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By Janice Baker | March 31, 1991
What is Russian cuisine? Caviar and blini, yes, but what else? To my mind, borscht, mushrooms, pickles, beef stroganoff, meat and cheese pies and dough pockets, anything with buckwheat, and almost anything with sour cream. Does Moscow Nights serve Russian food? It serves borscht, mushrooms, pickles, beef stroganoff, vereniki and pelmeni, blini (presumably of buckwheat), and bowls and bowls of sour cream. It does pretty well. (The blini come only with Russian black caviar, though -- $19.50 an ounce.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 13, 2013
Range, Bryan Voltaggio's fourth restaurant, is a triumph of style in harmony with substance. Dinner at Range, which will last for hours but feel like minutes, is wall-to-wall pleasure, from the first hand-crafted cocktail to the last bonbon from the in-house chocolatier. There's a lot going on, and Range is as big as its name. The restaurant, open seven days a week for lunch and dinner, occupies the top level of the newly renovated retail atrium inside the Chevy Chase Pavilion.
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FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | June 18, 1997
When you're the 11th child in a family of 13 and everybody cooks, you work pretty hard to make an impression. That's why one of Maureen O'Connor's favorite food memories from a few years ago is of the beef stroganoff that made her twin sister, Kathleen -- "the champion" -- blink. "She had to stand up and say, 'This is the best beef stroganoff I've ever had.' She just flipped, and that made me feel really good."O'Connor, a former legislative aide, campaign director and lobbyist who's now director of communications for the Doctors Health medical group of Owings Mills, never minded competition.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 26, 2012
June Hubit from Santa Rosa, Calif., was looking for a recipe for the mushroom stroganoff that was served at a little restaurant called Henderson's Grandmother in Corte Madre, Calif., in the 1980s. She said it was the best she has ever tasted and that she still craves it, but nothing she has tried has come close. Unfortunately, I did not have any success locating the restaurant or the precise recipe Hubit was in search of. However, I did find what I thought was a wonderful recipe by the chef Marcus Samuelson for an easy version of mushroom stroganoff.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | June 25, 1993
Poor Richard'sWhere: 4 1/2 E. Pennsylvania Ave.Hours: Dining room, 11:30 a.m.-10 p.m. Monday through Thursday, 11:30 a.m.-11 p.m. Friday and Saturday, 1 p.m.-9 p.m. SundayCredit cards accepted: AE, MC, VFeatures: Bar food, steamed crabsNon-smoking section? YesCall: (410) 337-7110Prices: Entrees, $8.95-$16.95** 1/2Poor Richard's menu is a wonder to behold. It lists 48 specialty sandwiches, plus the usual tuna fish and roast beef. It's impressive, but I'm not sure it's impressive enough to steal.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | January 23, 1994
Calling all chocolate loversA little bit of self-indulgence can be the perfect antidote to deadly winter doldrums. And if a worthwhile community cause also benefits, it's all the more reason to treat yourself.Treats there will certainly be when Action for the Homeless presents "A Chocolate Affair" from 5 p.m. to 8 p.m. on Thursday, Feb. 3, in the Charles Room of the Belvedere Hotel, 1 E. Chase St., in downtown Baltimore.Guests can sample chocolate confections prepared by notable local chocolatiers, restaurateurs and caterers -- among them are Cafe Montage, Linwood's, Truffles, Germano's, Lee's Ice Cream, Cameo Chocolates, Vaccaro's, Charles Levine and Sweet Indulgence.
FEATURES
By Lisa Pollak and Lisa Pollak,SUN STAFF | November 28, 1996
I'll cook from scratch, said the new bride, lying. She made beef stroganoff -- her husband's favorite -- from a mix. He told her he loved it; she hid the empty packets in the trash.Then her grocery store in Texas ran out of beef stroganoff mix."Please help me," the working woman pleaded into the phone. "Where can I find it?"Hundreds of miles away, in suburban Baltimore, in the teal-carpeted corporate office of the spice company that made the mix, a woman was listening. A woman who would prefer not to show you her face, or share her age, or dwell in any way on the gentle and generous manner in which she responds to people's questions about her company's products.
NEWS
By SUSAN NICHOLSON and SUSAN NICHOLSON,UNIVERSAL PRESS SYNDICATE | April 11, 1999
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyNothing brings the family to the table faster than Oven Fried Chicken (see recipe)
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 26, 2012
June Hubit from Santa Rosa, Calif., was looking for a recipe for the mushroom stroganoff that was served at a little restaurant called Henderson's Grandmother in Corte Madre, Calif., in the 1980s. She said it was the best she has ever tasted and that she still craves it, but nothing she has tried has come close. Unfortunately, I did not have any success locating the restaurant or the precise recipe Hubit was in search of. However, I did find what I thought was a wonderful recipe by the chef Marcus Samuelson for an easy version of mushroom stroganoff.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 13, 2013
Range, Bryan Voltaggio's fourth restaurant, is a triumph of style in harmony with substance. Dinner at Range, which will last for hours but feel like minutes, is wall-to-wall pleasure, from the first hand-crafted cocktail to the last bonbon from the in-house chocolatier. There's a lot going on, and Range is as big as its name. The restaurant, open seven days a week for lunch and dinner, occupies the top level of the newly renovated retail atrium inside the Chevy Chase Pavilion.
