ethnic mustard at my store. Maybe I could order it online. But everyone has Dijon, including a rustic version that is fairly strong and grainy.
@@sharimeline3077 russian mustard is not grainy at all, so dijon does not work
I wonder if English Mustard would be a better approximation to it, since that is pretty strong compared to Dijon?
As a Russian I didn’t know it’s called “sarepska” 😮
I heard a legend from a Russian friend I met in college. She told me that the Stroganoff family wanted to impress the Czar and asked the chefs from the family to go to Milan to learn how to do the beef milanese (pretty much a beef schnitzel). The chefs instead of traveling decided to go to a cabin in the woods and drink themselves to near death with the travel expenses. They heard that beef milanese was made with a combination of flour and beef, so they added peppers, salt and flour to the beef until it became a paste of meat slices and a poorly formed roux. Having "ruined" the beef they had available, they had no option other than keep going and see where it led, so they added beef stock and what little sour cream they had left... It started coming together so they threw some mushrooms and it became a saucy beef mix that tasted amazing. They presented it to the family head who loved it and pardoned them for being drunk idiots, and the dish came to be.
Most likely this story is false, but I love it so much that I don't really care about how truthful it is. And her grandma's recipe for beef stroganoff is so amazing that I can see someone getting pardoned after creating it! She also taught me to serve it with fresh rice and potato straws, and a sprinkle of dill on top.
That is how i leaned to do it back in the early ‘50’s, with sour ream and mushrooms, no allspice or mustard. (Though the mustard and a little allspice sounds yummy.)
That's basically the recipe I've always followed here in the UK. It goes great with fresh pasta, although I'm not sure how prevalent fresh pasta was in Russia in those times 😂
That sounds like the version that's more familiar in the US (which I am not a particular fan of) so I am really excited to hear about this more mustardy-spicy (and likely more original) version!
The history of this dish is easily googlable...
I feel seen. 😄
You know I love the theme to Tasting History with Max Miller. Plus, I love how he is so chatty. It is almost like I have gone over to his home & we are just hanging out together.
Bot bot
Thank you for the heart, Max, I always watch your videos for the food & the history. Because you combine two things I love, food & history.
Going to the Roman baths is an essential visit for Budapest. There are quite a lot of them and I personally recommend Rudas. Some great internal Roman baths and to top it off there is a huge hot tub on the roof that overlooks the Danube. You’ll love it!
Not even planning on going, but I decided to look the place up and dang does it look cool. Especially that massive octagonal pool.
Just found your channel and man I wish I found you sooner! I love how you explain the dish, how to make it, the history of it, and finally how it tastes. Keep up the great work and I can’t wait to see more!
I, my mother and down through my German family, have made Stroganoff in this manner. I do not add tomatoes, just stock, Dijon mustard and sour cream. I have added herbs de provence to it, but I will try allspice next time I make it. Thank you for actually pronouncing the European words correctly. It shows your devotion to making sure everything is correct.
He definitely tries! It annoys me when content creators don't bother to look up how to pronounce words that they know they have to say, and just say "I don't know how to pronounce this word." Well then look it up ahead of time, you knew you were going to say it! I have to try Stroganoff with mustard one of these days, I have never included it in my recipe.
I learned beef stroganoff over 40 years ago from an old institutional chef (he made food in fairly large quantities but to high standards), and no tomato product came anywhere near his beef stroganoff! He might have learned his recipe in the 1950s from someone who learned it before tomatoes were added...
@@aussieintn8036 My mom made the best Stroganoff, but she never used anything even close to a tomato! Still, I bet it tastes fine with some tomato paste in it. Just different.
Been making it since 1970s and yes, no tomato. I do add some sweet paprika for a bit of color. I'll add thyme but agree with you, trying allspice next time.
I think herbs de provence and allspice together would also be very good.
Ooh, Beef Stroganoff! Here in Brazil, we have Stroganoff (we call it strogonoff), but it's rather different from the Russian one, for sure. For example, we use tomatoes here. And I THINK chicken strogonoff is more common than beef, but it's quite good.
Can't go wrong with that 👌
and we always add potato straws of course
Came here to say that during the 1970s serving stroganoff at a dinner party in Brazil was extra-chic (at least for my family 🤣)
The chicken version sounds like chicken cacciatore.
Tomates ou só molho jumbo mesmo
We have a version in my family that lacks tomato and onion, it is a sour cream variety with beef stock and sherry for flavor and ALL mushroom, though it is good with beef chunks too. Served over broad noodles, it's a childhood favorite of mine. Very rich and tangy.
