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
Written recipes as a concept can be tracked way back into ancient history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Closer to modern times, there are two interesting recipe books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is served today, but instead descriptions of the types of food on the tables of the upper classes. During the succeeding few hundred years, the powerful families of the West tried to offer the most extravagent banquests, and consequentially cooks and their recipes were highly sought after. Nevertheless, it was during the 19th century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Beef Stew With Capers & Olives recipe.
