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
Recipes as a concept can be tracked way back into the far past, in truth as far back as early Egypt, and potentially, even further back. However, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians are some ancient tablets in ancient Sumerian 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 people feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have two books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the rich people of the period. Over the succeeding few hundred years, the upper-class families of Wesstern Europe tried to offer the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it was during the 19th century that fine cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes common in their social group. When we get to the twentieth century, cooking books are starting to become popular mostly as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Beef In Mushroom Sauce recipe.
