1 1/2 lb beef tenderloin or sirloin cut in, 2-by-1-in strips
1/2 tsp salt
1/4 tsp pepper
1 onion, in 1/4-in slices
4 tbsp butter
2 tbsp flour
1 cup beef stock
1 tsp dijon mustard
1/4 cup sour cream, room temperature
Directions
SPREAD BEEF STRIPS on a baking sheet, sprinkle with salt and pepper,
top with onion slices and let stand at room temperature for 2 hours.
Melt 2 tablespoons butter in a skillet and stir in flour. Mix in
stock and heat, stirring until thickened. Blend in mustard and remove
from heat. In another skillet, melt remaining butter, add beef and
onion and saute until browned. Add the beef (but not the onion) to
the sauce and simmer 15 minutes. Remove from heat and stir in sour
cream. Serve onions separately or reserve for another use.
Servings: 6 servings
Beef Stroganoff Iii Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few stone tablets in ancient Sumerian which show the baking 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 `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also tells us how the ancient cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs such as basil, rue and dill. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in publications on food, many of which still exist in private cookery archives. Over the next few centuries, the powerful and rich houses strove to serve the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cook books were greatly in demand due to more people being able to read, more spare time and having more disposable income. The introduction of television gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Beef Stroganoff Iii recipe.
