1 lb carrots
2/3 cup carbonated soda water
1 cup white wine
1 tsp salt
1/4 tsp sugar
1 lb sirloin steak
2 tbsp vegetable oil
2 each onions, small, diced
1/4 tsp white pepper
1/2 cup heavy cream
1 tbsp parsley, chopped
Directions
Peel carrots and cut into thin slices (crosswise at a slant). Place
in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover
and simmer for 25 minutes or until tender. Meanwhile cut the meat
into very thin slices. Heat the vegetable oil and saute the onions
about 5 minutes. Add the beef slices; cook for 5 minutes, stirring
often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and
onions to the carrots. Mix carefully. Stir in the cream. Heat
through but DO NOT boil. Correct seasonings if necessary. Sprinkle
with chopped parsley and serve.
Servings: 4 servings
Beef Strips & Carrots Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
We can track the history of `recipes` back into distant history, certainly as far into history as the Egyptians, and maybe further still. Having said that, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also recounts how the ancient Romans used a good variety of spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Later on, there are a couple of interesting recipe books from the 14th Century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is familiar to us all today, but rather recipes for the types of food prepared for the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including coriander, parsley, and basil. These new foods and spices caused an increase in manuscripts on food, most of which are now in private collections. For the next few years, the wealthy families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially the best cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording popular recipes of the day. By the advent of the twentieth century, recipe publications are in high demand, due to better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Beef Strips & Carrots recipe.
