Beef Stroganoff and hotels serving the dish with rice, but not sour cream. Beef stroganoff preparation varies significantly not only based on geography and other factors, such as the cut of meat and seasonings selected. Meat for the dish can be cut in different ways and is sometimes diced, cubed, or cut into strips. Some variations include mushrooms and onions or other vegetables and varied seasonings such as sugar, salt, black pepper, and bottled marinades and rubs. In the version often prepared in the United States today in restaurants and hotels, it consists of strips of beef filet with a mushroom, onion,
Kedjenou is placed under hot coals. In Côte d'Ivoire the dish is traditionally served with Attiéké, a side dish made with grated cassava. Kedjenou Kedjenou (also known as Kedjenou poulet and Kedjenou de Poulet) is a spicy stew that is slow-cooked in a sealed "canari" (terra-cotta pot) over fire or coals and prepared with chicken or guinea hen and vegetables. It is a traditional and popular dish of the cuisine of Côte d'Ivoire. Preparation methods for the stew vary. Sometimes little or no added liquid is used in its preparation, allowing the meat to cook in its own juices, which tenderizes