1 1/2 lb boneless stew meat
1 large onion, chopped
1 garlic to taste, minced
1/2 cup worcestershire sauce
1 salt to taste
1 pepper to taste
1 tbsp butter
1 8 oz pk egg noddles
Directions
Chop stew meat into small pieces. Saute in hot oil until meat changes
color. Add onion & garlic, saute with meat. Add worcestershire sauce
& salt & pepper to taste. Cover with water & cook until meat is
tender, about one hr. Add more water, butter, & uncooked noodles.
Cover & simmer until noodles are done. Add more water as needed.
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Servings: 1 servings
Beef & Noddles Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Stew
The History of Recipes
Historians have tracked the existance of recipes back into distant history, certainly as far back as early Egypt, and maybe further still. However, mostly, these early recipes were just very basic pictorial recipes for meal preparation.
As our culinary historical trip moves on a few more years we have two interesting books which appeared in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are unconnected to the curry that we all know today, but rather accounts of the types of food prepared by the cooks of the upper classes of the period. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from the East, including basil and rosemary. These new herbs and spices caused an eruption in manuscripts on cooking, the majority of which are now in private cookery archives. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Beef & Noddles recipe.
