lorriejane26-blog

[lorriejane26-blog]

Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Beef Wellington is a preparation of fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. Some recipes include wrapping the coated meat in a crêpe to retain the moisture and prevent it from making the pastry soggy.

Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans. The dish originated in the south of France. It is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

Goulash is a stew of meat, usually seasoned with paprika and other spices. Originating from the medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne, etc.

Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French this cut is always called filet de bœuf as filet mignon refers to pork tenderloin.

Steak tartare is a meat dish made from raw ground meat. It is usually served with onions, capers, pepper and Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added to taste. It is often served with a raw egg yolk, and often on rye bread.

Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.

Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is “the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.”

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.