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
Transcribed cooking instructions as a concept can be traced far back into distant history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, early cook books were just very basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. During the time of the Romans a roman called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times made use of a wide range of herbs and spices, including some familiar names like bay, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including coriander, parsley, and basil. The introduction of these new herbs and spices prompted an outbreak in publications on food, some of which still exist in private libraries. Over the next few hundred years, the powerful and rich competed to serve the most exotic meals, and because of this the best cooks and their recipes became highly prized. Even so, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cookbooks are highly popular mostly due to higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Beef Stroganoff For 1 recipe.
