1 medium onion, thinly sliced and separated, into rings.
1 medium green pepper, thinly sliced.
1 tbsp olive oil
1 2/3 lb boneless beef chuck steak, cut into, 1/2 inch cubes.
1 can (17 ounces) stewed tomatoes.
10 3/4 oz condensed beef broth.
6 oz tomato paste
1 large potato, cut into 1/2 inch cubes.
2 tbsp all-purpose flour.
Directions
Combine onions, green pepper and olive oil in 3-quart casserole.
Microwave at high (100%) until green pepper is tender, 2 to 5
minutes. Stir in remaining ingredients. Cover. Microwave at high
(100%) ten minutes. Reduce power to medium (50%). Microwave until
beef and potatoes are tender, 50 minutes to 1 hour, stirring after
half the cooking time. If using oven other than carousel, stir 2 or 3
times during cooking. Let stand 5 to 10 minutes. Serve over rice,
noodles or potatoes, if desired.
This recipe is from the Sharp Carousel Microwave Cookbook. I made it
for dinner tonight because I had only an hour to make dinner and only
had a roast thawed. I cut the roast into cubes, and I almost made the
time limit, but not quite. It was very good.
Food & Wine RT [*] Category 3, Topic 1 Message 81 Sun Jan 10, 1993
K.DUNLAP [GrayLady] at 17:54 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 4 servings
Beef Ragout Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
Academics have proved the existence of recipes back into ancient history, in fact as far back as the Egypt of the Pharoahs, and possibly even further. However, these, ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman cooks used many spices, including a few that are still present in modern kitchens for example bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a torrent in recipe publications, some of which are now in private collections. By the arrival of the twentieth century, cooking publications were greatly in demand as a result of more people being able to read, more spare time and a general increase in wealth. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef Ragout recipe.
