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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.
The steak is cut or pounded thin so that it will cook rapidly, sautéed in the seasoned butter and Worcestershire sauce, and served garnished with the parsley. It was not flambéed. Later American versions were more elaborate: the three New York City recipes from 1953 add some or all of brandy , sherry , chives , dry mustard, and lemon juice.
Japchae (잡채), Boiled dangmyeon or potato noodles, steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar. Jajangmyeon (자장면), A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black ...
Bulgogi ( Korean : 불고기; lit. fire meat; Korean pronunciation: [pul.ɡo.ɡi]; American English / bʊlˈɡoʊɡiː / buul-GOH-ghee[ 2]) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking.
e. Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [ 1] fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses ...
His recipe, known as "kitchen pepper," was derived from a tradition of creating spice blends. Seasoning recipes for kitchen pepper date back to the 19th century and its ingredients include ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Directions. Make the dough: Pour the milk into a saucepan and heat over medium until bubbles form around the edges of the pan and the milk scalds, 3 to 4 minutes. Place the shortening and sugar in ...