Hello everybody, Im luis and today Im going to talk you about and interesting country like is Russia.

There are several types of typical food in this country, but one of them very popular around the world is the stroganoff beef . It is a Russian dish of pieces of beef served in a sauce with sour cream. From its origins in the 19 century, it has been very popular around the world with considerable variations from the original recipe. Name One explanation about its name is that is presumably derived from some member of the large and important Stroganov family. History Elena Molokhovets gave the first known recipe for Beef la Stroganov, with mustard" which involves beef cubes (not strips) sauted, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. An 1890 competition is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. The dish was popularized in 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional. and serves it with crisp potatoes, which are considered the traditional side dish in France.
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After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. 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 and hotels serving the dish with rice, but not sour cream. In the version often prepared in the USA today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or pasta, which are a mix, from popular ingredients from: china, US, France and Russia Popularity Larousse Gastronomique lists Stroganov as a cream, paprika, veal stock and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy whipping cream. Stroganoff is also often made with strips of chicken breast rather than beef (also called fricassee in some restaurants in Brazil). Brazilians also prepare stroganoff with chicken or even shrimp instead of beef. It is commonly served with potato sticks, as in Russia, but with the addition of white rice. Sometimes one can also see creative servings of estrogonofe, such as a crepe filling, a topping for baked potatoes, or on pizzas. Many recipes and variations exist: with or without wine, with canned sweet corn, with ketchup instead of tomato sauce, etc. Stroganoff is also popular in the Nordic countries. In Sweden, a common variant is korv-stroganoff (sausage stroganoff), which uses the local falukorv sausage as a substitute for the beef. In Finland, the dish is called makkarastroganoff, makkara meaning any kind of sausage. Beef stroganoff is, however, also a common dish. Diced brined pickles are also a normal ingredient in Finnish stroganoff. Stroganoff's popularity extends to Japan, where it is most commonly served with white rice, or white rice seasoned with parsley and butter. Its popularity increased dramatically with the introduction of "instant sauce cubes" from S&B corporation. These 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 is popular in Iran, where it is made with strips of lean beef fried with onion and mushroom, then further cooked in cream and topped with French-fried style potato crisps.

DO take bites of food in between sipping vodka. To not do so is bad form. DON'T begin eating before the host tells you to start DON'T turn down an offer of vodka or other alcoholic beverages. It's considered rude.

(the appetite comes when eating)

, , (eat your breakfast alone, share your lunch with a friend and give dinner to your enemy).

Hello everybody, today im going to talk about an interesting country like is Russia, the main ingredients in this part of the world contain specially fat, and many types of carbohydrates. Its because this is a very cold country and people need many fat to protect themselves from the cold of the winter. Also we can find many soups as the main meal. But today Im going to talk about a very popular dish, it is the stroganoff dish. Its served in many restaurants through the world, and according to the country the traditional Russian dish has been adapted to the native ingredients, but with the same main characteristics. The history of this dish is very interesting, One explanation about its name is that is presumably derived from some member
of the large and important Stroganov family. Elena Molokhovets, gave the first well known recipe about the stroganof beef, it was served with mustard, and with the beef in cubes, not in strips as we see today and also with a sour cream: no onions, no mushrooms. The dish was popularized in 1938 in the Larousse Gastronomique, includes beef stri ps, and onions, with either mustard or tomato paste optional. and serves it with crisp potatoes, which are considered the traditional side dish in France. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. 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 and hotels serving the dish with rice, but not sour cream. In the version often prepared in the USA today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion, and sour cream sauce, and is served over rice or pasta, which are a mix, from popular ingredients from: china, US, France and Russia

The Brazilian variant includes diced beef or strips of beef (usually filet mignon) with tomato sauce, onions, mushrooms and heavy whipping cream. Stroganoff is also often made with strips of chicken breast rather than beef (also called fricassee in some restaurants in Brazil). Brazilians also prepare stroganoff with chicken or even shrimp instead of beef. It is commonly served with potato sticks, as in Russia, but with the addition of white rice