2 lb beef tenderloin or sirloin steak
1/4 cup butter or margarine
1 can sliced mushrooms, drained (6 ounce, s)
2 can condensed beef broth (bouillon)
1/3 cup instant minced onion
1/4 cup catsup
1 1/2 tsp garlic salt
1/3 cup gold medal flour
2 cup dairy sour cream
8 oz medium noodles
3 tbsp butter or margarine
Directions
Cut meat across the grain into 3/4-inch slices, then into strips 3x1/4
inch. Melt 1/4 cup butter in a large skiller. Cook and stir mushrooms
in butter about 5 minutes, remove mushrooms. In same skillet, brown
meat. Reserving 2/3 cup of broth, stir in remaining broth, the onion,
catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved
broth and the flour; stir into meat. Add mushrooms; heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in sour cream, heat
through. Cook noodles as directed on package; drain. Toss with 3 tbs.
butter. Serve with stroganoff.
Servings: 6 servings
Betty Crocker's Beef Stroganoff Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
Experts have tracked the existance of recipes back into the far past, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to historians is a series of ancient tablets in Sumerian which show 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 people feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something we still use today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. Closer to modern times, we have two books published in the 14th Century - one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food on the menues of the nobility of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as coriander, parsley, and basil. The introduction of these new tastes caused a surge in recipe manuscripts, most of which still exist in private collections. During the succeeding few hundred years, the rich families of the West strove to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking publications were starting to become popular as a result of more people being able to read, people having more spare time and having more money. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Betty Crocker's Beef Stroganoff recipe.
