1 lb sirloin cut 1/8 x 2 pieces
1/4 tsp freshly ground pepper
2 tbsp canola oil, separated
2 garlic cloves, crushed
1 roma tomato, thinly sliced
6 oz fresh mushrooms, sliced
2 scallions, thinly sliced
1 small green, red or yellow pepper seeded, & julienne sliced
1/4 cup beef bouillon
3 tbsp dry madeira wine
4 oz roquefort cheese, separated
2 tbsp unsalted butter
1 tbsp fresh parsley, chopped
1 12 thick pizza shell*
Directions
* (can use ready-to-eat shell like "Boboli")
This was the winning recipe of the Texas Beef Cook-Off.
Combine pepper and 1 tablespoon canola oil. Pour over sirloin and set
aside. Heat remaining oil in heavy skillet and brown crushed garlic;
remove. Sear meat and vegetables in garlic-flavored oil. Remove and
reserve. Deglaze skillet with bouillon and madeira, reduce to
approximately 4 tablespoons or until thick and remove from heat.
Return meat and vegetables to liquid; combine and allow to soak. Beat
2 ounces Roquefort cheese and buter in small bowl until smooth.
Spread over pizza shell. Spoon meat and vegetable mixture over bottom
of pizza and top with remaining 2 ounces cheese and parsley. Bake
according to pizza shell instructions.
Preparation time; 1 hour including marinating Cooking time: 10
minutes.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef Eaters' Pizza Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat; Pasta; Pizza
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into history, in fact as far as the Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient records were just very simple pictorial instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few 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 and exhilarated. Closer to modern times, there were two books from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful. During the next few hundred years, the rich and powerful families of Europe strove to lay on the best banquets, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef Eaters' Pizza recipe.
