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. Total
preparation and cooking time: 30 minutes
Servings: 4 servings
Beef & Pasta Primavera (1993 National Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Pasta
The History of Recipes
Food historians have tracked the existance of recipes back into antiquity, at least as far as the Egyptians, and maybe further still. However, generally, these old records were just simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to food historians is a series of ancient tablets in ancient Sumerian which recount the making 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 blissful and exhilarated. As our culinary historical trip moves on a few more years there are two interesting books from the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is popular today, but rather descriptions of the types of food enjoyed by the rich and wealthy people of that time. During the succeeding few hundred years, the powerful families of Europe competed with each other to serve the best banquets, and consequentially the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of television brought us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Beef & Pasta Primavera (1993 National Beef recipe.
