That would not be a good substitution.
Beef Stroganoff is a Russian dish, which in its original form dates from the 19th century (before 1861) as "Beef à laStroganov."
No - but there is a variety called champagne
The typical color of champagne is derived from the grapes used in the process of making the champagne. Even though some of the grapes used in champagne are red, champagne tends to be beige in color due to the fact that the grape skins are not crushed in the process of making champagne.
I have made them with beef and with chicken. I have never made them with pork. The chicken and beef are really good. And I have ate them at different places made with chicken or beef. One place them with both beef and chicken.
Because Champagne is the name of where the wine comes from, the region in France, rather than the grape variety.
The original green (flat) wine that was used to create champagne was exported from a city called 'Champagne' in France.
No, Champagne is Champagne. The word 'mousseux is used for sparkling wines of lesser quality.
All Purpose cream won't give you the thickness or taste of sour cream. It wouldn't taste terrible though. Instead add a few tablespoons of plain yogurt, or a tsp of lemon juice or vinegar in with the regular cream the taste will be a bit more like stroganoff. It still won't be as thick as sour cream, you'll need to reduce it beforehand.
Primarily they are used for beef (hence the name beef), however, they can also be used for sporting events such as bull riding and calf roping.
1967, when champagne was introduced. Dan Gurney was the first driver to spray the champagne.
Beef melt is ground beef pancreas. The most common use for beef melt is catfish food. Beef melt is used on catfish farms.
Biggest and cheapest.