3 lb round steak, 1/2 thick
8 oz tomato sauce
1/2 tsp ground pepper
1 each large clove garlic, smashed
2 lb potatoes
1 1/2 tsp salt
1/2 tsp ground cumin
1 water
Directions
Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch
cubes). Once meat is slight browned add potatoes and continue to
brown. (Don't worry if it sticks to the bottom of the skillet. Add
tomato sauce, salt, pepper, cumin powder and garlic. Add
Approcimately ONE cup of water and simmer until meat and potatoes are
tender. Potatoes will thicken sauce.
Servings: 4 servings
Carne Gisada Con Papas (Meat & Potatoes) 2 Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Mexican; Potato; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into the far past, in truth as far back as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just primitive hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. Aspicius describes how the Roman chefs used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and parsley. Later, there are some interesting books which date from the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of meals on the menus of the wealthy. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices led to an outbreak in manuscripts on cookery, many of which still exist in private cookery archives. For the centuries that followed, the powerful families of the West strove to offer the most exotic banquets, and because of this chefs and their recipes were highly sought after. Even so, it was during the 1800s that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books are greatly in demand mostly due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Carne Gisada Con Papas (Meat & Potatoes) 2 recipe.
