The Original Beef Stroganoff of Imperial Russia

[@TastingHistory]

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.

[@avanticurecanti9998]

How's the rhubarb wine going?

[@jonathanbair523]

Where is the best place for me to order in the states? I want to try "all spice" and the Russian mustard?

[@photonicemitter9227]

cdn.fishki.net/upload/post/2021/01/25/3571963/c61c88cbc1bf0f697f015b03b33720ad.jpg

[@InkyGhoast]

@@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)

[@DamnSmoker]

just as I wanted to add my 2 kopeikas I see that you beat me to it. Love your channel!

[@jasonrodgers9063]

Beef Stroganoff was what my beloved late wife made for my birthday dinner every year. For her birthday, I made my lasagna. I haven't had it for 8 years now. Maybe it's time for me to give it a try. Dear Lord, I miss her so.

[@suran396]

I'm sorry.

[@dakotalove4989]

I lost my husband about 3 years ago, and some of the pain never fades. But the love of our loved ones is always with us, no matter where we are. Deepest condolences, and may you find joy in days to come.

[@jasonrodgers9063]

@ Thank you for your kind words.

[@madeleineprice3556]

Enjoy it for her, she would want you to be happy and smile especially enjoying it alongside her memory inside you❤️

[@exudeku]

Rest in Peace for your beautiful wife, brother. She's your guardian angel

[@waffleempress5772]

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!

[@GlobalOutcast]

It's always cool to see comments like this, where native speakers complement his pronunciation, goes to show he really cares about this

[@bendikmanum3132]

Was gonna comment this, he is really spot on! Palatalization and vowel-reduction - the works!

[@patron8597]

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.

[@waffleempress5772]

@@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.

[@waffleempress5772]

@@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.

[@chensel65]

Can we take a moment to appreciate Max and his authenticity in a world filled with slop and A.I he offers us something real, wholesome and educational. Thanks man for all you do.

[@workingguy-OU812]

Max is handsome enough to be AI generated, so ... I'm not so sure he's real.

[@hilaryc3203]

By doing what? Watching his channel and maybe buying his book? (which I purchased before I found his channel) What else should we do? I mean, we're all adults here right?

[@chensel65]

@@hilaryc3203 Yes 😂 I mean we might need to come up with new ideas to help elevate his status. I'm all ears though!

[@a1fastyellowgto]

For real, though. This is wonderful and well made! The authenticity is spot on every time!

[@chensel65]

@FloridaMariner713 well I was being genuine 😂

[@sairalyons1943]

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

[@mylesjude233]

@@sairalyons1943 That sounds like fun.

[@suran396]

I can't decide if you're brilliant or Barmy! 😂😂😂

[@WarhavenSC]

Salt. The modern versions kept ALL the salt. And then some.

[@EugenijusKrenis]

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.

[@brittanythomas3083]

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

[@adamdennis2936]

As an avid eater and not-so cook, this guy is really good to watch. The history is amazing.

[@miramajdan9160]

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 😅

[@JustSpectre]

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 😂

[@jenniferchilton-kauffmann6280]

I can’t wait to visit again! I’ll look for more of the foods you posted next time! ❤

[@chrisshepherd6878]

I loved Budapest when I was there.didnt want to leave.also went to Vienna, Krakow and Prague. ❤

[@Pat_Springleaf]

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!

[@bigred9428]

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.

[@Hallum67]

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.

[@Fly-by-Dave]

My mom just used sour cream no mushrooms or wine

[@ConLustig]

I did think mushrooms were always apart of it

[@taliabeaumont1617]

That’s sounds SO delicious!!

[@MDA-z2r]

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.

[@DarkandStormyNight01]

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!

[@lupabatista5646]

Hello Max, I would like to add here to u that Stroganoff actually has very much become almost a national dish somewhere very different: BRASIL! 🇧🇷 Estrogonofe(as we write it) is one of the most popular meals here and one of the ones u learn to make as a child, cus it's the easiest. We often use chicken instead of beef tho, cuz of the price. And we also do still eat it with batata palha (the straw potatoes), to the point where batata palha is a classic here as well. It's always served over rice. Our version still has cream (even if it's not sour) and often instead of tomato paste, we add ketchup! Mustard is still a must tho if u wanna make it right! It's so popular that in our few options of frozen food, one of the most sold ones is estrogonofe de frango!

[@GaelenChinnock-bv8pq]

I love the tasting history comment section cause I learn so many cool things 😁 Thanks for sharing!

[@Saltiren]

Hi, I am American and want to try this chicken based version that is so popular in Brazil. I never would have learned of it without comments like yours.

