The Original 1871 Beef Stroganoff Recipe: A Taste of Imperial Russia
Beef Stroganoff is a dish with countless variations today, but what did the original recipe taste like? To uncover its roots, we turn to the 1871 edition of Podarok molodym khozyaykam (A Gift to Young Housewives) by Elena Ivanovna Molokhovets. First published in 1861, this book contained over a thousand recipes along with household management tips. By 1871, it included the first recorded recipe for beef stroganoff with mustard, a far simpler version than the one most of us know today.
The 1871 Recipe for Beef Stroganoff
Molokhovets’ recipe describes a method of preparing tender beef with a rich sauce made of butter, flour, beef stock, mustard, black pepper, and fresh sour cream (smetana). Unlike modern versions, this early rendition lacks onions, mushrooms, or tomato paste. Instead, it relies on allspice and mustard to deliver a warm and slightly tangy flavor.
Ingredients
820g (1.8 lbs) of tender beef (filet, strip steak, or another tender cut)
2 teaspoons salt
1 teaspoon ground allspice (about 15 grains)
115g (8 tbsp) butter
2 tablespoons flour
1½ teaspoons Sarepska mustard (or Dijon as a substitute)
350ml (1½ cups) beef stock
1 teaspoon black pepper
2 heaping tablespoons of thick sour cream (smetana)
Instructions
Step 1: Prepare the Meat
Cut the beef into bite-sized cubes (about 1 inch). Unlike today’s strip-style Stroganoff, this version specifically calls for cubed meat.
Place the beef in a bowl, sprinkle with salt and allspice, and toss to coat evenly.
Let the beef rest in the fridge uncovered for 2 hours to absorb the seasoning.
Step 2: Sear the Beef
Melt 6 tablespoons of butter in a deep skillet over medium heat.
Once sizzling, add the beef in batches to avoid overcrowding.
Sear each piece for 1–2 minutes per side, ensuring a golden-brown crust.
Remove the beef from the skillet and set it aside.
Step 3: Make the Sauce
If there's excess butter in the skillet, drain some but leave the flavorful brown bits (fond) on the pan.
Reduce the heat to medium-low, add 2 tablespoons of butter, and let it melt.
Stir in 2 tablespoons of flour to form a light roux, cooking for 3–4 minutes until it turns a light brown color.
Slowly drizzle in the beef stock, stirring constantly to deglaze the pan.
Let the mixture simmer for 2–3 minutes as it thickens.
Stir in the mustard and black pepper, ensuring an even mix.
Add the sour cream (smetana), stirring until fully incorporated.
Step 4: Combine and Serve
How Was Beef Stroganoff Served in 1871?
Unlike modern American variations that pair Stroganoff with pasta or rice, early Russian recipes often served it with potato straws—thinly sliced and fried potatoes resembling French fries. This tradition appears as early as 1912 when onions and tomato paste were first added to the dish.
The Origins of Beef Stroganoff
While we know the Stroganov family inspired the dish’s name, its exact origins remain uncertain. Some theories link it to General Pavel Alexandrovich Stroganov, an aristocrat with a passion for French cuisine. Others credit a French chef named Charles Brière, who supposedly created the dish for Count Alexander Stroganov due to his dental issues—stewing the beef until tender. However, these stories lack solid evidence.
What we do know is that by the late 19th and early 20th century, Beef Stroganoff had become a staple of Russian fine dining. It followed Russian émigrés fleeing the Bolshevik Revolution, appearing on menus in London and New York by the 1920s. By the 1950s and 60s, it had become a Cold War-era American favorite, evolving into the creamy, onion-and-mushroom-laden dish we recognize today.
Final Thoughts
Cooking the 1871 Beef Stroganoff reveals a dish far simpler yet bursting with bold flavors. The allspice and mustard create a rich, warm taste, while the smetana adds a delicate tang. The beef remains tender, and the sauce thickens beautifully—though you may want to add extra broth for a looser consistency.
For an authentic experience, try serving it over crispy potato straws instead of noodles. This dish, once reserved for Russia’s elite, is surprisingly easy to make and offers a delicious journey back in time.
Will you try this Imperial Russian classic? Let us know your thoughts in the comments!
