1/4 cup butter or margarine
1/4 cup sliced scallions or onions
1 garlic clove, minced
1/2 lb mushrooms, sliced
1 lb ground beef
3 tbsp lemon juice
3 tbsp burgundy or other red wine
1 can beef consomme
1 tsp salt
1/4 tsp pepper
4 oz medium egg noodles
1 cup sour cream
1 snipped parsley
Directions
In hot butter in skillet, saute scallions, garlic and mushrooms until
lightly browned. Add beef; cook, stirring, until red colour
disappears. Stir in lemon juice, burgundy, consomme, salt and pepper.
Simmer, uncovered, 15 min. Stir in uncooked noodles. Cook, covered,
5 min., or until noodles are tender. Mix in sour cream; heat quickly
but do not boil. Serve at once, sprinkled with parsley.
Servings: 6 servings
Noodle Stroganoff Recipe brought to you by Recipe Ideas
Categories: Russian
The History of Recipes
Recipes as a concept can be tracked back into distant history, at least as far into history as the early Egyptians, and maybe even further. However, mostly, these early cook books were just very simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef describes how the cooks of his times were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like basil, rue and asafoetida. Continuing our culinary historical journey, we have some recipe books dating from the 1300s - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals enjoyed by the wealthy. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new herbs and spices prompted an eruption in recipe publications, most of which are kept safe in private cookery archives. When we get to the twentieth century, recipe books were in great demand, due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Noodle Stroganoff recipe.
