1 lb boneless beef top sirloin
1 steak, cut 1 inch thick
8 oz uncooked bowtie or rotini
1 pasta
1 tbsp olive oil
2 cloves garlic, crushed
1/4 tsp salt
2 1/2 cup (8 ounces) frozen vegetable
1 mixture, defrosted
1/2 cup ready to serve broth
1/4 tsp crushed red pepper
1 1/2 cup cherry tomatoes, cut in half
1/4 cup lightly packed fresh basil
1 leaves, thinly sliced
1/4 cup freshly grated parmesan
1 cheese
Directions
1. Cook pasta according to package directions. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lenghwise in half
and then crosswise into 1/8-inch thick strips. In large nonstick
skillet, heat oil over medium-high heat until hot. Add beef and
garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until
outside surface is no longer pink. (Do not overcook.) Season
with salt. Remove to large bowl; keep warm.
3. In same skillet, combine vegetable mixture, beef broth and red
pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.
Add vegetable mixture, pasta, tomatoes and basil to beef; toss to
combine. Sprinkle with cheese; serve immediately.
Makes 4 servings (serving size: 1/4 of recipe).
Total preparation and cooking time: 30 minutes
Servings: 4 servings
Beef & Pasta Primavera (1993 National Beef Co Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Pasta
The History of Recipes
Experts have proved the existence of recipes way back into the far past, at least as far as the Egypt of the Pharoahs, and maybe further still. However, these, old cook books were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian 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 having made anyone who drank it feel blissful. As our culinary historical trip moves on a few more years we have two interesting books published in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian curry that we all know today, but instead accounts of the types of food on the menus of the wealthy. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking books are in high demand, as a result of more people being able to read, people having more leisure time and being a little richer. The introduction of television brings us cooking programs 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, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Beef & Pasta Primavera (1993 National Beef Co recipe.
