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Media: 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 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.
Grigory Dmitriyevich Stroganov (Russian: Григорий Дмитриевич Строганов) (25 January 1656 – 21 November 1715) was a Russian landowner and statesman, the most notable member of the prominent Stroganov family in the late 17th century-early 18th century, a strong supporter of the reforms and initiatives of Peter the ...
Count Pavel Alexandrovich Stroganov ( Russian: Граф Павел Александрович Строганов; 18 June 1774 – 22 June 1817) was a Russian military commander and statesman, Lieutenant General, Adjutant General to Alexander I of Russia. He took part in the Privy Committee that outlined Government reform of Alexander I .
The Food That Built America. The Food That Built America is an American nonfiction docudrama series for the History Channel, that premiered on August 11, 2019. Each episode outlines the development of a popular type of food or restaurant in the United States, typically focusing on the rise of two major companies that become rivals.
Alexander Sergeyevich Stroganov. Count Alexander Sergeyevich Stroganov (3 January 1733 – 27 September 1811) was a Russian aristocrat and a member of the Stroganov family. He was an assistant to the Minister of the Interior, a longtime President of the Imperial Academy of Arts, director of the Russian Imperial Library and a member of the ...
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside [1] and sometimes flambéed.It was most likely invented in London in the 1930s.
A recipe for kitchen pepper appeared in the book 50 Years in a Maryland Kitchen: 430 Authentic Regional Recipes. (Photo: Joyce White)