1/4 cup vegetable oil
1 clove garlic, peeled and crushed
1/2 cup finely chopped onion
3 tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1 lb boneless beef sirloin, cut into thi, n slices, 1/2-inc
1/2 cup hot water
1 envelope instant beef broth
3 oz can sliced mushrooms,
1 broiled in butter, drained
1 tbsp catsup
1 tbsp dry sherry
1/2 tsp worcestershire sauce
1 drop (few) tabasco sauce
1 cup commercial sour cream
Directions
1. In a heat-resistant, non-metallic, 10-inch skillet place 1/4 cup
oil and heat on top of a conventional range. 2. Add crushed garlic
and chopped onions to hot oil. 3. While onion is browning, combine
flour, salt and pepper in a paper or plastic bag and coat beef
slices. 4. Brown coated beef slices in hot oil with onion and garlic.
5. When beef slices are browned, add all remaining ingredients,
except sour cream, to beef mixture. Stir to combine. 6. Heat,
uncovered, in Microwave Oven 5 minutes or until beef is tender. 7.
Add sour cream to beef mixture, stirring constantly. 8. Heat,
uncovered, in Microwave Oven an additional 2 minutes or until heated
through.
Servings: 4 servings
Beef Stroganoff Iv Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into the distant past, at least as far back as the early Egyptians, and maybe further still. Interesting though that is, generally, these old cook books were just basic hieroglyphic recipes for preparing food.
Progressing into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius informs us how the Roman cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs for example basil, rue and dill. During the next few hundred years, the upper classes competed to serve up the most exotic banquets, and because of this the best cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes of the day. By the time we get to the twentieth century, cookbooks were in great demand, due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Beef Stroganoff Iv recipe.
