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
It is quite feasible to trace the history of written cooking instructions far back into distant history, at least as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just primitive hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to experts are a few stone 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 anyone who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks made use of a wide range of spices and herbs, including a few that are still present in modern kitchens like thyme, mint and parsley. Closer to modern times, we find a couple of interesting books which date from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that is served today, but instead accounts of the types of food prepared by the cooks of the rich people of that period. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on cookery, the majority of which are now in private cookery archives. During the next few hundred years, the powerful and wealthy competed with each other to offer the most exotic banquets, and as a result the best cooks and their recipes became highly prized. Even so, it was during the 1800s that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cook books were in great demand, mostly due to increased literacy, people having more spare time and disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Beef Stroganoff (Prodigy) recipe.