[@t.k.5088]

Doesn't it make you wonder how a Russian dish became so popular in a country that had... uh... beef... with Russia for at least 2 decades? 😅

[@lep99]

​@@t.k.5088 Brazil had a huge influx of Russian immigrants! A lot of our cuisine originates from immigrants who were able to stablish in our country over the years :)

[@AngryAlfonse]

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.

[@silverwolfe3636]

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!

[@shaynewheeler9249]

😮😮😮😮😮

[@gus473]

We always made this with venison, one of my favorite ways to eat deer meat!

[@andersjjensen]

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.

[@karenblohm3279]

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.

[@urssoz]

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.

[@jeanfitzsimmons7442]

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.)

[@davidjsaul]

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 😂

[@yobgodababua1862]

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!

[@KunKosh]

The history of this dish is easily googlable...

[@floydblandston108]

I feel seen. 😄

[@--areksu--]

Hii Max! Brazilian here! In Brazil, stroganoff (Strogonoff in Portuguese) is one of the most popular and beloved dishes in our cuisine. Here it is commonly made with chicken (there is a variation of beef) and the sauce can be made with ketchup and mustard (simple form) or with tomato sauce and cream! Our way of eating Stroganoff is with rice and batata-palha or straw potatoes hahahaha It's really fun to see how here in Brazil, the original recipe is still used and served in practically the same way! We also have the variation in which we add mushrooms (not my favorite) the video was awesome, thank u so much!

[@Kabup2]

Yes, one of my favorite dishes!

[@annatleal]

Don't forget corn and peas! Some people also like to add mushrooms, olives and palmito for a super fancy version 🤤

[@matheusduarte9708]

Don't forget the white rice for garnish

[@chuckdubzz5049]

I saute mushrooms, yellow onions, paprika and rubbed sage in butter for an hour(it's practically black for max flavor) set aside and then cook the steak in the basically ghee at this point. Then mix everything together except the sour cream and then add the cream after it's thickened and cooled.

[@vechnoezabvenie]

Actually, in the original Russian text shown the name is spelled as Strogonov, with an O (it's pronounced like an A in that position in standard Russian, but anyway). Stroganov is also a valid variant, as it seems.

[@cliffordsymons9521]

My wife was sick and couldn't get to sleep. I put this on and now she is. Thanks for a great channel. 😊

[@TheoTheTimeTravelingMagician]

It that a compliment? Lol. But seriously, great channel max.

[@nottheoneyourelookingfor0504]

@@TheoTheTimeTravelingMagicianhey, I’ve been known to fall asleep to BDylan Hollis

[@cliffordsymons9521]

@@TheoTheTimeTravelingMagician Max makes her feel comfortable and relaxed in ways I never can

[@edwardchristensen414]

@@cliffordsymons9521Nobody cares.

[@SatumangoTheGreat]

​@@edwardchristensen414I do. You obviously don't. Which is fine, but please keep the sour tone out of your voice, it spoils the atmosphere for the rest of us.

[@tikolopez8884]

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.

[@kyleanuar9090]

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.

[@JR-tr1df]

Pops will love it =)

[@Just_Sara]

Oh, please let us know how it goes!

[@ReggieArford]

@@kyleanuar9090 Our "family recipe" calls for a pound or so of ground beef, crumbled & fried. In the grease, you also fry a medium onion, diced, and a small can of button mushrooms. When done, add flour to make a rue. This can go over toast, rice, noodles, etc. Garnish with lots of sour cream.

[@jasonhemphill8525]

Tell us how it goes!

[@leodragon77]

Another funny moment with the closed captions, ha ha! Not only did we get [chomp] with Max’s first bite, there was also [thumbs up, mmm mmm] when Max was making happy noises with that initial chewing. I love Jose’s sense of humour.

[@Lionstar16]

Me getting flashback to Anastasia animated film - "I never cared for Stroganoff!" "She said that like a Romanov!"

[@daphnereal3129]

"Dessert and then good night?"

[@Lionstar16]

@@daphnereal3129 "Not until you get this right!"

[@weldonwin]

Oh... So, I'm not the only one then?

[@ciaraharville4353]

Lol me too ​@weldonwin

[@JauntyCrepe]

I was singing as I clicked on the video to watch!

[@Narcomancer1943]

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_A_Dude]

Not even planning on going, but I decided to look the place up and dang does it look cool. Especially that massive octagonal pool.

[@teahero5923]

Those baths are more of Turkish origins, they built them when they occupied Buda for 150 years. But yeah, the Roman name of Budapest was Aquincum (the town/place with water) and they were into baths and hot springs too.

[@Narcomancer1943]

@@teahero5923I knew about them being Turkish but had always wondered why they were specifically called Roman baths. 😁 cheers.