When I was a kid, in the 1970s, my mom made oh-so-classy Hamburger Stroganoff, with Campbell's Cream of Mushroom soup. It's a guilty pleasure.
We had that too. Loved it
You ever have the tuna helper dinners?? 😂 Somehow that became a childhood classic for me
@samanthab3292 Had the tuna noodle casserole (canned tuna, canned cream of mushroom soup, canned peas, canned mushrooms, elbow macaroni, either stovetop as is or actually baked in a casserole w/buttered breadcrumbs over). Absolute comfort (and convenience!) food which I still love to this day.
Why a guilty pleasure? I'm not American so I feel like I might be missing some context
@fruitpunchsamurai4837Anything someone enjoys but thinks they should not like for some reason. In this case, comforting tasty food, but it is highly processed, relatively nexpensive "convenience" food, so it is not the freshest, most healthful, or artful meal (but still satisfying).
Thanks Max. I'm a chef myself and when I was coming up, stroganoff was used as a learner's dish because you get all of the fundamentals for sauce making in one dish. The best part about the particular sauce and flavor profile is that it can be altered with many different additions(Hey, I have an onion that I need to use right away, let's dice it up and sweat down with the beef!) which is why I think it's such a popular dish as a whole. Serving over a starch is something that, while not included in the original recipe may have just been a thing that was done so commonly that it didn't need to be officially written in the recipe. Like many cultures elsewhere, bread, or rice, or some kind of pasta etc... are included without being in the actual recipes. Cheers, this looked fantastic!
I have always found this to be a very bizarre food. I'd seen it but never tasted it before I found out what it really is. It looks like stew; but instead of a cheap, flavorful, collagenous cut, it is a fine, tender, traditionally expensive cut cooked _quickly_ then cut up into small pieces and buried under heavy sauce and served over starch. You can surely help but I don't understand the motivation behind this faux stew at all. Seems like a real stew with these same sauce flavors would be a much wiser way to go. A Russian once commented that this was originally what it was, which made much more sense. But this video doesn't hint at any such origins, apparently this was always this odd fancy dish made of fine cuts of meat. Some Russian chef just decided to up and dress up his steak like a fake stew one day.
@@salvadorromero9712 I mean, it starts as a "stew" in that the protein is prepared early in the same way but the actual dish isn't far from many others where the sauce and protein are combined into one and lightly simmered down. The sauce itself is already thicker than a typical stew before the final simmer step so I'm not sure where you're coming from here. The reason an already tender cut is called for is because the dish is intended to be served quickly, and not an all-day affair where the protein would be cooking down for an extended period. The dish itself has origins in high-class kitchens where the expensive cuts would not be difficult to source or out of the ordinary, but evolved into a commoner's dish over time.
TL;DR it's most probably an example of rich people doing rich things which made its way down to the commoner's tables over time as food and higher quality ingredients became more and more available to lower classes.
@ "Where I am coming from here" is not that I do not understand that stews take time. I just think that this kind of sauce and serving practice seems like it would be more appropriate to the texture and flavor of stewing cuts. I think it would actually taste _better_ to do a stew version of this dish, and it does not seem like a very good use of steak.
This seems to be the modern practice to me; I know nothing about food history or Eastern European food so maybe in that context it does make more sense that it would have started as an unusually stew-like pan sauce over quick fried steak and only when it moved to the peasantry did it become the much better tasting dish of using these sauce ingredients to simmer flavorful, gelatinous meat with gelatinous sauce like every stew all over the world. Goulash is real stew. If Stroganoff never was, perhaps that somehow makes sense historically but I still think it makes it an odd choice culinarily.
Perhaps, now that I think about it, its modern popularity comes from its usefulness for bad home cooks, or those with limited budgets. Neither traditional peasants, nor traditional chefs in "high class kitchens" in some great house would have any great need for their dishes "to be served quickly" rather than being "an all-day affair." (Even restaurant chefs have far less need of it than modern home chefs.) On the other hand Stroganoff would be good at covering mediocre skills at cooking tender meat cuts quickly for harried home cooks to produce a satisfying meal, and can be made in a ground beef version for a quick and cheap meal in the modern price and availability landscape. This is surely what dominates today in terms of stroganoff popularity.
@ When I was a young pup, learning the ropes in the kitchen , my chef put it to me this way: "Lots of dishes came about by sheer luck, and throwing stuff at the wall to see if it sticks!".
Pan sauces have been a thing for a long long time, so it's exceedingly unlikely that stroganoff is even remotely related to a stew attempt.
