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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.
History of the hamburger. Hamburger profile showing the typical ingredients: bread, vegetables, and ground meat. Evidence suggests that the United States was the first country where two slices of bread and a ground beef patty were combined into a "hamburger sandwich" and sold. There is some controversy over the origin of the hamburger because ...
America: The Motion Picture. America: The Motion Picture is a 2021 American comedy film directed by Matt Thompson and written by Dave Callaham, who both also produce. It stars Channing Tatum (also a producer), Jason Mantzoukas, Olivia Munn, Bobby Moynihan, Judy Greer, Will Forte, Raoul Max Trujillo, Killer Mike, Simon Pegg and Andy Samberg.
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 ...
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Hamburger Helper. Hamburger Helper is a packaged food product manufactured by Eagle Foods. As boxed, it consists of a dried carbohydrate (often pasta or rice ), with powdered seasonings contained in a packet. The consumer is meant to combine the contents of the box with browned ground beef ("hamburger"), water, and, with some varieties, milk to ...
The golden age of American animation was a period in the history of U.S. animation that began with the popularization of sound synchronized cartoons in 1928 and gradually ended in the 1960s when theatrical animated shorts started to lose popularity to the newer medium of television. [ 1] Animated media from after the golden age, especially on ...
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.