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 an idea can be traced far back into the far past, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks were skilled in the use of a good variety of spices, including some familiar names for example bay, fennel and dill. In the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and rosemary. These new spices and herbs created an eruption in manuscripts on cooking, some of which are kept safe in private cookery archives. Over the next few hundred years, the powerful and rich competed with each other to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day. When we get to the 1900s, cookbooks are in great demand, as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Braised Steak & Green Pepper recipe.
