1 lb boneless beef sirloin steak
1/2 cup chopped onion
1 can (10 3/4 oz) campbell's
1 condensed cream of mushroom
1 soup
1/2 cup sour cream
1/2 tsp paprika
1 hot cooked noodles
Directions
Freeze steak 1 hour to make slicing easier.Cut steak into very thin
slices across the grain.In a 2 qt. microwave-safe casserole, combine
beef and onion.Cover with lid;microwave on high 5 minutes or until
beef is no longer pink,stirring once during cooking. In small
bowl,stir soup until smooth;stir in sour cream and paprika.Add to
beef,stirring to coat.Cover,microwave @ 50 percent power 3 minutes or
until heated through.Serve over noodles.Makes about 3 1/2 cups or 4
servings.
Servings: 4 servings
Microwave Beef Stroganoff Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Microwave; Russian
The History of Recipes
Written cooking instructions as a concept can be traced far back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians are a few tablets in Sumerian which show 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, rue and parsley. In the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new foods and spices caused an increase in manuscripts on cooking, the majority of which are now in private cookery archives. Over the next few hundred years, the powerful and wealthy houses tried to lay on the best banquets, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes to help cooks of their time. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Microwave Beef Stroganoff recipe.
