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
Food historians have found proof that recipes existed far back into distant history, at least as far back into history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. Aspicius tells us how the Romans made use of many aromatic flavors, including some familiar names like basil, mint and asafoetida. For the centuries that followed, the rich and powerful families of the West strove to offer the most extravagent banquests, and consequentially chefs and their recipes could command a high salary. Even so, it was during the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Betty Crocker's Beef Stroganoff recipe.
