"beef Stroganoff" meaning in All languages combined

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          "ref": "1977 November 9, Pierre Franey, “60‐Minute Gourmet”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:",
          "text": "Perhaps the most ordinary accompaniment for beef Stroganoff is rice.",
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          "ref": "1987 April 2, David Nelson, “Le Rendez-Vous: You Can Pronounce Name and Enjoy Food”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 06 Jun 2026:",
          "text": "A similar tempering of tradition with innovation characterized the beef Stroganoff served as a special one evening. If ever a dish was familiar in this country, Stroganoff is it, the general recipe specifying sliced, sauteed beef finished with mushrooms, onions and sour cream.",
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          "ref": "2002 September 7, Leon Aron, “Pack up your roubles”, in The Observer, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 09 Sep 2014:",
          "text": "The Pushkin offers the mainstays of Russian cooking: kvas and sbiten'; suckling pig with apple gravy; mutton Hussar, 'stewed in beer for more swagger', and baked with mushrooms into a pie; beef Stroganoff; […]",
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          "ref": "2010 August 26, Alexey Kovalev, “Buckwheat crisis hurts Russian pride”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 15 Sep 2013:",
          "text": "Grechnevaya kasha (buckwheat porridge) is great with anything: on its own; lightly salted or stir-fried with chopped onions; milk, butter and coarse-ground salt; as stuffing for suckling pig; as a side for goulash or similar dishes like beef Stroganoff where it absorbs rich, meaty sauce or gravy.",
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  "word": "beef Stroganoff"
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          "ref": "1987 April 2, David Nelson, “Le Rendez-Vous: You Can Pronounce Name and Enjoy Food”, in Los Angeles Times, Los Angeles, Calif.: Los Angeles Times Communications, →ISSN, →OCLC, archived from the original on 06 Jun 2026:",
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          "text": "The Pushkin offers the mainstays of Russian cooking: kvas and sbiten'; suckling pig with apple gravy; mutton Hussar, 'stewed in beer for more swagger', and baked with mushrooms into a pie; beef Stroganoff; […]",
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          "text": "Grechnevaya kasha (buckwheat porridge) is great with anything: on its own; lightly salted or stir-fried with chopped onions; milk, butter and coarse-ground salt; as stuffing for suckling pig; as a side for goulash or similar dishes like beef Stroganoff where it absorbs rich, meaty sauce or gravy.",
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