This particular dish was likely something some chef came up with on the fly, at the behest of his liege. "Make me something with beef, and I want it fast!". The fact that older recipes call for the most tender of cuts lends credence to that fact that it was indeed originally a rich man's meal, quick and dirty. Otherwise, the recipe would call for a tougher cut, properly roasted or stewed all day using water or stock as a base like an actual stew, and not cream. Tougher cuts naturally require more time in cooking to tenderize them, so it's pretty obvious what this dish was: An attempt to throw something together rather quickly in a pan sauce. Rich people had the luxury of doing fancy things in their kitchens, often outside of the common methods required for peasantry foods.
The fact that the recipes Max found are from prim and proper cookbooks, owned by chefs of high class households further cements its origins.
@@salvadorromero9712 I'm sorry, but for someone who seems to be advocating for a form of dish that would be more working-class, or even "peasant," you are certainly coming off like quite the culinary snob. Has it occurred to you that:
1) It's popular because, simply, it tastes really good to a lot of people? "It would actually taste better to do a stew version of this dish" is not an objective fact, it is your subjective opinion.
2) Just because a particular dish could be served in an analogous form that has different benefits (and different costs), doesn't mean the former needs some sufficient excuse to exist if it's still considered yummy by enough people? Also people don't want to eat the same thing all the time, variety is indeed the spice of life. Even if most people agreed stews are tastier, you'd get sick of eating it everyday. Sometimes what hits the spot is a hearty stew, other times a crummy hamburger and fries. We aren't robots.
3) A dish being easier or more convenient for home cooks to make doesn't mean it's a worse dish, nor does it mean a home cook has "mediocre skills" What??? What are you even on about? It's not like stews are harder to make either, in fact I'd say many are much easier, so this just seems like snobbery for snobbery's sake.
4) Convenience, for all that you really downplay it, is a very relevant factor in making a dish sometimes - especially in the modern context? As stated by others: It doesn't matter if another dish did taste better if you want something to reach the table faster. We all have our priorities.
In all honesty, I think you're so zoomed in on the one point you're obsessed with proving (that this dish is "bizarre), that it's given you tunnel-vision without realizing. If you hyper-focus on a dish in a vacuum, they will almost all seem strange. Again, people just like variety and like to eat different things, that's as basic as it gets. But the most off-putting part to me, is it's led to you admonishing other people as "bad home cooks" and having "mediocre skills" for simply liking this dish. At that point I realized "Great, I let this person waste my time reading their comments, thinking that despite the bad vibes they were just musing about a dish, only to find it was all a vehicle for their superiority complex - 'If you don't like what I like, you're bad and dumb.' Great."
I must say Sir Maximus. Your accents and comedic timing is spot on and I must say you would have been an amazing 1930s-1950s cooking radio host. I bet Betty Crocker would have been delighted to have you on air ;D
Beef stew
Ghetto Stroganoff: Ground beef. 1 can campbell's cream of mushroom soup (condensed). 2 big spoons of sour cream. Noodles. Cook beef. Do not drain. Dump the can of soup in. No extra water. Add sour cream. Cook noodles separate. Mix beef and noodles. Salt and pepper to taste.
Stroganoff = beef in gravy. I think we had your version as a kid, but with strips of some sort of beef and some pepper, so I guess it was a hybrid. I can taste it reading your recipe. Cambell’s really made gravies and sauces easy and accessible. We rarely had beef so this was a special dish.
That sounds a lot like what our mom used to make (and we all still love every so often), except without the sour cream, and Kraft Dinner. It would be good with the sour cream, though.
Are those egg noodles? I think you just gave my late mother's recipe. LOL
What good 70's recipe didn't include a can of Campbells Cream of ?
Sounds a lot like the version my Dad made, except with more solid cuts of beef, more cans of Cream of Mushroom, and Worcestershire
I grew up in the midwest (South Dakota mostly) and Beef Stroganoff was on the weekly menu. Never had it this way though! It was always onions, sour cream, cream of mushroom soup with beef broth reduced down and used to braise the beef. Serviced over egg noods. Delicious!
Ah yes, you went directly my childhood in 1960’s California, probably previously directly from 1950’s LA. Both could well be be Betty Crocker ;) Definitely a childhood favorite.
14:40
This is because in spoken Russian voiced consonants at the end of words tend to be devoiced, so when transliterating what they heard in spoken Russian, the French would have written what they heard, an /f/ sound, and not what the old Russian spelling convention might make it appear.
The same happed with the German word "Kaiser" which is likely closer to the original pronunciation of the Latin "Caesar" then the pronunciation given to this word and its derivatives in modern Romance Languages.
