Beef Stroganoff Iv Recipe

Ingredients

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 possible to follow the history of `recipes` back into the distant past, at least as far back as early Egypt, and potentially, even further back. In practice though, in the main part, these old cookbooks were just basic pictorial recipes for meal preparation.

In fact, the oldest recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful.

Later on, in The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the cooks of his times used many different herbs, including a few that will be familiar to modern cooks such as thyme, fennel and dill.

Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices like basil and rosemary. The introduction of these new tastes prompted an outbreak in manuscripts on cookery, some of which are kept safe in academic collections.

For the decades that followed, the powerful families of Europe competed to serve up the most exotic meals, and because of this the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing popular recipes of the day.

By the time we get to the 20th century, recipe publications were highly popular mostly as a result of higher levels of literacy, people having increased leisure time and disposable income.

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We hope you enjoy this Beef Stroganoff Iv recipe.

 


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