🔵 What Is Beef Stroganoff? Beef Stroganoff Recipe || Glen & Friends Cooking

🔵 What Is Beef Stroganoff? Beef Stroganoff Recipe || Glen & Friends Cooking


Welcome friends! I woke up this morning
with a hankering for beef stroganoff and the reason for that? It’s kind of funny
yesterday I was looking through some photographs the Julie and I took on a
trip through China in 2005. We spent six months traveling across China by train
and one of the cities that we stopped in was a city called Harbin and Harbin is a city it’s in China it’s close to the Russian border and it was
actually built by the Russians as a railway depot. So the old part of the
city is completely Russian architecture. And so by the 1950s though, most of the
Russians had left. So now it’s a completely Chinese city with onion domes and
everything else, and I’m gonna tell you why that’s significant in a moment. So in
here I put salt and allspice and I’m just going to put that over top of the
meat. We’re going to let that meat sort of soak or marinade in that spicing and
the salt, I should probably put a little pepper in there too, while I prep the
rest of the dish. So today’s story is a little bit about beef stroganoff as a
recipe and a dish, and a little bit about our trip to China. Give that a stir and
set it aside. Now beef stroganoff is in my mind the worst recipe ever. It’s
credited to be invented by a French chef working in Siberia for a family called
the stroganoff’s. It was first published in a Russian
cookbook around 1870 and almost immediately people said that’s a crap
recipe, that’s horrible. I’m gonna put the recipe in the description below so you
can look at it, and the deal is here we had a recipe that was horrible but it
had a really cool name! So almost immediately people started
making up new recipes that they called beef
stroganoff. And pretty much today’s recipe, the recipe that everyone makes
today, the only thing it has in common with the original is the name and they
have beef in them. And as we go along I’ll sort of point out where everything
changes. Slice up the onions and interestingly enough onions – not in the
original recipe – they start showing up you know 10 or 15 years later. Next up
mushrooms. Mushrooms are closely tied to this recipe, but not in the original recipe.
Along the way mushrooms have been added, you know in the 1950s people used cream of mushroom soup for just about everything and I love cream of
mushroom soup so I have no problem with that. But today I’m going to use fresh
mushrooms. So back to Julie and I and Harbin. We’re on this epic six-month
journey by train, we end up in Harbin, end of January, beginning of February,
Harbin is close to Siberia it’s like minus 40ºC they’re having their
winter ice festival, I’ll throw up some pictures for you, and it was just amazing
to be outside these giant ice sculptures and the architecture was just incredible
really incredible. So we end up in a restaurant, and it’s a Russian restaurant
in a Chinese city in a building with an onion dome really kind of cool. Everything’s written in Chinese or
Cyrillic and at that point really what I had learned along the way to you know to
get us through Julie had learned Mandarin she did really well with it,
I could read certain words and I pointed to the menu and said I’ll have this one
because I recognized beef. What arrived was beef stroganoff. I’ve got to
tell you up until that point in my life that was the best beef stroganoff I had
ever had! No cream of mushroom soup there was no
tomato in it, it was really clean and pure tasting. It was just amazing, and
I’ve tried ever since to kind of get back to that moment. Another great thing
is they served it with what were essentially McDonald’s french fries.
Fantastic, fantastic over McDonald’s french fries. And a teapot filled with a
bubbling boiling hot coca-cola and there’s an experience for you. So I’ll
finish cutting up these mushrooms and we’ll move on. I’ve got this cast iron pan hot, we’ll put
in a splash of oil and we’ll fry off the beef. I haven’t really spoken about the beef yet
I have no clue what they used in Harbin, the original recipe is pretty vague and
most recipes today just call for Chuck or stewing beef. I see recipes that
say to slice it thinly, I see some that say to make it into little cubes
there are even recipes where they call for ground beef. And you know what?
Because this recipe is a non recipe, it’s all fun and games it’s all
fair. I think you could do whatever you want, as long as there’s
beef in it you can call it stroganoff. That beef is done we’re gonna pull it
