Named after a 19th century Russian diplomat, what name is given to the dish of strips of sautéed fillet steak, onions and mushrooms, cooked in a creamy sauce and served with rice?
"are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a Stroganoff-style sauce. Additionally, Japanese home recipes for Stroganoff frequently call for ""non-traditional"" Japanese ingredients, such as small amounts of soy sauce. Beef Stroganoff Beef Stroganoff or beef Stroganov (Russian: бефстроганов ""befstróganov"") is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. The dish is named either after one of the members of"
"Beef Stroganoff Beef Stroganoff or beef Stroganov (Russian: бефстроганов ""befstróganov"") is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. The dish is named either after one of the members of the influential Stroganov family or possibly from the Russian verb строгать (strogat', to chip/shave off (see stroganina)). The first mention of the dish (goviadina po-strogonovski) is made in E. Molokhovets' cookbook ""The Gift to Young Housewives"" in 1871. Elena Molokhovets's classic Russian"
"Makarony po-flotski Makarony po-flotski (Russian: ""макароны по-флотски"", literally navy-style pasta) is a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed with stuffing made of stewed ground meat (usually beef or pork), fried onions and seasoned with salt, black pepper and, occasionally, sugar. Originally served in maritime forces, the dish became very popular in Russia because of simplicity, low costs and quickness of its preparation. Makarony po-flotski became highly popular after the World War II during times of poverty in Soviet Union. The pasta is cooked in salted boiling water. The onions are well chopped, while meat"
"Veal Orloff Veal Prince Orloff, veal Prince Orlov, veal Orloff, or veal Orlov (; or ""veau Orlov"") is a 19th-century dish of Russian cuisine, which was created by the French chef Urbain Dubois in the employ of Prince Orloff, former Russian ambassador to France. The dish consists of a braised loin of veal, thinly sliced, filled with a thin layer of finely chopped mushrooms (duxelles) and onions (as soubise) between the slices, then reassembled in the original shape. It is then topped with Mornay sauce (bechamel sauce with cheese) and browned in the oven. Similar dishes are popular in Russia"
"the dish to subsequent generations, while regional tastes and product availability have influenced its preparation. Svíčková made in the Chicago area, for example, rarely includes vegetables in its final presentation, but instead incorporates them into a vinegar-based marinade suffused with crushed allspice and bay leaves. Svíčková Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served"
"are considered the traditional side dish for beef Stroganoff in Russia. The version given in the 1938 ""Larousse Gastronomique"" includes beef ""strips"", and onions, with either mustard or tomato paste optional. After the fall of Tsarist Russia, the recipe was popularly served in the hotels and restaurants of China before the start of World War II. Russian and Chinese immigrants, as well as US servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties, with Russian restaurants"
"is the so-called Russian salad (which is based on similar dishes from France), made of potatoes in mayonnaise garnished with shrimp and vegetables in vinegar. Russians call this same dish Olivier Salad, and Germans call it Italian salad. Another French-derived dish is ""gattò"" or ""gâteau di patate"" (oven-baked pie made of boiled potatoes). As with the Russian salad, Campania is home to popular seafood-based dishes, such as ""insalata di mare"" (seafood salad), ""zuppa di polpo"" (octopus soup), and ""zuppa di cozze"" (mussel soup). Other regional seafood dishes include ""frittelle di mare"" (fritters with seaweed), made with edible poseidonia algae, ""triglie"
"with considerable variation from the original recipe. Shashlyk is a form of Shish kebab (marinated meat grilled on a skewer) popular in former Soviet Union countries, notably in Georgia, Russia, Armenia, Azerbaijan, and Uzbekistan. It often features alternating slices of meat and onions. Even though the word ""shashlyk"" was apparently borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, kebabs did not reach Moscow until the late 19th century, according to Vladimir Gilyarovsky's ""Moscow and Moscovites"". From then on, their popularity spread rapidly; by the 1910s they were a staple in St Petersburg restaurants and"
"Vinegret Vinegret () or Russian vinaigrette is a salad in Russian cuisine which is also popular in other post-Soviet states. It includes diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. Other ingredients, such as green peas or beans, are sometimes also added. The naming comes from vinaigrette, which is used as a dressing. However, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. Some cooks add the brine from the pickled cucumbers or sauerkraut. Along with Olivier salad and dressed herring,"
"Shashlik Shashlik or shashlyk is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names, in the Caucasus and Central Asia, and from the 19th century became popular as ""shashlik"" across much of the Russian Empire. The word ""shish"" means skewer. The word ""shishlik"" is literally translated from Turkic languages as ""skewerable"". Even though the word ""shashlyk"" was borrowed from the Crimean Tatars by the Cossacks as early as the 16th century, shashlik did not reach Moscow until the late 19th century. From then on, their"
"Olivier salad Olivier salad (, ""salat Olivye"") is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, although this term can connote vinegret . A variation called"