When you are in Budapest and if you find time I would really recommend the Rudas Bathhouse. It has both the older Ottoman style baths as well as a more modern bath house which also has a warm jacuzzi style bath on the roof (with a bar). From there you can enjoy a great view of the city from the comfort of a hot bath even in the middle of winter!
Is that an LGBT-friendly bathhouse?
@@Unique_555most of those style baths are meant specifically for therapeutic reasons
Can't wait to watch this with my daughter later. Over the past couple of weeks she started to watch/listen to all your videos with me. We will even put them on to listen to in the car (can't see the food, but the history is still great). She will be 8 soon and she has shown a love of history (also loves reading biographies). Hoping her love of history will continue for the rest of her life.
My Norwegian great-grandma made the original version but added sauteed mushrooms & more sour cream. She also made a variation with nutmeg or mace. She never included onions nor tomato. It was the favorite meal she made & she was a really good cook!
This dish reminds me of Chicken Paprikash. Would be neat to do an episode on that as it would be great to learn more about the spice paprika.
Yes the history of it traveling across the world (and also the interesting reference in Dracula-👀 topical )but also good paprikash beats out the most expensive meals I’ve ever eaten by a mile
Makes me miss my Mother watching this. To this day one of my favorite comfort dishes. Its also really neat how everyone I meet has a variation or "family recipe" of it. Amzing on a cold winter night.
Max, in Russian (2 фунта) or "dve funta" means "two pounds"... So a "funt" is STILL a "pound" in Russia :)
Just now there's a "ah" sound at the end. But remember, the Russians (and most Soviet states, like Ukraine, Belarus, etc) have used the metric system since about the 1920s.
In Brazil this wind up becoming our strogonof, it is still made with mustard but we also put heavy cream and tomato sauce on it, it is usualy served with rice and shoestring potatoes 😊❤
Ursaring SPOTTED! Happy to See that he came out ok off the plushy disaster! 🧸🧸🧸🧸🧸🐻🐻🐻
The avalanche😂
Plushie avalanche?
@@letssee8397 Jose posted the pics on his Ketchup with Max channel.
I don't know why. I figured Ursaring would be used in something Russia-related.
I'll love a super cut of every plushy that has appear along side de dish or name of the episode 😅I'll be incredibly satisfying, at least for me
I’ll be making this one, my mother made it every once in a while as I was growing up. Hers had noodles but I want to try the potato straws. Great video as always!
Max, Budapest is one of my fave places in Europe. You will absolutely love their large covered central market! Be sure to bring home some spicy as well as some sweet paprika.
I DID IT! I finished watching every single video on the channel. I only discovered the channel in early December. Thanks Max for many hours of educational entertainment.
It will presumably never happen, but I would love to see Max tasting some Hungarian dishes like "pacalpörkölt", "hagymás vér", "kocsonya" while in Budapest. And I would happily volunteer in translating Hungarian recipes if needed.
That would be fantastic!
megnézném mit szól egy autentikus disznóvágáshoz :D
We always put mushrooms in ours. I don't remember if we added I onions or not. We always argued over whether it should be served over rice or noodles. Either way is good, but the noodles must be egg noodles, the wider the better.
I think the beef stroganoff would be good over rice shaped shiratake noodles. It would be totally Keto and diabetic friendly.
For keto I’d cheat a bit and use chickpea pasta. Dinner is usually where I spend my carbs, so a serving would cover the majority, but still keep me full until morning. And the pasta is a once a week or every two weeks treat
The book by Elena Molokhovets is a masterpiece, full of details on how people lived and ate back then. It makes me think that cookbooks are the best history books.
Max, we were on a Danube cruise in 2022, and the Ama Waterways guide took us to both the Pest and Buda side of the river. In Pest we loved the 19th century indoor marketplace , it was delightful! It resembled the Eiffel Tower, and had SO many fun little shops. In the Buda side was the St. Steven’s Cathedral and a tiny little medieval village. There was an inn that claims to be the oldest continuously running tavern in all of Europe. Not sure I believe that but the hot chocolate was nummy! I was actually in awe of all the beautiful geometric tile roofs everywhere!
'Funt' is how we call pounds in polish language. I believe that it's same for russian.
Yep, it is😊
Fond
In the 19th century, it was a slightly different measurement. You can also encounter it in Polish cookbooks, especially from eastern Poland.
Pfund in German (very, very similar pronunciation).
Makes sense given that F and P have a common linguistic root
In Brazil we still serve it with potato straws, we call them "batata palha" (the literal translation) and you can easily find them ready for use in supermarkets.
