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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.
Stroganov School of icon painting. 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 ...
The design may have inspired later 'Maps of World History' such as the HistoMap by John B. Sparks, which chronicles four thousand years of world history in a graphic way similar to the enlarging and contracting nation streams presented on Adam's chart. Sparks added the innovation of using a Logarithmic scale for the presentation of history.
Combine beef strips, 2 tablespoons flour, salt and pepper in a plastic bag. Shake well to lightly coat beef. Melt butter in skillet. Add the beef strips, half at a time if necessary to prevent ...
In a large skillet, heat the olive oil until shimmering. Add the onion, mushrooms and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and ...
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.
The Ptolemy world map is a map of the world known to Greco-Roman societies in the 2nd century. It is based on the description contained in Ptolemy 's book Geography, written c. 150. Based on an inscription in several of the earliest surviving manuscripts, it is traditionally credited to Agathodaemon of Alexandria .
v. t. e. Beef Wellington, sliced. Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in prosciutto, or dry-cured ham to retain its moisture and prevent it from becoming soggy.