3 cup crsme fraoche
1 1/2 tbsp dijon-style mustard
3 tbsp tomato paste
3 tbsp worcestershire sauce
2 tsp paprika, sweet inported
3/4 tsp salt
1 pepper, fresh
1 tsp demiglace
1 lb mushrooms
10 tbsp butter
24 onions, pearl
3 lb beef tips (filet)
1 parsley, chopped
Directions
Combine crSme fraOche, mustard, tomato paste, Worcestershire sauce,
paprika, salt, pepper to taste, and demiglace in a medium-size
saucepan and simmer slowly for 20 minutes, or until sauce is slightly
reduced. Remove from heat and let stand, covered, while completeing
recipe. Trim stem ends off mushrooms and discard. Wipe mushrooms with
a damp paper towel and slice thin. Melt 3 tablespoons of butter in a
medium sized skillet and saut, mushrooms until tender and golden,
about 10 minutes. Transfer to a bowl and reserve. Cut a small X in
the root end of each pearl onion. Bring a large kettle of water to a
boil and drop in the onions. Blanch for 10 minutes, drain, and rinse
under cold running water. Peel the onions. Heat another 2 tablespoons
of butter in the same skillet and saut, the onions, stirring and
shaking the skillet often, until they are lightly browned, 3 to 4
minutes. Transfer the onions to the bowl with the mushrooms. Cut the
meat into thin slices on the diagonal. Heat remaining butter in the
skillet and saut, the pieces of filet over high heat until just
lightly browned. Transfer pieces to a plate as each batch is browned.
Recipe can be prepared to this point several hours before serving. To
complete, set sauce over medium heat and bring to a simmer. Add
mushrooms, onions and any accumulated juices from the bowl, and
simmer for 5 minutes. Add slices of filet and any accumulated juices
and simmer until the meat is heated through, about 2 minutes. Serve
immediately over buttered noodles. Garnish with chopped parsley.
Garnish side with saut,ed cherry tomatoes and pour a good red wine.
Servings: 6 servings
Beef Stroganoff Ii Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
Recipes as an idea can be traced way back into antiquity, certainly as far as pharonic Egypt, and possibly even further. Having said that, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. During the time of the Romans a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also recounts how the ancient chefs made use of a good variety of aromatic flavors, including many that are still in use today like bay, mint and dill. Moving our culinary historical trip onwards, there were a couple of cookery books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals eaten by the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as basil and coriander. These new foods and spices created an explosion in recipe books, most of which are kept safe in private libraries. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cookery books were highly popular as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Beef Stroganoff Ii recipe.
