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 feasible to follow the history of transcribed cooking instructions way back into antiquity, at least as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. Additionally, he tells us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including many that are still in use today like thyme, mint and parsley. Moving on, there were some recipe books from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in recipe manuscripts, most of which still exist in academic collections. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it was during the 19th century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookery books were in great demand, due to higher levels of literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Maureen's Beef Curry recipe.
