1/3 cup currants, dried
1/4 cup vegetable oil
1 cup onions, chopped
1 tbsp garlic, mined
1 cup green pepper, chopped
1/3 cup stuffed green olives
3 1/2 cup capers, drained
3 tbsp white vinegar
1/4 tsp cinnamon
1/4 tsp ground cloves
1 bayleaf
1 tabasco sauce
2 lb ground round or chuck
3 cup tomatoes, peeled and chopped
Directions
1. Place the currants in a bowl and cover with warm water. Set aside
to soak. 2. Meanwhile, heat half the oil in a kettle and add the
onion., garlic and green pepper. Cook, stirring, until wilted. Add
the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco
sauce to taste. Cook, stirring occasionally, about 10 min. 3. While
the vegetable mixture is cooking, heat the remaining oil in a skillet
and add the meat. Cook, breaking up the meat with the side of a metal
spoon to prevent lumps, until the meat loses its red color. 4. Add
the meat to the vegetable mixture and stir to blend. 5. Drain the
currants and add them. 6. Add the tomatoes. Cook, stirring often,
about 45 min. Skim off the fat as it rises to the surface during
cooking. 7. Serve hot with freshly cooked rice.
This dish: Picadillo
Servings: 4 servings
Beef Stew With Capers & Olives Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Fruit; Meat; Soup
The History of Recipes
Experts have tracked the existance of recipes way back into distant history, at least as far into history as pharonic Egypt, and maybe even further. However, mostly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to experts is a collection of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Later on, there were some interesting books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that we all know today, but rather accounts of the types of meals prepared for the nobility of the time. For the centuries that followed, the rich and powerful families of Wesstern Europe strove to offer the most exotic meals, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books were greatly in demand mostly due to increased literacy, people having increased spare time and disposable income. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef Stew With Capers & Olives recipe.
