1 lb stew or fondue beef -- cut
1 into 1cubes
2 tbsp curry powder
1 oz unsweetened chocolate
1/4 cup molasses
1/4 cup tomato sauce
1 qt orange juice -- (or more)
1 salt & pepper -- to taste
3 tbsp oil
Directions
Brown stew meat in oil. When meat is lightly browned add curry and
continue browning. Add remaining ingredients and bring to a boil.
Simmer about 1 hour, continuing to add juice (water or orange juice)
as needed. A pressure cooker or crock pot can be used to hasten
stirring. Serve with rice and mixed vegetables or chutney
Recipe By :
Servings: 1 servings
Maureen's Beef Curry Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Pressure Cooker
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into history, in truth as far as the early Egyptians, and maybe further still. In practice though, in the main part, these early recipes were just simple hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in ancient 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote a few documents which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. For the centuries that followed, the powerful and wealthy tried to lay on the best banquets, and because of this the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cook books were increasing in popularity due to higher levels of literacy, people having more leisure time and having more money to spend. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Maureen's Beef Curry recipe.