I appreciate this channel so much. I have an extreme love for food and history. It’s perfect
The way of writing Russian last names with the double -ff sounds more natural when pronounced because we devocalize voiced sounds at the end of a word (which is V for same Stroganov) and the voiced V would sound very foreign😊 Thanks for another great video❤ For me onion is always an ingredient for this dish, but I am ready to add it almost everywhere😂😂😂
Ooo! Budapest is lovely! Gundel is a MUST. Old world elegance you cant find anywhere else. Reservations are required. Central Cafe is lovely. If its too cold, take a break and wander the market.
Strogy is my favourite! Looking forward to watching this one!!! Thanks Max!
Beef Stroganoff is so damn good, it's so versatile because you can make it any time of year.
ahh beef stroganoff one of my favorite dishes. its going to be a treat to learn about it thank you max.
It seems like Beef Stroganoff is getting more and more popular again. It was very popular in the 70s and 80s too and has been enjoyed every now and then since, but it seems like it is getting more popular again with a new generation, maybe… Many of the young people seem to be seeking out traditional food, which is great!!! Great to keep traditions alive!!! ❤❤❤👏👍🙌🤗
This was such an fun episode to see. I grew up with two versions of stroganoff, the australian one with heaps of smoked paprika, served over instant noodles; and the latvian pork stroganovs which has pork, bacon and pickles in it. I am so excited to add a third version to my life
Max, as always, this was a delightful episode! Thank you so much for this wonderful channel!
Fun fact, there is a version of this in Sweden called korv stroganoff (sausage strognaoff) it's made with a swedish sausage called Falu sausage and it's basically the opposite of fancy, kids tend to to love it but it's good as an adult as well. It's usually made with ketchup when it's for kids but more "refined" versions use tomato paste.
Came here to share this! On my way home to have some right now 🤤
I've never heard of it being made with ketchup, I don't see why that would make it kid friendlier.
@@Atzysweet and familiar
@@Atzy The same concept is in America, too. It's considered childish to put ketchup on mac & cheese, or steak. It's mostly arbitrary depending on the specific food, but American ketchup is also sweetened with high fructose corn syrup and corn syrup (yes, twice), which is basically super sugar. And kids love sugar.
Some historical and current context around the Falukorv:
The Falu sausage gets its name from the Falu copper mine. They needed a lot of ox and horse skin to make the ropes for the mine, and the meat got turned into sausages.
Today, to be allowed to call it Falukorv (has Traditional Speciality Guaranteed status in EU, Norway, and the UK) there are some conditions that have to be met, among them that it has to contain at least a certain amount of pork. Some "falukorv" that does not meet the criteria use the name middagskorv (dinner sausage) instead, while my familys farm shop use the name Nötfalu (beef falu).
The actual translation (if you don't substitute the measurements from the bottom):
Two hours prior to the preparation take a piece of tender beef, cut it up raw in small cubes, sprinkle with salt and some pepper. Prior to dinner, take an eighths of butter and a spoonful of flour, mix, fry lightly, dilute (deglaze) with two glasses of bullion, bring to a boil, put a teaspoon of Sarept (Russian) mustard, a bit of pepper, mix, bring to a boil, strain. Prior to serving put 2 tablespoons of the freshest sour cream and a spoon of fried-through tomatoes (tomato paste, I presume). On high fire, fry the beef with butter and onions, put it in the sauce and cover tightly, put for 1/4 of an hour to the side of the cook top (that's wood stove so the entire top is hot, with the side being less hot), bring to a boil and serve.
Also it says 3 funts, not 2 funts (lbs).
"(tomato paste, I presume)"
Something like that, yes, a lot of old russia and eastern europe recipes can contain "зажарка"/"поджарка" - fried in oil on pan vegetables (onion or carrot or celery - modern version, but also can be fresh tomato or tomato paste) that commonly added to soups and stews. So that's why recipes specified about tomato being fried
Wonder why he skipped tomato while mentioning tomato paste in later recipies?
@@vaevictis2789 yeah, that's a weird moment. I guess just forgot/missed it
The image I show is from a later version of the recipe when tomatoes had been added (an early 20th century edition). Unfortunately, I couldn't find an image from the 1871 edition. Sorry for the confusion.
The image I show is from a later version of the recipe when tomatoes had been added (an early 20th century edition). Unfortunately, I couldn't find an image from the 1871 edition. Sorry for the confusion.
I love the variation that is made in Germany. Same name, completely different dish. It's made with a creamy tomato sauce, mushrooms (preferably porcini), pickles, peppers, juniper and seared steak.
Lots of people have gotten confused by how this dish is named. But give it a chance. It's absolutely delicious and if you have all the ingredients, you can make it in about 30min.
My dad used to cook that version! Very tasty!
