Beef Stroganoff are cubes with dried seasoning and thickening agents that can be added to water, onion, beef, and mushrooms to make a Stroganoff-style sauce. Additionally, Japanese home recipes for Stroganoff frequently call for "non-traditional" Japanese ingredients, such as small amounts of soy sauce. Beef Stroganoff Beef Stroganoff or beef Stroganov (Russian: бефстроганов "befstróganov") is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. The dish is named either after one of the members of
Cultured meat Cultured meat Cultured meat is meat produced by in vitro cultivation of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after co-authoring a seminal paper on cultured meat production and creating New Harvest, the world's first non-profit organization dedicated to supporting in vitro meat research. In 2013, Mark Post, professor at Maastricht University, was the first to showcase a proof-of-concept for in-vitro lab