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
It is quite possible to track the history of recipes far back into ancient history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian describing the baking 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 `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius compiled some scripts which described recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. Additionally, he tells us how the ancient cooks made use of many spices and herbs, including some familiar names such as bay, fennel and dill. Closer to modern times, there were two books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are not about the indian food that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in publications on food, many of which are now in private libraries. During the succeeding few centuries, the rich and powerful families of the West tried to offer the most extravagent banquests, and consequentially the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cookbooks were greatly in demand mostly due to better eduction, people having more free time and disposable income. |
We hope you enjoy this Beef Dijon Stroganoff recipe.
