2 tbsp flour
1 salt
1 pepper
2 lb top sirloin, cut into thin strips 1, wide
1 butter
1 medium onion, chopped
1/4 lb small button mushrooms
1 can tomato sauce (8 oz)
1 bay leaf
1 cup sour cream
Directions
Combine flour and salt and pepper to taste. Add beef strips and toss
to coat evenly. Melt 2 tablespoons butter in large skillet over
medium heat. Add onion and cook until just beginning to become
tender. Add mushrooms and cook briefly. Remove from pan. Add
additional 2-3 tablespoons butter as necessary to saute meat. Add
floured beef and cook until lightly browned.
Combine beef and onion-mushroom mixture in casserole. Stir in tomato
sauce and tuck in bay leaf. Cover and bake at 350'F. about 1 hour, or
until meat is tender. Just before serving, stir in sour cream.
Servings: 6 servings
Beef Stroganov Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
Written cooking instructions as an idea can be tracked way back into the far past, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just primitive pictorial instructions for preparing meals.
Interestingly, the oldest recipe found, according to experts is a series of stone tablets in Sumerian describing 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 blissful and exhilarated. During Roman times around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times used a good variety of aromatic flavors, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books dating from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is served today, but rather descriptions of the types of meals on the menus of the rich and powerful of that period. In the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted an explosion in cookery books, the majority of which still exist in academic collections. Like it or not, the introduction of television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Beef Stroganov recipe.
