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,
Pan de cazón Pan de cazón Pan de cazón (Spanish: "bread of small shark") is a casserole dish in Mexican cuisine that is prepared in the style of lasagna using layered tortillas with shark meat such as dogfish shark, black beans or refried black beans and spiced tomato sauce. It has been described as a specialty dish of the state of Campeche, Mexico. The dish is typically prepared with blacktip shark in Campeche, and in Yucatan dogfish shark is typically used. Preparation traditionally involves boiling the shark meat in seasoned water and then shredding it. The dish may be prepared with fish other