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 possible to follow the history of `recipes` way back into the distant past, certainly as far back into history as ancient Egypt, and maybe further still. However, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered, according to experts are a few ancient 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 anyone who tried it feel `wonderful`. Later, there are a couple of recipe books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that appears on menues today, but rather accounts of the types of food served to the upper classes of those days. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the holy lands, including parsley and basil. The introduction of these new foods and spices prompted an outbreak in recipe manuscripts, some of which are now in private cookery archives. For the decades that followed, the powerful families of the West competed to serve up the most exotic meals, and consequentially the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. The arrival of television brought us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Beef Eaters' Pizza recipe.