[@aowest5904]

I went to szechenyi bath that one was also really good I deffinitely agree visiting one of the baths is a must

[@FrikInCasualMode]

Whoever is wanting to make it, I encourage you to try version with mushrooms. They add whole new layer of taste. But good smetana is a must either way - don't skimp on it.

[@Skaldewolf]

If you are one hundred percent sure what you are doing, as in beyond any potential doubt, forage for mushrooms. A few Chanterelle, Porcino Birch or Bay Boletes really add some unique flavours

[@nottheoneyourelookingfor0504]

I agree to both. But I found a passable substitute if you can’t get smetana is to ‘hang’ sour cream in a coffee filter cone to remove the excess liquid.

[@xKagryx]

At what stage should I add the mushrooms?

[@FrikInCasualMode]

@@xKagryx They cook faster than meat, so... When meat is about half done?

[@MissingRaptor]

Mushrooms in beef stroganoff 🤤🤤🤤 (perfect combo 👍)

[@ArcadiyIvanov]

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.

[@julia-techberg]

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

[@sharimeline3077]

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.

[@okkasannan]

@@sharimeline3077 russian mustard is not grainy at all, so dijon does not work

[@deanolium]

I wonder if English Mustard would be a better approximation to it, since that is pretty strong compared to Dijon?

[@kokokous]

As a Russian I didn’t know it’s called “sarepska” 😮

[@trippsmythoftheaurigancoal8155]

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.

[@DigiRangerScott]

Bot bot

[@trippsmythoftheaurigancoal8155]

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.

[@BigT2664]

I agree heartily. I teach at a small high School. Although I am a history teacher I get asked to teach several other classes including Culinary Arts. I was so excited to find Tasting History, I have used several of the episodes to add some fun and excitement into my history and cooking classes. And for Christmas... I received Max's book Tasting History. I already cherish it.

[@IlyaSergeev0]

Great recipe and kudos to your pronunciation. In Russia we too usually serve it with rice, pasta or mashed potatoes today. French fries are not commonly prepared at home there, I think its more of a french version today (don’t know about the imperial times, obviously).

[@-ZemlRnun-]

Кстати, многие русские слова шеф произносит без акцента. Интересно) 😎

[@lazarusrat6159]

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.

[@susanmercurio1060]

This sounds great! I think I'll try that.

[@samj530]

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!

[@levineely3312]

Ah! I lived in Hungary for two years and loved every minute. If you’re going to Budapest, you have to go to the Széchenyi bath house spa. It’s lovely. Also, a trip up to Gellért Hegy is a must for the history! They also have a restaurant called Troféa that has traditional Hungarian food. Have a wonderful trip!

[@christopherlenahan3906]

Couldn't compile the perfect sentence to express my enjoyment of this video so: Confident, Eloquent, Subtle, Well-Edited and subscribed.

[@MaxRomantschuk]

Hi from Finland! Just checked my 1922 edition of Otava's Kotiruoka (classic Finnish home cooking book) , and can confirm that it's a variation that includes tomato paste, mustard, cream instead of smetana and pickles. Interestingly my family ha always made a version with smetana but also pickles. This kindof makes me want to go down the variation rabbit hole 😂

[@sergtrufanov5565]

As russian can confirm, version with pickles 🥒 slaps, well, we pickle everything

[@goosechips]

Loved this! I'm teaching my 7th grader about Russia right now and we are making stroganoff for dinner tonight. I really appreciate videos like this that are engaging, interesting and educational! Also my son says he wants your haircut 😉😅

[@thegrimmysteryalt.]

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!

[@Horag3ma]

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.

[@Pat_Springleaf]

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).

[@mikeroman5208]

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"

[@w.reidripley1968]

And if we are exercising our French, we even keep the accent: à la mode... "pie that's stylish and has ice-cream."

[@Horag3ma]

@@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).

[@concettaworkman5895]

lol

[@TheObnoxiousMrPug]

"Beef in sauce on potato fries" reminds me of 'frietje stoof', a dish from the southern Netherlands and northern Belgium. It's quite similar to the 1912 Stroganoff recipe you mention, but excludes the mustard and tomato.

[@karynstouffer3562]

Yes! I had that when visiting Belgium. It very much reminded me of my mother's Stroganoff.

[@BigT2664]

Ah, there was a snack bar just around the corner from the train station in Antwerpen that served "patat met stoofvlees." We used to come from Turnhout to Antwerpen for meetings and visiting the snackbar was the best part of the trip. But when you've been on a train for a couple of hours and you're hungry, O M G! When Max mentioned serving the stroganoff over potato straws I immediately thought of that snackbar and stoofvlees.

