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
It is possible to follow the history of `recipes` far back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. Additionally, he recounts how the Roman chefs used a wide range of spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. For the decades that followed, the rich and powerful families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes were greatly in demand. However, it was during the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes common in their social group. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Beef Bourguignon Stir Fry recipe.
