3/4 cup slivered almonds
1 tbsp almond oil
1 small onion,sliced
1 1/4 cup beef broth
2 tbsp cornstarch,mixed
3/4 cup thinly sliced carrots
2 tsp balsamic vinegar
1 lb small red potatoes,steamed
1 lb beef flank or round steak
2 cup sliced mushrooms
1 tsp minced garlic
1 cup dry red wine
1/4 cup broth
1 cup thinly sliced celery
2 tbsp minced parsley
Directions
Spread almonds in a single layer in a shallow pan.Place in a cold
oven;toast @ 350 degrees for 9 to 11 minutes,stirring
occasionally,until lightly toasted;cool.Cut steak,across grain into
thin slices,1/4" thick.
Heat oil in a large pan or wok;brown steak in 2 batches and
remove.Add mushrooms,onions and garlic to pan;stir fry 1 minute.Add 1
cup broth and wine.Cook over high heat until liquid is reduced by
half,about 10 minutes.Dissolve cornstarch in remaining 1/4 cup beef
broth;stir into pan.Cook until mixture thickens and boils.Stir in
beef,carrots,celery,almonds,vinegar and herbs.Bring to a simmer to
just heat through.Serve immediately with steamed potatoes.
Servings: 6 servings
Beef Bourguignon Stir Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat; Stir Fry
The History of Recipes
We are able to follow the history of `recipes` far back into distant history, at least as far into history as the early Egyptians, and possibly even further. However, these, early records were just basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of ancient tablets in ancient 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 having made anyone who drank it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also informs us how the cooks of Roman times were skilled in the use of many different herbs and spices, including many that are still in use today such as bay, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an outbreak in manuscripts on food, most of which are now in private cookery archives. During the following few hundred years, the powerful and wealthy competed to offer the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording the recipes that were being prepared for the better households. The revolution that is television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Beef Bourguignon Stir Fry recipe.
