1/2 lb beef chuck steak or roast
1 tbsp butter or margarine
1/2 tbsp salad oil
1/8 lb mushrooms, sliced
2 tbsp onion, finely chopped
1/4 tsp salt
1/4 tsp worcestershire sauce
1 dash paprika
1 dash pepper
1/4 cup sour cream
1 chopped parsley, sprinkle
1 hot cooked noodles or rice
Directions
Discard bone and fat from meat and cut into thin, bite-size strips.
Heat 1/2 tb of the butter with the oil in frying pan over medium-high
heat. Add mushrooms and onion and cook, stirring until golden. Lift
out and set aside.
Add remaining 1/2 tb of butter to pan. Add beef strips and cook over
high heat, turning meat and shaking pan, just until browned. Remove
pan from heat, stir in reserved mushroom-onion mixture, salt,
Worcestershire, paprika, pepper and sour cream. Return pan to low
heat and cook, stirring constantly, just until sauce is heated
through--do not boil.
Sprinkle with parsley. Serve over noodles or rice.
Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared
but not tested by Elizabeth Rodier
Servings: 1 servings
Beef Stroganoff For 1 Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian; Steak
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these old records were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in the Sumerian language which show 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 `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs were skilled in the use of many spices, including some that we all recognise such as thyme, fennel and dill. As our culinary historical trip moves to more modern times we find some recipe books from the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that is served today, but rather descriptions of the types of meals served to the nobility of the time. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, such as basil and coriander. These new spices and herbs prompted an eruption in books on cooking, some of which still exist in private collections. The introduction of television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef Stroganoff For 1 recipe.
