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
It is quite possible to prove the history of written cooking instructions way back into distant history, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. He also describes how the ancient cooks were skilled in the use of many different herbs and spices, including some that we all recognise such as bay, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, such as coriander, parsley, and rosemary. The introduction of these new tastes created an increase in publications on food, most of which are kept safe in private cookery archives. For the centuries that followed, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery publications were highly popular as a result of increased literacy, more free time and a general increase in wealth. The introduction of the TV brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Beef Paprika _Stew_ recipe.
