1/2 cup flour
1 tsp salt
1/8 tsp pepper
4 lb beef or sirloin tips
1/2 cup chopped green onions
2 cup sliced mushrooms (4 oz)* or
1/2 lb mushrooms, sliced
1 can condensed beef broth**
1 tsp worcestershire sauce
2 tsp tomato paste or ketchup
1/4 cup dry red wine or water
3 tbsp flour
1 each buttered noodles
Directions
*sliced mushrooms, drained; **(10-1/2) oz can
Combine 1/2 cup flour with the salt and pepper and toss with beef
cubes to coat thoroughly. Place in crock-pot. Add green onions and
drained mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or
ketchup. Pour over beef and vegetables; stir well. Cover and cook on
LOW setting for 7 to 12 hours. One hour before serving, turn to
HIGH setting. Make a smooth paste of red wine and 3 tablespoons
flour; stir into crock-pot, mixing well.
Cover and cook until thickened. Serve over hot buttered noodles. 8
to 10 servings (about 3 quarts) Dee Penrod, FGGT98B
Servings: 9 servings
Beef Tips+++fggt98b Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Experts have traced the existance of recipes far back into history, certainly as far back into history as ancient Egypt, and potentially, even further back. In practice though, mostly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe in existence, according to academics is a series of clay 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 `blissful`. During Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times used many different aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Closer to modern times, we find two recipe books which appeared in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that appears on menues today, but rather recipes for the types of food prepared by the cooks of the upper classes of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes caused an increase in publications on food, some of which still exist in private collections. By the arrival of the 1900s, cook books were highly popular mostly as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Beef Tips+++fggt98b recipe.
