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 way back into the distant past, in truth as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the making 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 and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by his fellow Romans. He recounts how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. Aspicius informs us how the Roman chefs made use of many different spices and herbs, including many that are still in use today for example basil, mint and parsley. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new culinary innovations led to a torrent in recipe publications, the majority of which are kept safe in academic collections. Over the following few centuries, the powerful families of the West tried to serve the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes of the day. By the arrival of the twentieth century, recipe books are increasing in popularity due to more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Beef & Sausage Stir Fry In Gravy ^ recipe.
