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Beef Stroganoff or beef Stroganov [a] is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana . From its origins in mid-19th-century Tsarist Russia , it has become popular around the world, with considerable variation from the original recipe.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
There have been suggested several theories of this family's origins. It had been believed that the family's progenitor was a merchant in Veliky Novgorod.However, historian Andrey Vvedensky concluded in his research on the family's genealogy, that they should have been hailing from wealthy Pomor peasants (i.e. Russians from Russia's subarctic north, in the region of the White Sea).
Stroganoff usually refers to beef Stroganoff, a Russian dish. Stroganoff may also refer to: Stroganov family, a Russian noble family; Stroganoff Madonna; Alexander Grigorievich Stroganoff; Elisabeth Alexandrovna Stroganoff; Vasili Vasilievich Stroganoff
Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad "The Roast Beef of Old England". The dish is so synonymous with England and its ...
Beef Stroganoff or Stroganov (Russian: бефстроганов, tr. befstróganov) A Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). Blini (Russian plural: блины, singular: блин). Thin pancakes or crepes traditionally made with yeasted batter, although non-yeasted batter has become widespread in ...
In the United States, a restaurant that specializes in beef steaks is a steakhouse. The more expensive steakhouses serve the highest grades of beef and often dry-age it for many weeks. The well-aged beef cooked on high-heat grills and broilers produces a steak difficult to emulate in a home kitchen.
I was told the dish "Beef Stroganoff" (English spelling) originated from the wholsale butcher of livestock by the Russian population during the attempt to preserve what they could in the wake of Napolean Bonaparte's invasion of their country after 1812, by trying to preserve the cut-up meat into barrels of whatever alcohol was handy.