[@StoneUSA]

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!

[@lcflngn]

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.

[@jmatya]

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!

[@mzp75]

Yep, Fehervári Úti Piac has still a lot of nice eating places on the top floor. You just have to select the stalls that sell Hungarian food, at least three have been taken over by "the Chinese". Not sure how much english the sellers do understand though. And don't eat in Vaci utca (the part close to Vörösmarty tér)! The food may be fine, but it is far, far overpriced, since they all are tourist traps. A simple kürtöskalács may even cost as much as a main dish in Fehérvári market. For kürtöskalács, I always go to the "Fitzkey" stands. They are reliably always the same quality.

[@bimgustavsson9842]

This unlocked some great childhood memories. My mom would always make stroganoff with sausage (falukorv) and serve it with white rice.

[@heartofahobbit]

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.

[@sharimeline3077]

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.

[@aussieintn8036]

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...

[@sharimeline3077]

@@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.

[@melissalambert7615]

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.

[@RabidHobbit]

I think herbs de provence and allspice together would also be very good.

[@dawnmuse6481]

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!

[@milanfarkas7522]

I am from Budapest so I believe I have a couple good ideas on what you could do there: - I recommend getting probably the 2 most iconic Hungarian street foods, lángos (which is a deep fried dough, traditionally topped with sour cream and cheese) and chimney cake (which is a sweet dough cooked over charcoal and covered in sugar) - Another place which is not traditional Hungarian food, but is very good is Bamba Marha. It's a burger place which has won many awards and they have some special burgers and incredible homemade sauces and drinks. - In terms of sightseeing, I am sure you already know about the most iconic things (the parliament and Danube river etc), but there is one more place which I personally like a lot, called Lumina Park. It is a seasonal thing so I am not sure if it will be there when you visit, but it is a light show themed around different things each year. I recommend going in the dark for obvious reasons tho haha I hope you'll have a great time in Hungary and it was a great video :)

[@Sealbinder]

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.

[@ЛиляНагимова-ь6м]

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😂😂😂

[@missmolly2024]

Max, I was inspired by your video to make beef stroganoff for my husband and myself. I haven't had it for many years and have never made it on my own. Your video helped me to see how easy it is to make something so delicious! I love your channel and the history behind each recipe. Thanks for making history so interesting and for converting the dishes into something that we can make today!

[@Somebody.Alive-pj6xp]

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

[@shaynewheeler9249]

Beef stew

[@liubakremer3792]

By just hearing his pronunciation, you can suspect Max is secret Russian 😂 Perfect! One little comment - usually, meat is cut in thin strips, not cubed. Maybe, because in Soviet Union, only the cheapest meat was used for "befstroganof".

[@madmanminkler1382]

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.

[@mygenericusername]

A very good explanation overall of final obstruent devoicing, though I do have to nitpick over your use of slanty brackets to show the Phonetic Realization of the fricative when you should have used square brackets [f], since the former are reserved for Underlying Representation. 99/100

[@globalwarmhugs7741]

And proper English.

[@Leto_0]

Yeah the Latin "c" is always hard like a k, and "ae" = "eye" "ae" would still be unanimously pronounced "eye" today but people are dumb and started mispronouncing the dipthong in many words a long time ago

[@madmanminkler1382]

@@mygenericusername Yeah, I'm not formally trained in linguistics, I'm just interested in it as a hobby. I did take a college course in the evolution from Latin to modern Spanish, though.

[@globalwarmhugs7741]

@Leto_0 As a linguist, I must point out that language is ever-changing. Calling people names for that is a bit childish. We'd all be grunting if changes hadn't occurred over the tens of centuries. Music would not have evolved. Look up the difference between prescribed and described language use.

[@philipptreichl3552]

Dear Max! I just saw your video, so I am a tad bit late, but what I found amazing, that the original receipe (or, basically the sauce) seems to be an eastern european standard not just in Hungary or Russia, but also in the Czech Republic. My maternal side of the family migrated from Moravia (Plansko) to Austria after WWI - and our receipe for "Rindsschnitzel" (beef Schnitzel) is exact the dish you prepared, although with a different cut of meat and in cotelette form, not cut in cubes. However, this was the way my grandmother prepared it and later taught it to my mother, and Grandmother had been taught that way from her mother, that worked as a house cook for a rich family and was born about the time this receipe got printed. Seeing you prepare it like we still prepare it today just warmed my heart. Thank you for showing us how our forefathers and -mothers cooked.

[@Valterius87]

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!

[@salvadorromero9712]

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.

[@Valterius87]

@@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.

[@salvadorromero9712]

@ "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.

[@Valterius87]

@ 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.

[@Sarlat7]

​@@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."