"Svíčková Svíčková, or svíčková na smetaně (beef sirloin in cream sauce), is a typical Czech dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with ""houskové knedlíky"" (bread dumplings). Svíčková, or svíčková na smetaně (marinated beef sirloin) is a typical Czech dish and one of the most popular Czech meals. It is sirloin marinated overnight with vegetables (carrots, parsley root, celeriac, and blue onion, red onion, silver onion or"
"is more likely to be served with potatoes and other vegetables and offered with a selection of cooked sauces such as red wine, Diane, Bordelaise, mushroom, Hollandaise, au poivre (peppercorn), or Béarnaise. Other vegetables such as peas or a green salad can also be served. Various types of Mustard are sometimes offered as a condiment. In the United States, a restaurant that specializes in beef steaks is known as a steakhouse, and typical steak dinner consists of a steak, optionally topped with sautéed onions and mushrooms, with a starchy side dish; usually baked or mashed potatoes, or thick cut french"
"several times to the imperial court to cook this dish for the Tsar's family. In the middle of the 19th century, the dish was adopted by French chefs, and various cutlet-shaped patties made of minced meat (veal, chicken, grouse, hare) or fish (salmon) mixed with butter were named ""Pojarski"" in classical French cookbooks. The chicken cutlet Pozharsky was later included in the Soviet ""Book of Tasty and Healthy Food"" and remained a common restaurant dish in the Soviet times. Various authors describe somewhat different procedures of preparing these cutlets. Alexandrova-Ignatieva recommends the use of butter in its solid form for"
"the spear or slice. This is a popular dish in the southern US, and a rising trend elsewhere in the US. In Russia and Ukraine, pickles are used in rassolnik: a traditional soup made from pickled cucumbers, pearl barley, pork or beef kidneys, and various herbs. The dish is known to have existed as far back as the 15th century, when it was called kalya. In southern England, large gherkins pickled in vinegar are served as an accompaniment to fish and chips, and are sold from big jars on the counter at a fish and chip shop, along with pickled"
"and hotels serving the dish with rice, but not sour cream. Beef stroganoff preparation varies significantly not only based on geography and other factors, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. Some variations include mushrooms and onions or other vegetables and varied seasonings such as sugar, salt, black pepper, and bottled marinades and rubs. In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion,"
"Chateaubriand steak Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to ""a large steak cut from the thickest part of a fillet of beef"". In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. The"
"is minced. After pouring some oil on the pan the chopped onions are fried and after they get a golden color the meat is added to them to get fried. The ground meat can be replaced by canned meat (""tushonka""). The stuffing is seasoned with salt and pepper. When the meat is fried and the pasta is cooked they are mixed together. The dish is usually served without any additions, but can be eaten with pickles. Makarony po-flotski Makarony po-flotski (Russian: ""макароны по-флотски"", literally navy-style pasta) is a Russian dish made of cooked pasta (typically macaroni, penne or fusilli) mixed"
"кулинарного искусства"" (""Guide to the Fundamentals of Culinary Arts"") (1897) by P. Aleksandrova gave a recipe containing grouse, crayfish, potatoes, cucumber, lettuce, aspic, capers, olives and mayonnaise. The author wrote that veal, partridge or chicken could be substituted but that the authentic recipe contained grouse. In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and green peas. Earlier, it always included cold meat such as ham or tongue, or fish. The mid-20th century restaurant version involved not just vegetables, but also"
"It is served refrigerated, typically over finely chopped beetroot, cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well. Shchi (cabbage soup) had been the predominant first course in Russian cuisine for over a thousand years. Although tastes have changed, it steadily made its way through several epochs. Shchi knew no social class boundaries, and even if the rich had richer ingredients and the poor made it solely of cabbage and onions, all these ""poor"" and ""rich"" variations were cooked in the"
"for particular places, sometimes because of a specific association with that place like Boston baked beans or ""bistecca alla fiorentina"". Sometimes not: ""poached eggs Florentine"" ends up meaning essentially ""with spinach"". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because"
"is a cognate of the English """"""fry"""""". Frigărui Frigărui (, singular: ""frigăruie"") is a Romanian dish consisting of small pieces of meat (usually pork, beef, mutton, lamb or chicken) grilled on a skewer, similar to shashlik or shish kebab. Often, the pieces of meat alternate with bacon, sausages, or vegetables, such as onions, tomatoes, bell peppers and mushrooms. It is seasoned with spices such as pepper, garlic, savory, rosemary, marjoram and laurel. The word ""frigăruie"" is a diminutive form of ""frigare"" ""skewer"", which is derived from ""a frige"", meaning ""to grill"" or ""to fry"". This in turn comes from the"
