1/2 lb low fat polish sausage
3/4 lb round steak
2 tbsp soy sauce
1 tbsp instant beef bouilon
1/2 cup water
1 package brown gravy mix
3 tbsp oil
Directions
CUT SAUSAGE INTO ROUNDS ABOUT 1/8" THICK. CUT ROUND STEAK INTO STRIPS
ABOUT 1/4" THICK. CUT BEEF STRIPS TO ABOUT 2" IN LENGTH. PLACE MEAT
INTO A BOWL AND ADD SOY SAUCE. STIR TO COAT. LET STAND 20 MINUTES.
ADD BEEF BOUILON AND ANY DESIRED SPICES. LET STAND 30 MINUTES. PLACE
OIL IN A SKILLET AND HEAT UNTIL SMOKING STARTS. PLACE BEEF AND
SAUSAGE INTO SKILLET AND BROWN SLIGHTLY. ADD WATER AND BRING TO A
BOIL. REDUCE HEAT AND COVER. SIMMER FOR ABOUT 10 TO 15 MINUTES.
REMOVE MEAT, ADD ENOUGH WATER TO MAKE ONE CUP. BRING TO A BOIL, ADD
BROWN GRAVY MIX. STIR CONSTANTLY UNTIL MIX STARTS TO THICKEN. ADD
MEAT BACK TO SKILLET ADD REDUCE HEAT. COVER AND SIMMER UNTIL MEAT IS
WARMED THROUGH. SERVE OVER COOKED LONG GRAIN WHITE OR BROWN RICE.
Servings: 3 servings
Beef & Sausage Stir Fry In Gravy ^ Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Gravies; Meat
The History of Recipes
Written recipes as a concept can be tracked far back into ancient history, in truth as far as the early Egyptians, and maybe even further. Interesting though that is, mostly, these old cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As our culinary historical trip moves to more modern times there were two interesting cookery books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is served today, but rather recipes for the types of food prepared for the upper classes of that period. Over the following few centuries, the rich and powerful families of the West tried to lay on the most exotic banquets, and as a consequence, chefs and their recipes were much in demand. However, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes common in their social group. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Beef & Sausage Stir Fry In Gravy ^ recipe.
