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TheDailyMeal: Fading Favorites: 11 Dishes Disappearing from Menus

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8. Beef Stroganoff

If there’s one dish that’s synonymous with the 1950s, it's beef Stroganoff, sautéed strips of beef tossed in a sour cream sauce, traditionally served alongside noodles. The dish got its start as an elegant main course in Russia, and after the fall of the empire in 1917 it became a popular dish in Chinese hotel restaurants. After World War II the recipe was brought over to the United States by returning servicemen as well as Russian and Chinese immigrants, and by the time the 1950s rolled around, the dish was everywhere. Its popularity faded over time, though, probably due to flavor fatigue, and the realization that beef and sour cream aren’t exactly a winning combo. Now, it’s generally found only at Russian restaurants, alongside the pierogies.

(Credit: iStockphoto/thinkstock)
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