2 lb round steak
1 salt and pepper to taste
3 onions
2 garlic cloves
1/8 tsp thyme
1 bay leaf
1 tsp parsley
2 strips lemon peel
1 1/4 cup burgundy
4 tbsp oil
3 slices bacon
2 tbsp flour
2/3 cup beef stock
6 oz mushrooms
Directions
Cut the meat into neat, fairly large cubes and put into a dish. Add
salt and pepper to taste. Peel and slice the onions and garlic
very thinly, sprinkle 1/3 of the onions and the garlic over the meat,
and add the thyme, bay leaf, and parsley. Add the lemon peel and
wine with about 1/4 of the oil.
Leave the meat to marinate for at least 2 hours, turning
occasionally. Cut any rind from the bacon and dice it. Heat the
remaining oil in a heavy pan and gently fry the rest of the onions
and the bacon until just golden. Lift the meat from the marinade
with a perforated spoon or strain the liquid from the meat,
retaining the liquid. Toss the meat in the flour then fry for several
minutes with the bacon and onions. Strain the wine marinade into the
pan, stir well to blend, add the beef stock with a little more salt
and pepper, bring to a boil, lower the heat and cover the pan
tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is
very tender, adding the mushrooms in the last 5-10 minutes.
Servings: 4 servings
Burgundy Style Beef Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written cooking instructions as a concept can be observed back into history, certainly as far back into history as the Egyptians, and possibly even further. However, generally, these old recipes were just very simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts are a few 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 drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and spices created a torrent in publications on food, the majority of which are kept safe in private collections. Over the next few hundred years, the wealthy families of the West competed to serve the best banquets, and consequentially cooks and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing popular recipes of the day. When we get to the 1900s, cooking books were highly popular due to better eduction, more free time and disposable income. |
We hope you enjoy this Burgundy Style Beef recipe.
