This winter, were fighting back the cold with an old-timey classic, and we mean REALLY old-timey: beef stroganoff. This dish was invented sometime in the early 1800s and had its American heyday in the 1950s and 1960s, but since then has fallen out of favor (and flavor). We, however, arent quite ready to send beef stroganoff off to pasture, because this dish can be so much more than the standard recipe of ground beef, onions, and cream of mushroom soup. For instance weve got one version that calls for tri-tip, Hungarian sweet paprika, and chanterelles. Another version calls for tenderloin, Cognac, and whipping cream.
As it turns out, the dishs namesake—Count Pavel Aleksandrovich Stroganoff—was kind of a hunk.
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According to the Stroganoff Foundation, which is dedicated to “preserving the artistic legacy left to Russia by the Stroganoff family,” the origins of the Stroganoff clan date back to just before the reign of Ivan the Terrible. In the 1300s, the family swelled its fortunes through trade, land acquisition, and salt mining. Then, as Ivan the Terrible sealed his control over Moscow and all its surrounding states, the Stroganoff family matriarch (Anika Feodorovitch, 1488–1570) made a daring gambit by seizing much of Siberia and allying herself with Ivan, ceding her territory to him in exchange for a long-term land grant. Effectively, this made the Stroganoff family the de facto manager of all of Siberia.
Flash-forward to the 17th century and the Stroganoffs were still closely aligned with the czarist government, and much wealthier for it. The family was now part of a Europe-hopping Russian aristocracy, which is why Count Pavel Stroganoff (1774–1817) was actually born in Paris. The son of Count Alexander Sergeyevich Stroganoff and Princess Ekaterina Troubetzkaya, Pavel is largely a footnote to Russian history. Despite being pretty low-key (as low-key as a ridiculously wealthy member of the Russian elite can be), he did serve as a diplomat to Britain and a general in the Napoleonic Wars (for which he earned the St. George Cross, one of Russias highest military honors).
Count Stroganoffs French/Russian split found its way into his diet, as Russian aristocrats would often hire French cooks but retain a palate honed in the homeland. According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoffs chef named after his benefactor.
The count himself died of tuberculosis at the age of 43, somewhere near Copenhagen. His clan lived on in luxury well into the 19th century, and today they are survived by a vast art collection as well as a grand estate in St. Petersburg known as the Stroganoff Palace.
You can even visit the Stroganoff Palace if you so choose. It was nationalized in 1917 and became a part of the states Russian Museum in 1990. Just dont arrive looking for any “authentic family recipe tips” from real Stroganoff family members. The last heiress to the Stroganoff dynasty, Countess Olga, died in 1837.
Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa.
Count Stroganoffs French/Russian split found its way into his diet, as Russian aristocrats would often hire French cooks but retain a palate honed in the homeland. According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoffs chef named after his benefactor.
This winter, were fighting back the cold with an old-timey classic, and we mean REALLY old-timey: beef stroganoff. This dish was invented sometime in the early 1800s and had its American heyday in the 1950s and 1960s, but since then has fallen out of favor (and flavor). We, however, arent quite ready to send beef stroganoff off to pasture, because this dish can be so much more than the standard recipe of ground beef, onions, and cream of mushroom soup. For instance weve got one version that calls for tri-tip, Hungarian sweet paprika, and chanterelles. Another version calls for tenderloin, Cognac, and whipping cream.
According to the Stroganoff Foundation, which is dedicated to “preserving the artistic legacy left to Russia by the Stroganoff family,” the origins of the Stroganoff clan date back to just before the reign of Ivan the Terrible. In the 1300s, the family swelled its fortunes through trade, land acquisition, and salt mining. Then, as Ivan the Terrible sealed his control over Moscow and all its surrounding states, the Stroganoff family matriarch (Anika Feodorovitch, 1488–1570) made a daring gambit by seizing much of Siberia and allying herself with Ivan, ceding her territory to him in exchange for a long-term land grant. Effectively, this made the Stroganoff family the de facto manager of all of Siberia.
As it turns out, the dishs namesake—Count Pavel Aleksandrovich Stroganoff—was kind of a hunk.
