1 lb sirloin, slightly frozen
1 each large onion, cut in wedges
1 each small red pepper, in strips
1 each med zucchini, sliced, 1/4
1/2 tsp dried tarragon leaf, crushed
6 oz whole mushrooms, drained
1/2 cup beef broth
2 tbsp dijon mustard
1 cup sour cream
1 hot cooked spaghetti squash
Directions
1. CUT STEAK IN THIN STRIPS, ACROSS THE GRAIN. IN A 12 INCH SKILLET,
HEAT 2 TABLESPOONS OIL OVER HIGH HEAT. ADD THE STEAK; SAUTE FOR 1
MINUTE. WITH SLOTTED SPOON, REMOVE THE STEAK STRIPS AND SET ASIDE. 2.
TO THE DRIPPINGS IN THE SKILLET, ADD ONION AND PEPPER; OVER MEDIUM
HEAT SAUTE 3 MINUTES. ADD THE ZUCCHINI; SAUTE 1 MINUTE. INCREASE HEAT
TO MEDIUM HIGH, ADD TARRAGON AND MUSTARD TO SKILLET. STIR UNTIL
BLENDED. REDUCE HEAT TO LOW; STIR IN SOUR CREAM. HEAT THROUGH 1
MINUTE. DO NOT SIMMER.
Servings: 4 servings
Beef Dijon Stroganoff Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
We are able to follow the history of `recipes` far back into distant history, in truth as far back as early Egypt, and potentially, even further back. Having said that, these, early recipes were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some stone tablets in Sumerian which describe 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`. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks used a good variety of spices, including some familiar names for example basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for an explosion in recipe books, many of which are now in private collections. During the next few hundred years, the powerful and wealthy houses competed to serve the most exotic meals, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books are highly popular mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Beef Dijon Stroganoff recipe.
