2 medium onions
2 small red or green bell peppers
2 tbsp cooking oil
1 1/2 lb ground beef
1/2 cup beef stock or bouillon
2 tsp sweet hungarian paprika
1/2 tsp caraway seeds
1/2 tsp dried marjoram
6 small peeled canned tomatoes
1 salt and freshly ground
1 black pepper to taste
Directions
Chop onions. Seed and slice peppers into 1/4-inch strips. Heat oil in
large skillet. Add onions and peppers and cook over med-high heat
until onions are soft. Add beef, raise heat, and brown, stirring.
Drain off excess fat. When beef has browned, add bouillon, paprika,
caraway seeds, and marjoram. Add tomatoes, squeezing them in your
hand to break them up. Season with salt and pepper and cook until
serving time. Source: Keep It Simple - 30-minute meals from scratch
: by Marian Burros
: Pg. 177 From the collection of K. Deck
Servings: 4 servings
Beef Paprika "Stew" Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Meat; Stew
The History of Recipes
Historians have found proof that recipes existed far back into the far past, certainly as far back as the Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians are a few clay tablets in ancient Sumerian which show the making 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`. Later on, in Roman times 25BC a roman called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and afters, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of many herbs, including a few you will know like bay, fennel and asafoetida. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the East, including parsley, basil and rosemary. These new spices and herbs was responsible for a surge in manuscripts on cooking, most of which are kept safe in private cookery archives. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Beef Paprika _Stew_ recipe.
