1 lb beef, cut into julienne
1 tbsp paprika
2 tbsp butter
1/3 cup onion,chopped
1/2 cup dry white wine
1 cup sour cream
1/2 cup sour pickles, cut thin
Directions
1. Sprinkle the meat with paprika and rub in well. 2. Heat the butter
in a very hot skillet and add the meat, stirring to separate the
pieces so that they cook evenly. Cook 2-3 min. Remove the meat with a
slotted spoon. 3. Add the onion to the skillet and cook, stirring
about 1 min. Add the wine and cook down to reduce by about one half.
Lower the heat and add the sour cream, stirring. Do not allow the
sauce to boil or the sour cream will curdle. 4. Return the meat to
the skillet and stir to blend. Add the sour pickles and mix in well.
Serve with rice, noodles or sauteed potatoes. If desired, garnish
with pickle fans.
This dish: Boeuf stroganoff
Servings: 4 servings
Beef In Wine & Sour Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beverages; Meat; Sauce
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into the far past, certainly as far back as the early Egyptians, and potentially, even further back. Interesting though that is, these, ancient recipes were just basic pictorial recipes for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in Sumerian which show 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 those who drank it feel blissful. Progressing into Roman times around 25BC a man called Apicius created a few documents describing recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also describes how the Romans were skilled in the use of many different aromatic flavours, including a few you will know for example thyme, mint and asafoetida. Later on, we have a couple of interesting recipe books from the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but rather recipes for the types of meals eaten by the wealthy. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the East, including coriander, basil and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, many of which still exist in private collections. When we get to the 20th century, cooking books were in high demand, due to increased literacy, more leisure time and having more money to spend. The TV revolution brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Beef In Wine & Sour Cream Sauce recipe.
