1 1/2 lb caribou steak or boneless stewing m, eat (cut in 1/2
1/2 cup flour
1/2 tsp salt
1/2 lb mushrooms, chopped
2 small onions, chopped
1 cl garlic, minced
3 tbsp lard or bacon fat
1 tbsp worcestershire sauce
1 beef bouillon cube
1 cup water
1 cup sour cream
1 steamed rice or noodles
1 paprika
Directions
Pound stew meat to tenderize. Good quality steaks will not need this.
Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and
mushrooms in fat for 5 minutes. Remove them; add meat and brown.
Remove meat from pan. Add remaining flour to drippings in pan. Add
Worcestershire and the bouillon dissolved in hot water. Cook until
thickened. Add sour cream. Heat until gravy just barely simmers. Add
the cooked meat and vegetables and heat. Serve over rice or noodles.
Sprinkle with paprika to accent.
Servings: 4 servings
Caribou Stroganoff Recipe brought to you by Recipe Ideas
Categories: Russian; Steak
The History of Recipes
Academics have traced the existence of recipes back into the distant past, in truth as far back as early Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to experts is a collection of ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius created a few documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including a few you will know such as bay, mint and parsley. Closer to modern times, we have two recipe books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared for the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices like parsley and basil. These new culinary innovations created an eruption in books on cooking, most of which still exist in private libraries. During the next few hundred years, the rich families of Wesstern Europe competed to serve up the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications are highly popular as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Caribou Stroganoff recipe.
