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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.
Black Indians (American Indian with African ancestry) Total population. True population unknown, 269,421 identified as ethnically mixed with African and Native American on 2010 census [ 1] Regions with significant populations. United States (especially the Southern United States or in locations populated by Southern descendants), Oklahoma, New ...
Henrietta Lacks (born Loretta Pleasant; August 1, 1920 – October 4, 1951) [ 1 ] was an African-American woman [ 4 ] whose cancer cells are the source of the HeLa cell line, the first immortalized human cell line [ A ] and one of the most important cell lines in medical research. An immortalized cell line reproduces indefinitely under specific ...
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 ...
Remove meat and place on a clean plate and set aside. Add 5 tablespoons butter to the French oven and melt, at the same time scraping the bottom of the pot. Add mushrooms, onions, 1/2 teaspoon ...
2 tbsp extra virgin olive oil; 1 onion, thinly sliced; 8 oz cremini mushrooms, thinly sliced; 1 tsp chopped thyme; kosher salt and freshly ground pepper; 1 cup reserved gravy from Coriander-Dusted ...
African Americans. African American women played a variety of important roles in the 1954-1968 civil rights movement. They served as leaders, demonstrators, organizers, fundraisers, theorists, formed abolition and self-help societies. [1] They also created and published newspapers, poems, and stories about how they are treated and it paved the ...
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.