8 oz lean joint of beef
4 oz mushrooms
1 oz bacon or some bacon rind
1 tbsp fat
1 tbsp flour
1 gill sour milk
1 medium onion
1 pinch of pepper
1 tsp salt
1 gill water
Directions
Put piece of beef in hot fat. Add peeled and sliced mushrooms,
chopped onions and seasonings. Fry these for a few minutes before
adding the water. Put the lid on and let it cook slowly, until meat
is tender. Remove meat and cut it on board into slices about 1/4 inch
thick. Add flour to the pan in which the meat was cooked, stir well
and add the sour milk. Arrange the slices of meat on a dish, and pour
thick gravy over it before serving. Garnish with boiled macaroni.
From: Hungarian Cooking by Elisabeth de Biro Shared By: Pat Stockett
Servings: 1 servings
Beef In Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Mushroom; Sauce; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into distant history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these ancient records were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in the Sumerian language which describe the preparation 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`. As we move into Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. Aspicius informs us how the ancient Romans used many spices and herbs, including some familiar names such as thyme, mint and asafoetida. Moving on, there were two interesting books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of food on the menues of the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to a torrent in cookery books, most of which are now in private libraries. During the following few centuries, the upper-class families of the West competed with each other to serve the most extravagent banquests, and consequentially cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications were in high demand, as a result of better eduction, people having more free time and a general increase in wealth. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Beef In Mushroom Sauce recipe.
