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,
Milk and meat in Jewish law 24 hours of being used to cook meat (and vice versa). Although, after 24 hours, some residual flavour may still reside in porous cooking vessels and utensils, some rabbis hold the opinion that such residue would become stale and fetid, hence only "infusing taste for the worse" (Hebrew: "nosen taam lifgam", נותן טעם לפגם), which they do not regard as violating the ban against mixing the tastes of milk and meat. Since "parve" food is reclassified if it takes on the flavour of meat or dairy produce, Ashkenazi Jews traditionally forbid eating "parve" contents of a pot that has been