Stroganov School (Строгановская школа in Russian) is a conventional name for the last major Russian icon-painting school, which thrived under the patronage of the fabulously rich Stroganov family of merchants in the late 16th and 17th century.

"Stroganov School" owes its name to frequent mentioning of the Stroganovs on the markings on the back of the icons of Yemelyan Moskvitin, Stefan Pakhirya, Prokopy Chirin, Istoma, Nazariy, and Nikifor Saviny. Most of these icon painters, however, did not belong to the Stroganov School. They were icon painters from Moscow and executed commissions by the tsar. Many of their works were eventually acquired by the Stroganovs, who had been known as connoisseurs of sophisticated craftsmanship.

The works of art of the Stroganov School have quite a few features in common, such as small size, exquisite diminutiveness, refined palette (mostly achieved with half-tints, golden, and silver colors), density of paint layers, graphic precision of details, fragile and somewhat pretentious delicacy of characters' postures and gestures, richness of their vestments, and complicated fantasy of landscape background.

Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.

Elena Molokhovets' classic Russian cookbook (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. An 1890 competition is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. A 1912 recipe adds onions and tomato paste, and serves it with crisp potato straws, which are considered the traditional side dish in Russia. The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.