3 1/2 lb beef chuck cut in pieces
1 can golden mushroom soup
1 cup red wine
1 salt & pepper to taste
Directions
Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3
hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook
Servings: 10 servings
Beef With Wine & Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beef; Beverages; Meat; Mushroom
The History of Recipes
We are able to track the history of meal recipes back into distant history, at least as far back into recorded history as early Egypt, and maybe even further. Having said that, generally, these old records were just simple pictorial instructions for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he describes how the ancient Romans made use of a wide range of aromatic flavours, including some familiar names such as thyme, fennel and parsley. During the following few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Beef With Wine & Mushroom Sauce recipe.
