1 lb to 1 1/2 lb, round steak cut 1/2 th, ick
1 clove garlic
1/2 tsp paprika
1 tsp salt
1/4 tsp pepper
1/4 cup bacon, fat or oil
1/2 cup sliced onions
1 can 4oz mushrooms, drained
1/2 cup beef bouillon (or 1 cube dissolved, in 1/2 cup water
1/2 cup sour cream
Directions
Rub sides of steak with cut garlic. Combine flour,
paprika, salt and pepper. Pound the flour mixture into
the steak with a mallet or edge of plate. Brown steak
on both sides in hot fat. Top with onions and
mushrooms. Add bouillon. Cover and simmer about 2
hours or until tender. Remove meat to a hot platter.
Spoon off excess fat from the liquid in the pan. Add
sour cream to it. Heat through, but do not boil. Pour
over the steak. Taken From: IT NEVER TURNS OUT THE
SAME WAY COOKBOOK A Collection of Recipes from the
Kitchen of Joyce & Clem Kohl
Servings: 4 servings
Kohl's Hungarian Swiss Steak Recipe brought to you by Recipe Ideas
Categories: Hungarian; Meat; Steak
The History of Recipes
It is possible to track the history of meal recipes back into distant history, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. However, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. For the decades that followed, the wealthy families of Europe competed to serve the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe books were highly popular mostly as a result of better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Kohl's Hungarian Swiss Steak recipe.