[@johannapyle-carter8223]

I love how you have started to include the evolution of a dish up to modern day. It’s fun to see how we got from the original to what I’ve eaten in a restaurant.

[@kindneighbor]

I love to eat buckwheat with it. It's the best thing after a hard day's work, and it's really good for staying fit. The nutty, earthy flavor pairs perfectly with a variety of ingredients, making it a versatile and satisfying meal. Whether I have it plain with a drizzle of olive oil and a sprinkle of salt, or add some roasted vegetables and a poached egg, every bite is comforting and nourishing. Buckwheat is also incredibly nutritious. It's high in protein, fiber, and complex carbohydrates, which keep me energized and help me stay focused. Plus, it's a good source of magnesium, iron, and vitamins B and E, making it an excellent choice for a balanced diet. I often cook a large batch on weekends and store it in the fridge or freezer for quick meals throughout the week. It's easy to reheat and can be customized to suit any mood or craving. Whether I'm craving a comforting dinner or a light lunch, buckwheat never disappoints.

[@1ACL]

You are so right! And, interestingly, buckwheat is not wheat nor even a grain! It is technically a fruit, I think.

[@FredrikGranlundkayaker]

Great tip! I guess it would give somewhat of a Polish touch to it, but I really like to eat roasted buckwheat every now and then.

[@suburbanbanshee]

Russians call buckwheat "kasha." A classic Russian food.

[@murasaki9]

That sounds amazing. Buckwheat is delicious. I'll bet it would be good with buckwheat soba noodles in the stroganoff too.

[@TongorBlackHawk]

@@suburbanbanshee "Каша" - это несколько более обширное понятие, кашу можно сварить из любой крупы: пшена, риса, овса... Да практически из чего угодно.

[@IdgaradLyracant]

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.

[@anymoose6685]

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.

[@susanmacdonald4288]

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.

[@gooddiscourse]

Are those egg noodles? I think you just gave my late mother's recipe. LOL

[@vickiekostecki]

What good 70's recipe didn't include a can of Campbells Cream of ?

[@alexanderharrison7421]

Sounds a lot like the version my Dad made, except with more solid cuts of beef, more cans of Cream of Mushroom, and Worcestershire

[@KbB-kz9qp]

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! 😀

[@decemberkat]

Same and my mother is Native American lol! A comfort food from history that stays in modern day dinner rotation🍽️ Gotta love it🥘💛✨

[@KbB-kz9qp]

😀!

[@LiaCooper]

i just wanted to say i made this on a whim this week because i happened to have the ingredients on hand and it's literally my partner's new favorite dish he asked me to make it again the next time i cooked so thumbs up will definitely be keeping a copy of this

[@Pelle1988]

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!

[@Unique_555]

Is that an LGBT-friendly bathhouse?

[@cocktailonion696]

@@Unique_555most of those style baths are meant specifically for therapeutic reasons

[@austinclements8010]

Im a hoosier, and beef stroganoff is my favorite all time food- with buttermilk buscuits! i loved seeing its origin, thanks Max!

[@shantelwoods9064]

Cool another Hoosier.

[@jennlizzy2019]

My mother made Beef Stroganoff often when I was young. (Early 1960's). Her recipe used allspice, black pepper and cloves. Very small amount of mustard with reduced beef broth and a tablespoon of whiskey. She served it over wide egg noddles. I still make it today. Thanks for taking me on a lovely walk down memory lane. 😘

[@isadoraanacleto8509]

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 😊❤

[@philpit82]

My wife is from Egyptian. All spice and cinnamon are used ALOT in beef in our home! I always enjoy your wonderful content!

[@murasaki9]

I absolutely love cinnamon on my beef and chicken. Allspice too but it's a bit expensive so it's for special. There's just something magical with cinnamon and beef. Kofta is not as good if it doesn't have cinnamon. Now I want to make some cinnamon and beef!

[@Secretgeek2012]

Beef stroganoff is one of my favourite dishes to both eat and cook! It has a simplicity to it that makes it a great week night meal but with a luxurious creaminess that makes it a bit special. Will definitely be trying this recipe!

[@arizonacowgirl4151]

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!

[@FankMatthew13]

Same way we made it at home here in MN

[@michaelnorman4476]

Exact same way I had it growing up. With the onion in there of course.

[@andreagelenter]

My Russian grandmothers both made the "basic" Beef Stroganoff with the addition of onions and mushrooms) served over egg noodles. When I made it for a friend she was amazed, and has made it with noodles instead of the potatoes she used to use.

[@OofusTwillip]

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.

[@grannypeacock1218]

We had that too. Loved it

[@samanthab3292]

You ever have the tuna helper dinners?? 😂 Somehow that became a childhood classic for me

[@patriciamorgan6545]

​@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.

