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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.
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
t. e. Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and ...
Serving temperature. Hot. Main ingredients. Beef, soy sauce, calamansi, black pepper, onions. Variations. Beef tongue. Media: Mechado. Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, of which it was a former colony. Soy sauce and calamansi fruits are key ingredients to the braising liquid.
Bulgogi (Korean: 불고기; lit. fire meat; Korean pronunciation: [pul.ɡo.ɡi]; American English / b ʊ l ˈ ɡ oʊ ɡ iː / 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.
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Beef or veal strips wrapped around stuffing. Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France ...
Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed, and it appears to have been created by Huguenot immigrants in Berlin. [ 1] A similar dish is in East Germany known as Würzfleisch, which uses pork or chicken instead of veal. The main essence of Ragout fin consists of veal, sweetbread, calf ...