out and set it aside in this bowl while we cook the rest. Built up a great fond
in the bottom of that pan so in goes some butter and we’ll melt that off. maybe turn the heat down just a tad. in with that butter go the onions and
the mushrooms. The mushrooms and the onions have released
all of their liquids at this point and are starting to brown and I can get that
that nutty mushroom Tang in my nose. Which means it’s time for the next step
and that is white wine. Not in the original recipe but white wine did start
to show up maybe in the 1930s? So did Madeira and port those were used,
as you get into the 1950s people started using red wine, and as you get into the
1960s it was brandy or cognac. People would flambé it. I just don’t get where
that adds flavour. You really want the acid from the
wine to release all of the other umami flavours going on here. So we’ll reduce
this by about 2/3 and then we’ll move on. I see you eye in that loaf of bread on
the back counter. Not yet it’s coming soon. So this is thickened up nicely now,
we’re gonna add some flour, pour that in and stir it in and just cook the flour
you want to cook the flavour out. And this is gonna help thicken the sauce in a
moment. Now some beef stock if you don’t have
homemade beef stock use chicken stock. Chicken stock probably tastes better than
then purchased beef stock that’s my opinion. Put that in turn the heat down
now to sort of a medium low, and that should thicken up nicely into a sauce.
Now hot mustard hot mustard was one of the ingredients in the original recipe
and it’s one that makes an appearance every once in a while in modern day
recipes. I’m gonna put it in because I really like the flavour of hot mustard. I
like what it brings to a dish, I like what it releases in other flavours. I
think it really adds something to this. So stir that in
what we’ve got here now is a sauce that is is quite nice it’s quite thick if you
want it a little thinner add some more beef stock you can adjust this to what
you like. But first you should add the next ingredient or the final ingredient
and that’s sour cream. Creme fraiche would probably be ideal, but I didn’t make
any, it’s something that’s difficult to buy here in the grocery stores. So sour cream. I really like this sour cream – because it only has… where are the
ingredients… only has three ingredients. Milk, cream, bacteria. That’s it. It is sour
cream. There’s there’s nothing else in here hiding the fact that they’ve left
all the good stuff out. So a couple of dollops of the sour cream, the original
recipe calls for one tablespoon of sour cream for twice as much meat as I’m
making. Modern-day recipes are really heavy on the sour cream so you know take
from that what you will. And we put that in we start to heat it through, stir it
in. Now we put the beef back in and you stir the beef in you coat it with the
sauce and at this point we’re not really cooking the sauce. I’ve got it on a
really low low simmer. I’m gonna put the lid back on and we’re just gonna let
this heat through and flavour some of that beef, and the beef can flavour the
sauce a little bit more. Keep stirring. J: All right looks pretty good.
There are no noodles? G: So across the world people will eat this on mashed
potatoes, rice, french fries, noodles. J: Noodles! G: Yeah and when you
get into noodles you’re getting into sort of like there’s a Hungarian dish
that is very close to this. J: Okay. G: I think my favourite though is french fries.
J: what a lovely hearty beef and potato kind of meal. Some very uh… hearty cold weather kind of… yeah
oh yeah warms your belly. G: So I mean since this is the biggest non recipe recipe in
the world. Do what you want with it. As there’s beef and sour
cream.. J: you’re good to go. is that the only rule? G: pretty much I mean there there is
nothing that is from the original recipe really. J: in this? G: So there’s
from the original recipe yes yes so from the original recipe I did use beef.
I used beef, allspice, hot mustard, and sour cream. okay but everything else is
something that’s people have put in since so you can really play with this
recipe. Do what you want everyone’s going to eat
it over something different however you serve it I think it’s great.
J: make it warm make it comforting, good to go. J: I’m gonna have some bread with mine

100 thoughts on “🔵 What Is Beef Stroganoff? Beef Stroganoff Recipe || Glen & Friends Cooking”

  1. I’ve only ever had beef stroganoff with rice. Will try this recipe soon. Enjoyed the video, t’was very informative and cosy.