[@fruitpunchsamurai4837]

Why a guilty pleasure? I'm not American so I feel like I might be missing some context

[@JJoy-bk8yr]

​@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).

[@nahkohese555]

Long time chef (retired now) with classic French training. The version I learned did use about half the allspice, but added paprika. I like using a whole grain, Polish Deli style mustard, good quality sour cream, mushrooms, and finely chopped onion, but I've never added tomatoes. I use cheaper cuts of beef, then slow cook it in the oven for a couple hours to tenderize the beef. And I usually serve it over wide egg noodles with extra sour cream on the side.

[@MsLeenite]

Thank you, Max. Anything made with sour cream gets my attention. And I like hearing you speak in other languages (than English). That Pavel Stroganov was a cutie.

[@DavidOmaha1]

Max, as always, this was a delightful episode! Thank you so much for this wonderful channel!

[@blipboigilgamesh7865]

As a Brazilian it's fascinating to see the history of beef stroganoff, knowing of its popularity in Brazil. Probably one of the big surprises is to see that the recipe we see most frequently in here seems almost unchanged from the early 20th century versions, save for replacing the sour cream with regular milk cream (I'm not sure if they're just the same thing, mostly because I don't ever see sour cream around here) but regardless, we even see the common use of potato straws, they're mostly bought to go with beef stroganov, along with the mushrooms

[@nikolaytrofimov4175]

Sareptska mustard actually comes from the area in my hometown Volgograd (ex-Stalingrad), called Sarepta. Germans established their colony there during late 18th Century, and they were first who started growing mustard in that area. We also have massive mustard oil production, which, ironically, I cannot stand haha

[@appaloosa42]

Supports my idea that Heinz Spicy is probably better than Dijon!

[@nikolaytrofimov4175]

@@appaloosa42 yes, Sareptska is supposed to be HOT, hitting the nose. Dijon is a sweet kind of mustard

[@pedroalves5187]

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.

[@t2av159]

Can't go wrong with that 👌

[@gustavovaz2535]

and we always add potato straws of course

[@Fumarcio]

Came here to say that during the 1970s serving stroganoff at a dinner party in Brazil was extra-chic (at least for my family 🤣)

[@jameslaidler2152]

The chicken version sounds like chicken cacciatore.

[@elfodelputoinfierno]

Tomates ou só molho jumbo mesmo

[@victoriapeart]

Lángos (a fried dough with toppings, go for sour cream and cheese), Palacsinta (a type of crepe rolled up with yummy fillings, my favorite being nutella), and Kürtőskalács (chimney cake rolled in sugar) are must-tries in Budapest! I have many fond memories visiting my family there and the food is always my favorite part! If you have time for a day trip, check out the Szentendre Skanzen Village Museum (large open air museum featuring historical architecure, they have yummy food there too) but dress warm because you'll be outside! Enjoy your travels! ❤ Love your show

[@jamesmcquillan3725]

Yay! 🎉 A historical recipe achievable at home to try 😊 (without great lengths)

[@RoxyYukon]

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.

[@ConLustig]

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

[@markus.schiefer]

I just realized how close one of my favourite dishes is to the more modern Mushroom Stroganoff, but with pork instead of beef. But the original version is pretty interesting as well, since I love Allspice. I think I'm going to do it slightly different: Higher heat to brown the meat and then then slowly cook the meat in more sauce for about an hour, which should make the meat even more tender. Depending on how that turns out I might do another try with additional onions.

[@bluegrassborn74]

Congratulations on breaking 3M subscribers! Love your show!

[@appaloosa42]

As someone of Carpathian Rusyn ancestry by way of (Austria-)Hungary, your attention to History is highly appreciated!

[@officernealy]

Having studied this video a few times I tried making the dish twice. The first time I followed your instructions exactly. I really loved the mustard undertones & texture of the sauce but this was also my first time trying allspice... I'm not a fan. The second attempt I mostly followed the recipe the same except I seasoned the beef with oregano instead of allspice as well as incorporated sautéed cremini mushrooms and onions back into the dish when mixing the beef in the sauce. This version is possibly the best version of beef stroganoff I've ever had and it's now a keeper in my personal cookbook. I never would have gotten the idea if it wasn't for your wonderful work recreating history, so thank you for the inspiration.

[@danielsantiagourtado3430]

Ursaring SPOTTED! Happy to See that he came out ok off the plushy disaster! 🧸🧸🧸🧸🧸🐻🐻🐻

[@Merri533]

The avalanche😂

[@letssee8397]

Plushie avalanche?

