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
Experts have traced the existence of recipes back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further than that. In practice though, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a series of ancient 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 people feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient Romans made use of a good variety of herbs, including some that we all recognise for example bay, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, such as basil and coriander. These new spices and herbs led to an explosion in recipe publications, many of which are now in private collections. During the next few centuries, the powerful and wealthy houses strove to lay on the best banquets, and as a result cooks and their recipe collections were much in demand. Even so, it was during the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Beef Dijon Stroganoff recipe.
