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
It is actually possible to trace the history of recipes way back into distant history, in fact as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these old recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few 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 having made those who drank it feel wonderful and blissful. As we move on, there were a couple of books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these books are not about the indian curry that is served today, but rather recipes for the types of food cooked for the rich and wealthy people of those days. During the next few centuries, the upper-class families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery publications were starting to become popular as a result of higher levels of literacy, more leisure time and having more money to spend. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Beef & Pasta Primavera (1993 National Beef recipe.
