1 lb lean beef
1 cup dry red wine
1/4 cup balsamic vinegar
1 tbsp minced garlic
1/4 cup chopped onion
1 tsp dried marjoram
1/4 cup chopped parsley
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1 green, red and yellow bell p
1 small red onion, peeled and
2 stalks celery, trimmed and t
~FOR THE BEEF
~FOR THE DISH
Directions
PLACE THE MEAT in the freezer for 30 minutes to facilitate slicing.
Slice it against the grain into very thin slices, less than 1/4-inch.
Combine the beef with the wine, vinegar, garlic, onion, thyme,
marjoram, parsley, bay leaf, salt and pepper in a glass or stainless
steel bowl. Marinate at room temperature for 20 minutes, or up to 4
hours refrigerated, tightly covered with plastic wrap. Drain the
beef. Reserve the marinade, and pat beef dry on paper towels. Heat
the oil in a wok or large skillet over high heat. Add the beef and
stir-fry for 1 minute. Remove the beef with a slotted spoon, and
reserve. Add the pepper, onion and celery to the wok, and stir-fry
for 2 minutes. Add the reserved marinade, and cook over high heat
until the liquid is reduced by 2/3 and the vegetables are cooked but
still crisp, about 5 minutes. Return the beef to the pan, and heat
for 1 minute. Serve immediately. Serves 4.
Servings: 4 servings
Beef & Vegetables In Red Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beverages; Meat; Sauce
The History of Recipes
Experts have traced the existance of recipes far back into the distant past, certainly as far back as the ancient Egyptians, and possibly even further. In practice though, sadly, these old recipes were just primitive hieroglyphic recipes for meal preparation.
During Roman times 25BC a roman called Apicius created a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient cooks made use of a good variety of spices, including some familiar names such as thyme, fennel and dill. During the succeeding few centuries, the upper classes competed with each other to lay on the most exotic banquets, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Beef & Vegetables In Red Wine Sauce recipe.