  2. Glen you should cook something on Twitch or YouTube Live. It would be super cool to ask questions in real time.

  3. I like to make it With moose meat and a bit of Norwegian brown cheese. And a spon of
    lingonberry jam on the side. Maybe you use cranberry jam in Canada?

  4. Like so many others, YT recommended the Squozen episode to me and I've been addicted ever since. Going through your massive back catalogue and especially enjoy the Depression era recipes. Love the history. Question – I know what the green tick and the red "x" mean, but what does the blue dot mean?

  5. Damn I legit just finished eating a chicken stroganoff went on YouTube and here a vid about beef stroganoff perfect timing

  6. I always thought it was a Russian dish but I’ve seen some variants that were cooked by the French.

  7. My favourite Stroganoff variant is probably the one I found on Serious Eats, with a finer cut of meat that is seared whole (but still raw in the middle) then put aside until the sauce is done, after which it is sliced thin and added to the simmering sauce just long enough to come to a rare-medium rare temp.

    It actually works great as a technique in general. I recently had some sauce left over from Osso Bucco, cut it with tomato sauce from the freezer and used it with moose tenderloin. One of the finest meals I've made.

  8. From what I remember we put corn, noodles, and other things along with ground beef in ours.
    Also I think he was talking about Goulash?

  9. Add sugar to the onions Some advice from Harbin proper resepi good job ,,slice not dice … 🙂

  10. I've always had stroganoff as cooked ground beef with bow-tie pasta, cream of chicken soup, and sour cream. That's all. Maybe some salt. This looks light-years better!

  11. i wonder if you ate in Huamei restaurant on Central street in Harbin. i was there the summer before in 2004. great 2nd floor restaurant with intricate vaulted ceilings.

  12. In Brazil we eat stroganoff with champignon, onions and garlic. We use mustard, ketchup and havy cream in the sauce. It's very commun eat the stroganoff with rice and very tiny potato sticks. The potato sticks brings this recipe to a whole new level, you should definitely try it.

  13. What a great video and such a lovely man! Someone who loves good food, can cook and isn't pretentious, condescending or patronizing. 😊 I'm subscribing, liking, sharing and I'm going to start watch your posted videos at night before bed until I've watched all of them. So glad you popped up in my suggestion feed!

  14. 0:15 how did you spend months in China? I have a hard time taking more than a day off work, i cant imagine taking months off work and afford the trip

  15. Would bet money that you had water buffalo in china and not beef from a cow. Beef from cows in china is alot rarer then you would think.

  16. dude, back in my early 20's as a young demi chef it was my job to get to work early in the morning and cut all the steaks for nights service
    i would prep the off cuts marinate them in a similar spice mix and cook stroganoff to order as a pan dish for a lunch special.
    from memory i sauted the meat in butter and garlic, removed.
    same pan sauted a mix of mushrooms in butter fresh oregano and thyme. remove.
    same, de glaze with white wine, reduce, add cream, reduce by half, add dijon mustard. fix seasoning table spoon of gherkin juice or paste, simmer.
    add mushrooms and meat, season.
    served with pilaf rice and juliene gherkin and paprika dust.
    hey it was the 90's. lol

  17. non recipe in the world
    I could probably make a case for Goulash (which I firmly believe only grandma will ever make well)

  18. My mother began hers with beef chunks dredged in flour, had canned mushrooms and sour cream. It was awful.

  19. I love having mine the Russian way with a little too much alcohol, and over pureed potatoes(not just mashed, like properly pureed.
    Or at least that's the beef stroganoff I got when I visited Moscow, so now its how I make it too.

    Then I use, button mushrooms, fillet or rump steak (depending how much I want to spend on my stroganoff), a regular, mild paprika instead of allspice, and instead of white wine, I use the flambeé brandy, but I add it to the meat as its sealing so it does get the flavour in. I also use Dijon mustard instead of hot mustard. Everything else in this is the same as mine.