"part of the Russian Empire including some post-Soviet states and Poland (Polish: ""zakąski""). A broad selection of zakuski constitutes a standard first course at any feast table. Usually, zakuski are already laid on the table when guests are called to the dining room. Typical zakuski consist of cold cuts, cured fishes, mixed salads, kholodets (meat jelly), pirogs (varenyky) or pirozhki, various pickled vegetables such as tomatoes, beets, cucumbers, sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads. Zakuski Zakuski (plural from Russian: закуски ; singular zakuska from закуска) is a Slavic term of Russian origin for"
"by a mix of ground pork and beef, chopped onions, salt and pepper. It is served with boiled potatoes, gravy made from cream, caramelized onions and lingonberries. It is a very traditional dish that is common in the husman cuisine. Minced cutlet (котлета рубленая, ""kotleta rublenaya""), or, since the late 19th century, simply ""cutlet"", is a staple of Russian cuisine. It is similar to a Salisbury steak, with the main difference being pure beef is rarely employed, usually pork or a beef-pork mixture is used. The meat is seasoned with salt and pepper, mixed with finely chopped onion (optionally fried),"
"vinegret is served as ""zakuska"" on celebration tables in Russophone communities. Despite the widespread popularity in Russia and Ukraine, the basic mixed salad recipes were adopted from Western European cuisines as late as the 19th century. Originally, the term ""vinegret"" denoted any mixture of diced cooked vegetables dressed with vinegar. Later the meaning changed to any mixed salad with beetroots. Modern Russian and Ukrainian cookbooks still mention the possibility of adding mushrooms, meat or fish, but this is rarely practised. Similar beetroot-based salads are prepared throughout Northern Europe. Examples are herring salad and beetroot salad in North German and Scandinavian"
"Pepper steak Pepper steak () is a stir-fried Chinese American dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced green and/or red bell peppers and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe. Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to"
"cutlets, meatballs), are small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes. Made primarily from pork and beef (sometimes also from chicken or fish), they are easily made and require little time. Ground beef, pork, onions and bread are put in a bowl and mixed thoroughly until it becomes relatively consistent. Once this effect is achieved, balls are formed and then put into a hot frying pan to cook. Beef Stroganoff: Sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world,"
"calves' feet, pigs' heads and other such offal is gelatinous enough on its own. It is served with horseradish, mustard, or ground garlic with smetana. Fish was important in pre-revolutionary cuisine, especially on Russian Orthodox fast days when meat was forbidden, similar to the Catholic custom of eating fish instead of meat on Fridays. Strictly freshwater fish such as carp and sudak (Sander lucioperca, Zander) were commonly eaten in inland areas, as well as anadromous sturgeon and in northern areas salmon, pike and trout. A greater variety of fish—including saltwater species—were preserved by salting, pickling or smoking and consumed as"
"by the 1920s they were already a pervasive street food all over urban Russia. Shashlik is also used in Russia as a food to be cooked in outdoor environment, similarly to barbecue in English-speaking countries. Kholodets (or Studen'): Jellied chopped pieces of pork or veal meat with some spices added (pepper, parsley, garlic, bay leaf) and minor amounts of vegetables (carrots, onions). The meat is boiled in large pieces for long periods of time, then chopped, boiled a few times again and finally chilled for 3–4 hours (hence the name) forming a jelly mass, though gelatin is not used because"
"includes meat, particularly beef in Russia, and pork in Ukraine. Borscht is generally served very hot, with sour cream, chopped chives or parsley, and crushed garlic. Borscht is traditionally served with black bread. Borscht is associated as national cuisine in various different Eastern European countries such as Ukraine, Poland, Belarus, Lithuania. Ukha is a warm watery fish dish, however calling it a fish soup would not be absolutely correct. ""Ukha"" as a name for fish broth was established only in the late 17th to early 18th centuries. In earlier times this name was first given to thick meat broths, and"
"former Eastern Bloc, and in the English-speaking world. The history of this dish is not well documented, and various sources make controversial claims about its origin. Since the 18th century Russian chefs have adopted many techniques of French ""haute cuisine"" and combined them with the local culinary tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by Russian gentry. In particular the use of quality meat cuts, such as various cutlets, steaks, escalopes and suprêmes became widespread in the 19th century, and a number of original dishes involving such cuts"
"Steak frites Steak-frites, meaning ""steak [and] fries"" in French, is a very common and popular dish served in brasseries throughout Europe consisting of steak paired with French fries. It is considered by some to be the national dish of Belgium, which claims to be the place of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare (""""saignant""""—literally ""bloody""), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes"
"Coulibiac A coulibiac (from ) is a type of Russian pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. The dish was so popular in Russia in the early part of the 20th century that Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork, ""The Complete Guide to the Art of Modern Cookery"". A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for"