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 feasible to follow the history of recipes back into ancient history, at least as far back into history as early Egypt, and maybe even further. Interesting though that is, these, early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the romans around 25BC a man called Apicius created some scripts describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times were skilled in the use of many herbs, including some familiar names such as thyme, fennel and asafoetida. During the next few hundred years, the upper-class families of Europe competed with each other to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Beef Stroganoff Iv recipe.