[@Merri533]

@@letssee8397 Jose posted the pics on his Ketchup with Max channel.

[@romanyacik138]

I don't know why. I figured Ursaring would be used in something Russia-related.

[@per-c8229]

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

[@MegaFortinbras]

That cookbook reminds me very much of my 1919 edition of Mrs Beeton's Household Management. This book has a sentence which begins, "In households where only one footman is kept..." Interesting historical tidbit: In the British census of 1900, the largest occupation was "domestic servant".

[@maratshaydullin57]

Oh yeah, the cookbook by Molohovets has some peculiar passages. "Boil the sturgeon, drain the fish broth and leave it for your servants"

[@Lee-nq6mh]

Wow. I never knew there were so many variations. We always used cubes or small cut strips of beef with only some all spice, sour cream, very gravy heavy, but also onion cooked down and then with the meat beforehand. Served with wide egg noodles. I’ve never heard of it with ground beef before. This has always been a meal we do with quality beef so it is only maybe a couple times of year we do this, but it’s so good. We have tons of left overs every time. My mother also prefers sirloin for her stroganoff, again because we never make it and it is important that you have a tender rather than chewy cut

[@artemkras]

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.

[@Rizilo]

Hi Max! Could you try to make your own Hungarian beef paprikash dish? It's been a favourite of my dad's side of the family since I was a child and it's so delicious. The homemade goulashka is something I'll always remember. He's always trying to get to our late grandmother's level of the dish. If not beef, we also made a chicken paprikash; both are very tasty! Sometimes we added in kolbasz to the dish as well, which was a nice treat. Enjoyed the video, we'll have to try cooking a stroganoff dish now haha. I don't think we used mustard in paprikash, but maybe we will try it next time. Cheers!

[@ne0let]

Thank you so much for this video, Max! You've inspired me to do some research, I've found the books which I'll definitely be using for cooking. I've come across a recipe of Beef Stroganoff in 1910 edition, which is kinda fancier version much more generous with creme fraiche and using old version of soya sauce and madeira which would definitely make it more tender.

[@Tambasarem]

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.

[@GEMIGMAT]

Came here to share this! On my way home to have some right now 🤤

[@Atzy]

I've never heard of it being made with ketchup, I don't see why that would make it kid friendlier.

[@juusojuuso9214]

​@@Atzysweet and familiar

[@ER-ke3cd]

@@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.

[@scouttyra]

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).

[@kriszfrank]

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.

[@gretchenkiley6615]

That would be fantastic!

[@Strokebass01]

megnézném mit szól egy autentikus disznóvágáshoz :D

[@vaspeter2600]

Hear hear!

[@pelinalwhitestrake6703]

Great content as always Max! I have been watching your videos from a long while back (since you’ve made a medieval cheesecake), and then I wrote to you an email, whether you’d be interested in making a video about hungarian food 😅 if you are, let me know, maybe I could help you with the translations etc…Have a great time in Hungary, and once again, thank you for your work!

[@jacquelyns9709]

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.

[@sevenember3332]

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

[@suran396]

Yes! Absolutely onions and mushrooms! Yes, to the mushrooms! (And best served over mashed potatoes with corn niblets.)

[@PapaŽižek]

'Funt' is how we call pounds in polish language. I believe that it's same for russian.

[@KarimaInWonderland]

Yep, it is😊

[@Merri533]

Fond

[@creativechaosify]

In the 19th century, it was a slightly different measurement. You can also encounter it in Polish cookbooks, especially from eastern Poland.

[@sevenandthelittlestmew]

Pfund in German (very, very similar pronunciation).

[@IaMaPh1991]

Makes sense given that F and P have a common linguistic root

[@antoniobroccoliporto4774]

Many of my grandmother's recipes mention a glass of oil...2 glasses of flour..a glass of sugar...as a example... which will vary depending on the glass used....however it will make everything standard and equal portions. Makes sense.

[@TennoSkoom]

Fun fact: here in Russia, particularly in various cafeterias you would find a variation called "Liver Stroganoff", where as you can guess the beef is swapped for liver, and it also usually includes onions. Quite a nice dish, goes well with potatoes or buckwheat kasha.

[@nottheoneyourelookingfor0504]

Ooh that sounds really good! I’d want to try it with kasha or black bread (with salo of course!)

[@SogoNotDrunk]

@@nottheoneyourelookingfor0504 its really tasty, but only if you like liver

[@nottheoneyourelookingfor0504]

@ ah, but I do enjoy liver. Both the English way and the Chinese way.

[@SogoNotDrunk]

@ so it's gonna be good!

[@RhettegettBorshow]

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!

[@arpad9]

Szaletly is an excellent suggestion but it's only Michelin recommended. One of my favorite places, though.