Flash-forward to the 17th century and the Stroganoffs were still closely aligned with the czarist government, and much wealthier for it. The family was now part of a Europe-hopping Russian aristocracy, which is why Count Pavel Stroganoff (1774–1817) was actually born in Paris. The son of Count Alexander Sergeyevich Stroganoff and Princess Ekaterina Troubetzkaya, Pavel is largely a footnote to Russian history. Despite being pretty low-key (as low-key as a ridiculously wealthy member of the Russian elite can be), he did serve as a diplomat to Britain and a general in the Napoleonic Wars (for which he earned the St. George Cross, one of Russias highest military honors).
Lets begin with the most authoritative hypothesis. Alexander Grigorievich Stroganov (1795-1891) was for a long time Governor-General of “Novorossia.” He lived and died in Odesa, where he was elected an honorary citizen of the city after his retirement. An exceptionally wealthy man, Stroganov kept an “open table” in Odesa in accordance with the customs at the time. This meant that any educated or decently dressed person could come in for dinner right “off the street.” For these such open tables one of Stroganov’s cooks — not Stroganov himself — invented a kind of hybrid Russian-French dish: small pieces of meat, fried and served in a sauce. That is, the sauce wasn’t served separately for the meat but served together with it, almost like a Russian stew. The dish was easy to make consistently, was easy to divide into portions, and was absolutely delicious.
At this point you might think that the recipe had been prepared in the Stroganov family and by their friends for many, many years. That would neatly explain the references to several generations — so everyone was right. There were probably stories in the family about how their grandfather cooked a particular meat dish, and how their great-uncle in frigid Siberia came up with another way of preparing it. For a while the dish was known only in the circle of relatives and friends. But in the 1870s the recipe spread far and wide due to two circumstances. First, society went through a phase of rediscovering traditional Russian cuisine after being somewhat weary of foreign cuisines. And second, publishing companies began to print mass editions of the best recipes and send them all over the country.
We add a bit of Asian flavor to this old dish. After all, if Count Stroganov’s chef had had mushrooms and Worcestershire sauce on hand back then, 150 years ago the dish might have been similar to ours. History doesn’t like “ifs.” But unlike history, we like to try all the “ifs” that we can.
But the history of the dish is more complicated. First of all, lets try to determine which Stroganov we are talking about. This dynasty is one of the most famous in the history of Russia. Beginning in the second half of the 15th century, Stroganovs have been part of the business, administrative and military elite of the country.
Why is this dish so popular? First, it’s relatively easy to prepare, doesn’t require complex culinary skills and doesn’t have a long list of ingredients. Second, its delicious flavor can be appreciated by everyone, regardless of the sophistication of their culinary taste or lack thereof. Third, its flexibility: tenderloin can easily be replaced by rump roast, beef by liver and tomatoes by the Soviet sauce “Yuzhny.” Perhaps that’s what makes it a very Russian dish. It’s not Russian because we can use whatever we have on hand to make it; it’s Russian because that’s our life and history.
Best Beef Stroganoff Recipe | Classic Russian Dish
FAQ
Where is stroganoff originally from?
Why do Russians eat beef stroganoff?
Why is beef stroganoff so good?
Why does Brazil have stroganoff?
What is Russian beef stroganoff?
Beef Stroganoff is so much more than the 50s and 60s made it out to be. Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
Where did beef stroganoff come from?
Everyone around the world knows Beef Stroganov. But no one knows where it came from. Everyone knows the dish called “Beef Stroganoff.” But its history is less well known, although no one disputes that the dish belongs to the Stroganov family. But it didn’t appear out of nowhere, did it? Nothing ever does, not in the kitchen or in history.
What is Finnish Stroganoff?
In Finland, the dish is called makkara-stroganoff, makkara meaning any kind of sausage. Beef Stroganoff is, however, also a common dish. Diced brined pickles are also a normal ingredient in Finnish Stroganoff. Stroganoff’s popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter.
What is Stroganoff made of?
Larousse Gastronomique lists Stroganoff as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy cream. Brazilians also prepare Stroganoff with chicken or even shrimp instead of beef.