Mushrooms are commonly used in modern russian stroganoff aswell, and pickles with tomato sauce looks like tatar azu dish
I have a German heritage and it has never been made with pickles and tomato sauce. There is a variation on this recipe but the name changes as well. My Tante (aunt) used to make beef paprikash.
It is the same in Turkey. Pickles makes the dish's name beef straganoff :)))
In Sweden there's a variant made with sausage instead of beef that is very popular.
In South Dakota where I was raised, lots of gals - including my dear Mom - routinely cooked Stroganoff (beef, chicken or pork), and Hungarian goulash, with either Chislic or ground beef.
Both dishes, along with a cup of steamy hot chicken broth (with poultry seasoning or chopped onion greens) were great on the cold, very cold and windy days of winter, especially after sledding or ice skating! 😋. Nice memories- thanks for the reminder! 😀
I love your shows so much Max. The balance of education and good eats is superb whether it is a recipe I'd follow or just learning neat factoids - It's a masterful class.
I remember when Hamburger Helper came out with their version of Beef Stroganoff. I'm old.
My wife and I ate that a lot when we were newly married (early 2000s).
Old but not dead, those among us who aren’t will be lucky to be so
Lol I don't know if I "remember" that or if my mom just decided to move from home made to the helper version ( when I was about 7 or 8. Early 80's) But out of all the flavors, it IS my children's favorite. We only used the box version in my house if it was like after a hurricane ( no power etc ) or on a day where we maybe had 30-45 min to get it cooked, everyone fed, and out the door😂.I do NOT miss those days❤.
With powdered "sour cream "mix.
In my young mind, the sight of Lefty wearing a Russian hat and trying to dance was a sign that the cold war was over.
th-cam.com/video/Ye-dpsDYxMU/w-d-xo.html
My mother made an excellent Stroganoff that was very similar to this, just with mushrooms added to pad out the beef (halve the quantity of beef and add a pound of mushrooms to replace the beef) because it really does need a very high-quality cut of beef to work and that made it too expensive for our family when I was younger.
It was always a treat because of the expensive meat, but it was a great way to get a larger meal out of a small amount of good beef compared to just frying a steak.
Growing up in Argentina, stroganoff, which we for some reason call “strogonoff”, was a super frequent dish at home, and served in the school cafeteria! Both beef and chicken versions, usually eaten over rice. Argentina does have quite a bit of European influence, but I never imagined it to be Russian. Come to think of it, we do have quite a bit of Russian immigration. I do wonder how it came to be such a commonplace dish in such a faraway place.
Germans, perhaps? Argentina has had some remarkable immigrants, from Welsh to South Africans.
Well I mean you've gotta do SOMETHING with all that beef in Argentina :)
@@w.reidripley1968 Cultural influences does not always come through immigrants. Germans would be an unlikely origin, unless perhaps stroganoff is popular in Middle-Germany, or Prussia.
Hope you have a fabulous time in Budapest! Probably the most famous thing to do is visit the thermal baths, and you should, they’re great. Also highly recommend eating at Rosenstein Vendeglo and Koleves Kert. There is some really, really delicious food in Hungary!
This just looks so yummy 😋
The kind I'm familiar with is the one made with egg noodles, beef gravy, and beef meatballs. I have to wonder if it's a variant of a German-American origin, as it was my mom who made it for us.
Man one of the only foods I can enjoy no matter what time of day is a hearty bowl of beef stroganoff!
I was born in the 60's and my mom made the best Beef Stroganoff I ever had in my life. I always chose it when she asked what I'd like to have for my birthday dinner. Of course she taught me to make it too, and I can make it almost as good as hers, but I don't anymore. Now that I'm retired and living on disability, I can't afford it. Maybe I'll splurge when beef is on sale, because now I have a craving for it! I have had some interesting variations in my life, one of which served the sour cream on the side. But I've never heard of it made with mustard, and that has me curious.
Made our Aussie version last week. Onion tomato paste and mushrooms. Hint of white wine and lemon juice. A bucket load of paprika. Served on egg noodles. Thanks Max
9:21 for the blue eyes white stroganov
But who would be the Blue Eyes Ultimate Stroganov?
Hungary: get recepies for / try: stuffed cabbage (fresh or sauer cabbage both viable. warning: very heavy! May take half a day of slow cooking at home to enhance flavours, as it's ground meat, it is best made at home) or stuffed paprika, Túrós csusza (a cheap baked layered lasagne-like but with quark+sourcream and either bacon for savoury or sugar for kids versions), either Zserbó or Flódni (pastry with different layers), poppy seed pasta (sweet noodle dish mostly for kids, but warning: temporarily changes your taste of sweet to bitter and sticks to your teeth until you brush!) Fish soup and authentic Gulyás is usually also recommended. Thick lentil / beans / pea Főzelék (pottage-like dish) are also very well known for nationals. We also have cold & sweet fruit soup and sweet & sour sour cherry soups. Lángos is our fried dough with optional sour cream, salt, garlic and cheese.
