I t's no surprise that beef stroganoff, the famed Russian comfort food, has found a home on dinner tables all over the world.

1. Wash and trim the meat and cut into small pieces. Beat with a rolling pin or meat mallet and then finely chop into “straws.” 2. Dice the onion and fry it in the butter.

Regis Triguel, head chef of Europe’s highest restaurant, Sixty, which is located on the 62nd floor of the Federation Tower, is a household name in Moscow’s haute cuisine scene.

Beef Stroganoff has been a comfort food staple since it originated in Russia back in the mid-19th century. The dish was created for Count Pavel Stroganov by his French chef and was influenced by ...

In Please to the Table (1990), Russian-born American food historian Anya von Bremzen and art historian John Welchman take us back to Russia. In the introduction, they write, “What we have set ...

And Russian food seemed even less weird when I dug into my first potato pyrozhky. Not only was the taste buttery and comforting to the belly on a 40-degree day, but it was also strangely familiar.

To the same skillet, over medium heat, add the remaining 2 tablespoons butter. Add onion and cook until softened, about 2 to 3 minutes. Add the chicken, garlic, flour, paprika, salt, pepper and thyme.

The dishes that marked the Soviet era still have a strong pull on Russian sentiment (if not stomachs). A new book revisits these recipes, born, in part, of food shortages and ingenuity.

Beef stroganoff to a Russian is like a carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients. Beef Stroganoff is the most Googled dish for 2017.