4 tbsp vegetable oil
1 cl garlic, mashed
1 jalapeno pepper, seeded and
2 green onions, chopped
2 medium onions, chopped
2 lb sirloin steak, cut into stri
1 tbsp curry powder
1 tsp ground ginger
2 cup coconut milk
1 or water
Directions
Recipe by: A Kwanzaa Celebration ISBN# 0-525-94070-7 Heat the oil in a
large skillet. Add the garlic, jalapeno, green onions, and onions.
Cook, stirring, for 2 minutes, then add the sirloin strips to the
pan. Sprinkle the meat with the curry powder and ginger. Cook over
medium heat, stirring and turning, until the meat is lightly browned,
about 5 minutes. Add the coconut milk or water. Lower the heat to a
simmer and cover the pan. Cook for 10-15 minutes, or until the meat
is tender. ~DLR
Servings: 6 servings
Caribbean Curried Steak Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into distant history, in fact as far as early Egypt, and possibly even further. Interesting though that is, these, ancient cookbooks were just very simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in Sumerian which recount 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 those who drank it feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the cooks of his times were skilled in the use of many different herbs and spices, including many that are still in use today such as thyme, mint and parsley. Closer to modern times, we have two books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but rather accounts of the types of food prepared by the cooks of the nobility of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including rosemary and coriander. These new foods and tastes prompted a surge in recipe manuscripts, some of which still exist in private cookery archives. By the advent of the twentieth century, cooking books are highly popular mostly as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Caribbean Curried Steak recipe.