BTW, stuffed cabbage and stuffed paprika is recipe for entire Balkans and Caucasus. Stuffed cabbage is known as Dolma(Georgia. Armenia, Iran, Turkey) or Sarma(Balkans)
Great vlog as always! My father was a Chef a he told me that he was told that the orginal Stroganoff only had three things in it: Beef of tenderloin, onions and tomato paste. Now we know thanks to you that onions and tomato paste did not happend until 1912ish. Keep up the good work. Be safe!
your grandpa was right, it has tomatoes (tomato paste) in it. this what this recipe says
Another great video thank you! I am looking forward to making this next weekend and I have been really craving this dish.
You are going to love Budapest! My husband and I went there on our honeymoon. One of our favorite activities was an Airbnb class where we learned how to make strudel, and another Airbnb experience where a local hosted us for dinner. (I've considered if there are ways to smuggle some of the Hungarian cheese she served back home.)
Some of my other favorite activities included the walking history tour, the electronic bike history tour, river dinner cruise, cave tour, and going into St. Stephen's Basilica. I was heartbroken that our timing didn't allow us to visit the synagogue, as they were closed for the high holidays our entire stay, but from the outside I suspect you would love it.
Happy Lunar New Year, Max! 🧧
Thanks, Max. You did my request for Tsarist Imperial Russian dining 🍽. Thanks, man!!!
My favourite Greek restaurant of all places makes my favourite stroganoff. It’s got mushrooms, onions, sour cream and is served over fettuccines noodles! It’s one of my all time favourites. When I make it at home I add mustard but I’m not sure what their spices are. It’s been fabulous to peer into the murky history of this dish!
Definitely a favourite of Australians of UK and European descent, typical recipe over here includes tomato paste and onions with optional mushrooms (I leave them out) and served with mashed potatoes or pasta.
For a modern slavic version, please watch Life of Boris' "Stroganoff for one"
Gopnik-version? 😜
🎶I’m gonna keep on dancing with the beef stroganoff🎶
HANH?
Pink pony is an acceptable substitute for red meat 🙂
I'd been meaning to make stroganoff again, and now I have my new (old) recipe. Thank you!
Or in Russian: Мне снова пришлось приготовить бефстроганов, и вы снабдили меня новым (старым) рецептом. Благословение царя на вас, товарищ!
Great video! I always appreciate your rigorous research. Keep it up!
Some recommendations:
* Soups: we have a variety of tasty soups that I miss after moving abroad:
- Jókai bableves (bean +meat),
- Halászlé (fish soup),
- Tàrkonyos raguleves (Estragon and meat and veggies)
- Gulyás leves (beef soup)
* Main courses:
- Hortobágyi húsospalacsinta (crepes filled with chicken and sour cream with paprika)
- Pörkölt (beef stew) + tarhonya (pasta "pallets")
- Töltött paprika (bell pepper filled with minced meat),
- Székelykáposzta (cabbage with meat and some times sour cream sauce)
* Desserts, there are also nice ones:
- Gesztenye püree (chestnut puree) with whipped cream,
- Aranygaluska (Golden Pull-Apart Cake With Walnuts and Apricot Jam)
- Vargabéles (kind of baked sweet noodles - love them)
Also the fancier restaurants do no directly equal to better food, best thing would be to ask some student-aged folks around the university areas.
I had amazing meals around "Fehérvári Road Market" and "Central Market Hall" back in my years in uni.
Jó étvágyat!
I think I’m gonna have to make this. Beef stroganoff is a top 5 dinner, easily
You will love Budapest! So much to see, fascinating history and beautiful architecture, and we really enjoyed the food! Have a wonderful and adventurous trip!
Four tips for when in Budapest: 1. eat at VakVarjú Étterem Újlipótváros and 2. enjoy deserts the beautiful New York Café (at Anantara New York Palace Budapest Hotel) and 3. enjoy a splendid Friday evening concert at the impressively beautiful baroque Szent István bazilika and 4. walk across the Széchenyi Lánchíd bridge from Buda to Pest.
And what about the spa & swimming at St Margaret´s Isle?
@@bjetkabathory5185 Spa yes, but swimming in February?
I have always done this in a slow cooker, with stuff like stew chunks or other less good cuts. it makes them tender with the six hour cook, and the sauce just pushes it over the top. so wild to see how different recipes are and how they change over time.
