30 Old-Fashioned Dishes That Deserve a Comeback

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Beef Wellington

This traditional posh British dish may be making a come-back with the help of popular YouTube chefs like Gordon Ramsay. Essentially beef tenderloin coated in pâté and mushroom duxelles and puff pastry, beef Wellington makes a smashing presentation, and is not that difficult to put together.

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Beef Stroganoff

In the mid 20th century, beef stroganoff, with its vaguely foreign vibe, was the quintessential company dinner. It meant a fairly expensive cut of meat on a weeknight, cut carefully into even strips, and a good measure of mushrooms and sour cream, neither of which was as universally appreciated as they both are now. Served with canned peas or a fresh iceberg salad on the side — perfection.

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Sauerbraten

In the last century, Americans began to take an interest in foreign foods that were becoming available in foreign-themed restaurants. Sauerbraten was the German offering of choice: beef roast, long marinated in vinegar and served with noodles and a rich, sweet/tart gravy. The dish has grown out of favor for home cooks, perhaps because of its long lead time and acquired taste.

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Calf’s liver with bacon

Still standard fare in diners, liver and bacon have always had an anachronistic aspect: liver is a difficult meat to like, but is generally thought to be good for you, paired with bacon, which is universally loved for its taste, but is terribly unhealthy.

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Apple pie with cheddar

The iconic image of a piece of apple pie is topped with a large scoop of vanilla ice cream. Before the ready availability of frozen treats, however, cheddar cheese was the usual accompaniment, starting in England at least two centuries ago. The combination continues to be the way to go for a lot of people, particularly in dairy states, who like the contrast of sweet, flaky pie and salty, sharp cheese.

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