1 1/2 lb lean steak, cut 1/4 strips
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp vegetable oil
1 3/4 cup beef broth
1 cup canned tomatoes with juice
1 medium onion, sliced
1 clove garlic, finely chopped
1 or 1/2 tsp garlic powder
1 large green pepper, cut in strips
1 1/2 tsp worcestershire sauce
Directions
Chunks of zucchini may be used instead of green pepper.
Coat strips of round steak with flour mixed with salt and pepper.
Heat oil in a large frypan. Brown meat on all sides, drain off any
fat.
Add broth, tomato juice (reserving the tomato pieces for later),
onion and garlic to the meat. Cover and simmer about 1 hour until
meat is tender. Add tomato pieces, green pepper strips and
Worcestershire sauce. Stir-cook 4 to 5 minutes longer.
Good served with rice. Tested by Alice Rodier March 94.
1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6
grams carbohydrate, 23 grams protein, 11 grams fat.
Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth
Rodier March 94.
Servings: 6 servings
Braised Steak & Green Pepper Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into ancient history, in fact as far into history as the Egyptians, and maybe even further. Interesting though that is, mostly, these early records were just primitive pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times used many herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. Continuing our culinary historical journey, we have some interesting books from the 1300s ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that is served today, but rather recipes for the types of meals prepared for the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and tastes led to an explosion in books on cookery, the majority of which still exist in private collections. The TV revolution brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Braised Steak & Green Pepper recipe.