[@straker454]

It's amazing how many spices we have today that are associated with sweet foods but are amazing in savory dishes, like Allspice, Cinnamon, Cloves and Nutmeg. I use so many of these with lamb dishes and that's especially true when I'm cooking Mediterranean recipes.

[@ChemicalReactionMan]

I appreciate this channel so much. I have an extreme love for food and history. It’s perfect

[@timofey-sak]

I'm Russian and I have never heard about any association between Russia and potato straws...

[@-ZemlRnun-]

Me too… 🤷🏼‍♀️

[@apathetk]

I made this for dinner a few nights ago and it was one of the best things I've ever made! This recipe is fantastic! It made me realize that I need to make more mustard based sauces, because I could eat this sauce on anything.

[@chrishalle1982]

In europe its still not stadardised. Tablespoons have differend sizes. We dont have measurement cups for tablespoons.

[@sweatervestguy]

Strogy is my favourite! Looking forward to watching this one!!! Thanks Max!

[@joereedmusic9853]

In the 1950's my mother use to make this as special dinner treat, but Dad and I liked so much it became more common at our table. Potatoes aside she made it with short cut noodles, onions and small amount of red wine to release the bits in the pan. The dance between the mustard and sour cream withe rich beef flavor always set my taste buds off.

[@LarryCrandall-z2w]

Thanks, Max. You did my request for Tsarist Imperial Russian dining 🍽. Thanks, man!!!

[@ralphralpherson9441]

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.

[@leeharveyoslik]

Recipe: take 3 pounds of tender beef. Max: take 2 funts.

[@irtaris.7912]

Sorry, but former states of Soviet Union. Ukraine isn’t the same country or territory as Russia. Nor other former states 😅

[@DracoDatura]

You are finally coming to my city, so exciting! I hope you'll have a great time in Budapest! :) ♥ In addition to the other great recommendations in the comments I'd add: - gyümölcsleves=fruit soup (I heard a lot of foreigners find it a strange dish) - sweet pasta dishes - with walnuts or ground poppy seeds or semolina and jam - if you want authentic every-day dishes: paprikás krumpli (a thick soup made with chunks of potato, sausage and a lot of paprika) or rakott krumpli (a casserole dish with potatoes + eggs + sausage + sour cream) I've never cooked 'sztroganov', but in Hungary in the school cafeterias and small restaurants it is usually made with mushrooms (+pickles), too sour for my taste. No tomatoes or expensive all spice...

[@shidandevries]

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.

[@bjetkabathory5185]

And what about the spa & swimming at St Margaret´s Isle?

[@stephanpopp6210]

@@bjetkabathory5185 Spa yes, but swimming in February?

[@barramute]

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.

[@bradtholomewband]

"Ayyyy 'tone, you tellin' me, dis beef was...... strogin' off?"

[@greybayles7955]

So you're tellin me a crab gooned in this and then ran?

[@gutschke]

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.

[@GundamReviver]

My dad used to cook that version! Very tasty!

[@vaevictis2789]

Mushrooms are commonly used in modern russian stroganoff aswell, and pickles with tomato sauce looks like tatar azu dish

[@heartofahobbit]

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.

[@jotunbloood]

It is the same in Turkey. Pickles makes the dish's name beef straganoff :)))

[@ArchmageIlmryn]

In Sweden there's a variant made with sausage instead of beef that is very popular.

[@tylerboyce4081]

A lot of folks have already recommended the thermal baths in Budapest, but I'd also recommend leaning in to the winter theme and go ice skating too.

[@ArcadiyIvanov]

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).

[@catnekokot]

"(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

[@vaevictis2789]

Wonder why he skipped tomato while mentioning tomato paste in later recipies?

[@catnekokot]

@@vaevictis2789 yeah, that's a weird moment. I guess just forgot/missed it

[@TastingHistory]

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.

[@TastingHistory]

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.

[@Ifinishedyoutube]

3:33 $100 for six loaves of bread...

[@aaronmarshall3299]

I know the man needs to get paid, but that is an absurd thing to shill

[@persuademe]

There is a chess youtuber that has just started promoting a health drink. It's about a 4oz bottled drink per day for $150 a month 😂

[@danielmullinr]

U get free crossiants 4 lyfe bruh.

[@AlKohaiMusic]

Fresh bread not made at an industrial scale can absolutely be worth that kind of price if you are getting it from a local bakery. That's a vote with your wallet sorta sitch but yeah for mail order reheatable bread that's definitely a little rich. But better this than another freaking VPN marketing itself as comprehensive cyber security, or direct to consumer Healthcare provider like betterhelp

[@gaylaroof612]

😱