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
It is possible to follow the history of meal recipes back into antiquity, in truth as far as ancient Egypt, and possibly even further. Having said that, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to food historians are a few tablets in Sumerian which show 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 drinkers feel wonderful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times made use of a wide range of aromatic flavors, including many that are still in use today like basil, rue and asafoetida. Later, there were two interesting recipe books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab countries, including spices like basil and coriander. The introduction of these new culinary ideas was responsible for an eruption in publications on food, some of which still exist in private collections. For the decades that followed, the rich and powerful families of the West tried to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it was during the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the 20th century, cookery books are increasing in popularity as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Baked Steak & Lima Beans recipe.
