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Beef Stroganoff. Beef Stroganoff or beef Stroganov[ a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana ( sour cream ). From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
The name mechado is derived from the Spanish verb mechar, meaning "to stuff" or, in this case, "to lard", i. e., inserting strips of fatback into the pieces of beef. [1] The term was adopted as mitsa in accordance with Filipino orthographic conventions, though the spelling mitsado for the dish is unorthodox and rarely seen.
The House of Stroganov or Strogonov (Russian: Стро́гановы, Стро́гоновы ), French spelling: Stroganoff, was a Russian noble family of highly successful Russian merchants, industrialists, landowners, and statesmen. From the time of Ivan the Terrible ( r. 1533–1584) they were the richest businessmen in the Tsardom of Russia.
Bulgogi ( Korean : 불고기; lit. fire meat; Korean pronunciation: [pul.ɡo.ɡi]; American English / bʊlˈɡoʊɡiː / buul-GOH-ghee[ 2]) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef ( nilagang baka) or pork ( nilagang baboy) mixed with various vegetables. It is typically eaten with white rice and is served with soy sauce, patis (fish sauce), labuyo chilis, and calamansi on the side. [ 1]
Picanha. Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. [ 1] In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture.
Beef bourguignon. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and ...
Ropa vieja. Ropa vieja ( Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef [ 1] and tomatoes with a sofrito base. [ 2] Originating in Spain, it is known today as one of the national dishes of Cuba. [ 3]