1 lb dry lima beans
6 cup water
4 each slices bacon
2 lb round steak (cutin 1strips)
18 oz (1 cn) tomato juice
1 tbsp packed brown sugar
1/2 tsp salt, or to taste
1 tsp dry mustard
1/2 tsp black pepper
Directions
Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1
hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
Drain, reserve drippings. Crumble bacon; set aside. Coat beef with
flour. Brown beef in hot drippings, pour off excess fat. Stir in
beans and onion. Combine toamto juice, brown sugar, salt, peper and
mustard. Pour over beans and beef mizture. Bake covered in 325
degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped
with crunbled bacon and grated cheese to taste.
Servings: 8 servings
Baked Steak & Lima Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Meat; Vegetable
The History of Recipes
Recipes as a concept can be traced far back into the distant past, in truth as far as the early Egyptians, and possibly even further. Interesting though that is, generally, these old cook books were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius created a few scripts which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient Romans made use of many herbs and spices, including some that we all recognise such as basil, rue and asafoetida. Continuing our culinary historical journey, we find two interesting cookery books dating from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is served today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an eruption in recipe publications, the majority of which still exist in academic collections. Over the succeeding few hundred years, the families of Europe tried to lay on the best banquets, and because of this chefs and their recipes became highly prized. However, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and recording popular recipes of the day. When we get to the twentieth century, cookbooks were increasing in popularity due to higher levels of literacy, increased leisure time and disposable income. The TV revolution gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Baked Steak & Lima Beans recipe.