Your videos are always so well made and professional, you’re one of the best history cooking channels out there, if not the best
When you mentioned often getting additional information from viewers after the video goes live, it made me wonder if we could get an occasional correction/clarification/update video for the history side of things. Yes, I am mostly here for the food, but also yes, I’m a nerd.
History is my favorite part. Good suggestion.
I suspect we're all (or at least mostly) nerds here.
Hi Max! Long time Hungarian viewer here. For your upcoming visit in Budapest I'd suggest some restaurants that might pique your interest: Szaletly (a Michelin star awarded restaurant with a modern twist on classic dishes), Vineta Bar (traditional Transylvanian cuisine), Vietnámi Gulyás (a fusion of Vietnamese and Hungarian elements, but more on the Asian side), Csevapivo (traditional Balkan food), Gundel (OK, it was an obvious choice, but a lot of now ubiquitous Hungarian dishes started out or got perfected there, so there's the history element). Hope you have fun on your visit!
Szaletly is an excellent suggestion but it's only Michelin recommended. One of my favorite places, though.
Our family always ate these kinds of dishes with buckwheat groats. Actually we ate buckwheat groats for many meals as my dad grew up eating them on their Belorussian farm before migrating.
kasha, yes!
You definitely deserve the attention you get on YT. The amount of research is stellar. It's a lot of effort to put into a video.
Hi Max I lived in Budapest foe 2 years - you will love it !!!
“I never liked the stroganoff!”
“She said that like a Romanov!”
My favorite lyrics from the cartoon Anastasia. 🤣
(I however do like stroganoff)
Not to be a stickler here... But I believe she said it like a Romanova
I had to check: apparently it is customary in Finland to add pickled cucumber (in bits or cubes) into a stroganoff (also known as stroganov). Some restaurants also serve it with white rice and red beetroot cubes on the side.
A lot of places in Russia will do the same! Fancier spots will throw in a few pickled pearl onions, as well.
My mom did the same in Germany in the Seventies
@@Pat_Springleaf Pickled cucumber or beetroot? Or both?
I have a sourdough starter named Frank. He lives in a crock in the fridge, and only needs feeding once a week. That means I do a weekly bake, but that’s not a hardship. And adding a little baking soda to the dough tames the sour. I’ve made pizza, cinnamon rolls, buns, and even laminated the dough!
Do you send little Franks to other people? I’ve seen people start their own bread from mail order starter.
I have a recipe from the Portland “Oregonian” sometime in the ‘90’s that was told by a Russian contessa who gave the quantities and directions in sentence form. Beef is shredded and also has mustard. It’s delicious.
You are so good at your details! Love everything you share :)
4:06 Oof saying Poland is Eastern Europe will give you ennemies.
Western asia?
Central Europe I guess, though I'm irish. They're all Eastern Europe to me.
To be fair, he said "Russia, Poland, much of eastern Europe" which to me reads as being different locations
It objectively is a part of Eastern Europe. Anyone who doesn't have the wherewithal to look at a map and see for himself can just be ignored, I think.
@patavinity1262 Poland is in central Europe. If you don't believe me feel free to check any encyclopedia.
I ate this as a kid. Sour cream, canned sliced mushrooms, julienned onion, salt, pepper, and a dash of garlic powder. And served with wide egg noodles.
I know I'll enjoy this. Also Max hope you cover some Caribbean dishes this year, like say maybe Puerto Rican Lechon or Jamaican Jerk 🇵🇷 x 🇯🇲 x ❤
That would be great! Although I'd love to see him do Mofongo before Lechon.
I'm no Russian but I appreciate great pronunciation regardless!
And I will now tell my own stories.
To me, this dish is a perfect way to use beef that I would not otherwise grill. (Although I have made it with leftover wood smoked/grilled steak and it's delicious!) In truth, cuts like sirloin, chuck or even the various cuts used for the so called "london broil," are just terrific in this great dish.
Thanks to our Russian friends here in the comments for sharing authentic detail and thank you Max for your hard work and enthusiasm. It's really appreciated
I used to make my kids hamburger stroganoff in the 70's and 80's from a recipe I found in a church cookbook. It was quick, cheap, and easy, which was a good thing in a growing family.
I'm looking forward to trying the recipe you presented mainly because of the use of steak and the allspice. Sounds intriguing.
including tomato and serving it with potato straws is interesting because iirc brazilian stroganoff not only has tomato but also serves it with rice and fries or rice and potato sticks!
Just made stroganoff last friday, ate for 3 days, it was divine. Might be my favourite food, and it's easy to make.