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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.
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 .
Bolognese sauce. Bolognese sauce, [ a] known in Italian as ragù alla bolognese[ b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect ), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [ 2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese .
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.
A recipe for kitchen pepper appeared in the book 50 Years in a Maryland Kitchen: 430 Authentic Regional Recipes. (Photo: Joyce White)
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 create a complete ...
The Food Timeline cites a few articles that indicate that the story about Count Stroganov's cook may not be true. As someone else pointed out here, Stroganov died in 1817. These quotations say that the recipe appeared first in a cookbook in 1871. Any ideas on how to proceed? JordeeBec 23:31, 18 July 2006 (UTC) Reply
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.