There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
As for variations, have you truly exhausted all that humanity has created? Look up recipes from other cultures. You may have to expand your spice cabinet. I don't know where you're coming from or what you've done so I can't be any more specific.
I would go for Asian and South American for a bit of a change and relatively easy to cook for American start at Tex Mex and work south. Asian kicking off various stir fry options are good, and I like a nice Thai Curry which is a doddle to make with any meat. Learning how to do a good curry from scratch is well worth it IMO, lots of variation and once you have the basic skills down it's dead easy as long as you can get good curry paste and canned coconut milk/cream. And as long as you aren't allergic learning to love the nuts will mean you are making stupendous, quick and still authentic Asian dishes in no time.
One recipe I always pitch to everyone is home made spicy baked beans and sweat potatoes with home made bread. It's a full day of slow oven cooking, but the results are stunning, and it's great either veggy or with meat(bacon in the beans). It's also a good one if you are going on a baking kick as with the oven on you can throw in a few things while your beans are cooking and the sauce reducing down.
P.S. I hear tales of people using chicken in a Stroganov, but to me it always should be beef or maybe venison at a push. I don't know how traditional a recipe you are using as some of the 60s and 70s derived ones that many use(and where I've seen chicken come from) can be odd. But making it as close to the traditional as possible makes it a 100% better, if it's not decent beef with real sour cream in the sauce and a bit of heat/spice to it you are making it wrong. For years I made crap Stroganov that was rich, but massively bland compared to what it should be as I didn't use sour cream or spices, so it's well worth some research.
If you are after good ideas for the home cook the BBC is the best site going IMO, there are good sites all over, but it's the best collection of high quality free recipes and a source of plenty inspiration. Also for the home cook if you are after good books try Jaimie Oliver, he does a lot of variations on traditional food stuffs and meats and mixes and matches from all over the world.