How to make Authentic 19th Century Beef Stroganoff - No Mushrooms, No Onions, No Ketchup!

Explore the history of Beef Stroganoff with a recipe that harks back to the 19th century, based on traditional Russian cooking methods from before the dish was altered with mushrooms and ketchup in America. This video explores how Beef Stroganoff was originally prepared, using ingredients like beef, mustard, and homemade broth, without any modern additions. Learn how to make a clear, flavorful broth from scratch, marinate and cook beef to perfection, and serve it the traditional way with sour cream on the side. Discover how historical events like the Bolshevik Revolution and economic policies like NEP shaped culinary traditions in Russia.


Ingredients:
Broth
• 1 shank for broth
• 1 carrot for broth
• 1 stick of salary for broth
• 1 or 2 bay leafs for broth
• 1 onion for broth

Beef Stroganoff:
• 1/2 tablespoon flour
• 1 tablespoon of homemade beef broth (maybe a bit more, we have to dial this in later)
• 1/4 cup butter + 1 tablespoon for frying beef
• Pinch of peppercorns
• 1/2 tablespoon mustard
• All spice for marinating the meat.
• Salt and pepper
• Optional: About two tablespoons of hormone-free sour cream for finishing

Prep:
Broth
Place the shank in the pot, add the onion, carrot, a bundle of herbs (parsley dill and bay leaf).
a. Cover it with cold water about 2 inches above.
b. Bring to boil, add salt, and reduce to simmer.
c. Constantly remove the forming foam to get nice clear broth.

To prepare beef stroganoff, cut the meat into cubes of about one inch.
a. Smear the beef cubes with salt and Allspice and marinade the meat for 2 hours.

When the beef is marinated and the broth is ready, proceed with the Beef Stroganoff Assembly:

In a large skillet, fry your meat with one spoon of butter. Fry it slowly, turning them around so that they cook on all sides.

In a small skillet:
a. Melt the butter and add the flour.
b. Fry, whisking constantly, over the medium-low heat, for 3 to 5 minutes.
c. Add mustard and pepper.
d. Mix well.
e. Do not forget to turn your beef in the other skillet

Add the sauce to the beef.
a. When the beef is half done, add sauce, and a splash of broth.
b. Cook on low simmer for 10 minutes. (Maybe 15 minutes, depending on the size of the meat cubes.)

Optionally, when the meat is almost done, add a tablespoon or two of sour cream, mix it up, but do not cook it long with sour cream, or it will curdle. Serve immediately.

Traditionally, serve with rice and some sour cream on the side instead of adding sour cream at the last minute.