1 1/2 lb beef tenderloin or sirloin cut in, 2-by-1-in strips
1/2 tsp salt
1/4 tsp pepper
1 onion, in 1/4-in slices
4 tbsp butter
2 tbsp flour
1 cup beef stock
1 tsp dijon mustard
1/4 cup sour cream, room temperature
Directions
SPREAD BEEF STRIPS on a baking sheet, sprinkle with salt and pepper,
top with onion slices and let stand at room temperature for 2 hours.
Melt 2 tablespoons butter in a skillet and stir in flour. Mix in
stock and heat, stirring until thickened. Blend in mustard and remove
from heat. In another skillet, melt remaining butter, add beef and
onion and saute until browned. Add the beef (but not the onion) to
the sauce and simmer 15 minutes. Remove from heat and stir in sour
cream. Serve onions separately or reserve for another use.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Beef Stroganoff (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
Written recipes as an idea can be tracked way back into ancient history, certainly as far back as early Egypt, and possibly even further. However, these, old cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of stone tablets in ancient Sumerian which recount 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. Progressing into Roman times 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also describes how the ancient cooks used many different spices, including a few you will know like thyme, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, such as basil and rosemary. The introduction of these new foods and spices caused an increase in recipe books, some of which are now in private collections. Over the succeeding few centuries, the rich families of Europe competed with each other to serve the most exotic meals, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. When we get to the twentieth century, cooking publications are in high demand, mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Beef Stroganoff (Prodigy) recipe.