NEWS
By SUSAN NICHOLSON and SUSAN NICHOLSON,UNIVERSAL PRESS SYNDICATE | April 11, 1999
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyNothing brings the family to the table faster than Oven Fried Chicken (see recipe)
FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | June 18, 1997
When you're the 11th child in a family of 13 and everybody cooks, you work pretty hard to make an impression. That's why one of Maureen O'Connor's favorite food memories from a few years ago is of the beef stroganoff that made her twin sister, Kathleen -- "the champion" -- blink. "She had to stand up and say, 'This is the best beef stroganoff I've ever had.' She just flipped, and that made me feel really good."O'Connor, a former legislative aide, campaign director and lobbyist who's now director of communications for the Doctors Health medical group of Owings Mills, never minded competition.
FEATURES
By Lisa Pollak and Lisa Pollak,SUN STAFF | November 28, 1996
I'll cook from scratch, said the new bride, lying. She made beef stroganoff -- her husband's favorite -- from a mix. He told her he loved it; she hid the empty packets in the trash.Then her grocery store in Texas ran out of beef stroganoff mix."Please help me," the working woman pleaded into the phone. "Where can I find it?"Hundreds of miles away, in suburban Baltimore, in the teal-carpeted corporate office of the spice company that made the mix, a woman was listening. A woman who would prefer not to show you her face, or share her age, or dwell in any way on the gentle and generous manner in which she responds to people's questions about her company's products.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | January 23, 1994
Calling all chocolate loversA little bit of self-indulgence can be the perfect antidote to deadly winter doldrums. And if a worthwhile community cause also benefits, it's all the more reason to treat yourself.Treats there will certainly be when Action for the Homeless presents "A Chocolate Affair" from 5 p.m. to 8 p.m. on Thursday, Feb. 3, in the Charles Room of the Belvedere Hotel, 1 E. Chase St., in downtown Baltimore.Guests can sample chocolate confections prepared by notable local chocolatiers, restaurateurs and caterers -- among them are Cafe Montage, Linwood's, Truffles, Germano's, Lee's Ice Cream, Cameo Chocolates, Vaccaro's, Charles Levine and Sweet Indulgence.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Restaurant Critic | June 25, 1993
Poor Richard'sWhere: 4 1/2 E. Pennsylvania Ave.Hours: Dining room, 11:30 a.m.-10 p.m. Monday through Thursday, 11:30 a.m.-11 p.m. Friday and Saturday, 1 p.m.-9 p.m. SundayCredit cards accepted: AE, MC, VFeatures: Bar food, steamed crabsNon-smoking section? YesCall: (410) 337-7110Prices: Entrees, $8.95-$16.95** 1/2Poor Richard's menu is a wonder to behold. It lists 48 specialty sandwiches, plus the usual tuna fish and roast beef. It's impressive, but I'm not sure it's impressive enough to steal.
FEATURES
By Janice Baker | March 31, 1991
What is Russian cuisine? Caviar and blini, yes, but what else? To my mind, borscht, mushrooms, pickles, beef stroganoff, meat and cheese pies and dough pockets, anything with buckwheat, and almost anything with sour cream. Does Moscow Nights serve Russian food? It serves borscht, mushrooms, pickles, beef stroganoff, vereniki and pelmeni, blini (presumably of buckwheat), and bowls and bowls of sour cream. It does pretty well. (The blini come only with Russian black caviar, though -- $19.50 an ounce.
FEATURES
By Karol V. Menzie | August 20, 1995
General Mills has entered the trendy arena of "speed-scratch" cooking with a new line of Betty Crocker Dinner Sensations. Speed-scratch products are prepared ingredients to which you add your own fresh ingredients for a meal that's ready in about half an hour. Some, like Dinner Sensations, are shelf-stable preparations; others, such as Pasta Accents from Green Giant, are frozen. There are four flavors in the Dinner Sensations line: Beef Stroganoff, Chicken Alfredo, Beef Teriyaki, and Sweet & Sour Chicken.
FEATURES
By D. and B. White | April 10, 1993
The Bridge Cafe6 North Park Drive, Cockeysville. Hours: Mon.-Fri. 7:30 a.m. to 3 p.m. (410) 584-8657. Nestled in the center of an office park just north of the northeast corner of York and Shawan roads is a cafeteria-carryout that specializes in homemade food. Marvin and Leslie Wies have been cooking up breakfasts and lunches for about two years. There are no signs to the Bridge Cafe, but if you get as far as the ground floor lobby of Building 6 (Park Center) you have reached the cheerfully decorated room with full-length windows that look out on a lawn with a patio where diners can take their food and sit under a white pergola, weather permitting.
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