  20. Tarragon and 2 tbsp of tomato paste. That's our additions, but the same otherwise. Extra points for Western sour creme.

  21. Skip the flour, use less liquid, add more shredded cabbage than you think you should and let it wilt in. Stir and serve in a bowl. No starch needed.

  22. There is a theory that the name comes from the Russian word "strogat" which means something like planed or whittled.. and the idea is that someone has had to whittle the frozen meat in a hurry. Here in Finland we put chopped brined pickles in the stew and in my opinion that is what gives the main flavor… oh and I would never put mushrooms in it… yuk..

  23. Your cooking videos are OUTSTANDING! In the future,can you leave a screenshot of the recipe of whatever you’re making? Thank You!

  24. I love this stuff. The Kopper Kitchen buffet restaurant in Salem, Oregon that I worked at in the late 60s and early 70s made a great version for our Sunday buffet. The meat we used was from a left over large cut if sirlion we called The Baron of Beef, also known as a Steamship Round. My job on Saturdays was to carve the beef for our customers.

    I found that I loved the Stroganoff better over rice than noodles, etc.

    Another recipe that I believe is Russian is Noodles Rominoff. Its made with thin fettuccini or spaghetti like noodles with a cream sauce and either ricotti or cottage cheese.

    In a few German recipe I have read call for a finally diced gerkin pickle.

  25. I didn’t know beef stroganoff was Russian. My dad makes this stuff all the time. I love beef stroganoff.

  26. Too bad you probably can't get your hands on a Swedish falukorv in Canada and make korv stroganoff (sausage stroganoff). A dish every Swedish person from at least the '70s have grown up with.

  27. I never considered putting it on mashed potatoes.. I dont care if it's the middle of summer I have to try this!! – fellow bagged milk drinker

  28. I make what I call "cheap stroganoff" which is basically beef ramen, ground beef, onions, mushrooms, and sour cream. It's less than $1/USD per serving.

  29. There us a Brazilian version, in my recipe we use Worcestershire sauce, ketchup, mustard , mushroons, heavy cream… A bit more

  30. Some people say feijoada is Brazil's national dish but Strogonoff with a side of white rice and string fries is probably eaten (much) more frequently here.

  31. Hey youtube, you've got the poster child of what the standard of Cooking channels should be here…

    Promote him more.

  32. I've had the original recipe in Siberia and it's very nice. Definitely goes with chips/fries! (Yours looks much nicer, of course!)

  33. I know how much nice enamel cast iron costs so please excuse this pet peeve of mine. It really is best to avoid metal and use something softer like wood or plastic on those pans when stirring, flipping etc. (same with teflon obviously). Anything metal can potentially damage the enamel. Obviously people can do what they want. I just cringe a little every time I see this. Great recipe, excited to try it out now!

  34. I like Rick Stein's recipe for this, he used to work at a posh hotel in Piccadilly Circus (London) making Beef Strog and he says to accompany it with 'matchstick' fries, which do go very well, and to use Fillet steak.

  35. Great stuff Glen! Thanks! Would love to see a follow up of you doing the original recipe. It doesn't read THAT bad haha

  36. i can't help but think that the workers at that restaurant saw two white people come in and then tell everyone to break out the McDonald's and Coca-Cola

  37. I read a source, can't remember it, that said the original stroganoff would have gone over cracked bulgur wheat. Something similar to tabouli or couscous.

  38. Been to Harbin twice myself. Coldest damn place I've ever been to, but the city during winter is beatiful and a fascinating mix of Chinese and Russian cultures.

  39. That Hungarian dish is called gulyás/goulash it’s very popular in Central and Eastern Europe, like for example in Poland, Austria, Czech Republic, even in Armenia we prepare goulash, it’s very delicious. There is also a French version of goulash called boeuf bourguignon here in France it’s also very popular

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